Director of Boardwalk

Pyramid Global Hospitality

9d•Onsite

About The Position

The Director, Boardwalk Food and Beverage is a sales-driven leader responsible for growing restaurant revenues, increasing local dining traffic, and overseeing the performance, profitability, and guest experience of all restaurant outlets within the property. The role focuses on attracting local residents, generating new business, increasing repeat visits, and maximizing spending by resort guests and the surrounding community. In collaboration with general managers and the marketing team, the Director develops and executes sales plans, targeted promotions, community partnerships, and dining experiences that strengthen each outlet’s market presence. The position combines business development with operational leadership, including budgeting, forecasting, labor and cost control, service and culinary standards, and team development. The Director works with culinary leadership and restaurant managers to ensure sales initiatives are operationally sound, financially effective, and consistently delivered. This client-facing leader builds relationships with guests, local businesses, and community partners, develops service teams, maintains company standards, leads training, and fosters a positive, motivated, results-driven environment. The Director leads outlet-specific sales strategies and tracks performance against goals for local guest counts, revenue, average check, and profitability. Proposed initial targets include increasing local dining guest counts and net revenue attributable to local diners by at least 15% over the first 12 months, and total net restaurant revenue by at least 10%, subject to approval and measurement conditions described in the posting. The role also oversees guest satisfaction, financial performance, staff development, quality, safety, sanitation, and coordination of restaurant operations with marketing, culinary, engineering, and other hotel teams.

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; prepare 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 work closely with general managers, marketing, and culinary leadership to develop and execute sales strategies, local outreach, promotions, and menu initiatives.
Strong relationship-building, communication, and time-management skills; ability to manage multiple initiatives, prospect for business, and follow sales opportunities through to execution.
Customer-service orientation and ability to promote service standards throughout the team.
Fluent English reading, writing, and speaking skills, with the ability to communicate effectively with the public and employees.
Have or complete all relevant Food & Beverage certifications.
Proven track record of developing ongoing training programs that support service standards and regulatory requirements.
Ability to work a variety of hours and tasks, adjust to schedule changes, meet deadlines, and cover shifts on short notice.
Ability to meet the position’s physical requirements, including frequent standing and walking; occasional lifting and carrying up to 50 pounds; and other duties described in the posting.

Nice To Haves

Bachelor’s degree preferred.
Experience with upscale independent restaurants is a plus.

Responsibilities

Lead proactive restaurant sales and business development to grow revenue, local dining traffic, repeat visits, and average guest spending.
Develop and execute outlet-specific sales strategies, local outreach, promotions, and dining initiatives with general managers, the marketing team, and culinary leadership.
Build relationships with local residents, businesses, organizations, and community partners to generate referrals, group and private dining, and repeat business.
Create sales and marketing action plans with clear milestones, responsibilities, and timelines; review results and adjust strategies based on performance and profitability.
Establish and review outlet-level and consolidated scorecards tracking revenue, guest counts, average check, promotional results, budget variances, and corrective actions.
Participate in annual budgeting and financial planning; forecast revenue and expenses, monitor operating costs, and help achieve revenue and profitability goals.
Coordinate promotions and dining experiences with staffing, inventory, outlet capacity, and service readiness.
Manage labor, supplies, materials, inventory, schedules, and staff assignments in response to demand while protecting service quality.
Monitor guest satisfaction, personally respond to guest needs and complaints, and implement service recovery practices.
Ensure employees, including new hires, are trained to meet service, safety, compliance, and regulatory standards; develop ongoing training programs and train staff to upsell.
Recruit, select, orient, train, evaluate, recognize, mentor, and manage employees; address grievances and turnover concerns and maintain a cooperative work environment.
Manage safety programs and ensure compliance with OSHA and applicable federal, state, and local requirements.
Maintain restaurant quality and service standards, favorable health department scores, food safety, sanitation, and compliance with company policies and regulations.
Manage preventive maintenance and coordinate with Engineering to keep equipment in good working order.
Work with the culinary team to review food quality, menus, and offerings in line with guest preferences and sales opportunities.
Maintain procedures for cash security, credit control, financial transactions, inventory control, and internal audit controls.
Respond to food-and-beverage guest correspondence, review daily specials, attend or conduct departmental meetings, and perform duties in supervised positions as needed.
Conduct competitor visits annually and assist with liquor liability training, performance appraisals, incentive programs, and other assigned duties.