Director of Boardwalk

Pyramid Global Hospitality

9d•$80,000 - $85,000•Onsite

About The Position

The Director, Boardwalk Food and Beverage is a sales-driven leader responsible for growing restaurant revenue, increasing local dining traffic, and overseeing the performance, profitability, and guest experience of the property’s restaurant outlets. The role focuses on attracting local residents, generating new business, increasing repeat visits, and maximizing spending by resort guests and the surrounding community. In partnership with general managers, the marketing team, culinary leadership, and restaurant managers, the Director develops and executes sales plans, promotions, community partnerships, and dining experiences that support outlet revenue goals and market presence. The Director combines business development with operational oversight, including budgeting, forecasting, labor and cost control, service and culinary standards, compliance, training, and team development. The role builds relationships with guests, local businesses, and community partners, guides teams to provide memorable service and identify sales opportunities, and ensures initiatives are financially effective and operationally sound. The position establishes and reviews sales and revenue goals, validates local-market baselines, develops outlet-specific action plans, and tracks performance through scorecards. Proposed targets include increasing local dining guest counts and local-diner net revenue by at least 15% in the first 12 months, and total net restaurant revenue by at least 10%, subject to approval and specified measurement conditions. The Director also oversees guest satisfaction, financial performance, employee development, food safety, sanitation, equipment maintenance, and coordination of staffing, inventory, promotions, and outlet capacity.

Requirements

At least 2 years of restaurant management experience in the hotel industry.
Demonstrated experience in restaurant sales, business development, and initiatives that increase revenue and local dining traffic.
Ability to interpret financial, sales, guest-traffic, and operational data; develop actionable business plans; and measure results against revenue, guest-count, average-check, and profitability goals.
Strong cost-control background and ability to manage outlet financial performance.
Ability to collaborate with general managers, marketing, and culinary leadership on sales strategies, local outreach, promotions, and menu initiatives.
Strong relationship-building, communication, and time-management skills.
Ability to manage multiple initiatives, proactively prospect for business, and follow sales opportunities through execution.
Passion for customer service and ability to promote it throughout the team.
Fluent in reading, writing, and speaking English, with the ability to communicate effectively with the public and employees.
Have or complete all relevant food and beverage certifications.
Track record of developing ongoing training programs that support resort service standards and regulatory requirements.
Ability to meet deadlines, manage multiple business priorities, adjust schedules, and cover shifts on short notice.
Ability to adhere to safety standards and procedures, including applicable OSHA requirements.
Ability to work a variety of hours and perform varied tasks under changing conditions.

Nice To Haves

Experience with upscale independent restaurants.
Bachelor’s degree preferred.

Responsibilities

Lead restaurant sales and business development to grow revenue, local dining traffic, repeat visits, and average guest spending.
Develop outlet-specific sales strategies and action plans, including local outreach, promotions, group and private dining, and community partnerships.
Build and maintain relationships with local residents, businesses, organizations, and community partners to generate referrals and repeat business.
Coordinate sales and promotional plans with general managers, the marketing team, culinary leadership, and restaurant managers, ensuring operational readiness and outlet capacity.
Establish and track sales, revenue, guest-count, average-check, repeat-visit, promotional, and profitability goals; review results and adjust strategies.
Validate local-market definitions and baseline data, establish tracking methods, and prepare monthly outlet-level and consolidated scorecards and quarterly progress reviews.
Participate in annual budgeting and develop financial objectives; forecast revenue and expenses, monitor operating costs, and address financial variances.
Control labor, supplies, inventory, and other costs while protecting service quality and achieving budget and profitability goals.
Maintain high guest-service standards, personally address guest needs and complaints, implement service recovery, and respond to food and beverage correspondence.
Recruit, select, orient, train, supervise, develop, evaluate, recognize, and discipline employees in accordance with company policies and procedures.
Develop ongoing training programs and coach teams on service, upselling, safety, compliance, and food and beverage standards.
Promote a positive, cooperative, associate-first work environment; mentor direct reports, resolve employee grievances, and work with Human Resources on turnover trends.
Ensure compliance with company policies and applicable local, state, and federal laws, including food handling, sanitation, safety, OSHA, and required certifications.
Maintain restaurant quality and standards, favorable health department scores, food safety, proper storage, and control of food-borne illness risks.
Manage preventive maintenance and work with Engineering to maintain equipment; coordinate with culinary teams on quality standards, menus, and guest preferences.
Coordinate staffing, inventory, schedules, supplies, and outlet operations with demand and sales initiatives.
Maintain procedures for securing money, hotel equipment, credit control, financial transactions, and internal audit controls.
Report unsafe conditions, maintain clean and organized work areas, and uphold employee appearance standards.
Perform duties of supervised positions as needed, cross-train, attend or conduct meetings, assist with liquor liability training, and complete other assigned duties.
Conduct annual competitor shopping and contribute to short- and long-term operating plans and incentive programs.