F&B Administration - Director of Restaurants

Human Resources•Napa, CA

2d•$120,000 - $130,000•Onsite

About The Position

The Director of Outlets leads all day-to-day front-of-house operations across restaurants, lounges, pool bars, cafés, in-room dining, and retail beverage outlets. This leader ensures profitability, operational excellence, and elevated guest experiences consistent with The Meritage’s luxury positioning.

Requirements

7–10 years of progressive food & beverage leadership experience in luxury or lifestyle hotels/resorts.
Demonstrated success leading multiple venues or outlets simultaneously.
Proven ability to drive financial performance while improving guest satisfaction.
Strong analytical acumen—P&L management, labor modeling, forecasting.
Experience within California hospitality operations and compliance.

Responsibilities

Oversee all restaurant, bar, lounge, café, and retail outlet operations across the property.
Align service standards, SOPs, and training with brand expectations.
Collaborate with Culinary, Beverage, and Events to design outlet programming that drives resort-wide synergy.
Deliver outlet-level profitability targets through labor optimization and cost control.
Conduct weekly P&L reviews, forecast analysis, and variance action planning.
Implement menu engineering and pricing strategies to enhance flow-through.
Maintain visible floor leadership, ensuring consistent brand standards.
Design service recovery strategies and training programs for proactive issue resolution.
Partner with Marketing to integrate local activations and wine-country experiences.
Recruit, train, and mentor outlet leaders and supervisors.
Develop succession planning and leadership pipelines.
Champion recognition, engagement, and retention initiatives.
Ensure adherence to wage/hour, tip pooling, ABC, and food safety regulations.
Conduct cash handling audits, comp/void monitoring, and inventory reviews.
Maintain audit readiness and operational documentation.