Director of Restaurants - Luxury Hotel Tennesse

Position: Confidential

Department: Food & Beverage
Reports to: Director of F&B/Hotel GM (TBD)

Location: Tennessee

Summary & role overview

The Director of Restaurants will oversee all dining establishments within a luxury hotel, ensuring exceptional service and guest satisfaction while achieving financial goals. This role involves leading a talented team, enhancing the dining experience, and ensuring all restaurants operate in alignment with the hotel's brand standards. The Director will play a key role in menu development, staff training, and implementing innovative service techniques.

Responsibilities

• Operational Leadership: Direct daily operations of the restaurants, including upscale casual dining, fine dining, and any additional food outlets, ensuring high service standards are met.
• Team Management: Recruit, train, and mentor restaurant staff, fostering a culture of excellence and engagement; conduct performance evaluations and implement development plans.
• Financial Performance: Develop and manage budgets for restaurant operations, monitor financial performance, and achieve revenue targets while controlling costs.
• Menu Development: Collaborate with the culinary team on menu planning, specials, and promotions, ensuring alignment with guest preferences and seasonal trends.
• Guest Relations: Ensure customer feedback is utilized to enhance the dining experience; handle guest inquiries and complaints in a professional manner.
• Compliance and Safety: Ensure adherence to health, safety, and sanitation regulations; oversee proper handling of food and beverage products.

Success metrics

• Achieve a guest satisfaction score of 90% or higher in restaurant operations.
• Maintain food cost and labor cost within established budget parameters.
• Lead staff turnover rates below industry average to foster a stabilized team.

Work authorization

Applicants must be currently authorized to work in the U.S. Sponsorship not available unless stated otherwise.

EEO

We are an equal opportunity employer. All qualified applicants will receive consideration without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status.

Qualifications

• 5+ years of experience in restaurant management, preferably within luxury, upscale hotel dining environments.
• Proven track record in financial management and achieving revenue targets.
• Exceptional leadership abilities with a focus on team development and guest services.
• Strong knowledge of food and beverage trends, as well as operational best practices.
• Excellent communication skills and the ability to engage with diverse teams and guests.
• Flexibility to work evenings, weekends, and holidays as needed.

Compensation & benefits

• Base salary: $90,000–$100,000.
• Incentives: 10%+ bonus
• PTO: Paid vacation / Flexible PTO.
• Retirement: 401(k).
• Health insurance: Medical (and available coverages) effective after 90 days.
• Allowances: Phone allowance.
• Other: Meals during shift, uniforms, and parking/commuter benefits if applicable.
• Relocation/temporary housing