Director of Restaurants

Emory Guest House (Crestline Hotels and Resorts)•Atlanta, GA

2d•$65,000 - $75,000

About The Position

The Director of Restaurants is responsible for the successful operation and administration of all hotel restaurant outlets, which may include restaurants, bars and lounges, in-room dining, and market or grab-and-go outlets. The role balances outlet operations while providing exceptional food and beverage experiences and maximizing profitability. The Director ensures outlets operate professionally, consistently meet standards, and deliver a high level of service while preserving each concept’s identity. The Director builds and maintains a competent, motivated, and empowered team of outlet managers, supervisors, and associates. The position leads, trains, coaches, motivates, engages, and provides regular feedback to outlet managers and supervisors, holding outlet leaders accountable for service, financial, and associate engagement results. The Director serves as the restaurant department liaison to other hotel departments and partners closely with the Executive Chef and food and beverage leadership.

Requirements

High school graduate or GED, or work equivalent.
At least 5 years of restaurant management experience, including experience overseeing multiple outlets or concepts.
Demonstrated experience managing budgets, P&L statements, and labor for multiple outlets.
Proven ability to lead, develop, and hold a team of managers and supervisors accountable.
Basic computer skills.

Nice To Haves

Bachelor’s degree in Hospitality Management or a related field.
Previous hotel restaurant experience.
Familiarity with Microsoft Office.
Experience with hotel restaurant systems such as MICROS.

Responsibilities

Provide overall leadership and direction for all restaurant outlets, ensuring operations meet brand, Crestline, and hotel standards.
Direct, coach, and develop outlet managers and supervisors; set expectations and hold outlet leaders accountable for results.
Lead regular meetings with outlet managers to review performance, communicate goals, and align priorities.
Partner with the Executive Chef and food and beverage team on menu planning and development for each outlet, maintaining distinct, relevant, and competitive concepts.
Drive outlet revenue through marketing, promotions, upselling, and cross-promotion to hotel guests and the local market.
Develop, forecast, and manage budgets for individual outlets and the restaurant department overall.
Monitor outlet budgets, payroll, and labor, and review financial transactions to ensure expenditures are authorized and budgeted.
Review outlet P&L statements, covers, average check, and other performance indicators; develop action plans to address variances.
Oversee outlet scheduling, align staffing with forecasted business and labor standards, and redeploy associates as business needs require.
Investigate and resolve escalated complaints about food quality, service, or accommodations; monitor satisfaction scores and online reviews and drive improvement.
Establish and consistently apply associate performance and guest service standards across outlets.
Oversee purchasing of equipment and supplies and scheduling and receipt of food and beverage deliveries; verify delivery quality and quantity.
Estimate food and beverage consumption to anticipate purchasing or requisition needs.
Control food, equipment, smallware, and liquor inventories; maintain accurate records and report shortages to designated personnel.
Ensure food portion sizes, garnishing, and presentation meet established standards.
Analyze items sold by number, type, and cost to identify unpopular or less profitable items.
Ensure outlets comply with health and fire regulations covering food preparation, service, and facility maintenance.
Ensure liquor regulations are followed, monitor associate and guest activities, and verify associates are properly trained and certified.
Maintain records required by government agencies regarding sanitation and food subsidies when appropriate.
Review work procedures and operational problems to improve service, performance, or safety, and share best practices across outlets.
Assess staffing needs and partner with Human Resources to recruit staff, including through online postings or job fairs.
Organize and direct associate training in service, sanitation, and safety; resolve personnel problems, hire staff, and evaluate outlet managers and supervisors.
Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control in partnership with Engineering.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Ensure cash receipts are compiled and balanced at the end of each day or shift in every outlet.
Maintain a visible presence across outlets, especially during peak periods; greet guests, support service, and perform service tasks when necessary.