Dining room manager

The Landings Golf and Athletic Club is a private luxury residential club on Skidway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More!

The Dining Room Manager is responsible for overseeing daily front-of-house operations and ensuring an exceptional dining experience for Club members and their guests. This position provides leadership, guidance, and support to supervisors and front-of-house team members while maintaining high standards of hospitality, service quality, professionalism, and operational efficiency. The Dining Room Manager works closely with culinary and Club leadership to ensure seamless service, address member needs, develop employees, and support the overall success of food and beverage operations.

Essential Duties and Responsibilities

Member Experience & Hospitality

• Lead the front-of-house team in delivering attentive, polished, and personalized service.
• Build positive relationships with members, anticipate their needs, and ensure a welcoming dining experience.
• Address member concerns and complaints promptly and professionally, providing appropriate follow-up and reasonable accommodations when necessary.
• Maintain a visible, engaged presence in the dining room throughout service.
• Monitor service pacing, table touches, cleanliness, presentation, and staff professionalism to ensure consistent service standards.
• Promote a member-focused culture that reflects the Club’s hospitality expectations.

Team Leadership & Development

• Directly supervise and provide leadership to supervisors, servers, bartenders, hosts, food runners, and support staff.
• Assist with interviewing, onboarding, training, and developing front-of-house employees.
• Develop and coordinate training plans for new hires and ongoing team development.
• Coach, mentor, and develop employees to improve performance, service knowledge, leadership skills, and professionalism.
• Establish clear expectations, delegate responsibilities, and hold team members accountable for performance.
• Maintain employee performance records and administer disciplinary action in accordance with Club policies and procedures.
• Foster a positive, professional, collaborative, and team-oriented work environment.
• Ensure employees adhere to Club policies, procedures, and service standards.

Operations Management

• Oversee daily front-of-house operations to ensure smooth, efficient, and consistent service.
• Coordinate floor plans, reservations, staffing levels, station assignments, and shift flow.
• Assist with planning and coordinating seating charts for Club events and daily dining operations.
• Monitor opening side work, closing procedures, and overall readiness of the dining room and service areas.
• Ensure compliance with Club policies, sanitation and safety standards, responsible alcohol service requirements, and established operating procedures.
• Communicate maintenance and facility concerns to the appropriate leadership.
• Provide hands-on service support, including bussing, resetting tables, and assisting with other operational needs when necessary.
• Assist with scheduling servers, bartenders, hosts, and support staff as assigned.
• Serve as the primary front-of-house leader in the absence of the Clubhouse Manager, ensuring continuity of operations and appropriate decision-making.

Performance & Accountability

• Monitor service quality, staffing effectiveness, labor needs, and overall shift performance.
• Collaborate with culinary and management teams to ensure effective communication and coordination between front-of-house and back-of-house operations.
• Identify operational challenges and implement practical solutions in partnership with Club and culinary leadership.
• Promote continuous improvement in service standards, employee training, communication, and operational efficiency.
• Ensure supervisors and team members consistently meet established service and performance expectations.
• Proactively respond to member needs, resolve complaints and concerns in a timely manner, and determine reasonable accommodations when appropriate.
• Support a culture of accountability, teamwork, and excellence in the overall member experience.

Qualifications & Requirements

• Must be a minimum of 18 years of age.
• Minimum of three years of experience as a food service professional, including at least one year in full-service dining operations.
• Progressive experience within restaurant or hospitality operations is highly preferred.
• Previous experience recommending and serving fine wines and liquors is highly preferred.
• Ability to lead effectively in a fast-paced environment while maintaining professionalism and composure.
• Must be able to speak, read, and write in English and follow verbal instructions.
• Must possess outstanding verbal and written communication skills.
• Demonstrated ability and desire to lead by example, motivate team members, and maintain high service standards.
• Strong commitment to providing exceptional, personalized service to all members and guests.
• Ability to exercise tact, discretion, and sound judgment when handling customer service concerns and personnel matters, including stressful or emotionally sensitive situations.
• Ability to manage competing priorities, delegate responsibilities, multitask effectively, and maintain organization in a fast-paced environment.
• Strong attention to detail and commitment to operational excellence.
• Ability to maintain a pleasant, professional, and welcoming demeanor while creating an inviting atmosphere for members and guests.
• Knowledge of front-of-house operations, staffing, reservations, dining room management, and service standards.
• Knowledge of food safety, sanitation, and responsible alcohol service practices.
• Ability to work collaboratively with team members across multiple departments.
• Must be available to work a flexible schedule, including evenings, weekends, holidays, and Club events, as required.

Physical Requirements

• Ability to stand and walk for the duration of the shift.
• Ability to lift, carry, or move items weighing between 1 and 50 pounds throughout the shift.
• Ability to push, pull, bend, stoop, and reach as needed to support daily operations.
• Ability to perform physical tasks associated with dining room operations and hands-on service support.

Work Environment

This position operates in a private club hospitality environment and requires frequent interaction with members, guests, employees, and management. The role requires an active presence on the dining floor and the ability to assist with service operations as needed. The Dining Room Manager must maintain a professional appearance, demonstrate sound judgment, and consistently uphold the Club’s standards of hospitality, service, and professionalism.

Other Responsibilities

Perform additional duties as assigned by Club management and adhere to all Club policies, procedures, and applicable standards of conduct.