The Director of Restaurants oversees and manages all aspects of food and beverage operations across restaurant outlets, working closely with restaurant leadership to ensure exceptional guest satisfaction, operational efficiency, and profitability. This strategic leadership role requires strong business acumen, excellent communication skills, and a passion for hospitality excellence.

Key Duties & Responsibilities

Strategic Leadership

• Develop and implement strategic plans for the food and beverage department.
• Conduct market research to identify trends, customer preferences, and opportunities for growth.
• Create innovative menus that balance dietary needs, food trends, and cost-effectiveness.

Operational Oversight

• Supervise and coordinate day-to-day operations of food and beverage at all restaurant locations, including dining areas, bars, and kitchens.
• Monitor and maintain quality standards for food presentation, service, and cleanliness.
• Ensure compliance with all health, safety, and licensing regulations.
• Maintain purchasing compliance with GPO agreements and other partnerships.

Qualifications

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business, or related field preferred.
• Proven experience in a leadership role within food and beverage operations.
• Strong leadership and team-building skills.
• In-depth knowledge of menu planning, costing, and inventory management.
• Excellent communication and interpersonal skills.
• Ability to manage multiple priorities and work effectively under pressure.
• Proficient with relevant software for inventory and financial analysis.