Director of Restaurants

JOB SUMMARY

Manages all restaurant operations and staff on a daily basis. Areas
of responsibility include Restaurants/Bars and Room Service. As a department
head, directs and works with the food and beverage/culinary management team
and employees to successfully execute all restaurant operations. Strives
to continually improve guest and employee satisfaction and maximize
the financial performance in areas of responsibility.

CANDIDATE PROFILE

Education
and Experience

• High school diploma or GED; 6 years experience
in the food and beverage, culinary, event management, or related professional
area.

OR

• 2-year degree from an accredited university in Food
Service Management, Hotel and Restaurant Management, Hospitality, Business
Administration, or related major; 4 years experience in the food and beverage,
culinary, event management, or related professional area.

Skills and Knowledge

• Customer and Personal
Service - Knowledge of principles and processes for providing customer
and personal services. This includes customer needs assessment, meeting quality
standards for services, and evaluation of customer satisfaction.

•
Economics and Accounting - Knowledge of economic and accounting
principles and practices, P&L statements, operating budgets, forecasting
and scheduling, and the reporting of financial data.

•
Analytical/Critical Thinking - The ability to gather
and organize information using a logical and systematic process; recognize
patterns and relationships in complex data; examine data to identify
implications, problems and draw appropriate conclusions; generate alternative
solutions to problems; evaluate strengths, weaknesses and consequences
of alternative solutions and approaches to solving problems.

•
Management of Financial Resources - Determining how money
will be spent to get the work done, and accounting for these expenditures.

• Administration and Management - Knowledge of business
and management principles involved in strategic planning, resource allocation,
human resources modeling, leadership technique, production methods,
and coordination of people and resources.

• Applied Business
Knowledge - Understanding market dynamics, enterprise level objectives
and important aspects of the company’s business to accurately diagnose strengths
and weaknesses, anticipate opportunities and risks, identify issues, and develop
strategies and plans.

Aligning individual and team actions with strategies and plans to drive business
results.

• Food Production and Presentation - Knowledge
of techniques and equipment for preparing and presenting food products (both
plant and animal) for consumption, including storage/handling techniques
and sanitation standards.

• Management of Material
Resources - Obtaining and seeing to the appropriate use of equipment,
facilities, and materials needed to do certain work.

CORE
WORK ACTIVITIES

Managing Day-to-Day
Operations

• Estimate food, liquor, wine, and other beverage
consumption in order to anticipate amounts to be purchased or requisitioned.

• Facilitates pre-meal briefings with the Chef and Restaurant Managers
to educate restaurant staff on menu items including ingredients, preparation
methods and unique tastes.

• Maintains service and sanitation standards
in restaurant, bar/lounge and room service areas.

• Order and purchase
equipment and supplies.

• Oversees the booking and manages service
of restaurant parties, special events and room service hospitality suites.

Developing and Maintaining Budgets

• Manages
department's controllable expenses to achieve or exceed budgeted goals.

•
Understands the impact of department's operation on the overall property
financial goals.

Leading Food and Beverage
Team

• Establishes challenging, realistic and obtainable goals
to guide operation and performance.

• Utilizes interpersonal
and communication skills to lead, influence, and encourage others; advocates
sound financial/business decision making; demonstrates honesty/integrity; leads
by example.

• Encourages and builds mutual trust, respect,
and cooperation among team members.

• Achieves and exceeds goals
including performance goals, budget goals, team goals, etc.

• Serves as
a role model to demonstrate appropriate behaviors.

• Develops means
to improve profit, including estimating cost and benefit, exploring new business
opportunities, etc.

• Identifies the developmental needs of others
and coaches, mentors, or otherwise helps others to improve their knowledge
or skills.

• Acts as the guest service role model for the restaurants,
sets a good example of excellent customer service, and creates a positive
atmosphere for guest relations.

• Displays leadership in guest
hospitality, exemplifies excellent customer service and creates a positive
atmosphere for guest relations.

• Ensures cash control and liquor control
procedures are followed by all Restaurant, Bar/Lounge and Room Service
employees.

• Ensures compliance with all food & beverage policies,
standards and procedures by training, supervising, follow-up and hands
on management.

• Ensures compliance with food handling and sanitation
standards.

• Ensures staff understands all applicable liquor laws.

• Establishes guidelines for customer service so employees understand
expectations and parameters.

• Strives to improve service
performance.

Ensuring Exceptional Customer
Service

• Provides services that are above and beyond
for customer satisfaction and retention.

• Improves service
by communicating and assisting individuals to understand guest needs, providing
guidance, feedback, and individual coaching when needed.

• Estimates cost
and benefit ratio, maintaining balance between profit and service
satisfaction.

• Empowers employees to provide excellent customer
service.

• Incorporates guest satisfaction as a component of departmental
meetings with a focus on continuous improvement.

• Interacts with guests
to obtain feedback on product quality and service levels.

• Meets
with guests on an informal basis during meals or upon departure to obtain
feedback on quality of food and beverage, service levels and overall
satisfaction.

• Responds effectively to guest problems and handles
complaints.

• Reviews guest satisfaction feedback with employees
to develop appropriate corrective action.

Managing
and Conducting Human Resource Activities

•
Provides guidance and direction to subordinates, including setting performance
standards and monitoring performance.

• Ensures that expectations
and objectives are clearly communicated to subordinates; subordinates are also
open to raise questions and/or concerns.

• Administers the performance
appraisal process for direct report managers.

• Communicates performance
expectations in accordance with job descriptions for each position and monitors
progress.

• Ensures employees are treated fairly and equitably.

•
Ensures property policies are administered fairly and consistently.

•
Interviews and hires management and hourly employees with the appropriate skills
to meet the business needs of the operation.

• Observes service behaviors
of employees and provides feedback to individuals and or managers.

Additional Responsibilities

• Informs and/or update
the executives, the peers and the subordinates on relevant information in
a timely manner.

• Provides information to supervisors, co-workers,
and subordinates by telephone, in written form, e-mail, or in person.

•
Analyzes information and evaluating results to choose the best solution
and solve problems.