Dining Room Manager

Three Oaks Senior Dining; St. Louis (MO); On-site; USD 55,000 - 85,000; Full time

Job summary

Three Oaks Senior Dining is seeking a collaborative leader to elevate dining in senior living communities. You will oversee operations, ensure high service standards, manage staff and cross-department collaboration to deliver exceptional resident experiences.

Ideal candidates bring a strong background in operations, team development, and customer satisfaction, with the ability to adapt quickly in a fast-paced environment while maintaining integrity and purpose in sourcing, preparation, and

Qualifications

• High school diploma or equivalent required.
• Experience supervising FOH and catering is required.
• Knowledge of applicable federal, state and local regulations.
• Ability to direct and lead dining room staff.
• Strong communication skills and customer service orientation.

Responsibilities

• Collaborates with Executive Chef in menu development and dining hours.
• Manages dining room reservations and seating.
• Supervises dining room staff and setup of tables and decor.
• Greets residents and guests in a timely, cordial manner.
• Collects and reviews resident feedback and comments with the Director of Dining Services.
• Coordinates with Resident Focus Group for menu development and service updates.
• Assists with catering and special events food production.
• Manages independent living resident meal accounts with the Director of Dining Services.
• Ensures clean, sanitary work areas per guidelines; conducts daily inspections.

Skills

Leadership

Customer service

Operations mgmt

Team development

Communication

Education

High school diploma or equivalent

Tools

POS systems

Scheduling software

Job description

Description

About Three Oaks Senior Dining, LLC

Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve.

Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do.

At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life.

About the Role

Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential?

We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting.

This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike.

Responsibilities

• Collaborates with Executive Chef in menu development, special creations, dining hours, etc.;
• Manages and arranges dining room reservations and seating;
• Supervises dining room staff in the preparation for meals, including setting tables with dinnerware and decorations;
• Ensures residents and guests are greeted in a timely and cordial manner prior to mealtime;
• Assures comment cards are accessible to residents and guests at all meals – collects customer satisfaction cards, addresses questions/concerns and reviews comments with the Director of Dining Services;
• Works with the Resident Focus Group meetings for menu development and updating services;
• Assists with catering and special functions food production;
• Coordinates independent living resident meal accounts with the Director of Dining Services;
• Assures maintenance of a clean and sanitary work area in compliance with established guidelines though daily inspections of work areas, dining room and pantry area;
• Enforces dining services department cleaning schedule;
• Makes recommendations to the Director of Dining Services regarding the recruitment, training, and supervision and implementation of corrective action for department staff;
• Responsible for the completion of all required record-keeping related to these processes;
• At least annually, evaluates job performance of dining room services personnel;
• Prepares dining room personnel schedules within budgetary guidelines, providing adequate staff to assure quality meal service;
• Conducts regular staff meetings with all shifts for purposes of planning, coordinating and implementing policies and procedures regarding quality resident dining services;
• Assist in training of staff to include but not limited to: HACCP, sanitation, and customer service
• Assist with covering cooking when Bistro is extremely busy and during times when there are Chef call-offs;
• May perform other duties and responsibilities as assigned.

Competencies

• Integrity: Job requires being honest and ethical;
• Dependability: Job requires being reliable, responsible, and dependable in fulfilling obligations;
• Leadership: Job requires a willingness to lead, take charge and offer opinions and directions;
• Cooperation: Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude;
• Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations;
• Attention to Detail: Job requires being careful about detail and thorough in completing tasks.

Requirements

• High school degree or equivalent;
• FOH and catering supervisory experience required;
• Working knowledge of applicable federal, state and local regulations;
• Ability to instruct, direct and lead dining room staff;
• Must relate well to employees, residents and visitors;
• Has the ability to manage multiple priorities, demonstrate professional communication skills, and a passion for a high level of customer service;
• Is proficient in computer skills and report management experience;
• Ability to give full attention to what other people are saying, to actively look for ways to help people, and to be aware of others' reactions and understanding why they react as they do;
• Knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills;
• Ability to adjust actions in relation to others' actions, to monitor or assess the performance of yourself, other individuals, or organizations to make improvements or take corrective action;
• Must comply with any dress code requirements;
• Must be able to work occasional nights, weekends and some holidays.