Fine Dining Front-of-House Leader

Blackberry Farm, LLC.; Tennessee; On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Travel perks

Property benefits

Tuition reimbursement

Paid time off and holidays

Health insurance

Flexible spending accounts

401k match with profit share

Job summary

Blackberry Farm in Walland, TN is seeking an Assistant Dining Room Manager to support the Dinner Room Manager in delivering a superb fine dining experience. You will lead front-of-house operations, coordinate wine service with sommeliers, and supervise a team to ensure professional, attentive hospitality across multi-course service.

The role emphasizes developing staff, maintaining service standards, managing guest relations, and collaborating with culinary and beverage teams to create memorable

Qualifications

• Minimum 2–3 years of management experience in an upscale or luxury restaurant.
• Hospitality degree desired but not required or equivalent experience.
• High school diploma or equivalent required; formal hospitality training a plus.

Responsibilities

• Lead nightly front-of-house operations in a luxury dining setting.
• Coordinate wine service and beverage program with the Sommeliers and culinary teams.
• Supervise dining room supervisors, captains, servers, and hosts; provide coaching and feedback.
• Assist with hiring, onboarding, and ongoing staff development.
• Ensure proper room setup, cleanliness, and presentation; manage dining room flow.

Skills

Leadership

Guest experience

Communication

Wine knowledge

Budgeting/Labor planning

Education

High school diploma or equivalent

Hospitality degree desired

Tools

Word processing

Spreadsheets

Property management systems

Job description

Blackberry Farm in Walland, TN is seeking an Assistant Dining Room Manager to support the Dinner Room Manager in delivering a superb fine dining experience. You will lead front-of-house operations, coordinate wine service with sommeliers, and supervise a team to ensure professional, attentive hospitality across multi-course service.

The role emphasizes developing staff, maintaining service standards, managing guest relations, and collaborating with culinary and beverage teams to create memorable