Director of Restaurants
About The Position
The Director of Restaurants at Wayfinder Newport is a dynamic, hands-on food and beverage leader specializing in dual-capacity leadership as Restaurant General Manager and Director of Outlets within high-volume hotel environments. This role requires a proven track record of managing multi-million-dollar P&Ls, driving property-wide revenue, and leading diverse food and beverage portfolios while balancing strategic business planning with hands-on floor operations. The ideal candidate will be experienced in overseeing multiple outlets, each with its own distinct personality and guest experience, while creating a cohesive service culture aligned with the property’s brand and vision. This role involves conceptualizing innovative beverage and dining programs, optimizing cross-venue labor models, maximizing outlet profitability, and developing high-performing service teams that consistently exceed guest satisfaction and corporate financial targets. The role blends a deep appreciation for neighborhood-driven dining, seasonal hospitality, and vibrant guest experiences, with the ability to translate these concepts into compelling, commercially successful outlet operations. The Director of Restaurants is recognized for combining elevated service standards with an approachable, authentic hospitality style and for building engaged teams capable of delivering seamless, memorable experiences in fast-paced hotel environments. The outlets include Little Clam + Bar, The Café, and The Pool Shack (Seasonal).
Requirements
- Minimum of 3–5 years of progressive leadership experience in food & beverage or outlet management
- Experience overseeing multiple outlets with varying concepts and service styles preferred
- Strong financial acumen with experience managing budgets, labor, and P&Ls
- Passion for coastal cuisine, craft cocktails, and community-driven hospitality
- Proven ability to lead, develop, and retain high-performing teams
- Excellent communication, organizational, and problem-solving skills
- Flexibility to work evenings, weekends, holidays, and seasonal schedules
Responsibilities
- Provide leadership and operational oversight for all outlets, ensuring consistent service excellence and brand alignment
- Partner closely with the Food & Beverage Manager, Executive Chef and culinary leadership to deliver compelling menus, seasonal offerings, and elevated guest experiences
- Drive financial performance through budgeting, forecasting, labor management, and cost controls
- Recruit, train, coach, and inspire outlet leadership teams and line staff
- Maintain high standards of food safety, sanitation, and compliance with all local and state regulations
- Oversee scheduling, inventory, vendor relationships, and purchasing across all outlets
- Collaborate with hotel leadership on programming, events, promotions, and guest engagement initiatives
- Ensure smooth execution of service across varying dayparts, including breakfast, brunch, bar service, dinner, and seasonal pool operations
- Foster a culture of hospitality, teamwork, accountability, and creativity
Benefits
- 401(k) with company match
- Rewarding bonus programs
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
