Dining Room Manager

3 years

About MML:
At McGuire Moorman Lambert Hospitality (MML), we create unforgettable experiences that bring together food, service, and design under the leadership of Larry McGuire, Tom Moorman, and Liz Lambert. MML owns and operates each of its properties, choosing projects that align with our vision and values. In 2024, we proudly expanded to New York City with the acquisition of Nine Orchard, a landmark hotel on the Lower East Side featuring more than seven distinctive food and beverage outlets.

What we are looking for:

We are seeking a talented and passionate Dining Room Manager to oversee front-of-house operations and deliver an exceptional guest dining experience across The Nine Orchard's restaurants and outlets. The Dining Room Manager will lead the service team, ensure operational excellence, and maintain MMLs standards of hospitality. The ideal candidate is a hands-on leader with strong restaurant management experience, excellent guest engagement skills, and a deep understanding of service standards and fine dining operations.

Why youll want to work for MML:

• Competitive salary + bonus potential
• Paid time off and parental leave
• Medical, dental, vision, disability, life, and pet insurance
• 401(k) retirement benefits
• Professional development and service training opportunities
• Relocation assistance
• Advancement opportunities within a growing hospitality group
• Community service opportunities
• Employee discounts at MML hotels, restaurants, and retail

What youll do:

Leadership & Team Development

• Lead, train, and motivate the dining room team to ensure professionalism, teamwork, and guest satisfaction.
• Educate staff on service standards, dining protocols, and MML hospitality culture.
• Foster a culture of accountability, growth, and excellence.

Guest Experience

• Engage with guests to provide a memorable dining experience and build lasting relationships.
• Address and resolve guest feedback promptly and professionally.
• Ensure seamless service flow, proper table management, and overall satisfaction.

Operations & Collaboration

• Develop and implement SOPs to maintain consistent, high-quality service.
• Maintain a clean, safe, and organized dining environment in compliance with health regulations.
• Analyze service performance, staffing, and guest feedback to improve operations.
• Partner with the kitchen and beverage teams to ensure smooth collaboration and event execution.

Requirements

• Prior supervisory or managerial experience in restaurants, hotels, or fine dining establishments.
• Strong knowledge of front-of-house operations, service standards, and guest engagement.
• Proven ability to manage staff schedules, labor costs, and operational efficiency.
• Excellent leadership, communication, and interpersonal skills.
• Attention to detail, organization, and problem-solving abilities.
• Flexibility to work evenings, weekends, and holidays.

Physical Requirements

• Regularly required to talk, hear, stand, walk, and reach with hands and arms.
• Frequently use hands/fingers to handle or operate objects, tools, or controls.
• Occasionally lift and move up to 25 pounds.
• Ability to stoop, kneel, crouch, or crawl.
• Specific vision abilities required: close, distance, color, peripheral, and focus adjustment.
• Noise level is typically moderate.

Background Check
If an offer is extended for this position, you must undergo a comprehensive background check. This may include verification of employment history, education credentials, criminal records, and other relevant information. By applying for this position, you acknowledge and agree to this process as a condition of employment.

Equal Opportunity Employer
MML Hospitality is an equal-opportunity employer. We do not discriminate on the basis of race, color, religion, national origin, gender, age, marital status, sexual orientation, disability, veteran status, or any other legally protected category. All qualified applicants will receive equal consideration, with selection decisions based solely on job-related factors.

Compensation: Salary ($75,000.00 - $80,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts

Ability to Lead and Motivate a Team

Ability to Train and Motivate Staff

Strong Interpersonal Communication

Strong customer service orientation

Conflict Resolution skills

Ability to Analyze and Improve Service Performance

Ability to Foster Teamwork

Knowledge of Health and Safety Regulations

Ability to Manage Multiple Tasks Simultaneously

Analytical Skills for Performance Improvement

Customer Service Orientation

Ability to Maintain Health Regulations Compliance

Ability to Adapt to Changing Environments

Event Planning and Execution Skills

Time Management Skills

Adaptability to Changing Environments

Ability to Work Under Pressure

Physical Stamina for Restaurant Operations

Strong Organizational Skills

Attention to Cleanliness and Safety Standards

Ability to Build and Maintain Relationships

Ability to Build Lasting Relationships With Guests

Mentoring and Training Skills

Critical Thinking Skills

Attention to Customer Feedback

Creativity in Service Delivery

Ability to Train and Develop Staff

Ability to Collaborate With Diverse Teams

Commitment to Continuous Improvement

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