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Dining Manager Jobs in Vermont (NOW HIRING)

Confluence Behavioral Health LLC

Dining Program Manager

VT · On-site

$55K - $72K/yr

The Dining Program Manager is responsible for cultivating a safe, warm, and structured kitchen environment. You will collaborate hand-in-hand with clinical, residential, and operations staff, while ...

Sodexo

Dining Room Attendant

Burlington, VT · On-site

$18/hr

Dining Room Attendant Location: #la-location_name Workdays/shifts : ANY SHIFT (OPENAVAILABILITY ... We do this by providing food service, catering, facilities management, and other integrated ...

Sodexo

Dining Room Attendant

Northfield, VT

$16 - $18/hr

Dining Room Attendant Location: NORWICH UNIVERSITY - 27550001 Workdays/shifts : Afternoon/evenings ... We do this by providing food service, catering, facilities management, and other integrated ...

Sodexo

Dining Room Attendant

Northfield, VT · On-site

$16 - $18/hr

Dining Room Attendant Location: #la-location_name Workdays/shifts: Afternoon/evenings - varying ... We do this by providing food service, catering, facilities management, and other integrated ...

Sodexo

Dining Room Attendant

Northfield, VT

$16 - $18/hr

Dining Room Attendant Location: NORWICH UNIVERSITY - 27550001 Workdays/shifts : Afternoon/evenings ... We do this by providing food service, catering, facilities management, and other integrated ...

Sodexo

Dining Room Attendant

Northfield, VT · On-site

$16 - $18/hr

Dining Room Attendant Location: #la-location_name Workdays/shifts : Afternoon/evenings - varying ... We do this by providing food service, catering, facilities management, and other integrated ...

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Dining Manager information

What does a dining manager do?

A Dining Manager oversees the daily operations of a dining facility, such as a restaurant, cafeteria, or banquet hall. Their responsibilities include managing staff, ensuring high standards of food quality and customer service, handling budgets and inventory, and maintaining compliance with health and safety regulations. They also coordinate with kitchen staff, plan menus, and address any customer concerns to ensure a positive dining experience.

What are some common challenges faced by dining managers and how can they be addressed?

Dining Managers often encounter challenges such as managing staff schedules during peak hours, handling customer complaints promptly, and maintaining consistent food quality. Effective communication and strong organizational skills are essential for balancing these demands. Proactively cross-training staff, fostering a collaborative team environment, and implementing clear standard operating procedures can help address these challenges and ensure smooth daily operations.

What is the difference between Dining Manager vs Restaurant Supervisor?

AspectDining ManagerRestaurant Supervisor
CredentialsExperience in hospitality, management certifications often preferredExperience in restaurant operations, sometimes certifications
Work EnvironmentOversees entire dining facility, manages staff and customer serviceSupervises restaurant staff, ensures smooth service
Employer & Industry UsageHotels, resorts, standalone restaurantsRestaurants, food service establishments

The main difference is that a Dining Manager typically oversees the entire dining operation, including staff management, customer experience, and operational procedures, often in larger or more formal settings. A Restaurant Supervisor usually focuses on supervising daily restaurant activities and staff, often in smaller or casual environments. Both roles require hospitality experience, but the Dining Manager generally has broader responsibilities.

What are the key skills and qualifications needed to thrive as a dining manager?

To thrive as a Dining Manager, you need expertise in food service operations, staff supervision, and inventory management, often supported by a degree in hospitality or related experience. Familiarity with point-of-sale (POS) systems, scheduling software, and food safety certifications such as ServSafe is typically required. Strong leadership, customer service orientation, and effective communication are critical soft skills for managing teams and ensuring guest satisfaction. These skills and qualifications are essential for delivering efficient service, maintaining high standards, and driving business success in a competitive dining environment.
What are the most commonly searched types of Dining jobs in Vermont? The most popular types of Dining jobs in Vermont are:
Dining Manager jobs near you
Infographic showing various Dining Manager job openings in Vermont as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 84% Physical, 3% Hybrid, and 13% Remote job distribution.

Dining Room Manager - Twin Farms

Relais & Châteaux

Barnard, VT • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 24 days ago

Job description

Company Description
Located in the serene hills of Barnard, Vermont, Twin Farms is a private, all-inclusive luxury resort exclusively for adults. Set on 300 acres of pristine countryside, the resort is renowned for its Forbes Five-Star hospitality, exceptional farm-to-table dining, and deeply personalized service.
Since opening in 1993, Twin Farms has been defined by timeless standards of excellence and a genuine commitment to thoughtful, detail-driven hospitality. Our team members are at the heart of the guest experience, bringing integrity, care, and pride to everything they do.
Twin Farms is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment in accordance with all applicable laws.
Job Description
The Dining Room Manager at Twin Farms supports the Food & Beverage Director in the day-to-day operations of all dining venues, ensuring exceptional service standards, operational excellence, and memorable guest experiences. This role is a key member of the Food & Beverage leadership team, setting the tone for professionalism, hospitality, and thoughtful service across the resort's dining operations.
Key Responsibilities
  • Assist the Food & Beverage Director with daily operations across all food and beverage outlets
  • Serve as a member of the leadership team, supporting performance management, team motivation, and efficient use of resources
  • Establish and uphold service standards that reflect knowledgeable, polished, and genuinely warm hospitality
  • Coach and mentor dining staff in service technique, wine and food knowledge, and interpersonal skills
  • Play a key role in the planning and execution of group dining experiences and special events
  • Support departmental administration, including purchase orders, staff scheduling, and review and authentication of timesheets
  • Act as a primary communicator within the department regarding daily dining operations
  • Open and/or close dining venues as needed, including The Dining Room, Twigg's, Lewis Thompson Dining Room, and the Wine Cellar, ensuring all spaces are properly secured and prepared for service
  • Oversee room arrangements and final table setups with a strong attention to detail
  • Make timely, practical decisions that balance the needs of guests, staff, and the resort
  • Expedite food and beverages and step into service roles as needed to maintain seamless operations
  • Maintain dining room safety standards and ensure staff compliance with all safety procedures
  • Monitor inventory for bar and dining supplies, equipment, and uniforms; submit requisitions and oversee restocking
  • Collaborate closely with the culinary team to review menus and ensure guest needs and preferences are met
  • Manage guest relations within the dining experience, directly addressing concerns and resolving issues to the highest level of satisfaction
  • Anticipate service challenges and proactively adjust pacing and workflow to ensure smooth operations
  • Assist with hiring initiatives and support corrective and disciplinary actions, including terminations, in collaboration with Human Resources
  • Inspect staff grooming and attire, addressing any deficiencies to maintain professional standards

Qualifications
  • Demonstrated organizational skills, including the ability to anticipate future needs, plan accordingly, and maintain consistent follow-up
  • Guest-focused approach to resolving concerns with a positive, proactive mindset and strict adherence to confidentiality
  • Strong communication skills across a variety of situations, including supervisory and leadership responsibilities
  • Consistently professional demeanor, particularly when addressing elevated guest concerns
  • Ability to respond quickly to changing demands while remaining resourceful and solutions-oriented
  • Proven ability to manage multiple priorities simultaneously with efficiency, accuracy, and attention to detail
  • Skilled at establishing, maintaining, and following through on priorities despite frequent interruptions and unexpected challenges
  • Flexible and reliable availability, including opening and closing dining areas and working weekends and holidays

Additional Information
At Twin Farms, we believe that when our team members are genuinely cared for, they are empowered to deliver extraordinary hospitality. Our benefits are thoughtfully designed to support well-being, provide stability, and encourage long-term professional growth.
Our benefits include:
  • Health, dental, and vision insurance with employer contributions
  • Complimentary life insurance
  • 401(k) retirement plan with employer match
  • Paid vacation, holidays, and sick time
  • Employee Assistance Program (EAP) with confidential support and resources
  • Relocation and travel assistance for select roles
  • Daily staff meal
  • Training, professional development, and tuition assistance
  • Competitive wages
  • Employee referral bonuses
  • Exclusive dining and lodging privileges

Because taking care of our people isn't a perk-it's a tradition.
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