Director of Restaurants
About The Position
The Director of Restaurants leads 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 delivering exceptional food and beverage experiences, maximizing profitability, meeting brand, Crestline, and hotel standards, and preserving each outlet’s distinct identity. The Director builds and maintains a competent, motivated, and empowered team of outlet managers, supervisors, and associates. They lead, train, coach, motivate, engage, and provide feedback to outlet managers and supervisors, holding outlet leaders accountable for service, financial, and associate engagement results. The position serves as the restaurant department liaison to other hotel departments and works closely with the Executive Chef and food and beverage leadership.
Requirements
- High school diploma, GED, or work equivalent.
- At least 5 years of restaurant management experience, including experience overseeing multiple outlets or concepts.
- Experience managing budgets, P&L statements, and labor for multiple outlets.
- Demonstrated 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 each operates to brand, Crestline, and hotel standards.
- Direct, coach, and develop outlet managers and supervisors; set clear expectations and hold outlet leaders accountable for results.
- Lead regular outlet manager meetings to review performance, communicate goals, and align priorities.
- Work with the Executive Chef and food and beverage team on menu planning and development for each outlet, maintaining distinct, relevant, and competitive concepts.
- Drive revenue through marketing, promotions, upselling, and cross-promotion to hotel guests and the local market.
- Develop, forecast, and manage budgets for each outlet and the restaurant department; monitor budgets, payroll, and labor, and verify expenditures are authorized and budgeted.
- Review outlet P&L statements, covers, average check, and other performance indicators, and develop plans to address variances.
- Oversee outlet scheduling, align staffing with business forecasts and labor standards, and redeploy associates between outlets as needed.
- Investigate and resolve escalated complaints about food quality, service, or accommodations; monitor guest satisfaction scores and online reviews and drive improvement.
- Establish and consistently apply associate performance and guest service standards.
- Oversee purchasing of equipment and supplies and the scheduling and receiving 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.
- Ensure food portions, garnishing, and presentation meet established standards.
- Analyze sales quantity, type, and cost to identify unpopular or less profitable items.
- Ensure outlets comply with health and fire regulations for food preparation, service, and facility maintenance.
- Ensure liquor regulations are followed, monitor associate and guest activities, and verify associate training and certification.
- Maintain records required by government agencies regarding sanitation and food subsidies when applicable.
- Review procedures and operational problems to improve service, performance, and safety, and share best practices across outlets.
- Assess staffing needs and partner with Human Resources to recruit staff, including through online postings and 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 compliance with 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.
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
High school or GED
