Oversee daily dining room operations to ensure warm hospitality, consistent service execution, and an exceptional guest experience. The Dining Room Manager is a visible leader on the floor, responsible for associate development, service standards, and operational discipline while supporting financial performance and compliance. They are an ambassador of happiness and hospitality for all guests and associates. Responsibilities Showcase an inherent desire to take care of others. Lead the dining room during service, ensuring thoughtful hospitality, smooth flow, and consistent service standards. Coach, train, and develop associates through hands-on leadership and in-the-moment feedback. Support recruiting, onboarding, scheduling, and performance feedback for front-of-house associates. Monitor service execution and address opportunities in real time to enhance the guest experience. Maintain compliance with company policies, safety standards, and federal, state, and local regulations. Support financial efficiency by monitoring labor use and supporting cost control efforts. Collaborate with culinary leadership to ensure seamless communication between front-of-house and back-of-house teams. Respond promptly and professionally to guest feedback, questions, or concerns. Support service execution as needed, including greeting guests, assisting the host stand, running food, or supporting expo during peak periods. Maintain cleanliness, organization, and readiness throughout the dining room. Foster a positive, inclusive, and respectful workplace environment. Maintains a friendly, cheerful, and courteous demeanor at all times. Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency. All other duties as assigned, requested or deemed necessary by management. Qualifications Education/ Formal Training. High school diploma or equivalent required; hospitality or management coursework preferred. Experience. Minimum one year of restaurant management experience. Must meet state and federal minimum requirements for serving alcohol. Knowledge/ Skills. Knowledge of hospitality principles, restaurant operations, and service standards. Knowledge of cash-handling procedures. Basic knowledge of beverages preferred. Manual coordination to grasp items, operate POS systems, and carry trays or small equipment. Supervision/management communication skills are required. Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make occasional decisions which are generally guided by established policy and procedures. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors. Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies. Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs. Must have knowledge of chemicals/agents for training purposes.