Director of Restaurants

Job Description

Job Description

Director of Restaurants

Reports to: Managing Director

Direct Reports: Restaurant General Managers and Restaurant Chefs

Job Type: Full Time, Exempt

Work Location: Onsite

Job Summary:

The Director of Restaurants is responsible for overseeing and managing all food and beverage operations at our two locations in Northern Michigan: The Pier in Harbor Springs and Weathervane in Charlevoix. This position requires collaborating closely with the restaurant team to ensure the highest levels of guest satisfaction, operational efficiency, and profitability.

Duties & Responsibilities:

• Develop and implement strategic plans for the food and beverage department.

• Conduct market research to identify trends, customer preferences, and growth opportunities.

• Create innovative menus that consider dietary requirements, current food trends, and cost-effectiveness.

• Supervise and coordinate the day-to-day operations of the food and beverage department at each location, including dining areas, bars, and kitchens.

• Monitor and maintain quality standards for food presentation, service, and cleanliness.

• Maintain purchasing compliance with GPO and other partnerships.

• Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements.

• Recruit, hire, train, and supervise food and beverage staff, including servers, bartenders, and kitchen personnel.

• Set performance expectations, provide feedback, and conduct regular performance evaluations.

• Develop and implement training programs to enhance staff skills, product knowledge, and service standards.

• Prepare and manage the food and beverage department budget, ensuring profitability and cost control.

• Monitor and analyze sales, expenses, and inventory to identify areas for improvement and cost-saving opportunities.

• Collaborate with the procurement team to negotiate vendor contracts, pricing, and terms.

• Foster a culture of exceptional customer service by leading by example and setting high service standards.

• Address guest concerns and resolve any issues promptly and effectively.

• Regularly interact with guests to gather feedback, anticipate their needs, and exceed their expectations.

• Collaborate with the Executive Chef, General Managers, and other departments to ensure smooth coordination and seamless operations.

• Maintain open and effective communication channels with the team, addressing any issues or concerns promptly.

• Coordinate with marketing and sales teams to develop promotional strategies and drive revenue growth.

Qualifications:

• Bachelor's in Hospitality Management, Culinary Arts, or a related field preferred.

• Proven experience in a similar role within the food and beverage industry.

• Strong leadership and management skills, with the ability to inspire and motivate a team.

• In-depth knowledge of food and beverage operations, including menu planning, costing, and inventory management.

• Excellent communication and interpersonal skills.

• Ability to work under pressure and manage multiple tasks simultaneously.

• Proficient in using relevant software and technology for inventory management and financial analysis.

Benefits:

• Health, Dental and Vision insurance
• Short Term Disability
• 401K with employer matching
• Paid time off