Director of Restaurant and Bars

Position Summary

The Director of Restaurants & Bars leads all food and beverage outlet operations, including restaurants, lounges, bars, and in-room dining. This role sets service standards, drives outlet profitability, and ensures a consistent, high-quality guest experience across all venues, while developing and leading a multi-level management team.

FULL-TIME

Key Responsibilities

• Direct day-to-day operations of all restaurant and bar outlets, ensuring consistent service quality, cleanliness, and brand standards.
• Recruit, train, schedule, and develop outlet managers and supervisors; build bench strength for succession planning.
• Own outlet financial performance, including revenue, labor, and cost of goods; prepare and manage departmental budgets and forecasts.
• Partner with Culinary leadership on menu development, pricing, and promotions to drive covers and spend per guest.
• Monitor guest satisfaction scores and reviews, and implement service recovery and improvement plans as needed.
• Ensure compliance with liquor licensing, health codes, and responsible alcohol service regulations across all outlets.
• Lead pre-shift meetings, conduct regular floor presence during peak periods, and set the standard for guest engagement.
• Collaborate with Sales, Events, and Front Office to coordinate outlet readiness for group business and special events.
• Manage vendor relationships and purchasing for beverage programs in coordination with Purchasing and Finance.
• Conduct performance reviews, coaching, and disciplinary processes for outlet leadership in partnership with Human Resources.
  
  

Qualifications

QUALIFICATIONS

• Bachelor's degree in Hospitality Management or related field preferred, or equivalent combination of education and experience.
• 5 years of progressive food and beverage leadership experience, including at least 2 years in a multi-outlet director or senior manager role, preferably in luxury resort or hotel settings.
• Strong knowledge of restaurant and bar operations, P&L management, and labor cost controls.
• ServSafe and alcohol service certification (e.g., TIPS) required or obtainable upon hire.
• Proven ability to lead, develop, and motivate a diverse, multi-level management team.
• Excellent guest service, communication, and problem-solving skills.
• Flexibility to work varied shifts, including evenings, weekends, and holidays, based on business needs. WORK ENVIRONMENT
  
  

Primarily restaurant, bar, and event venues with regular guest contact. Requires extended periods of standing and walking, and the flexibility to be present on the floor during peak meal periods and events.