Assistant Director of Restaurants

Job Description

Job Description

ASSISTANT DIRECTOR OF RESTAURANTS

Who We Are

We love what we do—and what we do matters.

At Virgin Hotels, we believe everyone should leave feeling better than when they arrived. That applies to our guests, our owners, and, most importantly, our teammates. Maybe they learned something new. Maybe they had a great laugh. Maybe they felt genuinely appreciated. Whatever the reason, we want people to go home feeling better because they spent the day with us.

We hire unique individuals who come together to create extraordinary experiences. We believe every member of the team contributes to the success of the whole, and no one succeeds alone. When we work together, we create the kind of experience that keeps guests coming back.

YOUR MISSION

Should you choose to accept it…

Virgin Hotels has a great opportunity for the Assistant Director of Restaurants who knows how to turn ideas into action.

This is not a role for someone who simply watches from the sidelines. We are looking for a hands-on, energetic F&B leader with multi-venue experience who understands that great ideas only matter when they are executed well.

You will need a strong understanding of the practical side of the business—including cost control, budgets, scheduling, staffing, inventory, profitability, and operational execution —while also bringing the creativity and people skills necessary to inspire a high-performing team.

At Virgin Hotels, we believe in action over excessive meetings, sleeves rolled up, and getting things done . We want a leader who can move comfortably between strategy and execution and who isn't afraid to jump in when the operation needs an extra set of hands.

Our F&B operation is all about the guest experience—from dining in one of our restaurants and enjoying a beverage at the bar to ordering in-room dining or attending a special event. The Assistant Director of Restaurants helps to ensure that every one of those experiences is memorable, consistent, profitable, and unmistakably Virgin.

Of course, we care about the fundamentals: quality, service, profitability, inventory, compliance, and operational standards. But Virgin is never interested in simply doing things because "that's the way we've always done them."

We are looking for someone who:

• Brings creative ideas and knows how to turn them into reality
• Can motivate, coach, develop, and inspire a diverse team
• Understands the business behind great hospitality
• Has strong food & beverage knowledge and commercial instincts
• Is comfortable with digital tools, e-commerce, and marketing initiatives
• Can balance creativity with financial discipline
• Leads from the front and isn't afraid to get their hands dirty
• Has an entrepreneurial mindset
• Enjoys solving problems rather than creating them
• Understands that hospitality should be serious about the guest—but not necessarily take itself too seriously

We work hard, have fun, and make sure the experience is worth remembering.

THE NITTY-GRITTY

What exactly will you be doing?

As Assistant Director of Restaurants, you will support the overall leadership, operation, and performance of the hotel's F&B outlets, including restaurants, bars, and in-room dining.

This is a hands-on leadership position with responsibility for helping the team deliver exceptional guest experiences while achieving operational and financial goals.

Your responsibilities will include, but are not limited to:

OPERATIONS & GUEST EXPERIENCE

• Assist in overseeing the daily operations of all Food & Beverage outlets, including Banquets and special events.
• Ensure compliance with all F&B policies, standards, procedures, and brand expectations.
• Maintain a consistent focus on exceptional guest service and the overall guest experience.
• Be visible and approachable to both guests and team members.
• Respond proactively and effectively to guest concerns and service recovery opportunities.
• Implement and reinforce property-specific service recovery and second-effort programs.
• Monitor operations and identify opportunities to improve efficiency, quality, and service.
• Step into hourly or operational positions when necessary to support the team and the guest experience.
• Ensure all F&B areas maintain appropriate cleanliness, organization, presentation, and safety standards.
• Coordinate and monitor cleaning programs, including general cleaning initiatives, and identify trends or opportunities for improvement.
• Conduct and support regular departmental self-inspections.

LEADERSHIP & TEAM DEVELOPMENT

• Lead by example and create an environment built on trust, respect, accountability, and collaboration.
• Inspire team members to deliver service that is genuine, memorable, and consistent with the Virgin Hotels culture.
• Assist in establishing staffing levels and schedules that meet guest, operational, and financial needs.
• Communicate expectations clearly and follow up to ensure understanding and accountability.
• Remain accessible and approachable to team members at all levels.
• Recognize and celebrate successes while creating an environment where learning from mistakes is encouraged.
• Develop goals and action plans that prioritize, organize, and accomplish departmental objectives.
• Support the development of future F&B leaders through coaching, mentoring, and hands-on leadership.

TRAINING & DEVELOPMENT

• Develop and implement an ongoing F&B training strategy for managers, supervisors, and hourly team members.
• Utilize tools such as Train-the-Trainer programs, service standards, SOPs, training materials, videos, role play, and practical demonstrations .
• Ensure team members understand brand standards, service expectations, compliance requirements, and operational procedures.
• Create opportunities for continued knowledge sharing and professional development.
• Encourage team members to strengthen their technical skills, confidence, decision-making, and ability to deliver elevated service.
• Build a culture of continuous learning and development.

REVENUE & BUSINESS DEVELOPMENT

• Identify opportunities to increase F&B revenue, profitability, and guest spending.
• Partner with F&B Marketing and other F&B leaders to develop and execute beverage-focused activations, promotions, campaigns, and outlet initiatives.
• Support menu engineering and pricing strategies.
• Identify opportunities to increase average check and drive repeat business.
• Support sales and service training initiatives that enhance revenue generation.
• Help develop and execute marketing initiatives that create awareness and drive business.
• Monitor guest feedback and online reviews and identify opportunities to strengthen the property's reputation and digital presence.
• Help ensure our outlets remain relevant, competitive, and compelling in the marketplace.

FINANCIAL & ADMINISTRATIVE RESPONSIBILITIES

• Understand and utilize operating statements, budgets, payroll reports, and other financial information to make informed decisions.
• Monitor labor costs and staffing levels in relation to business demands.
• Assist with inventory management and control.
• Assist with ordering F&B supplies, cleaning supplies, uniforms, and other operational materials.
• Monitor departmental expenses and identify opportunities to improve profitability without compromising the guest experience.
• Operate departmental equipment as needed and report equipment malfunctions or maintenance concerns promptly.
• Communicate effectively with leadership, team members, vendors, and other departments through email, telephone, written communication, and face-to-face interaction.
• Analyze information, evaluate options, and make sound decisions to resolve problems and improve operations.

WHAT QUALITIES ARE WE LOOKING FOR?

You've got skills. We've got a place for them.

We're looking for a leader who can balance business, hospitality, and people .

The ideal candidate will:

• Consistently deliver service that exceeds guest expectations.
• Lead by example and demonstrate the behaviors expected from the team.
• Effectively manage day-to-day F&B operations while maintaining quality and brand standards.
• Take a proactive approach to guest concerns and service recovery.
• Build genuine relationships with guests and team members.
• Create a positive and energetic working environment.
• Be visible, engaged, and approachable.
• Understand how great employee experiences contribute to great guest experiences.
• Think creatively and challenge conventional approaches when appropriate.
• Demonstrate strong judgment and problem-solving skills.
• Be comfortable making decisions in a fast-paced environment.
• Understand the importance of both people and profitability .
• Bring a genuine passion for food, beverage, and hospitality.
• Have a sense of humor and enjoy being part of a culture that doesn't take itself too seriously.

BACKGROUND MUST-HAVES

• Current, legal, and unrestricted authorization to work in the United States.
• Bachelor's degree preferred; equivalent combination of education and relevant experience may be considered.
• Five or more years of experience in a Food & Beverage leadership role , preferably in a hotel, resort, lifestyle, or multi-venue environment.
• Previous Banquets/Event Operations experience preferred .
• Multi-outlet Food & Beverage experience strongly preferred.
• Strong understanding of F&B financials, including budgets, labor, inventory, and operating statements.
• Strong written and verbal communication skills.
• Ability to perform accurate mathematical calculations.
• Ability to communicate clearly and professionally in English with guests, team members, leadership, vendors, and business partners.
• Proficiency with computers and common business technology.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and special events as business needs require.

THE VIRGIN DIFFERENCE

We're not looking for someone who simply wants to manage a department .

We're looking for someone who wants to build something.

Someone who sees a problem and thinks, "How can we make this better?"

Someone who can look at a team member and see potential.

Someone who understands that the best hospitality comes from people who actually enjoy what they do.

Someone who can talk numbers in the morning, coach a team member at lunch, solve an operational problem in the afternoon, and still have enough energy to make a guest smile at dinner.

If that sounds like you, we should talk.