As a member of our hospitality team, the primary responsibility of a Director of Restaurants is to provide strategic leadership and management to the overall operation of the hotel’s Dining operation by developing and implementing strategies and brand initiatives and overseeing the overall performance of the department. This role will be responsible for all Restaurant outlets including restaurants, bars, and lounges, room service, and analyzing new products, pricing, and services to maintain the hotel's competitiveness. This role plays a crucial part in fostering a positive and productive work environment, providing guidance and support to the Restaurant staff, and actively engaging with guests to seek opportunities for enhancement.

• Demonstrates a strong commitment to upholding Food & Beverage policies, standards, and procedures through comprehensive training, supervision, and hands-on management.
• Maintains impeccable service and sanitation standards in all dining areas, ensuring a safe and enjoyable experience for guests.
• Efficiently manages inventory, equipment, and uniform needs, optimizing resources and budgets.
• Coordinates banquet plating and food running with precision, ensuring seamless dining experiences for guests.
• Provides comprehensive training on safety, customer service, and responsibilities to the staff, empowering them to deliver exceptional service.
• Responds promptly to guest feedback and concerns, prioritizing guest satisfaction and loyalty.
• Conducts interviews, and appraisals, and fosters a positive work environment for the team, nurturing talent development.
• Encourages continuous learning and skill development, celebrating team achievements and fostering a culture of excellence.
• Implements cost-control measures and revenue strategies, contributing to financial goals and profitability.
• Monitors sales performance and adjusts strategies to achieve revenue goals, staying ahead of market trends.
• Possesses strong financial acumen, managing budgets and expenses effectively.
• Safeguards assets and profitability through strict cash and liquor control procedures.
• Collaborates with vendors and Health Department representatives to ensure compliance with regulations.
• Fosters open communication, actively solicits feedback and addresses concerns promptly and professionally.
• Drives a culture of excellence and continuous improvement, inspiring the team to strive for greatness.
• Demonstrates exemplary guest service and leads by example, setting a high standard for the team.
• Actively participates in strategic planning meetings to optimize business outcomes and drive success.
• Strives for excellence in service, performance, and overall guest satisfaction, leaving a lasting positive impression.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)