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Dining Jobs in Florida (NOW HIRING)

Pine & Oak Tavern

Dining Room Manager

Orlando, FL · On-site

Job Title: Full-Time Dining Room Manager Location Job Type: Full-Time Pine and Oak Tavern, Orlando Florida Schedule: Variable schedule including Nights and Weekends About Us: Pine and Oak Tavern is a ...

The Arbor at Delray

Dining Room Server

Delray Beach, FL

$15.50 - $17/hr

Do you enjoy creating memorable dining experiences and making someone's day a little brighter? At Arbor Terrace Delray, our dining team does more than serve meals--we create meaningful moments for ...

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All JobsDining JobsDining Jobs in Florida

Dining information

See Florida salary details

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How much do dining jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for dining in Florida is $10.71, according to ZipRecruiter salary data. Most workers in this role earn between $9.33 and $12.02 per hour, depending on experience, location, and employer.

What is a dining job?

Dining jobs refer to a variety of positions within settings where food and beverages are served, such as restaurants, hotels, cafeterias, and catering companies. These roles can include servers, hosts, bussers, bartenders, and managers, among others. Individuals in dining jobs are responsible for providing customer service, taking orders, serving food, and ensuring guests have a positive dining experience. These jobs often require strong communication skills, the ability to work in fast-paced environments, and a focus on teamwork. Dining jobs can offer flexible hours and opportunities for advancement within the hospitality industry.

What are some typical challenges faced by dining staff in a busy restaurant environment?

Dining staff often encounter challenges such as managing high customer volumes during peak hours, ensuring timely and accurate order delivery, and maintaining excellent customer service under pressure. Effective communication and teamwork are essential, as staff must coordinate closely with kitchen and bar teams to fulfill orders efficiently. Adaptability and problem-solving skills also help when addressing special requests or handling customer complaints, making resilience and a positive attitude valuable assets in this role.

What are the key skills and qualifications needed to thrive in a dining services role, and why are they important?

To thrive in a Dining Services role, you need knowledge of food safety, basic food preparation techniques, and often a high school diploma or equivalent. Familiarity with kitchen equipment, point-of-sale (POS) systems, and certifications like ServSafe are typically required. Strong customer service, teamwork, and communication skills help create a positive dining experience and efficient workflow. These skills ensure safe food handling, customer satisfaction, and smooth daily operations in a fast-paced environment.

What is the difference between Dining vs Waitstaff?

AspectDiningWaitstaff
CredentialsNone required, customer service skills preferredNone required, customer service skills essential
Work EnvironmentRestaurants, cafes, catering eventsRestaurants, cafes, bars
Industry UsageRefers broadly to the act of eating or serving foodRefers specifically to serving food and beverages to customers

Dining generally describes the act of eating or the experience of eating out, while waitstaff refers to the employees who serve food and drinks to customers in a restaurant or similar setting. Both roles are integral to the food service industry, but 'Dining' is a broader term, whereas 'Waitstaff' specifies a particular job function within that experience.

What are the most commonly searched types of Dining jobs in Florida?

The most popular types of Dining jobs in Florida are:

What cities in Florida are hiring for Dining jobs?

Cities in Florida with the most Dining job openings:

Dining jobs near you
Infographic showing various Dining job openings in Florida as of August 2026, with employment types broken down into 1% As Needed, 72% Full Time, 26% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $22,277 per year, or $10.7 per hour.

Dining Room Manager

TJM PROPERTY MANAGEMENT INC

Pinellas Park, FL • On-site

$16 - $18/hr

Other

Re-posted 12 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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