Director of Restaurants

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

CANDIDATE PROFILE

Education and Experience

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

This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction

Economics and Accounting- Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data

Analytical/Critical Thinking- The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems

Management of Financial Resources- Determining how money will be spent to get the work done, and accounting for these expenditures

Administration and Management -Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources

Applied Business Knowledge- Understanding market dynamics, enterprise level objectives and important aspects of the company s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans

Aligning individual and team actions with strategies and plans to drive business results

Food Production and Presentation- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards

Management of Material Resources- Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work