You haven't searched anything yet.
We are extremely proud to share our remarkable history and to highlight the core values that govern our organization every day.
Founded in 1958 by Armand and Eve, Procaccianti Companies is a true American success story.
Armand and Eve Procaccianti led by example and left an indelible impression on the industry and our organization. When they founded the company in 1958, they set the highest standards and established core values that still guide the way we conduct business.
Today, our mission is to:
Since acquiring its first branded hotel in the early 1980’s, the Company has grown to become one of the largest privately held owner/operators of hotels in the United States. Through hundreds of hospitality sector acquisitions and a national portfolio extending coast to coast that includes the industry’s top brands like InterContinental, Hilton, Hyatt, Marriott, Starwood and others, ‘Procaccianti Companies’ has become synonymous with excellence in value creation.
Procaccianti Companies’ wholly owned subsidiary, TPG Hotels & Resorts, is considered one of the nation’s premier operators with a current portfolio of approximately 60 hotels coast to coast. Please visit www.tpghotelsandresorts.com for a comprehensive look at our sophisticated operating platform.
This description is a summary of primary responsibilities and qualifications.The job description is not intended to include all duties or qualifications that may be required now or in the future.
POSITION SUMMARY
The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.
The Director of Restaurants directs all aspects of Restaurant operations including guest service, sales, accounting/budgeting, asset protection, inventory control and human resources. The Director of Restaurants directs all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state and national regulations. Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day-to-day operations. Recommends the restaurants budget, marketing/business plans, and capital expenditures and manages within approved plans and objectives.
The position directly manages the restaurants’ management staff and indirectly manages all restaurant associates. Effectively articulates Company
goals to the Restaurant team. Demonstrates commitment to those goals through work ethic, integrity, and respect for the Company and associates.
Unites associates in a common commitment to achieve and exceed those goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner.
ESSENTIAL FUNCTIONS
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Leadership – Direct all facets of restaurant services.Keep abreast of the competition's products and strengths to continually improve
revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude on a daily basis. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working.
Communication – Maintain a consistent professional and positive attitude when communicating with guests and associates. Maintain
effective two-way communications that crosses departmental lines. Approach all encounters and actions with guests and associates in a friendly, service oriented manner. Conduct regularly scheduled meetings with restaurant staff to provide organizational information and educate associates on changes and activities. Communicate restaurants activities and plans with peers and superiors to obtain appropriate consultation, guidance and approval.
.
The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.
Education and Experience:
High school education plus a degree in culinary arts, hotel and restaurant management, or related major. Five or more years of related experience. Alcohol awareness certification and familiarity with hospitality industry practices preferred.
Skills and Abilities:
This position requires a substantial and successful track record in profitable restaurant management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues
and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions. Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure. The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor and address staff performance matters. Possess excellent listening, verbal and written communication skills with professionalism, diplomacy and confidentiality. Computer proficiency in Microsoft office along with the ability to travel when needed. Mustsatisfy and comply with the legal requirements for employment within the jurisdiction.
Working Conditions & Physical Effort:
Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax. Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The work involves some exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment. The job requires close vision with or without corrective lenses. This position is required to operate a motor vehicle.
Thank you for your interest in this position. YOUR RESUME WILL BE CONSIDERED ONLY AFTER YOU APPLY ON OUR WEBSITE
To Apply: Please visit our Career Site to apply for this opening:
https://careers.hiretrue.com/marriottstlwest
Thank you.
Full Time
$50k-62k (estimate)
03/14/2024
08/06/2024
The job skills required for DIRECTOR OF RESTAURANTS include Leadership, Initiative, Food Preparation, Service Quality, Guest Service, Restaurant Operation, etc. Having related job skills and expertise will give you an advantage when applying to be a DIRECTOR OF RESTAURANTS. That makes you unique and can impact how much salary you can get paid. Below are job openings related to skills required by DIRECTOR OF RESTAURANTS. Select any job title you are interested in and start to search job requirements.
The following is the career advancement route for DIRECTOR OF RESTAURANTS positions, which can be used as a reference in future career path planning. As a DIRECTOR OF RESTAURANTS, it can be promoted into senior positions as a Food & Beverage Manager that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary DIRECTOR OF RESTAURANTS. You can explore the career advancement for a DIRECTOR OF RESTAURANTS below and select your interested title to get hiring information.
If you are interested in becoming a Director of Restaurants, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Director of Restaurants for your reference.
Step 1: Understand the job description and responsibilities of an Accountant.
Quotes from people on Director of Restaurants job description and responsibilities
Restaurant director ensure restaurants run smoothly and efficiently.
02/10/2022: Lincoln, NE
Recommends the restaurants budget, marketing/business plans, and capital expenditures and manages within approved plans and objectives.
02/27/2022: Memphis, TN
Restaurant director are responsible for overseeing the efficient running and profitability of restaurants and for managing their employees.
02/27/2022: Champaign, IL
Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.
Career tips from people on Director of Restaurants jobs
Pay attention to online reviews.
03/24/2022: Oakland, CA
Always put customer satisfaction first.
02/22/2022: Rock Island, IL
Create a shared vision and values.
02/21/2022: Worcester, MA
Be thoughtful about marketing
03/20/2022: Casper, WY
Ensure your staff feels valued
03/03/2022: Winston Salem, NC
Step 3: View the best colleges and universities for Director of Restaurants.