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Dining Room Director Jobs (NOW HIRING)

Singh

Dining Room Supervisor

Sterling Heights, MI

As a direct line to the residents, this position must respond to and resolve any concerns brought to their attention. The Dining Room Supervisor sets the tone for exemplary hospitality and a ...

Singh

Dining Room Supervisor

Rochester Hills, MI

As a direct line to the residents, this position must respond to and resolve any concerns brought to their attention. The Dining Room Supervisor sets the tone for exemplary hospitality and a ...

Singh

Dining Room Supervisor

Cary, NC

As a direct line to the residents, this position must respond to and resolve any concerns brought to their attention. The Dining Room Supervisor sets the tone for exemplary hospitality and a ...

Savannah Country Club

Dining Room Manager

Savannah, GA · On-site

Food and Beverage Director Education and/or Experience • High school diploma or GED required. • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core ...

Savannah Country Club

Dining Room Manager

Savannah, GA · On-site

Food and Beverage Director Education and/or Experience • High school diploma or GED required. • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core ...

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How much do dining room director jobs pay per year?

As of Aug 7, 2026, the average yearly pay for dining room director in the United States is $95,735.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,000.00 and $115,000.00 per year, depending on experience, location, and employer.

What is a dining room director?

Dining Room Directors are professionals responsible for managing the operations and staff of dining rooms in establishments such as restaurants, hotels, or senior living communities. They oversee customer service, ensure cleanliness and organization, handle reservations and seating arrangements, and coordinate with the kitchen staff to provide a seamless dining experience. Their role also includes training and supervising dining room staff, addressing guest concerns, and ensuring that dining standards and health regulations are met.

What is the difference between Dining Room Director vs Catering Manager?

AspectDining Room DirectorCatering Manager
CredentialsHospitality or restaurant management experience, sometimes certifications in food serviceEvent planning, hospitality management, certifications in catering or food service
Work EnvironmentRestaurant or dining facility, overseeing daily operationsEvent venues, hotels, or catering companies, managing catering services
Employer & IndustryRestaurants, senior living facilities, hotelsCatering companies, hotels, event venues

The main difference is that a Dining Room Director oversees daily dining operations within a restaurant or facility, focusing on service quality and staff management. A Catering Manager, on the other hand, specializes in planning and executing catering events, managing client relationships and event logistics. Both roles require hospitality experience but serve different aspects of food service and event management.

What are the main challenges a dining room director faces when managing a team during peak service hours?

One of the primary challenges for a Dining Room Director during peak service hours is ensuring seamless communication and coordination among servers, hosts, and kitchen staff to deliver outstanding guest experiences. Balancing guest requests, resolving unexpected issues such as reservation mix-ups or staff shortages, and maintaining high standards of service quality all require strong leadership and quick problem-solving skills. Additionally, the Dining Room Director must motivate and support the team under pressure while upholding the restaurant’s standards and ensuring compliance with health and safety regulations.

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

To thrive as a Dining Room Director, you need strong leadership, hospitality management experience, and a solid understanding of food service operations, often supported by a degree in hospitality or related fields. Familiarity with point-of-sale (POS) systems, reservation software, and food safety certifications is typically required. Exceptional interpersonal skills, attention to detail, and the ability to resolve conflicts gracefully set outstanding candidates apart. These skills ensure efficient dining operations, high customer satisfaction, and a well-coordinated team environment.
What cities are hiring for Dining Room Director jobs? Cities with the most Dining Room Director job openings:
What are the most commonly searched types of Dining Room jobs? The most popular types of Dining Room jobs are:
What states have the most Dining Room Director jobs? States with the most job openings for Dining Room Director jobs include:
Dining Room Director jobs near you

Dining Room Manager

Alto Lakes Golf and Country Club

Alto, NM • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 28 days ago

Job description

DINING ROOM MANAGER
Job Description
Job Title: Dining Room Manager
Department: Food and Beverage
Reports To: Food and Beverage Director
Job Brief
Alto Lakes Golf and Country Club is looking to add a Dining Room Manager who is positive, polished, and committed to providing exceptional experiences to the Club's members, their families, and their guests. Candidates should be comfortable working in a team environment, capable of building and maintaining strong teams, and producing service-oriented results in a fast-paced environment.
Position Summary
Dining Room Manager will ensure a high standard of appearance and service from Team Members, timeliness of food service, cleanliness of dining rooms and Member satisfaction.
The Dining Room Manager will work closely with the Food and Beverage Director and Bar Manager in Front of House staff training, coordination of service and delivery of an unequaled dining experience.
Primary Responsibilities
  • Ensure all FOH supplies are at par levels prior to each shift.
  • Liaise staff through all service types (buffet, a la carte, etc.)
  • Coordinate and implement with Training Director a continuous training program for FOH staff. Be the primary that a new server follows at the end of training program.
  • Take reservations and check table reservation schedules.
  • Determine and present various dining room operation guidelines to improve member dining experience.
  • Serve as liaison between the dining room and kitchen staff.
  • Perform other appropriate assignments and projects as required by the Mgmt.

Shared Responsibilities
  • Monitor all Dining Room operations during shift and ensure compliance with all standards for product and service.
  • Ensure all buffet and action stations are properly set up for meal service.
  • Work with Food and Beverage Managers/Directors to plan and implement efficient dining room operation plans to increase member satisfaction.
  • Working with Food and Beverage Managers/Directors to coordinate shift assignments in dining venues.
  • Contact members in the dining room, touch tables, during shift to ensure staff is delivering a quality product.
  • Receive and resolve complaints concerning dining room service.
  • Become proficient in POS system to be able to assist servers and bartenders.
  • Multi-task during shift to include supervisory oversight of staff, training and serving high-priority tables, if necessary.
  • Inspect FOH Team Members, ensuring proper and clean uniforms daily.
  • Follow and direct opening duties to set the team up for success.
  • Ensure all opening/closing duties have been done correctly. Verify all side work is completed. Hold pre- and post- shift walkthrough to ensure the Clubhouse is organized and ready for service.
  • Ensure cleanliness of dining room area.
  • Make suggestions about improvements to the dining room service procedures and layout.
  • Attend scheduled staff meetings.
  • Ensure local and state laws and the Club's policies and procedures for the service of alcoholic beverages are consistently followed.

Education
  • Hospitality Degree and/or Food & Beverage Management Experience of at least 5 years.

Qualifications
  • 3 years' server/bartender experience.
  • 6 months Front of House Restaurant Management experience.
  • Extensive wine knowledge.
  • Ability to multitask and work efficiently under pressure.
  • New Mexico Managers Food Handler Certification or ability to obtain.
  • New Mexico Alcohol and Gaming Division Server Certificate or ability to obtain.

Compensation
  • Salary: TBD on experience and qualifications.
  • Benefit package offered after 90 days of employment to include: Health, Dental and Vision.
  • Benefit package offered after 1 year of employment to include: PTO and 401K.

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