Dining Room Manager

Position salary range: $63,000-$70,000 annually

Job Close Date: June 27, 2026 or until filled

Interested in connecting guests to Colorado's vibrant food community? Join Mercantile, Chef Alex Seidel's acclaimed restaurant, where seasonal ingredients, strong relationships with local producers, and genuine hospitality are at the heart of everything we do.
Become part of a team dedicated to creating memorable dining experiences through thoughtful service, culinary excellence, and a commitment to showcasing the best of our region.
Do you crave a career where you can deliver exceptional experiences paired with thoughtful and caring service? Apply today!

A Rewarding Experience:

• Participation in Sage Hospitality's Independent Time Off (ITO) policy
• Complementary RTD EcoPass
• Eligible to enroll in medical insurance with employer covering up to 70% of premiums with wellness credit
• Eligible to enroll in dental insurance with employer contribution towards premiums & vision insurance
• Eligible to participate in the Company’s 401(k) program with up to 4% employer match, meeting safe harbor requirements and no vesting period
• Eligible to enroll in Health savings accounts with qualifying medical plans and receive up to $1000 company contribution
• Eligible to enroll in Health, Dependent and Commuter flexible spending accounts
• Company paid Basic Life and AD&D insurance coverage, with option to enroll in additional coverage
• Eligible to purchase Pet Insurance, Accidental Insurance, Critical Insurance and Hospital Indemnity Insurance
• Company-paid short-term disability
• WINFertility guidance for those enrolled in Sage medical plan
• Calm Health Application Subscription
• Tuition Reimbursement of up to $2,000 per calendar year
• Paid FMLA leave for up to a period of 12 weeks
• Employee Assistance Program
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral

Oversee daily dining room operations to ensure warm hospitality, consistent service execution, and an exceptional guest experience. The Dining Room Manager is a visible leader on the floor, responsible for associate development, service standards, and operational discipline while supporting financial performance and compliance.
They are an ambassador of happiness and hospitality for all guests and associates.

• Showcase an inherent desire to take care of others.
• Lead the dining room during service, ensuring thoughtful hospitality, smooth flow, and consistent service standards.
• Coach, train, and develop associates through hands-on leadership and in-the-moment feedback.
• Support recruiting, onboarding, scheduling, and performance feedback for front-of-house associates.
• Monitor service execution and address opportunities in real time to enhance the guest experience.
• Maintain compliance with company policies, safety standards, and federal, state, and local regulations.
• Support financial efficiency by monitoring labor use and supporting cost control efforts.
• Collaborate with culinary leadership to ensure seamless communication between front-of-house and back-of-house teams.
• Respond promptly and professionally to guest feedback, questions, or concerns.
• Support service execution as needed, including greeting guests, assisting the host stand, running food, or supporting expo during peak periods.
• Maintain cleanliness, organization, and readiness throughout the dining room.
• Foster a positive, inclusive, and respectful workplace environment.
• Maintains a friendly, cheerful, and courteous demeanor at all times.
• Exhibits a kind, welcoming, detail-oriented approach with a strong sense of urgency.
• All other duties as assigned, requested or deemed necessary by management.

Education/Formal Training

High school diploma or equivalent required; hospitality or management coursework preferred.

Experience

• Minimum one year of restaurant management experience.
• Must meet state and federal minimum requirements for serving alcohol.

Knowledge/Skills

• Knowledge of hospitality principles, restaurant operations, and service standards.
• Knowledge of cash-handling procedures.
• Basic knowledge of beverages preferred.
• Manual coordination to grasp items, operate POS systems, and carry trays or small equipment.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 50 lbs.
• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.
• Mobility -full range of mobility with ability to travel up to 300 feet during the shift.
• Continuous standing and walking throughout service.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Ability to hear and respond to guests, staff, and operational needs in a noisy environment.
• Ability to perform multiple tasks simultaneously, follow instructions, and remain organized in high-pressure situations.
• Ability to use tact and professionalism when resolving guest service concerns.

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen