Director of Restaurants
About the role
Wayfinder Newport is more than just a boutique hotel — it’s a labor of love created by a collective of local chefs, bartenders, artists, designers, and entrepreneurs who proudly call Newport, Rhode Island home. Driven by a shared vision, we set out to reimagine the classic Newport hotel experience with something vibrant, creative, and deeply rooted in the community. Our property features 187 thoughtfully designed rooms, including 30 spacious deluxe suites, a full-service restaurant, and 2,600 square feet of versatile event space. At Wayfinder Newport, we’re committed to being the best employer in the area. What makes us different? It starts with our people-first culture, comprehensive benefits — including 401(k) with company match — and rewarding bonus programs. We're seeking individuals who are genuinely passionate about hospitality and guest service. Our core values center on personal growth, a strong sense of community, and supporting each other’s success. Every team member plays a vital role in creating the exceptional, memorable experiences our guests return for. We’re building more than a hotel — we’re building a destination. One that people are excited to visit, not just pass through. Discover what a career with Pyramid Global at Wayfinder Newport can mean for you. Join our team and help us shape the future of hospitality in Newport.
The Director of Restaurants at Wayfinder Newport is a dynamic, hands-on food and beverage leader specializing in dual-capacity leadership as Restaurant General Manager and Director of Outlets within high-volume hotel environments. Proven track record of managing multi-million-dollar P&Ls, driving property-wide revenue, and leading diverse food and beverage portfolios while balancing strategic business planning with hands-on floor operations. Experienced in overseeing multiple outlets, each with its own distinct personality and guest experience, while creating a cohesive service culture aligned with a property’s brand and vision. Adept at conceptualizing innovative beverage and dining programs, optimizing cross-venue labor models, maximizing outlet profitability, and developing high-performing service teams that consistently exceed guest satisfaction and corporate financial targets. The role blends a deep appreciation for neighborhood-driven dining, seasonal hospitality, and vibrant guest experiences, with the ability to translate these concepts into compelling, commercially successful outlet operations. Recognized for combining elevated service standards with an approachable, authentic hospitality style and for building engaged teams capable of delivering seamless, memorable experiences in fast-paced hotel environments.
Outlets Overview
- Little Clam + Bar – A new neighborhood favorite led by Chef Antonio Wormley (Hell’s Kitchen, season 24), offering a modern