Director of Outlets

SHAMIN HOTELS MASTER•Richmond, VA

3d•$120,000 - $140,000•Hybrid

About The Position

Shamin Hotels is hiring a Director of Outlets to lead food and beverage across a portfolio of more than 80 hotels and to build something new. The role involves creating concepts for five new outlets already in the pipeline, including three at The Mondelle (a luxury Hilton hotel), The Celestial (a rooftop bar and lounge), and the Terrace Bar at a Tempo by Hilton and Homewood Suites dual-brand. This is a unique opportunity to found a Shamin restaurant group with strong concepts that can eventually stand alone. The company offers the financial backing of the largest hotel owner in Virginia, with a focus on long-term brand creation and direct access to ownership for quick decision-making. The position offers the chance to roll out successful concepts across a growing portfolio with significant capital investment.

Requirements

7+ years of progressive food & beverage and culinary leadership experience.
Experience running multiple outlets or properties simultaneously.
Multi-unit restaurant or restaurant-group leadership experience.
A clear point of view on food and beverage and the ability to judge concepts across various cuisines and formats.
A track record of concept development, menu creation, and revenue growth.
Experience opening restaurants or outlets from the ground up.
Restaurant marketing and activation experience.
Financial acumen to manage a multi-unit P&L, including budgeting, forecasting, and cost control.
Based in Richmond, VA, with regular travel across the portfolio.

Nice To Haves

Formal culinary training.
Independent restaurant development experience.
Experience building and running excellent restaurants outside of hotels.

Responsibilities

Concept and brand development for new dining and beverage concepts across casual, upscale, and luxury formats, from initial idea to opening.
Menu creation and seasonal refreshes portfolio-wide, including recipe development, tastings, and launches with supporting specifications and training.
End-to-end development of new outlets, including concept, kitchen and back-of-house design, equipment selection, vendor management, staffing models, and pre-opening activities.
Driving revenue and marketing efforts, including covers, average check, beverage sales, profitability, monthly activation calendars, social media strategy, and agency/influencer relationships.
Managing P&L performance, including outlet-level budgeting, forecasting, and cost control for food, beverage, and labor across the portfolio.
Recruiting, coaching, and developing F&B directors, executive chefs, and outlet managers to maintain consistent standards across all properties.