Director of Restaurants, Bars and Events

Black Desert Resort•Ivins, UT

28d•$170,000 - $190,000•Onsite

About The Position

The Director of Restaurants, Bars and Events provides strategic leadership, financial oversight, and operational direction for all Restaurants, Bars and Events operations at Black Desert Resort, including restaurants, bars, lounges, coffee outlets, in-room dining, banquets, and employee dining. This executive leader drives guest satisfaction, revenue, profitability, service excellence, and a culture of accountability and team development consistent with the resort’s ultra-premium standards.

Requirements

7+ years of progressive Restaurants, Bars and Events leadership experience, including oversight of multiple outlets in a resort or full-service hospitality environment.
Luxury resort or high-volume hospitality experience strongly preferred
Proven experience managing P&L, budgets, and financial reporting
Deep understanding of culinary operations, wine and beverage programs, and service standards
Demonstrated leadership in hiring, training, and developing high-performing teams
Strong communication, conflict resolution, and problem-solving abilities
Experience working with labor management systems, POS systems, and inventory control software
Must be able to work a flexible schedule including weekends, evenings, and holidays

Responsibilities

Oversee Restaurants, Bars and Events operations including fine dining, casual dining, lounges, pool, coffee shop, in-room dining, and banquet services at Black Desert Resort. Other operations could be added in the future.
Develop and implement strategic business plans and operating budgets for each outlet, monitoring revenue, labor costs, COGS, and profitability
Partner with the Assistant Director of Restaurants, Bars and Events, Executive Chefs, and outlet General Managers to create distinctive dining experiences aligned with Black Desert Resort’s and each outlets brand.
Ensure a consistent and exceptional guest experience by upholding service standards, ambiance, and menu quality
Hire, train, mentor, and evaluate a diverse team of managers, supervisors, and hourly associates
Lead scheduling, payroll approval, and labor optimization initiatives in alignment with forecasted occupancy and business trends
Support the development of marketing strategies and promotions in coordination with the Sales and Marketing team
Oversee inventory, purchasing, vendor relations, and compliance with health, safety, and liquor laws
Implement and maintain robust service training and professional development programs across all departments
Serve as a key leader during resort events, high-volume periods, and special functions
Regularly review guest feedback, comment cards, and Revinate scores to ensure guest satisfaction and implement corrective action where necessary
Champion a culture of hospitality, accountability, and teamwork across all F&B operations