Restaurant Director

POSITION: Restaurant Director
DEPARTMENT: Food and Beverage
REPORTS TO: General Manager
FLSA STATUS: Exempt

LEGENDS & ASM GLOBAL
Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions – from venue development and event booking to revenue strategy and hospitality.
Legends brings a 360-degree, data-driven approach across Global Partnerships, Hospitality, Merchandise, and Attractions, working with top-tier clients to deliver exceptional experiences.
ASM Global, the world leader in venue management and live event production, oversees 350 iconic venues stadiums, arenas, conventions centers and theaters.
Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen!

THE ROLE

The Restaurant Director is responsible for overseeing the day to day operations of a restaurant, including managing staff, ensure customer satisfaction, handling finances, and maintain inventory.

ESSENTIAL DUTES AND RESPONSIBILITIES

• Oversee daily operations, including opening and closing procedures, inventory management, and ensuring adherence to health and safety regulations.
• Managing the reservations system and host team
• Maintain contact with kitchen staff, management, serving staff, and customers to ensure that dining details are handled properly, and customers' concerns are addressed
• Responsible for staff assignments, side-work supervision, inventory management and closing procedures including cash handling and POS reporting
• Conduct pre-shift meetings to inform staff about daily specials, VIP guests and reservations for that day
• Collaborate with the Executive Chef to develop and update menus and communicate menu changes to staff.
• Act as a sommelier by using wine and cocktail knowledge to make informed wine and beverage pairing recommendations
• Inspect dining and serving areas to ensure cleanliness and proper setup
• Supervise and coordinate activities of dining room staff to ensure that patrons receive prompt and courteous service
• Ensure all Special Occasion arrangements are delivered with ease (eg. Birthdays, Anniversaries, Honeymoons, etc.)
• Order or requisition supplies and equipment for tables and serving stations
• Provide guidance to guests with dining options and general attraction information
• Evaluate performance, coordinate scheduling of personnel to provide adequate staffing, instruct employees on policies, procedures, duties and activities; handle disciplinary matters
• Provide efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
• Maintain positive client relations and anticipate guest needs and ensure guest service in accordance with Legends standards; investigate food quality and service complaints
• Pro-actively deal with guest queries, advising guests on menus and beverage selections, ensure satisfaction with food and service, and if necessary respond to complaints in an expeditious manner
• Prepare schedules and ensure that the restaurant is staffed for all shifts
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards
• Ensure that financial (invoices, reporting) and HR/Payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures 
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
• Ensure a safe working and guest environment to reduce the risk of injury and accidents
• Complete accident reports promptly in the event that a guest of employee is injured

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with all Legends & ASM policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

• The ideal candidate will have a Bachelor's degree with a minimum of 3 years of experience in a fine dining and casual restaurant environment. A combination of practical experience and education will be considered as an alternative
• Knowledge of fine wines and beverage programs required

SKILLS AND ABILITIES

• Must possess a strong knowledge of food and beverage procedures, controls and administration as well as complete awareness and ability to perform all foodservice functions
• Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment
• Customer service oriented with the ability to communicate with employees, vendors, client representatives and guests in a positive and professional manner
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays
• Must be able to work in a team environment
• Knowledge of accounting policy and procedures and POS Systems is preferred
• Proficiency with technology, including Microsoft Word, Excel, and PowerPoint
• A genuine interest and understanding in food and drink – wine and cocktail knowledge is essential
• Must have excellent knowledge of food and beverage preparations, service standards, guest relations and etiquette
• Knowledge of the appropriate table settings and service ware
• Current Food Protection Certification

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

WORKING CONDITIONS
Location: Roca and Martillo Cucina and Bar

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

NOTE:
The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.