Dining Room Manager

Education and/or Experience

• Associate degree or higher; or a combination of education, experience, and training equivalent to five years of related experience.
• Minimum of two years of management experience in catering, private clubs, restaurants, or a similar hospitality environment.
• Extensive knowledge of private club food and beverage operations, service standards, and member expectations.
• Sommelier certification or demonstrated wine knowledge preferred.
• Bartending experience preferred.
• Proven experience leading, developing, and retaining a high-performing service team.

Skills and Qualifications

• Outstanding verbal, written, and listening communication skills.
• Strong interpersonal and relationship-building skills with the ability to interact professionally and effectively with members, guests, employees, and leadership.
• Adaptable and flexible, with the ability to remain composed and focused in a fast-paced, high-volume environment.
• Demonstrated history of professional growth, leadership development, and continued learning.
• Strong organizational, planning, and problem-solving skills.
• Ability to lead by example and create a positive, collaborative, and accountable team environment.
• Strong attention to detail and commitment to exceptional service standards.
• Ability to work effectively with individuals at all levels of the organization and represent The Summit professionally at all times.

Job Summary

The Dining Room Manager is responsible for providing leadership and direction to Club dining room operations and employees in accordance with The Summit’s strategic and operating plans, policies, service standards, financial goals, and established procedures.

This position directly supervises the Penthouse and/or TH1RTYONE dining room staff and works closely with the Assistant General Manager, other department managers, and culinary leadership to ensure an exceptional member and guest experience. The Dining Room Manager is responsible for maintaining high standards of service, developing and supporting employees, managing labor and operating costs, and ensuring the dining rooms consistently meet The Summit’s expectations for quality, professionalism, and hospitality.

Essential Functions and Responsibilities

• Leads and supervises dining room operations to ensure exceptional service and a welcoming experience for members and guests.
• Schedules dining room personnel and plans staffing and dining room set-up based on anticipated member and guest counts, reservations, events, and business needs.
• Takes reservations, monitors reservation schedules, and coordinates seating to maximize the member and guest experience.
• Greets and seats members and guests and remains visible and engaged on the floor during service.
• Supervises dining room staff to ensure proper service techniques, product knowledge, beverage service, and adherence to Club standards.
• Steps into service, takes orders, assists with tableside service or cookery, and provides hands-on support during high-volume periods or when operationally necessary.
• Hires, trains, coaches, supervises, and evaluates dining room employees; provides ongoing feedback and development to build a strong, service-focused team.
• Ensures employees maintain proper uniforms, personal appearance, professionalism, and adherence to Club standards.
• Conducts pre-shift and staff meetings; communicates daily priorities, member information, operational updates, policy changes, and service expectations.
• Handles member and guest concerns promptly, professionally, and effectively, taking appropriate action to resolve issues and protect the member relationship.
• Serves as a liaison between dining room and kitchen staff to ensure clear communication, efficient service, and consistent execution.
• Ensures all side work, opening and closing procedures, cleaning, and organization of dining rooms, service areas, equipment, and storage areas are completed according to established standards.
• Inspects dining rooms, equipment, fixtures, and service areas to ensure proper appearance, cleanliness, functionality, and safety.
• Identifies maintenance needs and promptly communicates equipment or facility concerns to the appropriate department.
• Makes recommendations for improving service procedures, dining room layouts, workflow, and overall operational efficiency.
• Maintains appropriate inventories of dining room supplies and equipment, including silverware, glassware, coffee service items, water pitchers, condiments, linens, and other service-related items.
• Ensures dining room supplies and equipment are properly stored, maintained, and accounted for.
• Monitors dining room labor, supplies, and operating expenses and makes adjustments as needed to support financial goals.
• Provides accurate and timely reports related to employee hours, schedules, pay rates, job changes, tip pools, and other personnel or operational matters.
• Works with other managers to develop, implement, and continually refine service policies, procedures, and training materials designed to improve quality, consistency, and cost control.
• Collaborates with the Assistant General Manager and other department leaders to support Club events, private functions, and special member experiences.
• Ensures dining rooms and designated Club areas are properly secured at the end of the business day.
• Attends and actively participates in EOS, pre-shift, department, and staff meetings.
• Maintains the highest standards of professional, ethical, and moral conduct in all business and personal dealings.
• Performs other duties and responsibilities as assigned by the General Manager or Assistant General Manager.

Physical Requirements and Working Conditions

• Must be able to stand and walk for extended periods and regularly climb stairs, balance, stoop, kneel, crouch, bend, stretch, twist, and reach.
• Must be able to push, pull, and lift up to 30 pounds.
• Must be able to perform continuous or repetitive motions as required by the position.
• Must be able to work in a hot, humid, and noisy environment.
• May encounter bloodborne pathogens or other potential contaminants in the work environment.
• Must follow all established safety procedures and use appropriate personal protective equipment when necessary, including gloves, face masks, and eye protection.

Benefits

Eligible for Full-Time Employees

• 401(k) Plan with Company Matching
• Medical, Dental, and Vision Insurance
• Voluntary Short-Term Disability and Life Insurance
• Paid Time Off (PTO)
• Holiday Pay

Schedule

• Monday through Saturday, with some Sundays required
• Holidays required
• Day and evening/night shifts as business needs dictate
• Schedule may vary based on Club events, member needs, and operational requirements

Licenses and Special Requirements

• ABLE Commission License Required
• Alcohol Training Certificate Required
• Food Handler Permit from the Tulsa Health Department Required
• Sommelier Certification - Preferred