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.\Palette>Assist with guest profiles and preferences.none 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 maintained to the highest standards. Inventory management and control using the resort’s PMS system. People Management and Training Follow effective employee relations practices, including behavioural interviewing, supporting all in‑house training, maintaining professional supervision of all employees, schedulingnym hours in a fair and equitable manner, evaluating performance on a timely basis and following all progressive discipline and documentation guidelines. Recruit and evaluate employees on a timely basis to meet continual recruitment goals, ensuring they are honest, fair and accurate. Ensure proper staffing levels while balancing quality and sales with daily/seasonal staffing demands. Develop and implement comprehensive training programs, including effective onboarding for new staff, professional development for experienced team members, menu composition education and coaching on professional selling skills. Provide supervision, direction and leadership to achieve department goals. Delegate tasks fairly and equitably, encourage teamwork, and maintain professional oversight of all employees. Uphold professional management standards and company policies, demonstrating a service‑oriented approach and positive leadership that reflects Sonora Resort. ித்> Qualifications Must be legally authorized to work in Canada and fluent in English; a second language is an asset. 4+ years of F&B leadership experience, preferably in a senior role of responsibility. Degree or diploma in Hotel or Restaurant Administration or a related field is an asset. Thorough understanding of the operations of fine‑dining restaurants; experience in a live‑in resort environment is preferred. Exacting standards related to food, quality, wine pairings and presentation. Comprehensive knowledge of wine, spirits and alcohol; WSET certification considered an asset. Serving it Right, Food Safe Level 1 certification required. Previous serving experience in a fine‑dining establishment considered an asset. Ability to focus attention on guest needs, remaining calm and courteous at all times. Strong leadership skills to coach, influence and motivate team. Excellent interpersonal and communication skills, both written and verbal. Proficiency with MS Office suite and Outlook; experience with POS systems is an asset. First Aid certificates are an asset. Additional Information Benefits Competitive salary and comprehensive extended health and benefits package, plus gratuities. A remote work policy in the pre‑season (February‑April), with the option to work from home up to 3 weeks per month during the non‑operational season (no remote work during the operational season). Opportunities for training, professional development and career advancement. Accommodation: Complimentary private lodging at Sonora Resort during the operational season. Staff are required to leave the island on scheduled non‑working days and are responsible forördinating accommodation and further transportation thereafter. Meals: complimentary meals, snacks, and non‑alcoholic beverages from the staff kitchen during operational season. Transportation: Water taxi to/from Campbell River, and potential transport to Richmond by flight for scheduled days off. Staff amenities: staff fitness facility, lounge area, hot tub access, complimentary Wi‑Fi, cable TV, mini‑fridge, and internet calling in each staff room. Opportunities to enjoy marine activities when available, and access to many outdoor activities, including hiking trails, trout pond fishing and Florence Lake during leisure time. Staff and management social events are planned throughout the year. Island Currents Spa: 25% discount on spa services and retail products. Gift shop: 25% discount on gift shop items. Employee Discount Privilege: Special room rate for immediate family members at Sonora Resort and special discounted rates for you at other Relais & Châteaux properties worldwide. #J-18808-Ljbffr