Director of Restaurants

Reunion Resort and Golf Club offers a supportive, dynamic workplace with cross-training, career growth opportunities, and a strong culture of recognition. Hospitality begins with us, and at the heart of our culture is genuine care for our guests, and for each other. We believe that delivering exceptional service begins with how we treat our team members. Here, innovation and collaboration thrive, and every team member is empowered to deliver warm, personalized service that makes our guests feel right at home.

Job Responsibilities

• Oversee the day-to-day operations of all Reunion Resort Food & Beverage outlets, ensuring efficient operations, exceptional guest and member experience, and consistent adherence to Resort standards.
• Provide leadership and direction to Restaurant Managers, Supervisors, and Team Members to ensure consistent execution of operational and service expectations across all outlets.
• Maintain a visible, hands-on presence throughout the outlets and provide operational support and leadership during peak business periods, special events, holidays, and other high-volume periods.
• Conduct regular walkthroughs of all F&B outlets to evaluate service, cleanliness, organization, presentation, safety, maintenance needs, and overall operational readiness.
• Ensure opening, closing, sanitation, cleaning, and other established operating procedures are consistently followed.
• Monitor guest and member satisfaction, respond to concerns as appropriate, and partner with Restaurant Managers to identify trends and implement corrective actions.
• Ensure F&B Leaders and Team Members maintain current knowledge of Resort activities, outlet specials, menus, events, promotions, and other information necessary to effectively serve guests and members.
• Promote service excellence and ensure outlet teams consistently meet established Resort service, cleanliness, presentation, and hospitality standards.
• Provide leadership, coaching, training, and development to F&B outlet managers, supervisors, and Team Members, holding leaders accountable for operational and service performance.
• Assess staffing levels and organizational structure across all outlets based on business levels, forecasts, service requirements, and budget expectations.
• Partner with Human Resources and Restaurant Managers for recruitment, selection, onboarding, training, performance management, and retention needs.
• Coordinate required F&B compliance training in partnership with Human Resources and ensure appropriate training and documentation are completed.
• Foster a positive and professional work environment through consistent communication, Team Member engagement, recognition, accountability, and development.
• Coach and counsel F&B leaders and Team Members as appropriate and in accordance with Resort policies and procedures.
• Partner with the Director of F&B to monitor the financial performance of all F&B outlets, including revenue, labor, cost of goods sold (COGS), operating expenses, and other key performance indicators.
• Review monthly outlet P&L statements with the Director of Food & Beverage and partner with outlet and culinary leadership to address variances and improve financial performance.
• Oversee appropriate inventory controls for liquor, beer, wine, operating supplies, furniture, fixtures, and equipment.
• Ensure compliance with Resort POS system procedures and partner with Finance regarding refunds, reversals, discrepancies, and other financial transactions as appropriate.
• Regularly evaluate outlet performance and implement strategies to increase revenue, control expenses, improve productivity, and achieve or exceed established financial goals.
• Partner with the Director of Food & Beverage to develop and execute Resort-wide beverage programming, including wine, beer, spirits, cocktails, and specialty restaurant wine lists.
• Collaborate with culinary leadership and outlet managers on menu development, product quality, pricing, presentation, portioning, and opportunities to enhance the overall dining experience.
• Develop and execute outlet initiatives, including beverage programs, entertainment, event calendars, seasonal offerings, promotions, and other revenue-generating concepts.
• Plan and execute weekly, monthly, quarterly, seasonal, and holiday programming across F&B outlets, including wine dinners, specialty menus, promotional events, and other guest experiences.
• Ensure all outlets operate in accordance with applicable federal, state, and local health, safety, sanitation, alcohol-service, and food-service requirements.
• Ensure compliance with Reunion Resort policies, procedures, operating standards, and established internal controls.
• Support the Director of Food & Beverage with departmental initiatives, projects, strategic planning, budgeting, forecasting, and other operational priorities.
• Perform other duties and responsibilities as assigned based on business and operational needs.

Qualifications/Requirements

• Bachelor’s degree in Hospitality Management, Food & Beverage Management, Business Administration, or a related field preferred; equivalent combination of education and relevant hospitality experience will be considered.
• Minimum of five (5) years of progressive Food & Beverage leadership experience, including at least three (3) years in a senior management role overseeing restaurant or outlet operations.
• Previous experience overseeing multiple Food & Beverage outlets within a resort, hotel, private club, or similarly complex hospitality environment strongly preferred.
• Demonstrated experience managing upscale or fine-dining restaurant operations, casual dining concepts, bars/lounges, and other Food & Beverage venues.
• Strong beverage knowledge, including wine, spirits, beer, cocktail programming, beverage cost controls, and inventory management.
• Proven experience managing departmental financial performance.
• Strong leadership and people-management skills
• Exceptional guest service and interpersonal skills.
• Excellent verbal and written communication skills.
• Strong organizational, planning, and decision-making skills with the ability to manage multiple priorities in a fast-paced resort environment.
• Knowledge of applicable food safety, sanitation, responsible alcohol service, and federal, state, and local regulations governing Food & Beverage operations.
• Current food safety/manager certification and alcohol-service certification, or ability to obtain certification within the timeframe established by Reunion Resort.
• Must be able to work a flexible schedule based on business demands, including evenings, weekends, holidays, special events, and peak Resort periods.
• Ability to maintain a professional presence and serve as a visible representative of Reunion Resort when interacting with guests, members, VIPs, vendors, and community partners.

Reunion Resort & Golf Club is an Equal Employment Opportunity and E-Verify employer. All applicants are subject to background checks. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement.

If you are interested in applying for employment with Reunion Resort & Golf Club and need special assistance to apply for a posted position, please send an email to HR@ReunionResort.com.

Salary : $90,000 - $100,000