Dining Room Manager - $18 to $30 per HOUR

Blackberry Farm is a distinguished Relais & Chateaux property that has been delivering world-renowned hospitality for nearly 50 years. Nestled on a sprawling 4,200-acre estate in Walland, Tennessee, this luxury resort is celebrated for its impeccable service, exquisite cuisine, stunning natural surroundings, and unique recreational offerings. Renowned as one of the most celebrated small luxury resorts globally, Blackberry Farm prioritizes attention to every detail to create legendary hospitality and memorable experiences for guests. The resort fosters a welcoming and supportive team environment, focused on teamwork, growth, and generational sustainability. A career at Blackberry Farm not only offers the opportunity to work in a prestigious setting but also provides a comprehensive benefits program, including travel perks, property benefits, tuition reimbursement, paid time off with extra paid holidays, health insurance, flexible spending accounts, 401k match with profit sharing, and ongoing training and education. Blackberry Farm is an Equal Opportunity Employer committed to nurturing professional growth and excellence in hospitality. The Dining Room Manager at Blackberry Farm is a pivotal leadership role responsible for overseeing and supporting the front-of-house operations in a fine dining, high-volume restaurant setting. This full-time position entails managing the dining room, which includes a full-service, all-day bar, with a focus on delivering exceptional guest experiences. The successful candidate will lead and motivate a team of front-of-house staff, including a beverage and sommelier team, to uphold and exceed Blackberry Farm's service standards and cultural values. The Dining Room Manager’s responsibilities span multiple critical areas. They are accountable for ensuring positive team morale, fostering staff development and growth, and maintaining a strong, service-oriented culture that aligns with the company’s core goals: labor management, generational sustainability, and guest service excellence. This role requires strong organizational skills, emotional maturity, reliability, and a deep commitment to the success of the dining room operations. Key duties include managing daily operations such as reservations, seating arrangements, service standards, and maintaining cleanliness and upkeep of the facility. The manager is also responsible for inventory control, ordering supplies, scheduling staff to balance guest volume and labor budgets, and communicating all company-wide updates to the dining room team. Participation in weekly food and beverage leadership and group meetings is also required. Staffing and retention form another vital component of this role, involving recruiting, interviewing, hiring, and training new team members according to Blackberry Farm service standards and culture. The manager provides ongoing leadership, mentorship, and performance feedback to ensure consistent growth and development within the team. They lead by example during service to guarantee adherence to service standards and skillfully handle any guest feedback or concerns professionally and promptly. Financial management duties include managing labor, alcohol, and operations budgets while reviewing daily financial reports to help ensure that labor and revenue goals are consistently met. The Dining Room Manager reports to the Director of Food and Beverage and supervises assistant managers, the sommelier team, and all hourly front-of-house employees. Requirements for the role include a minimum of four years’ experience as a lead or operational manager in a high-volume fine dining environment, strong knowledge of wines and spirits, proficiency in Microsoft Office and hospitality technology systems, and a high school diploma or equivalent. Excellent communication and mathematical skills, sound judgment, physical stamina for long hours on feet, and the ability to safely operate company vehicles are also essential. Overall, this position offers an outstanding opportunity for hospitality professionals passionate about fine dining management and guest service excellence to thrive in one of the most iconic luxury resorts in the world.

• Four or more years as a lead or operational manager in a high-volume fine-dining restaurant
• Competent knowledge of wines and spirits including varietals and production methods
• High proficiency with Microsoft Office including Word, Excel, Outlook, PowerPoint
• Experience with online reservation management systems and point of sales systems
• High school diploma or equivalent
• Excellent verbal and written communication skills
• Ability to effectively communicate with guests, team members, and managers
• Knowledge of property management cashiering procedures
• Ability to understand basic math and budgeting issues
• Strong judgment and decision-making skills
• Must be able to lift up to 50 lbs
• Must be able to be on feet for long periods of time
• Must be able to safely operate company vehicle or golf cart