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Dining Operations Manager Jobs in Florida (NOW HIRING)

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Restaurant Operations Manager

Tampa, FL · On-site

$50K - $61K/yr

At First Watch, each manager is responsible for supervising both kitchen operations and the overall dining experience. Key Responsibilities * Learns and supports our You First culture and core values

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Dining Operations Manager information

What is a dining operations manager?

Dining Operations Managers are professionals responsible for overseeing the daily operations of dining facilities, such as restaurants, cafeterias, or food service departments. Their duties include managing staff, ensuring food quality and safety standards, handling budgeting and inventory, and providing excellent customer service. They work to optimize efficiency, maintain compliance with health regulations, and create a positive dining experience for guests. Strong leadership, organizational, and communication skills are essential for success in this role.

How does a dining operations manager typically collaborate with kitchen staff and front-of-house teams to ensure seamless service?

A Dining Operations Manager plays a crucial role in bridging communication between kitchen staff and front-of-house teams. They conduct regular meetings to align on menu changes, address service challenges, and ensure everyone understands daily priorities. By monitoring service flow and jumping in to resolve issues as needed, they foster teamwork and maintain high service standards. Their hands-on approach and open communication help create a cohesive environment that delivers a positive dining experience for guests.

What are the key skills and qualifications needed to thrive as a dining operations manager, and why are they important?

To thrive as a Dining Operations Manager, you need strong expertise in hospitality management, food safety regulations, and staff supervision, typically supported by a degree in hospitality or a related field. Familiarity with point-of-sale (POS) systems, inventory management software, and ServSafe certification is often required. Leadership, problem-solving, and excellent communication skills help drive team performance and guest satisfaction. These skills and qualifications ensure efficient operations, regulatory compliance, and a positive dining experience for guests.

What is the difference between Dining Operations Manager vs Restaurant Supervisor?

AspectDining Operations ManagerRestaurant Supervisor
ResponsibilitiesOversees overall restaurant operations, manages staff, ensures customer satisfaction, and handles budgetingSupervises daily staff activities, manages service quality, and assists with customer issues
CredentialsExperience in restaurant management, often with certifications in hospitality or food serviceExperience in restaurant service, often with supervisory or team lead roles
Work EnvironmentOffice-like setting with managerial duties, overseeing multiple departmentsFront-of-house environment, directly interacting with staff and customers

The Dining Operations Manager typically has broader responsibilities, focusing on overall restaurant performance and strategic planning, while the Restaurant Supervisor handles daily staff supervision and service quality. Both roles require experience in food service, but the manager position involves more administrative and leadership duties.

What cities in Florida are hiring for Dining Operations Manager jobs?

Cities in Florida with the most Dining Operations Manager job openings:

Dining Operations Manager jobs near you

Dining Room Manager

Sarasota, FL • On-site

plymouthharbor
See more jobs at plymouthharborexternal

Full-time

Re-posted 12 days ago

Job description

The Dining Room Manager is responsible for all dining room services and managing all associated staff with service-related responsibilities within his/her assigned area.
 
Full Time Opportunity - Nights, weekends, and Holiday required. 
 
DUTIES/RESPONSIBILITIES
Administration
  • Ensure that all menus are printed and available as required.
  • Enter/edit food items in the POS system.
  • Manage the point of sale (POS) computer system and ensure that staff is trained appropriately to utilize it.
  • Maintain appropriate records on a daily basis for meal counts, and any necessary ancillary charges.
Staff Management
  • Manage all dining room staff and make assignments appropriate to the skill level of the team member.
  • Ensure that the appropriate number of staff is scheduled to meet the needs of the residents, including planning for special events.
  • Provide appropriate orientation and training for all new team members.
Dining Room Management
  • Work in coordination with the Director and Operations Manager to maintain appropriate inventory levels for all small wares and tabletop items necessary for meal service, room service, banquets, and take-out service.
  • Conduct quality assurance audits of all dining room areas at least daily to review staff work assignments.
  • Assist with greeting and seating of residents during meal service as needed.
  • Ensure that residents are served the proper menu items for their assigned diet orders.
  • Meet with residents throughout meal service to ensure satisfaction.
  • Coordinate service in all dining areas during meals and assist food servers as necessary to ensure the highest level of service is being provided.
  • Conduct pre-service “line up” with service staff.
  • Ensure effective communications between the front and back of the house.
  • Ensure that dining room staff complete all required opening and closing side work responsibilities.
Sanitation
  • Adhere to all sanitation and food handling protocols.
  • Ensure that dining room and all associated service areas are kept tidy, clean, and free of dirt and dust.
Safety
  • Administer the planned program, monitoring for unsafe practices and correct them with individuals.
  • Report all accidents as required by law and facility policy.
  • Obtain emergency medical aid when necessary.
  • Include safety inspection as a part of the daily inspection for sanitation and housekeeping.
Quality Assurance
  • Participate in department quality assurance meetings.
Other
  • Immediately report any accidents and/or incidents to the Director/Executive Chef or his/her designee.
  • Attend required management meetings.
  • Attend and participate in workshops, seminars, and mandatory in-services as approved or required.
  • Maintain work area, equipment and supplies in a clean, sanitary and organized manner. Ensure that work areas are neat and confidential materials are properly stored before leaving area on breaks, end of workday, etc.
  • Work safely; complying at all times with Plymouth Harbor safety standards.
  • Perform other duties as deemed necessary and appropriate, or as may be directed.
SUPERVISORY RESPONSIBILITY
  • The Dining Room Manager has supervisory responsibility for service staff within his/her assigned area; this may include Assistant Dining Manager, Server, Host, Bartender, Bar Back, and Houseman.
QUALIFICATIONS
Education:
  • Minimum high school diploma or equivalent. Formal culinary educational training at a recognized school or university preferred.
Experience:
  • Must have a minimum of two years’ successful foodservice supervisory experience in a hospital or long-term care, or restaurant setting.
General:
  • Must have good organizational skills.
  • Must be a detail-oriented person and able to perform duties with great accuracy on a daily basis.
  • Must have excellent personal skills, demonstrating the ability to conduct oneself in a non-controversial style; a style that inspires the respect of others and promotes a sense of trust in the individual’s competence.
  • Must have good communication skills; speaking, writing, and listening.
  • Must be fluent in English and able to communicate in workplace Spanish.

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