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Dining Manager Jobs in Racine, WI (NOW HIRING)

Saint John's On The Lake

Fine Dining Cook

Milwaukee, WI · On-site

$13.75 - $18.50/hr

... manage workflow. * Must read, write, and speak English in an understandable manner. * Must ... related issues to the Dining Director or Executive Chef. * Participates in meetings with ...

the Chef Agency

Floor Manager

Milwaukee, WI · On-site

$60K - $70K/yr

Medical, Dental, Vision, PTO, Dining Perks, Free Parking Fine Dining restaurant is seeking a polished and hospitality-driven Floor Manager to oversee service execution. Qualifications: * 2-4 years of ...

Racine Country Club

Food & Beverage Manager

Racine, WI · On-site

$65K - $75K/yr

This leadership role ensures a seamless dining experience for members and guests through effective team management, operational oversight, and a commitment to exceptional hospitality.

the Chef Agency

Assistant General Manager

Milwaukee, WI

$70K - $85K/yr

Medical, Dental, Vision, PTO, Dining Perks, Bonus Potential A premier fine dining restaurant is seeking an experienced Assistant General Manager to support daily operations. Qualifications: * 3-5 ...

Margaux

General Manager

Brookfield, WI · On-site

$75K - $90K/yr

Train and coach the team in fine dining service standards, etiquette, and guest engagement. Team Management & Development * Recruit, hire, and retain top talent; build a motivated and high-performing ...

Margaux

General Manager

Brookfield, WI · On-site

$75K - $90K/yr

Train and coach the team in fine dining service standards, etiquette, and guest engagement. Team Management & Development * Recruit, hire, and retain top talent; build a motivated and high-performing ...

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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 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 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 duties of a dining manager?

A dining manager oversees daily restaurant operations, including managing staff, ensuring customer satisfaction, maintaining cleanliness and safety standards, and controlling inventory and costs. They also handle staff scheduling, resolve customer complaints, and ensure compliance with health regulations.

What are the most commonly searched types of Dining jobs in Racine, WI?

The most popular types of Dining jobs in Racine, WI are:

What cities near Racine, WI are hiring for Dining Manager jobs?

Cities near Racine, WI with the most Dining Manager job openings:

Dining Manager jobs near you
Infographic showing various Dining Manager job openings in Racine, WI as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 94% Physical, 2% Hybrid, and 4% Remote job distribution.

Fine Dining Cook

Milwaukee, WI • On-site

Saint John's On The Lake
Fitness and Sports Centers • 51 - 200 employees
Learn more about Saint John's On The Lakeexternal

$13.75 - $18.50/hr

Full-time

Re-posted 17 days ago

Job description

KNOWLEDGE, SKILLS, ABILITIES, QUALIFICATIONS:
  1. High School Diploma or GED. Associate degree in culinary arts or two years of education from an Accredited College or equivalent training. Chef Certification preferred.
  2. Must have 2 years' experience in a fine dining or healthcare environment with demonstrated skill in quality meal production.
  3. Must have or obtain within 6 months of hire from the National Restaurant Association "Servsafe" Certification.
  4. Must demonstrate the ability to comprehend and follow established procedures and a range of verbal/written instructions with a high degree of accuracy, judgment, and decision making to organize and manage workflow.
  5. Must read, write, and speak English in an understandable manner.
  6. Must demonstrate dependability and excellent communication and problem-solving skills, be honest, exhibit a warm, cheerful, caring manner and be regularly at work, on time, as scheduled.
  7. Must have the ability to adapt to changing organizational needs, work flexible hours to meet the scheduling requirements.
  8. Must be professional in actions, neat attire appropriate to the position, excellent customer service skills, and desire to work with and serve older adults.

ESSENTIAL FUNCTIONS, DUTIES AND ACCOUNTABILITIES:
  1. Performs scheduled hot and cold food production duties efficiently to meet established meal schedules/service and quality control standards of Taylor's Restaurant. Evaluates wholesomeness, palatability, temperature, portion control, temperature, and presentation.
  2. Assists Food Service staff; to read/correctly interpret/follow standardized recipes to ensure consistent product quality, yield, a wide variety of cooking methods and appropriate service and set-up in Taylor's; brings any performance related issues to the Dining Director or Executive Chef.
  3. Participates in meetings with departmental staff to review menus, production requirements, resolve concerns. Keeps up on sanitation in the Kitchen. Sweeps, mop floors, takes out garbage, clean ovens, and all kitchen equipment.
  4. As directed, pulls/labels/date meats for weekly menus. Will communicate to Executive Chef when items are needed to order.
  5. Cooks to-order items and/or batch cooks steaks, hot sandwiches, fried items, and vegetables as required by menu; purees/grinds/chops meats and other foods as required for individualized diets.
  6. Follows correct food handling procedures; uses disposable spoons for food sampling, thaws foods in refrigerator or sealed under cold water, cools leftovers in shallow (under 2") pans, covers/dates/labels leftover perishables and uses within 72 hours, uses separate cutting board for meats and produce to avoid cross-contamination, stores raw meats below cooked products to avoid cross-contamination, uses thermometers to ensure that products are out of 45° to 140° danger zone during preparation/storage/service, wears disposable gloves/uses utensils as appropriate, uses only sanitized knives/utensils, maintains work areas and food processing equipment in a clean/sanitary/orderly manner, at all times. Ensures all staff understands and follows.
  7. Standardizes recipes and food production methods/procedures; Suggests/tests menu and recipe ideas for inclusion and completes daily food production utilization records as required.
  8. Assures that all resident/client rights are always maintained. Reports any violations or suspected deviations immediately, according to Saint John's policy.
  9. Maintains confidentiality of all department and organizational information.
  10. Knows and follows existing lines of communication and authority.
  11. Works tactfully and cooperatively with residents, clients, families, visitors, and staff throughout the organization.Attends in-services, meetings, seminars as required and changes schedule or works overtime to meet the needs of the residents.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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