Director of Restaurants

Director of Restaurants

Oversees the high-volume restaurant operations and In Room Dining operation on a daily basis. As a department head, oversees and manages the food and beverage management team and employees to successfully execute the overall restaurant operations. Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and initiatives, focusing on growing revenues and maximizing the financial performance of the departments, to ultimately provide a return on investment to the owner and The Ritz-Carlton. The position ensures the food and beverage/culinary operation meets the customer expectations, handling customer complaints, delivering products and services to meet and exceed the needs of the brand’s target customer. Effectively recruits, trains, manages employees, and ensures employee engagement satisfaction is met.

Seasoned Food and Beverage Manager, minimum of 4 years’ experience in Management role in a luxury Food & Beverage operation preferred

Degree in hospitality management or equivalent hospitality training

Experience in managing a large and diverse workforce

Understands all facets of luxury Food & Beverage operation

Quality oriented and maintains high standards in service delivery based on AAA and Forbes Travel Guide standards

Leads all areas of Food and Beverage including restaurants, bars, lounges, room service

Open, flexible, reliable, motivating, energetic, focused Team Leader

Organized, structured, and process orientated

Strong financial acumen required

Knowledge of detailing industry standards in cost control and Food & Beverage audit practices

Successful track record in employee development, training, and employee engagement

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.

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