Director of Restaurants

Bald Head Island Club•Bald Head Island, NC

1d•Onsite

About The Position

The Director of Restaurants is responsible for the strategic leadership, operational excellence, and financial performance of all Club restaurant outlets. This role ensures exceptional Member and Guest experiences by maintaining the highest service standards, developing comprehensive Standard Operating Procedures (SOPs), and implementing advanced training programs across multiple restaurants. The Director of Restaurants sets the tone for hospitality culture, accountability, and consistency while leading managers and staff toward operational excellence.

Requirements

5–8 years of progressive management experience overseeing multiple restaurant operations within private clubs, luxury hospitality, or high-end dining environments
Bachelor’s degree in Hospitality Management, Business, or related field preferred
Strong financial acumen with experience managing multi-unit budgets
Advanced proficiency in Microsoft Excel, Microsoft Office Suite, and POS systems
Proven experience developing SOPs and leading structured hospitality training programs
Exceptional communication skills, both written and verbal
Strong analytical skills, attention to detail, creativity, and follow-through
Ability to stand and walk for extended periods
Ability to lift and move objects in excess of 40 pounds
Frequent bending, lifting, kneeling, crouching, pushing, and pulling
Repetitive motions required

Nice To Haves

Professional certifications (Sommelier, Cicerone, Bourbon Steward, etc.) a plus
Prior corporate or structured training experience strongly preferred

Responsibilities

Provide full operational oversight of all Club restaurants, including fine dining, casual dining, grille concepts, and seasonal outlets
Ensure consistent service execution and hospitality standards across all restaurants
Maintain a visible and active floor presence, supporting leadership teams during peak service periods
Serve as the primary liaison between Front of House and Culinary teams to ensure seamless execution
Ensure proper daily shift preparation including menus, silverware, glassware, linens, music, ambiance, and overall readiness
Conduct regular operational walkthroughs and performance evaluations of each restaurant
Develop, implement, and continuously refine comprehensive SOPs for all restaurants
Standardize service protocols, training manuals, checklists, and operational systems
Audit compliance with established procedures and implement corrective action where necessary
Establish structured opening, closing, and side-work processes for all outlets
Utilize POS and reporting systems to analyze trends, labor performance, and financial results
Identify opportunities to improve workflow efficiency and service timing
Design and lead structured onboarding and advanced hospitality training programs
Oversee implementation and continued evolution of the Club’s Passport Training Program
Create cross-training initiatives to increase operational flexibility across restaurants
Mentor outlet managers and supervisors, developing leadership capabilities
Promote emotional intelligence, accountability, professionalism, and teamwork
Ensure consistent training execution, particularly during seasonal transitions
Lead daily pre-shift meetings, communicating specials, safety updates, Member preferences, and service expectations
Manage and oversee budgets for all restaurants, ensuring payroll targets and cost of goods percentages are achieved
Monitor labor as a percentage of revenue and implement cost-control strategies
Oversee ordering and inventory control for beer, liquor, and wine, maintaining appropriate par levels
Ensure accurate and timely completion of monthly inventories with auditable documentation
Work collaboratively with Culinary leadership to coordinate food product needs for bar service
Analyze financial reports and identify opportunities to increase profitability without compromising service
Drive measurable improvements in Member satisfaction survey scores
Respond promptly and professionally to Member feedback and complaints
Implement structured service recovery protocols to prevent recurring issues
Maintain health and safety compliance standards with a target inspection score of 97 or higher each quarter
Monitor ticket times and overall dining experience to ensure efficiency and quality
Troubleshoot equipment and systems issues (POS, televisions, heaters, fans, etc.) to ensure smooth operations
Ensure all direct reports complete opening, closing, and side duties through standardized checklists
Maintain up-to-date credentials, certifications, and licenses as required
Be knowledgeable of and capable of executing Emergency Preparedness Plans during severe weather or storm events
Assist other outlets as operational needs arise
Adhere to all Club policies, procedures, and mandatory operational standards
Demonstrate strong composure, empathy, humor, transparency, and accountability
Inspire team morale and foster a culture of excellence and hospitality
Solve problems proactively and make decisive, informed decisions
Maintain a detail-oriented approach in a fast-paced, multi-restaurant environment
Commit to continuous professional development and stay current with industry trends and best practices