Director of Restaurants

Core Work Activities

• 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.
• Orders and purchases equipment and supplies.
• Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.

Developing and Maintaining Budgets

• Manages department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department's 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.
• 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.
• Mets 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 raising 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.