Director of Restaurants

The Director of Restaurants is responsible for the successful operation and administration of all restaurant outlets within the hotel, which may include restaurants, bars and lounges, in-room dining, and market or grab-and-go outlets.

• →Provide overall leadership and direction for all restaurant outlets, ensuring each operates to brand, Crestline and hotel standards.
• →Direct, coach and develop outlet managers and supervisors; set clear expectations and hold each outlet leader accountable for results.
• →Lead regular meetings with outlet managers to review performance, communicate goals and align on priorities across outlets.
• →Work with the Executive Chef and members of the food and beverage team in menu planning and development for each outlet, ensuring each concept remains distinct, relevant and competitive.
• →Drive revenues across all outlets through marketing, promotion and upselling efforts, including cross-promoting outlets to hotel guests and the local market.
• →Develop, forecast and effectively manage the budget for each outlet and for the restaurant department overall.
• →Monitor budgets, payroll and labor for all outlets and review financial transactions to ensure expenditure is authorized and budgeted.
• →Review outlet P&L statements, covers, average check and other key performance indicators, and develop action plans to address variances.
• →Oversee scheduling across all outlets, ensuring staffing levels align with forecasted business and labor standards, and redeploy associates between outlets as business needs require.
• →Investigate and resolve escalated complaints regarding food quality, service, or accommodations; monitor guest satisfaction scores and online reviews for each outlet and drive improvement.
• →Establish standards for associate performance and guest service, and ensure they are applied consistently across all outlets.
• →Oversee the purchasing of equipment and supplies and the scheduling and receiving of food and beverage deliveries for all outlets, ensuring delivery contents are checked to verify product quality and quantity.
• →Estimate food, liquor, wine, and other beverage consumption across outlets to anticipate amounts to be purchased or requisitioned.
• →Control inventories of food, equipment, smallware, and liquor across all outlets, ensure accurate inventory records are kept, and report shortages to designated personnel.
• →Ensure food portion sizes, garnishing and presentation meet established standards in every outlet.
• →Analyze the number, type, and cost of items sold in each outlet to determine which items may be unpopular or less profitable.
• →Ensure all outlets comply with health and fire regulations regarding food preparation, serving and facility maintenance.
• →Ensure liquor regulations are obeyed in every outlet by monitoring associate and guest activities and verifying that associates are properly trained and certified.
• →Ensure records required by government agencies regarding sanitation, and food subsidies when appropriate, are maintained for all outlets.
• →Review work procedures and operational problems across outlets to determine ways to improve service, performance, or safety, and share best practices between outlets.
• →Assess staffing needs for all outlets and partner with Human Resources to recruit staff using methods such as online job postings or attendance at job fairs.
• →Organize and direct associate training programs in service, sanitation, and safety procedures across all outlets; resolve personnel problems, hire new staff, and evaluate the performance of outlet managers and supervisors.
• →Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control for all outlets, in partnership with Engineering.
• →Inspect supplies, equipment, and work areas in each outlet to ensure efficient service and conformance to standards.
• →Ensure cash receipts are compiled and balanced at the end of each day or shift in every outlet.
• →Maintain a visible presence across outlets, especially during peak periods; greet guests, support service, and step in to perform service tasks when necessary.

• High School Graduate or General Education Degree (GED): or Work Equivalent. Bachelor’s degree in Hospitality Management or a related field preferred.
• Minimum of 5 years of restaurant management experience required, including experience overseeing multiple outlets or concepts. Previous hotel restaurant experience preferred.
• Demonstrated experience managing budgets, P&L statements and labor for multiple outlets.
• Proven ability to lead, develop and hold accountable a team of managers and supervisors.
• Basic computer skills needed. Familiarity with Microsoft Office preferred.
• Experience with hotel restaurant systems such as MICROS is preferred.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.