Director of Restaurants, Bars and Events

CoralTree Hospitality•Ivins, UT

26d•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. This includes restaurants, bars, lounges, coffee outlets, in-room dining, banquets, and employee dining. The 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. The role oversees a diverse, multi-concept operation and works with the Assistant Director of Restaurants, Bars and Events, Executive Chefs, outlet General Managers, and resort leadership. The Director reports directly to the Hotel Manager and leads business planning, budgets, service standards, team development, and operational performance. The position is onsite, full-time, and year-round.

Requirements

At least 7 years of progressive Restaurants, Bars and Events leadership experience, including oversight of multiple outlets in a resort or full-service hospitality environment.
Proven experience managing profit and loss, 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, point-of-sale systems, and inventory control software.
Must be able to work a flexible schedule, including weekends, evenings, and holidays.

Nice To Haves

Luxury resort or high-volume hospitality experience is strongly preferred.

Responsibilities

Oversee Restaurants, Bars and Events operations, including fine dining, casual dining, lounges, pool, coffee shop, in-room dining, and banquet services; other operations may be added in the future.
Develop and implement strategic business plans and operating budgets for each outlet, monitoring revenue, labor costs, cost of goods sold, 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 the resort and outlet brands.
Ensure a consistent and exceptional guest experience by upholding service standards, ambiance, and menu quality.
Hire, train, mentor, and evaluate 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 service training and professional development programs across all departments.
Serve as a key leader during resort events, high-volume periods, and special functions.
Review guest feedback, comment cards, and Revinate scores regularly to ensure guest satisfaction and implement corrective action where necessary.
Champion a culture of hospitality, accountability, and teamwork across all food and beverage operations.