Dining Room Manager

Eleven Madison Park; New York (NY); On-site; USD 70,000 - 110,000; Full time

Job summary

Eleven Madison Park in New York is seeking a Dining Room Manager to oversee daily dining room operations, uphold service standards, and deliver an exceptional guest experience in a fast-paced, fine dining setting.

You will lead a 50+ person team, mentor staff, run pre-service meetings, and ensure seamless coordination between dining room, bar, and kitchen, while maintaining accountability and professionalism on the floor.

Qualifications

• 2+ years in a management role in high-volume/fine dining
• Experience leading 50+ staff on the floor
• Strong knowledge of service standards and F&B operations
• Excellent communication and organizational skills
• Ability to stay composed under pressure and make guest-focused decisions
• Discretion with confidential information

Responsibilities

• Lead and mentor a 50+ member dining room team
• Oversee daily service and ensure guest satisfaction
• Maintain a visible floor presence and guide staff during service
• Coordinate with kitchen and bar to ensure smooth operations
• Manage reservations and seating flow in a high-volume setting
• Uphold company standards and health compliance

Skills

Leadership

Team development

Guest service excellence

Communication

Operations management

Problem solving

Job description

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 50+ employees, including captain, 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/fine dining 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
• 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
• 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