Director of Restaurants

• 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 departments controllable expenses to achieve or exceed budgeted goals
• Understands the impact of departments 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