Dining Room Manager

Company Description

We are hiring a Dining Room Manager to join our world‑class team at Sonora Resort, a luxury all‑inclusive Relais & Châteaux Resort in the unspoiled wilderness of British Columbia. Our staff are passionate about delivering an exceptional service experience for our guests and thrive in a fast‑paced, dynamic, and beautiful environment. Working at Sonora Resort, a Relais & Châteaux property, means you become part of a team of passionate professionals focused on working together to deliver an exceptional hospitality experience. Advance your career and grow professionally under theBoa Relais & Châteaux brand alongside a dedicated management team and dynamic seasonal staff. The Sonora lifestyle is unique and exciting, well‑suited to those who love exploring the outdoors and working in an environment where every day presents new challenges and opportunities for growth.

Sonora Resort is a remote location in the Discovery Islands of British Columbia. During the operational season (Mid‑April to Mid‑October), the Dining Room Manager works on‑site at the resort in shift rotations. During the pre‑season (February to Mid‑April), this position offers a hybrid work‑from‑home schedule with one pre‑determined shift per month required at Sonora Resort, and the option to work from home for the remaining weeks of the month. We are ideally seeking a candidate who can start work on February 9, 2026 and commit to the full season and beyond.

The Dining Room Manager will be passionate about excellence in guest service and have a strong background in fineहुँ dining management. They will provide direction and leadership in the effective and efficient day‑to‑day operation of the dining room, delivering an amazing guest experience.

Job Description

Summary of Responsibilities

The Dining Room Manager is responsible for delivering exceptional fine‑dining experiences while ensuring all service standards align with Relais & Châteaux expectations. Reporting to the General Manager and working collaboratively with the Executive Chef, this role provides leadership and operational oversight of all dining room operations, including staff training, guest service Comitement, and revenue optimisation passieren.

Daily Operations

• Set expectations and hold the restaurant leadership team accountable for demonstrating desired service behaviours in accordance with Relais & Châteaux expectations.
• Manage reservations, floor plans, guest hosting and seating to optimise service flow and guest experience.
• Conduct all administrative work, including scheduling, inventory control, purchasing processes, maintenance logbooks, POS programming and reporting, opening / closing duties, and checklists.
• Ensure regular, ongoing communication across all F&B operations through pre‑shift briefings, team meetingskin and coordination of detailed guest dietary requests. Maintain effective working relationships with all colleagues and departments.
• Work closely with the Executive Chef and Sous‑Chefs in executing daily service and coordinate with the Event Manager to execute दैनिक special event requirements, including menus, floor plans, off‑site catering, meeting room F&B and BEO tasks. Oversee all special events and off‑site setups and teardowns.
• Deliver comprehensive beverage and wine programs in collaboration with the Wine Sommelier, ensuring quality and guest satisfaction. Manage liquor ordering and inventory control for the main dining room and all secondary locations, including guest rooms and snack shack.
• Coordinate with relevant departments to ensure timely delivery of food and beverage‑related room amenities.

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People Management and Training

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Qualifications

Additional Information

Benefits

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