Director of Restaurants

Responsibilities

• Provide full operational oversight of all Club restaurants, including fine dining, casual dining, grille concepts, and seasonal outlets
• Ensure consistent service execution and hospitality standards across all restaurants
• Maintain a visible and active floor presence, supporting leadership teams during peak service periods
• Serve as the primary liaison between Front of House and Culinary teams to ensure seamless execution
• Ensure proper daily shift preparation including menus, silverware, glassware, linens, music, ambiance, and overall readiness
• Conduct regular operational walkthroughs and performance evaluations of each restaurant
• Develop, implement, and continuously refine comprehensive SOPs for all restaurants
• Standardize service protocols, training manuals, checklists, and operational systems
• Audit compliance with established procedures and implement corrective action where necessary
• Establish structured opening, closing, and side-work processes for all outlets
• Utilize POS and reporting systems to analyze trends, labor performance, and financial results
• Identify opportunities to improve workflow efficiency and service timing
• Create cross-training initiatives to increase operational flexibility across restaurants
• Mentor outlet managers and supervisors, developing leadership capabilities
• Promote emotional intelligence, accountability, professionalism, and teamwork
• Ensure consistent training execution, particularly during seasonal transitions
• Lead daily pre-shift meetings, communicating specials, safety updates, Member preferences, and service expectations
• Manage and oversee budgets for all restaurants, ensuring payroll targets and cost of goods percentages are achieved
• Monitor labor as a percentage of revenue and implement cost-control strategies
• Oversee ordering and inventory control for beer, liquor, and wine, maintaining appropriate par levels
• Ensure accurate and timely completion of monthly inventories with auditable documentation
• Work collaboratively with Culinary leadership to coordinate food product needs for bar service
• Analyze financial reports and identify opportunities to increase profitability without compromising service
• Drive measurable improvements in Member satisfaction survey scores
• Respond promptly and professionally to Member feedback and complaints
• Implement structured service recovery protocols to prevent recurring issues
• Maintain health and safety compliance standards with a target inspection score of 97 or higher each quarter
• Monitor ticket times and overall dining experience to ensure efficiency and quality
• Troubleshoot equipment and systems issues (POS, televisions, heaters, fans, etc.) to ensure smooth operations
• Ensure all direct reports complete opening, closing, and side duties through standardized checklists
• Maintain up-to-date credentials, certifications, and licenses as required
• Be knowledgeable of and capable of executing Emergency Preparedness Plans during severe weather or storm events
• Assist other outlets as operational needs arise
• Adhere to all Club policies, procedures, and mandatory operational standards

Qualifications

• 5–8 years of progressive management experience overseeing multiple restaurant operations within private clubs, luxury hospitality, or high-end dining environments
• Bachelor’s degree in Hospitality Management, Business, or related field preferred
• Strong financial acumen with experience managing multi-unit budgets
• Advanced proficiency in Microsoft Excel, Microsoft Office Suite, and POS systems
• Proven experience developing SOPs and leading structured hospitality training programs
• Exceptional communication skills, both written and verbal
• Strong analytical skills, attention to detail, creativity, and follow-through
• Professional certifications (Sommelier, Cicerone, Bourbon Steward, etc.) a plus
• Prior corporate or structured training experience strongly preferred
• Restaurant and clubhouse environments (indoor and outdoor settings)
• Standard office setting for administrative responsibilities
• Ability to stand and walk for extended periods
• Ability to lift and move objects in excess of 40 pounds
• Frequent bending, lifting, kneeling, crouching, pushing, and pulling
• Repetitive motions required
• Flexible schedule required, including evenings, weekends, and holidays