Dining Room Manager
Rumson Country Club, Rumson, NJ, United States
Rumson Country Club is looking for an energetic, hands-on leader to join our team as a Dining Room Manager. In this role, you will be highly visible in the dining areas, greeting members and guests, assisting with the day-to-day dining operations, and ensuring every experience is polished and memorable. This position also offers career growth, with opportunities for advancement.
About Rumson Country Club:
Founded in 1908, Rumson Country Club is located on the picturesque Jersey Shore and has served its members and their families for over 100 years as one of the premier, member-equity clubs in New Jersey, complete with a rich history and traditions. Members enjoy this private, family-oriented Club and its great facilities including two large clubhouses, the golf course-adjacent Main Clubhouse, and waterfront Riverhouse located on the Shrewsbury River. In addition to a well-maintained 18‑hole golf course, members take pleasure in other resort‑like amenities including croquet, platform tennis, a 30+ slip marina, swimming pool, tennis, and trap‑and‑skeet shooting. The Food and Beverage Program encompasses four dining rooms, three bars, two event spaces, a Halfway House, and a Snackbar. Job Summary:
Reporting to the Food & Beverage Director, this person will be responsible for the day‑to‑day management of dining room service in the manner most pleasing to members and their guests. They will assure a high standard of appearance, hospitality, and service in personnel and cleanliness of all dining and beverage venues. In addition to supervising, scheduling, and training dining room staff, this manager will also work with the Director on the execution of service standards and culinary programming. The Dining Room Manager will be constantly seen in the front of the house, welcoming members and guests to the Club and, above all, promoting the Club. They will also be a presence in the kitchen and work closely with the Executive Chef to deliver high quality and consistent dining experiences. Responsibilities:
Oversee all service aspects of dining room operations by leading, supervising, training, mentoring, coaching, and assisting front‑of‑house service staff to ensure exceptional member and guest experiences Ensure dining areas are properly set, organized, and prepared for service, including setup of tables, chairs, linens, utensils, and glassware while maintaining a clean, safe, and welcoming environment Conduct pre‑shift meetings and ensure all service staff are in proper uniform and adhere to club standards of appearance and service Assist in the hiring, training, and development of dining room staff in accordance with club policies, service standards, and applicable laws Coordinate service for daily dining, club events, golf outings, weddings, and other private functions while maintaining organization of function sheets and service details Maintain regular presence in the dining room, interacting with members and guests, addressing inquiries or concerns, and ensuring a high level of satisfaction Work closely with the culinary team and club management to ensure smooth communication and execution of dining services and special events Assist in maintaining appropriate staffing levels and scheduling to support service needs during regular operations and peak season Ensure staff adhere to all safety, sanitation, and alcohol beverage service standards, policies, and regulations Step into service roles such as host, server, or support staff when needed to ensure seamless operations Schedule personnel and plan dining room setup based on anticipated member/guest counts and client needs Hire, train, supervise, and evaluate dining room staff Develop and maintain the dining room reservation system Attend scheduled staff meetings and committee meetings as requested Assume Closing Manager and/or Manager on Duty responsibilities when assigned The ideal candidate possesses a member‑centric approach to customer service, a passion for a private club environment and member experience, excellent interpersonal, leadership, and organizational skills, creative and effective problem‑solving abilities, and the capacity to accept constructive feedback while working collaboratively with upper management and the House Committee. They should demonstrate proficiency in financial reporting and monitoring sales, inventory, and budgets, be a strategic thinker with a vision for growth of the F&B program, be a proven trainer and developer of staff, and have excellent verbal and written communication skills. Education & Experience:
Candidates should have significant high‑end hospitality, private club, resort, or hotel experience, specifically in food and beverage management, along with more than three years of leadership and management experience in a high‑volume private club or luxury hospitality setting. A strong knowledge of dining service standards, hospitality best practices, and current industry trends is required. An educational background in food and beverage, with specific knowledge of wine, is preferred, along with a Bachelor’s degree in Hospitality or a related field (though not required). Competitive salary ($65,000 – $80,000), commensurate with qualifications and experience; comprehensive benefits package including 401k participation and PTO; performance and merit‑based bonus; and professional and educational development opportunities including CMAA‑aligned benefits.
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Founded in 1908, Rumson Country Club is located on the picturesque Jersey Shore and has served its members and their families for over 100 years as one of the premier, member-equity clubs in New Jersey, complete with a rich history and traditions. Members enjoy this private, family-oriented Club and its great facilities including two large clubhouses, the golf course-adjacent Main Clubhouse, and waterfront Riverhouse located on the Shrewsbury River. In addition to a well-maintained 18‑hole golf course, members take pleasure in other resort‑like amenities including croquet, platform tennis, a 30+ slip marina, swimming pool, tennis, and trap‑and‑skeet shooting. The Food and Beverage Program encompasses four dining rooms, three bars, two event spaces, a Halfway House, and a Snackbar. Job Summary:
Reporting to the Food & Beverage Director, this person will be responsible for the day‑to‑day management of dining room service in the manner most pleasing to members and their guests. They will assure a high standard of appearance, hospitality, and service in personnel and cleanliness of all dining and beverage venues. In addition to supervising, scheduling, and training dining room staff, this manager will also work with the Director on the execution of service standards and culinary programming. The Dining Room Manager will be constantly seen in the front of the house, welcoming members and guests to the Club and, above all, promoting the Club. They will also be a presence in the kitchen and work closely with the Executive Chef to deliver high quality and consistent dining experiences. Responsibilities:
Oversee all service aspects of dining room operations by leading, supervising, training, mentoring, coaching, and assisting front‑of‑house service staff to ensure exceptional member and guest experiences Ensure dining areas are properly set, organized, and prepared for service, including setup of tables, chairs, linens, utensils, and glassware while maintaining a clean, safe, and welcoming environment Conduct pre‑shift meetings and ensure all service staff are in proper uniform and adhere to club standards of appearance and service Assist in the hiring, training, and development of dining room staff in accordance with club policies, service standards, and applicable laws Coordinate service for daily dining, club events, golf outings, weddings, and other private functions while maintaining organization of function sheets and service details Maintain regular presence in the dining room, interacting with members and guests, addressing inquiries or concerns, and ensuring a high level of satisfaction Work closely with the culinary team and club management to ensure smooth communication and execution of dining services and special events Assist in maintaining appropriate staffing levels and scheduling to support service needs during regular operations and peak season Ensure staff adhere to all safety, sanitation, and alcohol beverage service standards, policies, and regulations Step into service roles such as host, server, or support staff when needed to ensure seamless operations Schedule personnel and plan dining room setup based on anticipated member/guest counts and client needs Hire, train, supervise, and evaluate dining room staff Develop and maintain the dining room reservation system Attend scheduled staff meetings and committee meetings as requested Assume Closing Manager and/or Manager on Duty responsibilities when assigned The ideal candidate possesses a member‑centric approach to customer service, a passion for a private club environment and member experience, excellent interpersonal, leadership, and organizational skills, creative and effective problem‑solving abilities, and the capacity to accept constructive feedback while working collaboratively with upper management and the House Committee. They should demonstrate proficiency in financial reporting and monitoring sales, inventory, and budgets, be a strategic thinker with a vision for growth of the F&B program, be a proven trainer and developer of staff, and have excellent verbal and written communication skills. Education & Experience:
Candidates should have significant high‑end hospitality, private club, resort, or hotel experience, specifically in food and beverage management, along with more than three years of leadership and management experience in a high‑volume private club or luxury hospitality setting. A strong knowledge of dining service standards, hospitality best practices, and current industry trends is required. An educational background in food and beverage, with specific knowledge of wine, is preferred, along with a Bachelor’s degree in Hospitality or a related field (though not required). Competitive salary ($65,000 – $80,000), commensurate with qualifications and experience; comprehensive benefits package including 401k participation and PTO; performance and merit‑based bonus; and professional and educational development opportunities including CMAA‑aligned benefits.
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