Dining Room Manager

Company Description:

The Old Pro, a beloved fixture of the Palo Alto community since 1964, is being revitalized in its most recent landmark location. The new establishment, simply named “ The Pro ,” aims to honor the rich legacy of this historic watering hole while introducing a fresh and vibrant atmosphere.

Opening Late January 2026, in Palo Alto’s Ramona Street Architectural District, The Pro will continue the long tradition of serving the people of Palo Alto and celebrating the Bay Area’s legendary local sports teams and athletes. Our mission is to preserve elements of the unique character of The Old Pro while creating a welcoming and dynamic gathering place for all.

The Pro’s revitalization will offer a casual, light lunch, a leisurely afternoon bar bite, an intimate date night, a celebratory family dinner, or a way to cheer on the home team with friends. Serving familiar dishes with an emphasis on classic cocktails delivered with on-point service by a team of restaurant veterans.

What We Are Looking For:

We are seeking a dynamic, hands-on Dining Room Manager, who is service-oriented and understands hospitality. Someone with a strong front of the house presence and knowledge of back of the house operations, who can make and maintain customer relationships that ensure customer satisfaction and repeat business; while leading, encouraging and inspiring their crew. The ideal candidate has experience managing a busy, upscale/casual restaurant, a passion for true hospitality, is knowledgeable in wines and food service, and is a strong leader, a team player, and genuinely enjoys working with and serving people.

Job Description/Summary of Position:

The Dining Room Manager works under the supervision of the Assistant General Manager. As the DRM you will serve as an ambassador to our customers, and will be the front line representative for customer service. You will serve as a host/hostess to customers and show support by accommodating any of their special needs. As a part of the management team you will be responsible for ensuring that all standards are met by inspecting service stations and dining room tables for cleanliness and neatness, restock supplies, set tables, bus tables, and expedite food. The ideal candidate will oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.

Duties/Responsibilities/Essential Functions:

• Manages FOH staff, including scheduling, performance feedback, uniforms, discipline.
• Coordinates/ Assigns activities of FOH personnel to provide fast and courteous service.
• Responsible for ongoing training and professional development of staff members.
• Effectively communicates with kitchen management to ensure effective and efficient operations.
• Effectively builds trust with staff members and fellow kitchen management by providing clear and honest communication and feedback
• Evaluates the quality, care, and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, workgroup leadership, etc.
• Ensures the cleanliness of the Front of the House by maintaining to specified standards, passing Health Department audits, and training staff on proper sanitation guidelines.
• Accommodates any special needs of the guests.
• Inspects dining room and service stations for neatness/cleanliness, restocks food and condiment stations while avoiding cross contamination.
• Train FOH employees on all service stations.
• Direct team members on daily work assignments.
• Must have knowledge of food allergens and assist guests with allergies in navigating their experience.
• Maintain an extensive floor presence to support FOH and BOH staff.
• Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Fill in where needed to ensure guest service standards and efficient operations.
• Continually strive to develop your staff in all areas of managerial and professional development.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.

You Should Possess the Following Attributes/Qualifications:

• Strong integrity and honesty
• 21 years of age or older.
• Have knowledge of service and food and beverage, generally involving at least 2 years of front-of-the-house operations.
• Possess excellent basic math skills and have the ability to operate a Point Of Sale system.
• Be able to work in a standing position for long periods of time (up to 5 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Must have the stamina to work an average of 50 hours per week.
• Experience with TOAST is a plus!
• Ability to train, lead, manage and inspire the service team.
• Manage all details of running the front of the house and guest relations
• Cash handling, shift supervision and scheduling
• Ordering/inventory
• Excellent food & wine knowledge
• Proficiency with computers, Excel, Word, Gmail, Instagram, OpenTable
• Passion, energy, common sense, work ethic, enthusiasm, kindness
• Maintain composure in stressful environments while being highly self-motivated and detail-oriented.
• Must be able to work day/nights, weekends and holidays
• Must be available during large sporting events
• Must possess a current California Food Handler Certification.
• Must possess a current RBS Certification
• Must possess a current Sexual Harassment Training Certification
• Must possess a current Workplace Violence Training Certification
• 2+ years of experience in a food service operation and or customer service role required
• A minimum of 1 year of previous restaurant management experience is desired but not required.

Compensation: $75,000- $80,000 annual salary, 50% contribution to group health benefits, 10 days paid vacation

Our operation is employee focused, ensuring that all staff feel that they are valued and benefit from their job above and beyond the standard financial motivators. We are always seeking people who take responsibility and look above and beyond to achieve greatness in their field. If you are looking for personal growth, a team-oriented workplace, and to experience hospitality and hospitality business in a new and exciting environment, this is likely the position for you.

If you are interested and feel that you might be a good fit for our team, please reply along with your resume and contact information.