Assistant Dining Room Manager - Blackberry Mountain

Blackberry Mountain; Walland (TN); On-site; USD 52,000 - 75,000; Full time

Job summary

Blackberry Mountain in Walland, TN is seeking an Assistant Dining Room Manager to oversee front-of-house operations across dinner, bar services, events, and coffee stations. You will lead the dining team, ensure service standards, and coordinate room setups, seating, and guest communications.

The role requires 2-3 years of supervisory experience in upscale dining, wine knowledge, and strong computer skills.

Qualifications

• 2-3 years of supervisory experience in upscale dining.
• Knowledge of wine and spirits.
• Proficient with word processing, spreadsheets, and property management systems.
• High school diploma or equivalent required.

Responsibilities

• Manage front-of-house dining room operations including openings and closures.
• Coordinate staff schedules and daily needs of both shifts.
• Oversee room set-ups, floor charts, and inventory/purchasing needs.
• Support wine program and maintain service standards.
• Attend weekly team meetings and All Manager Meetings.
• Maintain guest seating plans and guest communications.
• Ensure compliance with company policies and attendance.

Skills

Verbal communication

Active listening

Guest communication

Education

High school diploma or equivalent

2-3 years’ supervisory experience in upscale dining

Wine knowledge

Computer experience (word processing, spreadsheets, PMS)

Tools

MS Office

Property management systems

Job description

It's fun to work in a company where people truly BELIEVE in what they're doing!

We're committed to bringing passion and customer focus to the business.

1507 E. Millers Cove Rd Walland, TN 37886

The Assistant Dining Room Manager is responsible for managing and assisting the overall operation of the front-of-the-house food and beverage experience for all guests which includes but is not limited to dinner, bar services, events, group services, coffee stations, and pantries.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Training and knowledge of team
• Communicate all internal information
• Coordinate schedule needs of staff
• Daily operation of dining room: openings, line-up, service, closing
• Coordinate daily needs of both shifts to ensure proper coverage and care of guests
• Coordinate room set-ups/floor charts
• Monthly china/linen/silverware inventory and ordering needs
• Development and support of team and captains
• Support to wine program
• Sustain positive morale of the team
• Special cleaning projects
• Monitor service standards
• Monitor dinner times
• Manage guest seating plans
• Collect information and remarks from guests
• Guest communication
• Oversee daily menu production
• Ownership of corporate meeting functions
• Attend weekly team meetings / Group Meetings /All Manager Meetings
• The Look, Maintenance, and Cleanliness of their restaurant

Must comply with all company policies and procedures.

To perform the essential functions of this position regular and consistent attendance is required.

Must be able to work well with other Team Members and Managers and interact with our guests.

Supervisory Responsibilities

• Dining Room Supervisors and Line Level Team

Education And / Or Experience

• 2-3 years’ operational management or supervisory experience in upscale dining room
• Knowledge of wine and spirits
• Computer experience: word processing, spreadsheets, property management systems
• High school diploma or equivalent required

Language Skills

• Excellent verbal communication skills
• Strong listening and high interpretive skills
• Must be able to communicate effectively with guests, managers, and team members

Mathematical Skills

• Knowledge and understanding of property management cashiering procedures
• Ability to understand and comprehend budgeting issues and labor calculation

REASONING ABILITY

• Must be able to exercise judgment and make decisions based on job knowledge and awareness of company goals

PHYSICAL DEMANDS

• Ability to be on your feet for long periods of time
• Must be able to lift and carry up to 50 lbs.
• Must be able to safely operate a company vehicle or golf cart

WORK ENVIRONMENT

• Restaurant, Dining Room, Bar, Wait Staff and Kitchen
• Must be able to work outdoors in extreme heat, cold, rain, and all weather conditions