Director of Restaurants

Director Of Restaurants

The Director of Restaurants is responsible for the overall leadership and management of all Sun Valley Resorts Restaurant and Lodge food service operations. Primary responsibilities include guest satisfaction, financial performance, recruiting and retention, cleanliness and safety, and employee engagement. Maximize operational efficiency to achieve the highest level of profitability across all Food & Beverage front of house operations. Establish and maintain operational standards, policies, and procedures for all Food & Beverage outlets. Develop and maintain a comprehensive beverage program, including liquor, wine, and specialty offerings. Develop and execute hiring, onboarding, and training programs to ensure all positions are staffed with qualified, well-trained employees. Plan, schedule, and lead regular staff meetings to coordinate operations, communicate expectations, assign responsibilities, and resolve operational issues. Oversee all Food & Beverage front of house operations, including restaurants, bars, mountain dining venues, village restaurants, entertainment, and other resort culinary experiences. Manage Food & Beverage purchasing, including beverages, liquor, wine, supplies, china, glassware, silverware, and other operational inventories. Monitor beverage standards, service execution, and guest satisfaction to ensure exceptional dining experiences. Create, implement themed dining experiences, seasonal promotions, and special events. Recognize outstanding employee performance and implement programs that encourage continuous improvement in service, standards, and sales. Ensure all dining facilities and equipment are properly maintained and that preventative maintenance is completed as needed. Control labor, beverage, operating, and supply costs while maintaining quality and service standards. Promote Food & Beverage outlets through menu development, marketing initiatives, special events, and brand image enhancement.

Qualifications: Seven (7) or more years of progressive Food & Beverage leadership experience, including multi-unit, hotel, or resort operations. Demonstrated success managing budgets, controlling labor and operating costs, and driving revenue and profitability. Strong leadership, team development, communication, and decision-making skills with experience hiring, coaching, and managing performance. Comprehensive knowledge of Food & Beverage operations, purchasing, inventory management, food safety, alcohol service regulations, and hospitality best practices. Ability to work a flexible schedule, including evenings, weekends, and holidays, in a fast-paced, guest-focused environment.