Dining Room Manager

Role Purpose To lead the Dining Room operation, creating a positive, accountable and commercially focused team culture that consistently delivers exceptional member service. The postholder will develop and train the dining room team, uphold clear service standards, strengthen collaboration across Food & Beverage and actively drive revenue by increasing member engagement, average spend and sales across food, wine and dining experiences. Team Culture, Leadership & Accountability Lead by example, setting a visible standard for professionalism, punctuality, presentation, teamwork, respect and member focus. Create an inclusive, supportive and accountable team culture in which expectations are clear, good performance is recognised and concerns are addressed promptly and fairly. Communicate priorities through structured pre-service briefings, regular team meetings, one-to-one conversations and effective handovers. Maintain effective working relationships between the Dining Room, Kitchen and Banqueting teams, resolving service issues collaboratively and without blame. Manage attendance, timekeeping, conduct, capability and performance in line with Club policy, seeking support from the F&B General Manager and HR when required. Manage staffing levels, rotas, holidays and temporary resources in line with business demand, approved budgets and service requirements. Training, Development & Employee Engagement Deliver a consistent induction programme for all new starters, including Club culture, member service, menus, allergens, wine service, systems, billing procedures, health and safety and dining room SOPs. Maintain a practical departmental training plan and skills matrix, identifying gaps and ensuring training is completed, recorded and refreshed. Provide regular on-the-job coaching, demonstrations, service observations and constructive feedback to improve confidence, product knowledge and consistency. Conduct probation reviews, one-to-one meetings and annual appraisals, agreeing clear development actions and following through on progress. Develop team capability through cross-training, delegation and succession planning, creating opportunities for employees and apprentices to progress. Member Experience & Service Standards Lead efficient, welcoming and high-quality lunch and dinner service in the Dining Room. Define and maintain clear standards for greeting, seating, order taking, menu knowledge, wine and beverage service, table maintenance, complaint handling and farewell. Ensure members are recognised appropriately, addressed by their correct names where known and that relevant member preferences are recorded accurately and discreetly. Manage reservations and table allocation to support smooth lunch and dinner services, strong member satisfaction and effective use of available capacity. Maintain detailed knowledge of food, wine, non-alcoholic beverages, daily menus, specials, ingredients and allergens, ensuring the team receives accurate daily briefings. Regularly observe service, gather feedback and take corrective action to protect consistency, presentation and attention to detail. Revenue Growth, Sales & Commercial Performance Lead the team to achieve agreed dining room revenue, spend and cost-control objectives. Drive confident, appropriate and member-focused selling of menu items, aperitifs, wines, side dishes, desserts, coffee and relevant Club dining events. Use daily briefings to communicate sales priorities, availability, premium products and suitable recommendations without compromising the member experience. Monitor sales mix, average spend, covers, reservations, menu performance and member feedback, identifying practical opportunities to increase revenue and repeat visits. Work with the F&B General Manager, Executive Chef / Head Chef, Conference & Banqueting Manager and Business Development Manager on promotions, events, menus and experiences that increase engagement and spend. Ensure pricing, menus and EPOS information are accurate and current, and that the team understands promotional and revenue-driving activity. Operational & Financial Control Maintain appropriate dining room stock levels for wine, tableware, linen, service equipment and consumables, completing requisitions and control procedures accurately. Protect gross profit through accurate ordering, portion awareness, waste reduction, secure storage and prompt investigation of variances relating to dining room service. Ensure correct billing, cash handling, cashing-up and end-of-day procedures are followed and discrepancies are reported promptly. Develop, maintain and implement departmental SOPs, ensuring they are understood and consistently followed. Provide Duty Manager cover as part of the management rota when required, while maintaining clear accountability for Dining Room service and standards. Safety, Compliance & Club Standards Ensure food safety, allergen controls, health and safety, personal hygiene and safe working practices are maintained in line with legislation and Club policy. Ensure employees are signed into the correct systems, complete required statutory and departmental training and follow reporting procedures. Maintain clean, organised and presentable service areas, reporting maintenance, equipment or safety concerns promptly. Liaise with members, guests, colleagues, suppliers and contractors in a professional, discreet and helpful manner. Undertake other reasonable duties delegated by management and support colleagues in other departments when operationally required. TPBN1_UKCT