The dining room manager should be responsible for making sure the dining experience, staff performance, service standards, member satisfaction, and daily operations all run smoothly.

Dining Room Manager — Main Responsibilities

Assign sections and side work.
Conduct pre-shift meetings.

Train new employees on service standards.
Coach employees on performance, appearance, attitude, and attendance.
Address employee issues and document problems when necessary.
Make sure staff are where they need to be during busy periods.
Recognize and reward good performance.

Greet and interact with members regularly.

Know members’ names, preferences, and special requests when possible.
Handle complaints professionally and quickly.
Follow up with members after a service issue.
Make sure members feel welcomed and valued.
Maintain the level of service expected at a private club.

Make sure the dining room is clean, organized, and properly set before service.

Check tables, chairs, menus, silverware, glassware, and service stations.
Monitor service throughout the meal period.
Watch ticket times and communication between servers and the kitchen.
Make sure food is delivered correctly and promptly.
Coordinate with the chef and kitchen team.
Manage reservations, seating, special requests, and large parties.

The manager should hold the team accountable for consistent standards such as:

Proper greeting of members.

Timely beverage service.
Proper table maintenance.
Correct food delivery.
Checking back with tables.
Clearing and resetting tables properly.
Professional language and appearance.
No unnecessary employee conversations in front of members.
No cell-phone use while working.

Make sure servers understand allergy procedures.

Ensure allergy requests are communicated correctly to the kitchen.
Make sure employees follow proper food-handling and sanitation procedures.
Monitor cleanliness of dining and service areas.
Immediately address any food-safety concern.

The Dining Room Manager is expected to maintain a strong working knowledge of wine and beverage service appropriate for a private country club environment.

Responsibilities include:

Maintain knowledge of all wines currently offered by the club, including varietal, region, winery, vintage, flavor profile, body, price and appropriate food pairings.
Understand basic wine terminology, including acidity, tannins, sweetness, body, oak and finish.
Provide confident and appropriate wine recommendations based on member preferences and menu selections.
Demonstrate proper wine presentation, opening and pouring techniques.
Understand proper wine storage and service temperatures.
Train and coach service staff on basic wine knowledge and proper wine service.
Assist in wine dinners, wine society events and other beverage-focused club events.
Monitor wine sales, inventory, waste, comps and portion control.
Understand basic wine cost, pricing and profitability.
Stay informed about new wines added to the club’s program and communicate changes to the service team.
Provide professional, knowledgeable and approachable wine service without being overly technical or pretentious.