Dining Room Manager

HUMM; New York (NY); On-site; USD 52,000 - 76,000; Full time

Job summary

HUMM is seeking a Dining Room Manager to oversee daily dining room operations and deliver exceptional guest experiences.

You will lead a floor team of 70+ employees, mentor staff, coordinate with kitchen and bar, manage reservations, and ensure service standards align with our brand. This hands-on leadership role requires composure under pressure and a focus on hospitality.

Qualifications

• 2+ years of experience in a management role within a high-volume restaurant environment.
• Proven ability to lead large teams (50+ staff) in a fast-paced setting.
• Strong knowledge of service standards, food & beverage operations, and hospitality best practices.
• Excellent communication, organizational, and problem-solving skills.
• Ability to remain composed under pressure and make guest-focused decisions.
• Flexible schedule, including evenings, weekends, and holidays.

Responsibilities

• Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service.
• Maintain a visible presence on the floor to anticipate guest needs and resolve issues.
• Act as the primary point of escalation for service-related challenges.
• Support the kitchen with expediting during service.
• Coordinate dining room, bar, and kitchen teams for seamless service.
• Manage reservations and seating to optimize flow and guest satisfaction in a high-volume environment.
• Uphold and refine service standards in line with company values.
• Maintain expert knowledge of the menu, beverage program, and brand standards.
• Ensure guest-facing areas meet high standards of cleanliness and health regulations.
• Align staffing levels with business needs and adjust in real time.
• Lead guest recovery efforts to ensure positive outcomes.

Skills

Team leadership

Communication

Problem solving

Organization

Guest service mindset

Flexibility

Discretion with confidential info

Staff development

Job description

Position Summary

The Dining Room Manager oversees daily dining room operations, ensuring a consistently high level of service and an exceptional guest experience. This role supports the team on the floor, upholds service standards, and fosters a strong, positive team culture.

The Dining Room Manager maintains a visible, active presence during service, leading the team in real time while ensuring seamless coordination across all areas of the restaurant. This is a hands‑on leadership role requiring a deep understanding of hospitality, with the ability to thrive in a fast‑paced environment while balancing elevated service standards with operational efficiency.

Reports to: General Manager

Leadership & Team Development

• Lead, mentor, and develop a dining room team of 70+ employees, including servers, bartenders, hosts, and support staff
• Foster and maintain a culture of accountability, professionalism, and hospitality that reflects the company’s core values
• Lead pre-service meetings for the team, setting clear expectations for each shift
• Support hiring process for dining room hourly employees
• Oversee training, and ongoing performance management to ensure consistency and growth across the team
• Maintain a strong presence on the floor to support, guide, and motivate the team
• Lead by example, demonstrating professionalism, composure, and a solution‑oriented mindset
• Contribute to a positive, inclusive, and high‑performing work environment
• Foster strong cross‑functional collaboration between dining room and kitchen teams

Service & Guest Experience

• Oversee daily dining room operations, including opening and closing, ensuring smooth and efficient service
• Maintain a strong, visible presence on the floor, anticipating guest needs and resolving issues proactively
• Act as the primary point of escalation for service‑related challenges
• Support the kitchen with expediting during service
• Ensure seamless coordination between the dining room, bar, and kitchen teams
• Manage reservations and seating to optimize flow, covers, and guest satisfaction in a high‑volume environment
• Uphold and refine service standards, ensuring alignment with company values
• Maintain expert knowledge of the menu, beverage program, and brand standards
• Ensure all guest‑facing areas meet the highest standards of cleanliness, organization, and compliance with health regulations
• Align staffing levels with business needs, making real‑time adjustments as needed
• Lead guest recovery efforts to ensure concerns are resolved and guests leave with a positive experience

Qualifications

• 2+ years of experience in a management role within a high‑volume restaurant environment
• Proven ability to lead large teams (50+ staff) in a fast‑paced setting
• Strong knowledge of service standards, food & beverage operations, and hospitality best practices
• Excellent communication, organizational, and problem‑solving skills
• Ability to remain composed under pressure and make decisive, guest‑focused decisions
• Flexible schedule, including evenings, weekends, and holidays
• Ability to manage confidential information with discretion
• Highly organized, adaptable, and able to perform in a fast‑paced environment
• Strong sense of accountability, urgency, and professionalism
• Ability to remain calm and composed under pressure
• Flexible schedule, including evenings, weekends, and holidays
• Ability to stand and walk for extended periods (8+ hours), and to crouch, bend, and lift or move 25+ lbs, with or without reasonable accommodation