Director of Restaurants

Concord Hospitality Enterprises•Jupiter, FL

About The Position

The Director of Restaurants oversees the daily operations, financial performance, service standards, and leadership development of the hotel's restaurant, pool bar, In Room Dining, Market, and other assigned food and beverage areas. Reporting directly to the Director of Food & Beverage, this role ensures operational excellence, profitability, and exceptional guest experiences across all outlets. The Director of Restaurants leads the development, implementation, and launch of new restaurant and beverage concepts, including establishing procedures, sourcing equipment and supplies, developing service standards, recruiting and training teams, and executing pre-opening strategies. This hands-on hospitality leader combines financial acumen and creative vision with a focus on elevating food and beverage experiences. The role balances day-to-day outlet performance with strategic development initiatives and contributes significantly to the property's transformation. Success requires developing exceptional teams, creating memorable guest experiences, and translating new restaurant concepts into financially successful operations.

Requirements

At least five years of progressive food and beverage management experience, preferably in an upscale, luxury, lifestyle, or full-service hotel environment.
Demonstrated experience managing multiple restaurant or beverage outlets with financial and operational accountability.
Strong knowledge of restaurant operations, beverage programs, budgeting, forecasting, labor management, purchasing, and inventory controls.
Proven ability to recruit, train, motivate, and develop high-performing hospitality teams.
Strong organizational, communication, problem-solving, and leadership skills.
Ability to balance daily operational responsibilities with long-term development initiatives and multiple project deadlines.

Nice To Haves

Experience with new restaurant openings, concept development, renovations, or pre-opening operations.
Bachelor's degree in Hospitality Management, Business Administration, or a related field; equivalent professional experience is considered.
Creative and detail-oriented mindset with an understanding of evolving hospitality trends and elevated guest service expectations.

Responsibilities

Direct and oversee daily operations of assigned food and beverage outlets, ensuring service quality, operational efficiency, and guest satisfaction.
Lead, mentor, and develop outlet managers, supervisors, and associates, fostering a positive, accountable, service-driven culture.
Establish and enforce operating procedures, service standards, cleanliness, and quality expectations across outlets.
Maintain a visible management presence during key service periods and proactively address guest needs and operational challenges.
Collaborate with Culinary, Sales, Front Office, Engineering, and other departments to support seamless operations and guest experiences.
Lead the development and implementation of new restaurant and beverage concepts associated with the property's renovation and repositioning.
Partner with the Director of Food & Beverage, executive leadership, culinary teams, ownership representatives, and consultants to turn concept visions into operational practices.
Develop and implement standard operating procedures, service sequences, staffing models, training programs, and workflows.
Coordinate the sourcing, selection, and purchasing of operating equipment and supplies, including china, glassware, silverware, uniforms, smallwares, and restaurant service equipment.
Assist with restaurant layouts, service stations, storage planning, technology implementation, and operational functionality.
Develop and execute pre-opening timelines, operational checklists, associate training schedules, mock services, and launch readiness plans.
Evaluate and refine operations after new outlets open to support their long-term success.
Translate the property's brand vision into service standards, guest touchpoints, presentations, and outlet experiences.
Support concepts featuring fresh, locally inspired offerings, wellness-conscious options, and refined yet approachable hospitality.
Collaborate with culinary and beverage leadership to align menu presentation, service style, ambiance, and guest experiences with approved concepts.
Evaluate guest feedback, market trends, and service opportunities to improve satisfaction and attract hotel guests and local patrons.
Assist the Director of Food & Beverage with departmental budgeting, forecasting, financial planning, and operational performance.
Monitor outlet revenues, labor expenses, beverage costs, inventories, and controllable operating expenses against financial objectives.
Analyze financial reports, sales trends, and operational performance to identify efficiency and profitability opportunities.
Maintain appropriate staffing levels, scheduling practices, purchasing controls, and inventory management procedures.
Partner with Culinary, Sales, and Marketing on promotions, programming, pricing strategies, and initiatives to increase outlet revenue.
Prepare operational reports and action plans and maintain accountability for assigned outlet financial performance.
Oversee recruitment, onboarding, training, performance management, and professional development of outlet leadership and service associates.
Develop training programs covering service standards, product knowledge, operational procedures, guest engagement, and brand expectations.
Lead pre-opening recruitment and training to establish teams prepared to execute new restaurant concepts.
Conduct departmental meetings, service evaluations, coaching sessions, and performance reviews.
Promote associate engagement, accountability, professional growth, and a collaborative workplace culture.
Ensure compliance with company policies, health regulations, liquor laws, food safety requirements, and workplace safety standards.
Maintain procedures for cash handling, inventory controls, purchasing, loss prevention, and equipment maintenance.
Collaborate with support departments to maintain outlet cleanliness, presentation, and operational condition.
Address guest concerns promptly and professionally and identify opportunities for continuous service improvement.