Assistant Manager

The Dining Room Manager is responsible for leading all front-of-house service operations, with primary focus on evening service, to ensure an exceptional member experience while upholding the Club’s standards of hospitality, professionalism, and operational efficiency. This role serves as the leader of the dining room, overseeing supervisors and all front-of-house team members, while providing clear direction, accountability, and ongoing development to ensure consistent execution of service standards across all services and club events. Working in partnership with the Clubhouse Manager, Assistant Clubhouse Managers, and culinary leadership, the Dining Room Manager drives member satisfaction, team member performance, and overall operational success.

Member Experience

· Lead the front-of-house team in delivering attentive, polished, and personalized service

· Resolve member concerns promptly, professionally, and with appropriate follow-through

· Build positive relationships with members and proactively anticipate and respond to member

needs

· Maintain a highly visible and engaged presence in the dining room during service.

· Ensure all front-of-house service standards and hospitality expectations are consistently

executed.

· Monitor the overall dining experience, including service pacing, table touches, cleanliness,

presentation, and staff professionalism.

· Directly oversee and provide leadership to supervisors and front-of-house team members, including servers, bartenders, hosts, food runners, and support staff.

· Assist with the interviewing, onboarding, training, and development of new front-of-house employees

· Adhere to club policies and procedures.

· Create and coordinate training plans for new hires.

· Foster a positive, professional, and team-oriented work environment

· Coach, mentor, and develop employees to improve performance, service knowledge, leadership ability, and professionalism

· Keeps records of employee performance and administers discipline action as necessary, in accordance with club policy and procedure.

Operations Management

· Oversee daily front-of-house operations to ensure smooth, efficient, and consistent service.

· Manage floor plans, reservations, staffing levels, station assignments, and shift flow.

· Oversee planning and seating charts for club events and daily food service

· Ensure compliance with Club policies, sanitation and safety standards, responsible alcohol service requirements, and all applicable procedures.

· Assist with the ongoing upkeep of front-of-house areas and promptly communicate maintenance or facility concerns to the appropriate leadership.

· Monitor opening side work and closing procedures to ensure completion and operational consistency.

· Maintain standards for organization, appearance, and readiness throughout the dining room and related service areas.

· Assist with hands-on service support, including bussing, resetting tables, or other operational needs when necessary.

· Serve as the primary front-of-house leader in the absence of the Clubhouse Manager, ensuring continuity of operations and appropriate decision-making.

· Assist with server, bartender, host, and support staff scheduling as assigned. Performance & Accountability

· Establish clear expectations, assign responsibilities, and hold supervisors and team members accountable for service and operational performance.

· Monitor service quality, labor needs, staffing effectiveness, and overall shift performance.

· Collaborate with culinary and management teams to ensure seamless communication between front and back of house

· Identify operational challenges and implement practical solutions in partnership with Club and culinary leadership.

· Proactively respond to needs arising from members, resolve complaints/concerns in a timely manner, determine reasonable accommodations

· Support a culture of continuous improvement by identifying opportunities to improve service, training, communication, efficiency, and overall member experience.

Must be a minimum of 18 years of age

· A minimum of three years of previous experience as a food service professional, with at least one in

full service dining operations

· Ability to lead in a fast-paced environment while maintaining professionalism

· Progressive experience within restaurants is highly preferred

· Previous experience in recommending and service fine wines and liquors highly preferred.

Must be able to speak, read, write and follow verbal instructions in English

· Must have outstanding communication skills

· Must have the ability and desire to lead by example

· Must have the desire to provide exceptional service to all members

· Must be able to use tact and understanding when dealing with a variety of customer service and

personnel situations, including (but not limited to) stressful and highly emotional situations

· Must have the ability to manage a diverse workload, prioritize and delegate in a fast-paced

environment, be an excellent multitasker.

· Must be detail oriented

· Must model and maintain a pleasant and welcoming demeanor to create and inviting environment for

members

PHYSICAL DEMANDS

· Standing and walking for 100% of shift.

· Lifting, carrying, or moving from 1 – 50 pounds throughout shift.

· Pushing, pulling, bending, stooping and reaching throughout shift.