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Dining Room Director Jobs (NOW HIRING)

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 ...

Inspir Carnegie Hill

Dining Room Manager

Washington, DC · On-site

$65K - $75K/yr

Manages the day-to-day operation of the dining room (s) with oversight and direction from the Culinary Services Director * Ensures appropriate and consistent staffing is in place for the dining room ...

Weatherly Inn - Renton

Dining Room Supervisor

Renton, WA

$24 - $25/hr

Dining Room Supervisor Department: Food Service Schedule: Monday-Friday; must be available to work ... Food Services Director and Administrator About Weatherly Inn Weatherly Inn is a family-owned senior ...

The Holmstad

Dining Room Supervisor

Cromwell, CT

$19.13 - $25.43/hr

Works with the Dining Services Director to hire, evaluate, discipline and terminate dining room staff. * Directs the orientation and training of dining room staff. * Sets up work station assignments ...

Weatherly Inn

Dining Room Supervisor

Renton, WA · On-site

$24 - $25/hr

Dining Room Supervisor Department: Food Service Schedule: Monday-Friday; must be available to work ... Food Services Director and Administrator About Weatherly Inn Weatherly Inn is a family-owned senior ...

Weatherly Inn - Renton

Dining Room Supervisor

Renton, WA · On-site

$25/hr

Dining Room Supervisor Department: Food Service Schedule: Monday-Friday; must be available to work ... Food Services Director and Administrator About Weatherly Inn Weatherly Inn is a family-owned senior ...

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$164K

How much do dining room director jobs pay per year?

As of Jul 16, 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 are Dining Room Directors?

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 does a dining room manager do?

A dining room manager oversees the daily operations of a restaurant's dining area, including supervising staff, ensuring customer satisfaction, managing reservations, and maintaining cleanliness and safety standards. They coordinate service, handle customer complaints, and ensure efficient workflow to provide a positive dining experience.

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 is the highest paid position in a restaurant?

The highest paid position in a restaurant is typically the general manager or restaurant owner, with executive chefs and culinary directors also earning high salaries depending on the establishment. These roles require strong leadership, management skills, and experience in the hospitality industry.

What does a dining director do?

A dining room director oversees the daily operations of a dining area, including managing staff, ensuring customer satisfaction, maintaining cleanliness, and coordinating service. They often handle scheduling, training, and compliance with health and safety regulations to ensure smooth service delivery.

What are the key skills and qualifications needed to thrive as a Dining Room Director, and why are they important?

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 is the highest paying job in culinary?

The highest paying roles in the culinary field often include executive chefs, culinary directors, and restaurant owners, with executive chefs earning salaries that can exceed six figures depending on the establishment and location. These positions typically require extensive experience, leadership skills, and culinary expertise, often supported by advanced certifications or degrees. Salary potential increases with the size and prestige of the operation and the individual's reputation in the industry.
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

TJM PROPERTY MANAGEMENT INC

Pinellas Park, FL • On-site

$16 - $18/hr

Other

Posted 6 days ago

Job description

THIS POSITION IS WEDNESDAY THROUGH SUNDAY 0 10:30 AM - 7:00 PM

The following are skills needed to perform the essential functions of the position of Dining Room Supervisor. The ability to:

  • Responsible for the supervision and preparation of food that meets both the tastes and nutritional needs of the residents.
  • Training employees to meet and or exceed the very high standard of food preparation
  • Working in accordance with the Company policy and in compliance with State and Federal wage and hour laws.

DUTIES AND RESPONSIBILITIES

The duties and responsibilities of the Dining Room Supervisor include all aspects of the Dining Room. Supervising and coordinating employees engaged in resident food services, as well as planning. Organizing, directing and controlling activities of the food service department to provide food services as prescribed by professional standards. This includes insuring all services are in accordance with Federal, State, and local standards, guidelines, regulations, policies and procedures and are delegated the responsibility for carrying out the assigned duties by the Food and Dining Director. Primary duties include managing the servers in the Dining Department with at least 50% of the time performing exempt work.. Dining Room Supervisor is engaged in employee hiring, counseling and termination and monitoring legal compliance measures within the department.

ESSENTIAL FUNCTIONS OF THE JOB

The following job functions have been determined to be essential to the position of a Dining Room Supervisor. Because of fluctuations in workload demands, as well as tasks often overlapping, frequency ranges and percentages vary by assignment, day of week, day, evening or night shift, etc.  However, low frequency and percentage or duration of time spent on a particular task may not indicate lack of importance.  The Oaks of Clearwater reserves the right to modify this list of essential and other functions as deemed necessary.

  • Identify current and future patron service requirement by establishing personal contact and rapport with Residents and other persons in a position to understand service requirements.
  • Develop operational guidelines by initiating, coordinating and enforcing program, operational and personnel policies and procedures.
  • Establishes reservation system by planning use of tables; allocating stations and determining staffing requirements.
  • Fulfills dining reservation schedule by assigning and scheduling staff and following up on work results.

Job Title:         Dining Room Supervisor (continued)

  • Maintains dining room staff by training employees.
  • Prepares dining room staff by introducing menus and teaching food presentation techniques.
  • Gives instruction in etiquette and serving techniques
  • Maintains dining rooms staff job results by coaching, counseling and disciplining employees
  • Planning, monitoring and appraising job results
  • Schedules patrons by recording dinner reservations, arrangements with Food and Dining Director for special events.
  • Helps develop and maintain a good working relationship between the dining room and kitchen staff
  • Maintains dining room ambience by inspecting and monitoring serving stations, table linens, seating plans and lighting.
  • Enforces alcohol control practices
  • Maintains sanitation procedures, rules and regulations.
  • Protects dining room assets by adhering to security policies and procedures
  • Prepares reports for facility management by identifying patron service requirements, observing and recording patron reactions to meals, beverages and restaurant environment.
  • Maintains professional and technical knowledge by attending educational workshops, receiving professional publications and establishing professional networks.
  • All other duties as assigned by the Dining Room Manager & Food and Dining Administrator.

OTHER

In addition to the essential job functions described above, the following job functions are important to the proper fulfillment of the duties of the Dining Room Supervisor.

  • Must have a working knowledge of Microsoft Word, Excel, timekeeping software systems and e-mail systems.
  • Ability to assist the Dining Room Manager with specific tasks

EDUCATION REQUIRED

In the interest of residents/patients, the Dining Room Supervisor will have the preferred minimum educational background of having a high school diploma or GED equivalency.

EXPERIENCE

(Property Name) requires the Dining Room Supervisor to have a minimum of six months dietary experience in food service and Managery capacity in a hospital, skilled nursing care facility or other related medical facility.

EQUIPMENT, MATERIALS, MACHINES AND/OR TOOLS USED

The following is a list of the principal equipment, materials, machines, tools, etc. used by the Dining Room Supervisor.

  • Forms (e.g. Dietary assessment, etc.)
  • Computer
  • Telephone
  • Calculator
  • Miscellaneous kitchen equipment and supplies
  • Miscellaneous office supplies and paper
 

Job Title:         Dining Room Supervisor (continued)

PHYSICAL STRENGTH REQUIRED

A Dining Room Supervisor must be capable of lifting a minimum of forty pounds. (Property Name) has determined that the employee can perform the essential functions of the job of Dining Room Supervisor without posing a direct threat to the health or safety of him/herself or others, including residents/patients, co-workers and others.

ENVIRONMENTAL CONDITIONS

Except where appropriate and conducive to accomplishing the goals and objectives of a particular task (such as monitoring a sleeping resident/patient), the Dining Room Supervisor will work in a well-lighted area that is ventilated and as physically, innocuous as possible under the conditions which exist at a particular time. Because the essential functions of the job of Dining Room Supervisor may cause exposure to situations associated with general involvement in a health care facility, including but not limited to exposure to AIDS, HIV, and Hepatitis B viruses.

JOB ANALYSIS

Activity                                                                                                Frequency of Activity

Sitting                                                                                                  Constantly (6-8+ hours)

Walking                                                                                               Constantly (6-8+ hours)

Standing                                                                                               Constantly (6-8+ hours)

Bending (Neck)                                                                                     Constantly (6-8+ hours)

Bending (Waist)                                                                                    Constantly (6-8+ hours)

Squatting                                                                                              Frequently (3-6 hours)

Climbing                                                                                              Occasionally (0-3 hours)

Kneeling                                                                                               Occasionally (0-3 hours)

Crawling                                                                                              Occasionally (0-3 hours)

Twisting (neck)                                                                                     Constantly (6-8+ hours)

Twisting (waist)                                                                                    Constantly (6-8+ hours)

Hand Use: Is Repetitive use of hand required?                                        Yes

Simple Grasping Dominant                                                                    Frequently (3-6 hours)

Simple Grasping Non-Dominant                                                            Frequently (3-6 hours)

Power Grasping (right hand)                                                                  Frequently (3-6 hours)

Power Grasping (left hand)                                                                    Frequently (3-6 hours)

Fine Manipulation (right hand)                                                               Frequently (3-6 hours)

Fine Manipulation (left hand)                                                                 Frequently (3-6 hours)

Pushing & Pulling (right hand)                                                               Frequently (3-6 hours)

Pushing & Pulling (left hand)                                                                 Frequently (3-6 hours)

Reaching (above shoulder level)                                                             Occasionally (0-3 hours)

Reaching (below shoulder level)                                                            Frequently (3-6 hours)

Lifting                                      Frequency                                             Height

0-10 lbs.                                   Constantly (6-8+ hours)                         0-7 feet      

11-25 lbs.                                 Constantly (6-8+ hours)                         0-7 feet

26-50 lbs.                                 Occasionally (0-3 hours)                        0-4 feet

Carrying                                   Frequency                                             Distance

0-10 lbs.                                   Constantly (6-8+ hours)                         75 feet

11-25 lbs.                                 Constantly (6-8+ hours)                         75 feet

26-50 lbs.                                 Occasionally (0-3 hours)                        0-4 feet

Job Title:         Dining Room Supervisor (continued)

Describe the heaviest item required to carry and the distance to be carried: A tray of dinner dishes, maximum distance carried is 0 – 75 feet.____________________________________________________

This job requires the following:

  • Working around equipment and machinery
  • Walking on uneven ground
  • Exposure to excessive noise such as resident complaints
  • Exposure to dust, gas, fumes or chemicals such as cleaning chemicals
  • Working with bio-hazards such as: blood or air borne pathogens or bodily fluids.

Universal Precautions Risk Classification Categories:

Task may involve exposure to blood or bodily fluids.

ATTIRE

The Dining Room Supervisor will follow the dress code of the facility by wearing the appropriate uniform, which includes neat, clean, odor-free grooming.

WORK SCHEDULE

The Dining Room Supervisor will report to work ready for routine duties and emergencies, and may include working varied and/or split shifts and non-standard, day-shift hours.

MANAGER

The Dining Room Supervisor reports to the Dining Room Manager or other person assigned to the Managery role.

JOB CLASSIFICATION

This position is classified as salaried, exempt, and does qualify for the exemption from minimum wage and overtime pay provided by Section 13(a)(1) of the Fair Labor Standards Act.

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