Director of Restaurants

Description
The Director of Restaurants is responsible for overseeing the daily operations, financial performance, service standards, and leadership development of the hotel's restaurant, pool bar, In Room Dining, Market, and other assigned food and beverage areas. Reporting directly to the Director of Food & Beverage, this position ensures operational excellence, profitability, and exceptional guest experiences across all outlets.

The Director of Restaurants will play a key leadership role in the development, implementation, and successful launch of new restaurant and beverage concepts. This individual will be heavily involved in establishing operational procedures, sourcing equipment and supplies, developing service standards, recruiting and training teams, and executing pre-opening strategies.

The ideal candidate is an experienced, hands-on hospitality leader with strong financial acumen, creative vision, and a passion for elevating food and beverage experiences.

ESSENTIAL DUTIES & RESPONSIBILITIES

Restaurant & Outlet Operations

• Direct and oversee daily operations of all assigned food and beverage outlets, ensuring consistent service quality, operational efficiency, and guest satisfaction.
  
• Lead, mentor, and develop outlet managers, supervisors, and associates while fostering a positive, accountable, and service-driven culture.
  
• Establish and enforce operating procedures, service standards, cleanliness, and quality expectations across all outlets.
  
• Maintain a visible management presence during key service periods, proactively addressing guest needs and operational challenges.
  
• Collaborate with Culinary, Sales, Front Office, Engineering, and other departments to ensure seamless operations and exceptional guest experiences.
  

New Concept Development & Pre-Opening

• Play a key leadership role in the ground-up development and implementation of new restaurant and beverage concepts associated with the property's renovation and repositioning.
  
• Partner with the Director of Food & Beverage, executive leadership, culinary teams, ownership representatives, and designated consultants to translate concept visions into operational practices.
  
• Develop and implement new standard operating procedures, service sequences, staffing models, training programs, and operational workflows.
  
• Coordinate the sourcing, selection, and purchasing of operating equipment and supplies, including china, glassware, silverware, uniforms, smallwares, and restaurant service equipment.
  
• Assist with restaurant layouts, service stations, storage planning, technology implementation, and operational functionality.
  
• Develop and execute pre-opening timelines, operational checklists, associate training schedules, mock services, and launch readiness plans.
  
• Provide ongoing operational evaluation and refinement following the opening of new outlets to ensure long-term success.
  

Brand Identity & Guest Experience

• Champion the property's evolving brand identity by delivering thoughtful, personalized, and elevated hospitality experiences.
  
• Translate the brand vision into distinctive service standards, guest touchpoints, presentations, and outlet experiences.
  
• Support restaurant and beverage concepts emphasizing fresh, locally inspired offerings, wellness-conscious options, and refined yet approachable hospitality.
  
• Collaborate with culinary and beverage leadership to ensure menu presentation, service style, ambiance, and guest experiences align with approved concepts.
  
• Continuously evaluate guest feedback, market trends, and service opportunities to enhance satisfaction and attract both hotel guests and local patrons.
  

Financial Management & Revenue Growth

• Assist the Director of Food & Beverage with departmental budgeting, forecasting, financial planning, and operational performance.
  
• Monitor outlet revenues, labor expenses, beverage costs, inventories, and controllable operating expenses to achieve established financial objectives.
  
• Analyze financial reports, sales trends, and operational performance to identify opportunities for improved efficiency and profitability.
  
• Maintain appropriate staffing levels, scheduling practices, purchasing controls, and inventory management procedures.
  
• Partner with Culinary, Sales, and Marketing to develop promotions, programming, pricing strategies, and initiatives designed to increase outlet revenue.
  
• Prepare operational reports and action plans while maintaining accountability for assigned outlet financial performance.
  

Recruitment, Training & Leadership Development

• Oversee recruitment, onboarding, training, performance management, and professional development of outlet leadership and service associates.
  
• Develop comprehensive training programs covering service standards, product knowledge, operational procedures, guest engagement, and brand expectations.
  
• Lead pre-opening recruitment and training efforts to establish highly skilled teams prepared to execute new restaurant concepts.
  
• Conduct regular departmental meetings, service evaluations, coaching sessions, and performance reviews.
  
• Promote associate engagement, accountability, professional growth, and a collaborative workplace culture.
  

Compliance & Operational Standards

• Ensure compliance with company policies, applicable health regulations, liquor laws, food safety requirements, and workplace safety standards.
  
• Maintain established procedures for cash handling, inventory controls, purchasing, loss prevention, and equipment maintenance.
  
• Collaborate with support departments to maintain the cleanliness, presentation, and operational condition of all assigned outlets.
  
• Address guest concerns promptly and professionally while identifying opportunities for continuous service improvement.
  

QUALIFICATIONS & EXPERIENCE

• Minimum five years of progressive food and beverage management experience, preferably within an upscale, luxury, lifestyle, or full-service hotel environment.
  
• Demonstrated experience managing multiple restaurant or beverage outlets with financial and operational accountability.
  
• Experience with new restaurant openings, concept development, renovations, or pre-opening operations strongly preferred.
  
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent professional experience considered.
  
• Strong knowledge of restaurant operations, beverage programs, budgeting, forecasting, labor management, purchasing, and inventory controls.
  
• Proven ability to recruit, train, motivate, and develop high-performing hospitality teams.
  
• Strong organizational, communication, problem-solving, and leadership skills.
  
• Creative and detail-oriented mindset with an understanding of evolving hospitality trends and elevated guest service expectations.
  
• Ability to balance daily operational responsibilities with long-term development initiatives and multiple project deadlines.
  

LEADERSHIP EXPECTATIONS

The Director of Restaurants must demonstrate a strong balance of hands-on operational leadership and strategic thinking. This individual will serve as a key partner to the Director of Food & Beverage, taking ownership of daily outlet performance while contributing significantly to the property's transformation.

Success in this role requires a proactive, organized, and results-driven leader capable of developing exceptional teams, creating memorable guest experiences, and translating new restaurant concepts into financially successful operations.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.