Director of Restaurants

About the role

The Director of Restaurants will lead the overall operation of restaurants, bars and, where applicable, room service. This senior role focuses on delivering exceptional guest experiences while driving financial performance and maintaining high standards of sanitation and service.

Key responsibilities

• Supervise daily restaurant, bar and lounge operations, stepping in on the floor during peak periods.
• Assist with menu planning, ensuring offerings meet quality and profitability targets.
• Maintain sanitation and food‑handling standards across all service areas.
• Monitor staffing levels, schedule employees and ensure coverage for optimal guest service.
• Identify training needs, develop and implement staff development programs.
• Lead, coach and mentor the food‑and‑beverage team, fostering a culture of trust and collaboration.
• Ensure compliance with local, state and federal liquor laws and all relevant health regulations.
• Continuously seek ways to improve guest satisfaction and employee engagement.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Food Service Management, Hospitality, Business Administration, etc., with at least 2 years of relevant experience.
• Proven ability to manage day‑to‑day operations in a restaurant or hotel setting.
• Strong understanding of sanitation, service standards and financial metrics.

Required skills