Director of Restaurants

We’re Seeking a Director of Restaurants Who Can Lead the Experience

At The Standard Spa, Miami Beach, our restaurants and bars are more than places to eat and drink—they’re where guests, members, locals, and our community come together.

We’re seeking a dynamic, hands‑on Director of Restaurants to lead the daily operations and guest experience across our restaurants, bars, and assigned Food & Beverage venues. This is a role for a leader who develops strong managers, understands the business behind great hospitality, and knows how to create consistency without losing the personality that makes The Standard anything but standard.

Why You’ll Love It Here

• Complimentary Spa & Gym Access
• Up to 3 Complimentary Fitness Classes per Week
• Designated Employee Pool Days during the summer
• Complimentary Employee Meals
• Company-paid Life, Short-Term & Long-Term Disability Insurance
• Paid Time Off & 7 Paid Holidays , including a Floating Holiday
• 401(k) Retirement Plan with Company Match

Live the lifestyle you help create.

Position Summary

The Director of Restaurants leads the daily operations and guest experience across the property’s restaurants, bars, and other assigned Food & Beverage venues. Reporting to the Director of Food & Beverage, this leader manages and develops venue managers, builds consistent service standards, and creates a culture of ownership, accountability, and genuine hospitality.

This role is a key partner to the Director of Food & Beverage, balancing a strong presence on the floor with the financial, administrative, and people leadership needed to operate a successful multi-outlet F&B operation.

Key Responsibilities

• Lead daily operations across assigned restaurants, bars, and F&B venues, maintaining a visible leadership presence during service.
• Ensure consistent service standards, opening and closing procedures, and strong communication across venues.
• Observe the guest journey, resolve concerns with care, and turn guest feedback into practical operational improvements.
• Align front-of-house and back-of-house leaders on service flow, product knowledge, menu changes, and operational priorities.
• Partner with Culinary, Spa, Membership, Rooms, Marketing, and Events to execute programming, activations, and seamless guest experiences.
• Lead, coach, and hold venue managers accountable for performance, service, and operational standards.
• Set clear expectations, conduct regular check-ins, and support leadership development, training, and succession planning.
• Support hiring, onboarding, scheduling, performance management, and employee development in partnership with Human Resources and venue leaders.
• Build a culture of accountability, collaboration, recognition, and genuine hospitality across the F&B team.
• Represent the Director of Food & Beverage when delegated and ensure departmental priorities are clearly communicated and executed.
• Review revenue, labor, guest feedback, service trends, and operating results to identify opportunities and develop action plans.
• Partner with the Director of Food & Beverage on financial performance, budgets, forecasts, and monthly P&L presentations.
• Monitor scheduling, labor, inventory, purchasing, and controllable expenses.
• Ensure departmental orders are placed according to approved budgets.
• Oversee accurate processing and follow-through of F&B invoices and payroll.
• Promote responsible cost control, inventory management, and operational efficiency across assigned venues.
• Maintain high standards of cleanliness, sanitation, food safety, and responsible alcohol service.
• Ensure managers and employees follow established SOPs, service standards, and applicable certification requirements.
• Identify operational, maintenance, safety, or compliance concerns and ensure timely follow-up.

Required Skills & Qualifications

• Progressive leadership experience in full-service restaurants, bars, hotels, or comparable hospitality environments.
• Demonstrated experience directly managing managers across multiple F&B outlets.
• Strong record of improving service quality, developing leaders, and handling complex guest situations.
• Working knowledge of restaurant financials, P&L , labor planning, scheduling, inventory, cost controls, payroll, and operational reporting.
• Strong leadership, communication, organization, and cross-departmental collaboration skills.
• Knowledge of food safety, sanitation, and responsible alcohol service requirements.
• Ability to balance strategic priorities with hands‑on operational leadership.
• Flexible availability, including evenings, weekends, holidays, and peak business periods.
• Additional languages are a plus.

Physical Requirements

• Ability to stand and walk for extended periods, including during active meal and bar service periods.
• Frequent movement throughout restaurants, bars, kitchens, offices, storage areas, and indoor and outdoor F&B spaces.
• Ability to work in both indoor and outdoor environments, including exposure to Miami heat, humidity, and varying temperatures.
• Occasional bending, reaching, crouching, and other routine physical movements.
• Ability to lift, carry, push, or pull up to 25 pounds , with or without reasonable accommodation.
• Frequent use of computers, phones, POS systems, and other standard restaurant and office equipment.
• Ability to communicate clearly with guests, employees, managers, vendors, and hotel leadership in active service environments.

Work where hospitality, culture, food, and community come together… every day.