Director of Restaurants

Job Number: 26091822 | Food and Beverage & Culinary | 20301 Oakwood Blvd, Dearborn, Michigan, 48124 | Full Time | On-site

About the Role

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.

Qualifications

• 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, including needs assessment, quality standards, and satisfaction evaluation.
• Economics and Accounting – Knowledge of economic and accounting principles, P&L statements, operating budgets, forecasting, scheduling, and financial data reporting.
• Analytical/Critical Thinking – Ability to gather and organize information logically, recognize patterns in complex data, identify problems, draw conclusions, and evaluate solutions.
• Management of Financial Resources – Determining how money will be spent to achieve goals and accounting for expenditures.
• Administration and Management – Knowledge of strategic planning, resource allocation, leadership, and coordination of people and resources.
• Applied Business Knowledge – Understanding market dynamics, enterprise objectives, and aligning actions with business strategies to drive results.
• Food Production and Presentation – Knowledge of techniques, equipment, storage, handling, and sanitation standards for food preparation and presentation.
• Management of Material Resources – Obtaining and ensuring appropriate use of equipment, facilities, and materials.

Responsibilities

Managing Day-to-Day Operations

• Estimate food, liquor, wine, and other beverage consumption to anticipate purchasing needs.
• Facilitate pre-meal briefings with the Chef and Restaurant Managers to educate staff on menu items, including ingredients, preparation methods, and unique tastes.
• Maintain service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Order and purchase equipment and supplies.
• Oversee booking and manage service for restaurant parties, special events, and room service hospitality suites.

Developing and Maintaining Budgets

• Manage department’s controllable expenses to achieve or exceed budgeted goals.
• Understand the impact of department operations on overall property financial goals.

Leading Food and Beverage Team

• Establish challenging, realistic, and obtainable goals to guide operations and performance.
• Utilize interpersonal and communication skills to lead, influence, and encourage sound financial and business decisions.
• Encourage mutual trust, respect, and cooperation among team members.
• Achieve and exceed performance, budget, and team goals.
• Serve as a role model to demonstrate appropriate behaviors.
• Identify developmental needs of others and coach or mentor to improve skills.
• Act as a guest service role model, exemplifying excellent customer service and creating a positive atmosphere.
• Ensure cash control and liquor control procedures are followed by all staff.
• Ensure compliance with all food & beverage policies, standards, and procedures through training and supervision.
• Ensure staff understands and complies with food handling, sanitation, and liquor laws.
• Establish customer service guidelines and expectations for employees.
• Strive to continuously improve service performance.

Ensuring Exceptional Customer Service

• Provide services above and beyond for customer satisfaction and retention.
• Improve service by communicating and assisting individuals to understand guest needs.
• Estimate cost-benefit ratio to balance profit and service satisfaction.
• Empower employees to provide excellent customer service.
• Incorporate guest satisfaction as a focus in departmental meetings for continuous improvement.
• Interact with guests to obtain feedback on product quality and service levels.
• Meet with guests informally during meals or upon departure to gather feedback.
• Respond effectively to guest problems and handle complaints.
• Review guest satisfaction feedback with employees to develop corrective actions.

Managing and Conducting Human Resource Activities

• Provide guidance and direction to subordinates, including setting performance standards and monitoring progress.
• Ensure expectations and objectives are clearly communicated and employees can raise questions or concerns.
• Administer the performance appraisal process for direct report managers.
• Communicate performance expectations in accordance with job descriptions and monitor progress.
• Ensure employees are treated fairly and equitably, and property policies are administered consistently.
• Interview and hire management and hourly employees with skills to meet business needs.
• Observe service behaviors of employees and provide feedback to individuals or managers.

Additional Responsibilities

• Inform executives, peers, and subordinates of relevant information in a timely manner.
• Provide information to supervisors, co-workers, and subordinates via telephone, written communication, email, or in person.
• Analyze information and evaluate results to choose the best solution and solve problems.

Pay

$83,000–$109,000 annually | Bonus eligible