Maple & Ash - Director of Restaurants

MAPLE HOSPITALITY GROUP•Miami, FL

17d

About The Position

Join Maple Hospitality Group, where culinary excellence meets unparalleled service. Led by renowned restaurateur Jim Lasky and two-Michelin-starred Chef Danny Grant, known for his innovative approach to fine dining, we're building a team of passionate food lovers dedicated to creating iconic destinations. We believe success hinges on impeccable food, world-class service, and one-of-a-kind dining experiences. As we expand across Chicago, Scottsdale, Dallas, and Miami, you'll find endless opportunities for growth, travel, and continuing education. Tremendous growth opportunity and the Boston and NY opening! In everything we do, there are four principles that we live by: Generous - We always give more than we receive, and we never take advantage of a guest. The value that a guest receives always exceeds what they pay. Excellence - We do our work exceptionally, with skill and talent curated from decades of hospitality experience. Our staff has more food, wine, and cocktail knowledge than any other Hospitality Group. Fun - We love what we do, we laugh a lot, and we never take ourselves too seriously. Having fun is a critical component to success at an intense and complex restaurant. Fail Fast - As we strive to be the best, we will make mistakes. It is ok to screw up as long as you learn, adjust, and get better. Don’t wait… fail fast and move on.

Requirements

A minimum of 7 years of multi-unit operations leadership experience in a high-end restaurant, hotel, or hospitality establishment.
A warm, energetic, and infectious personality with an unwavering focus on the guest.
A passion for fostering talent and mentorship.
Flexibility with traveling
The ability to be the calm in a storm.
Experience working collaboratively with other departments to create the best work ecosystem.
The motivation to be a proactive thinker and problem-solver.
A polished and professional appearance who takes pride in their presence.
A hunger to push the bounds and stay relevant on competition and emerging industry trends.

Responsibilities

Drive revenue and growth for the property, while maintaining individual goals per restaurant
Protect brand standards and image for each restaurant
Review and monitor, with accounting personnel, expenditures to ensure that they conform to budget limitations and work to improve performance with the singular P&L
Responsible for adjusting the environment, music, lighting, and temperature as needed to maintain the appropriate atmosphere, teach the service team to do the same
Rigorous monitoring of guest feedback and resolve any guest complaints, while maintaining constant communication with the Corporate office
Communicate with property departmental heads to develop financial plans and ensure company-wide compliance
Collaboration with Finance department & Executive Director to set and maintain proper financial goals and budgets
Cost of goods management, hold each department head accountable for their respective categories, provide solutions and corrections as needed
Remain knowledgeable and relevant on competition and emerging trends in the restaurant industry
Establish personal networks within comparable industries
Guarantee food quality and 100% customer satisfaction by auditing menu items and delivering exceptional customer service
Accomplish company goals by accepting ownership to assigned tasks, stepping up to take on new and different requests by ownership, and exploring opportunities to add value to the position
Responsible for the performance of all Front of House management and holding all accountable, maintain swift decision processes and communication with Executive Director
Strategize to maximize efficiency and costs, constantly updating and improving current process and procedures
Oversee the managers in their control of purchase and inventory, negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, analyzing variances, and taking corrective action
Recruit exceptional staff members and ensure they’re properly trained to execute their job duties
Must be able to effectively communicate and relay information to the restaurant team, making sure they understand the company culture
Proactive and open communication to Executive Management, Corporate Office, and Partners
Lead and actively participate in weekly Manager meetings
Manage and develop service team including but limited to: Managers, Captains, Support Staff, Bartenders
Maintain a safe, secure, and healthy working environment by establishing and enforcing sanitation standards and procedures, complying with health and legal regulations, and maintaining security systems
Resolve all employee issues and maintain thoughtful communication with HR and Executive Director