Director of Restaurants

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

• Direct and oversee daily operationsof all assigned food and beverageoutlets, ensuring consistent service quality, operational efficiency, and guest satisfaction.
• Lead, mentor, and developoutlet 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 alloutlets.
• Maintain a visible management presence during key service periods, proactively addressing guest needs and operational challenges.
• Collaborate with Culinary, Sales, FrontOffice, Engineering, and other departments to ensure seamless operations and exceptional guest experiences.

• Play a key leadership role in the ground-up development and implementationof new restaurant and beverage concepts associated with the property's renovation and repositioning.
• Partner with theDirectorof 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 purchasingof 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 openingof newoutlets to ensure long-term success.

• 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, andoutlet experiences.
• Support restaurant and beverage concepts emphasizing fresh, locally inspiredofferings, 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.

• Assist theDirectorof Food & Beverage with departmental budgeting, forecasting, financial planning, and operational performance.
• Monitoroutlet 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 increaseoutlet revenue.
• Prepare operational reports and action plans while maintaining accountability for assignedoutlet financial performance.

• Oversee recruitment, onboarding, training, performance management, and professional developmentofoutlet 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.

• 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 conditionof all assignedoutlets.
• Address guest concerns promptly and professionally while identifying opportunities for continuous service improvement.

• Minimum five yearsof progressive food and beverage management experience, preferably within an upscale, luxury, lifestyle, or full-service hotel environment.
• Demonstrated experience managing multiple restaurant or beverageoutlets 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 knowledgeof 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 understandingof evolving hospitality trends and elevated guest service expectations.
• Ability to balance daily operational responsibilities with long-term development initiatives and multiple project deadlines.