Director of Restaurants

Director of Restaurants

The Director of Restaurants is responsible for the strategic leadership, operational excellence, and financial performance of all Club restaurant outlets. This role ensures exceptional Member and Guest experiences by maintaining the highest service standards, developing comprehensive Standard Operating Procedures (SOPs), and implementing advanced training programs across multiple restaurants. The Director of Restaurants sets the tone for hospitality culture, accountability, and consistency while leading managers and staff toward operational excellence.

Multi-Restaurant Leadership & Oversight

• Provide full operational oversight of all Club restaurants, including fine dining, casual dining, grille concepts, and seasonal outlets
• Ensure consistent service execution and hospitality standards across all restaurants
• Maintain a visible and active floor presence, supporting leadership teams during peak service periods
• Serve as the primary liaison between Front of House and Culinary teams to ensure seamless execution
• Ensure proper daily shift preparation including menus, silverware, glassware, linens, music, ambiance, and overall readiness
• Conduct regular operational walkthroughs and performance evaluations of each restaurant

Standard Operating Procedures (SOPs) & Systems

• Develop, implement, and continuously refine comprehensive SOPs for all restaurants
• Standardize service protocols, training manuals, checklists, and operational systems
• Audit compliance with established procedures and implement corrective action where necessary
• Establish structured opening, closing, and side-work processes for all outlets
• Utilize POS and reporting systems to analyze trends, labor performance, and financial results
• Identify opportunities to improve workflow efficiency and service timing

Training & Team Development

• Design and lead structured onboarding and advanced hospitality training programs
• Oversee implementation and continued evolution of the Club's Passport Training Program
• Create cross-training initiatives to increase operational flexibility across restaurants
• Mentor outlet managers and supervisors, developing leadership capabilities
• Promote emotional intelligence, accountability, professionalism, and teamwork
• Ensure consistent training execution, particularly during seasonal transitions
• Lead daily pre-shift meetings, communicating specials, safety updates, Member preferences, and service expectations

Financial & Inventory Management

• Manage and oversee budgets for all restaurants, ensuring payroll targets and cost of goods percentages are achieved
• Monitor labor as a percentage of revenue and implement cost-control strategies
• Oversee ordering and inventory control for beer, liquor, and wine, maintaining appropriate par levels
• Ensure accurate and timely completion of monthly inventories with auditable documentation
• Work collaboratively with Culinary leadership to coordinate food product needs for bar service
• Analyze financial reports and identify opportunities to increase profitability without compromising service

Member Experience & Service Excellence

• Drive measurable improvements in Member satisfaction survey scores
• Respond promptly and professionally to Member feedback and complaints
• Implement structured service recovery protocols to prevent recurring issues
• Maintain health and safety compliance standards with a target inspection score of 97 or higher each quarter
• Monitor ticket times and overall dining experience to ensure efficiency and quality

Operational Excellence & Compliance

• Troubleshoot equipment and systems issues (POS, televisions, heaters, fans, etc.) to ensure smooth operations
• Ensure all direct reports complete opening, closing, and side duties through standardized checklists
• Maintain up-to-date credentials, certifications, and licenses as required
• Be knowledgeable of and capable of executing Emergency Preparedness Plans during severe weather or storm events
• Assist other outlets as operational needs arise
• Adhere to all Club policies, procedures, and mandatory operational standards

Leadership Expectations

• Demonstrate strong composure, empathy, humor, transparency, and accountability
• Assisting the Director of Food and Beverage
• Inspire team morale and foster a culture of excellence and hospitality
• Solve problems proactively and make decisive, informed decisions
• Maintain a detail-oriented approach in a fast-paced, multi-restaurant environment
• Commit to continuous professional development and stay current with industry trends and best practices

Qualifications & Education Requirements

• 5–8 years of progressive management experience overseeing multiple restaurant operations within private clubs, luxury hospitality, or high-end dining environments
• Bachelor's degree in Hospitality Management, Business, or related field preferred
• Strong financial acumen with experience managing multi-unit budgets
• Advanced proficiency in Microsoft Excel, Microsoft Office Suite, and POS systems
• Proven experience developing SOPs and leading structured hospitality training programs
• Exceptional communication skills, both written and verbal
• Strong analytical skills, attention to detail, creativity, and follow-through
• Professional certifications (Sommelier, Cicerone, Bourbon Steward, etc.) a plus
• Prior corporate or structured training experience strongly preferred

Working Conditions

• Restaurant and clubhouse environments (indoor and outdoor settings)
• Standard office setting for administrative responsibilities

Physical Requirements

• Ability to stand and walk for extended periods
• Ability to lift and move objects in excess of 40 pounds
• Frequent bending, lifting, kneeling, crouching, pushing, and pulling
• Repetitive motions required

Attendance Expectations

• Flexible schedule required, including evenings, weekends, and holidays