Dining Room Manager

The Dining Room Manager is a senior leadership position responsible for strategic oversight, daily management, and continuous elevation of all dining and event experiences at Anglebrook Dining Club.  This position will lead a team of dedicated professionals across the dining room, bar, and banquet operations, fostering an environment of excellence, accountability, and genuine hospitality that reflects Anglebrook's heritage and standards.  This is a March-November position that is paid all year around.  

Key Responsibilities

Food & Beverage Operations

• Oversee all Club dining outlets, including the main dining room, bar/lounge, and terrace.
• Develop, implement, and continuously refine seasonal drink menus in close collaboration with the Executive Chef.
• Monitor and manage food and beverage cost controls, inventory, purchasing, and vendor relationships.

Banquet & Private Event Management

• Direct the planning, coordination, and execution of all private events, member functions, tournaments, and special occasions.
• Create customized Banquet Event contracts and oversee their implementation with precision.
• Develop and manage banquet menus and pricing in alignment with Club standards and member expectations.

Financial Accountability

• Develop and manage the annual F&B and banquet operating budget in partnership with the Controller and General Manager.
• Analyze financial reports, maintain & track inventories and implement corrective actions to achieve revenue and profitability targets.
• Negotiate contracts with vendors, suppliers, and service providers.  

Qualifications and Requirements

• Bachelor's degree in hospitality management, Culinary Arts, Business Administration, or a related field preferred.
• Prior experience in a private club, luxury hotel, or high-end resort environment strongly preferred.

Skills & Competencies

• Exceptional interpersonal and communication skills with a genuine passion for hospitality and member satisfaction.
• Thorough knowledge of fine dining service standards, wine and spirits, and culinary trends.
• Detail-oriented, highly organized, and capable of managing multiple priorities simultaneously. 
• Proficiency with point-of-sale systems, and Microsoft Office Suite.
• TIPS or equivalent responsible alcohol service certification required as well as ServSafe Manager Certification.  

Compensation & Benefits

• Performance-based bonus program
• Comprehensive medical, dental, and vision benefits