Director of Restaurants
About The Position
The Director of Restaurants is a senior member of the Food & Beverage leadership team, responsible for shaping the restaurant division’s vision, culture, strategy, and guest experience at Fairmont Orchid, a 540-room luxury resort. The role leads restaurant operations and concept development across multiple outlets, ensuring that each venue has a distinctive identity while supporting a cohesive resort dining story and meeting Fairmont brand and service standards. Working closely with the Culinary Team, Sales & Marketing, Food & Beverage leadership, Purchasing, outlet leaders, other departments, and community partners, the Director develops memorable dining experiences inspired by Hawaiʻi, local ingredients, and each outlet’s character. The position also manages financial performance, budgets, forecasts, costs, purchasing, inventory, colleague development, guest recovery, safety, sanitation, and sustainability initiatives. The role contributes to Food & Beverage leadership meetings, hotel committees, and cross-departmental strategic initiatives.
Requirements
- At least 5 years of Food & Beverage operations experience in luxury resorts.
- At least 2 years of experience in a similar role.
- High-volume, high-quality experience with banquets, outdoor catering, all-day dining, theme bars, and fine dining.
- Legally eligible to work in the United States; the hotel cannot assist candidates in obtaining U.S. work authorization.
Nice To Haves
- High-volume hotel experience is desirable.
- Creative mindset and comfort taking charge of projects and expanding responsibilities.
- Outstanding social and public-relations skills to develop customer engagement.
- Strong networking with wedding and MICE planners.
- Sommelier or mixologist training is an advantage.
- Experience in a unionized environment is an advantage.
Responsibilities
- Drive financial and operational objectives across restaurant outlets by managing revenue, labor, food and beverage costs, and operating expenses; analyze results and take corrective action as needed.
- Lead day-to-day restaurant operations and overall strategy across the resort’s restaurant outlets, ensuring consistent Fairmont brand and service standards and operational excellence.
- Elevate the guest experience with distinctive dining experiences that reflect the luxury, sense of place, and personality of Fairmont Orchid.
- Develop and evolve restaurant concepts, menus, service experiences, activations, and outlet identities with the Culinary Team.
- Partner with the Culinary Team on menu development, presentation, service style, and guest experience for hotel and external guests.
- Incorporate industry trends and innovation alongside local Hawaiʻi ingredients, culture, and inspiration.
- Develop promotions, activations, menus, concepts, and marketing initiatives with Sales & Marketing to position restaurants as preferred dining destinations.
- Monitor and audit food quality, presentation, service, guest experience, and feedback; identify opportunities and implement improvement plans.
- Foster an engaging work environment through communication, feedback, coaching, and development, promoting excellence, accountability, and hospitality.
- Oversee selection, training, development, and career growth of restaurant leaders and colleagues.
- Control food and beverage purchasing, inventory, and cost of sales with Culinary, Food & Beverage leadership, and Purchasing; monitor inventory and budgeted cost targets.
- Partner with Food & Beverage leadership on annual budgets, monthly forecasts, and strategic plans; monitor results and achieve financial and operational goals.
- Maintain effective controls for food, beverage, labor, and operating expenses while maximizing profitability without compromising guest experience.
- Work with the Assistant Food & Beverage Director and outlet leaders to ensure restaurant environments, table settings, service presentation, retail displays, and guest-facing elements are visually compelling, commercially effective, and aligned with outlet concepts.
- Resolve guest concerns and service opportunities promptly and professionally, using interactions to recover service and build trust.
- Maintain cleanliness, sanitation, safety, and maintenance standards in restaurant outlets and ensure compliance with hotel policies and regulatory requirements.
- Participate in Food & Beverage leadership meetings, hotel committees, strategic initiatives, and cross-departmental collaboration.
- Support Fairmont Orchid’s environmental program and restaurant sustainability initiatives, including responsible purchasing, local sourcing, and food-waste reduction where applicable.
- Collaborate with departments, leaders, colleagues, and community partners to support the luxury operation and the resort’s success.
Benefits
- Competitive medical, prescription, and vision benefits.
- Employer-paid life and accidental death and dismemberment insurance, with additional coverage options available.
- 401(k) retirement savings plan with company matching.
- Paid time off, including vacation and personal holidays.
- Performance and incentive bonus opportunities.
- Colleague discounts, including 50% off resort dining, 50% off the Fairmont Store, and 30% off Spa Without Walls treatments.
- Employee rates at more than 5,000 Accor hotels and Friends & Family travel privileges.
- Complimentary meals while working on property.
- Development resources and career pathways.
- Industry-leading training, career development, recognition, and rewards.
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
No Education Listed
