Dining Room Manager

Job 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 have a passion for delivering an exceptional service experience for our guests and enjoy working in a fast‑paced, dynamic and beautiful environment. Working at Sonora Resort, a Relais & Châteaux property, means you are part of a team of passionate professionals focused on working together to deliver an exceptional hospitality experience. Advance your career and grow professionally under the 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 located in the Discovery Islands of British Columbia. During the operational season from Mid‑April to Mid‑October, the Dining Room Manager will work on site at the Resort in shift work 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 working at Sonora Resort, and the option to work from home for the remainder of the month. We are ideally seeking a candidate who can start work on February 9th 2026 and commit to the full season and beyond.

The Dining Room Manager will have a passion for excellence in guest service and a strong background in fine dining management. They will provide direction and leadership in effective and efficient day‑to‑day operation of the dining room. The Dining Room Manager possesses a quest for excellence and a true passion to deliver an amazing guest experience.

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 excellence, and revenue optimization, ensuring every service meets the exacting standards of luxury hospitality excellence.

Daily Operations

• Set expectations and hold restaurant leadership team accountable for demonstrating desired service behaviors in accordance with Relais and Châteaux expectations.
• Manage reservations, floor plans, guest hosting and seating to optimize service flow and guest experience.
• Conduct all administrative work, including scheduling, inventory control, purchasing टी्न\Ʃ
• Ensure regular, ongoing communication across all food and beverage operations through pre‑shift briefings, team meetings, 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 all 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 tear‑downs.
• 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.
• Work closely with the Wine Sommelier to ensure the wine program is specific to the restaurant, tailored to the concept and cuisine and represents quality and guest satisfaction in accordance with established policies and procedures.
• Coordinate with relevant departments to ensure timely delivery of food and beverage related room amenities.
• Assist with guest profiles and preferences in the resort's CRM system to enhance personalization and service delivery.
• Optimize revenue and control costs by monitoring productivity, revenues, and expenses to drive department profitability.
• Ensure front and back‑of‑house cleanliness is kept to the highest of standards.
• Inventory management and control using the resort’s PMS system.

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People Management and Training

Qualifications

Additional Information

Benefits

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