Description
The Director, Restaurant Operations leads daily operations of an assigned luxury venue, owning financial performance, guest and member satisfaction, and development of the management team.
This position reports to the Sr. Director, Operations.
Key Responsibilities:
- Operational Leadership: Direct daily operations of an assigned property, build and maintain operating systems, processes, and management principles, and hold the team accountable to them.
- Financial Performance: Build annual budgets, own profit and loss results, identify key revenue drivers and margin improvement opportunities.
- Guest & Member Experience: Sustain guest satisfaction at or above 4.6 stars, lead member and VIP operations.
- People & Culture: Interview, hire, train, and manage supervisors and managers, develop the team and provide clear paths for growth within the company.
Requirements & Qualifications:
- 10+ years as a General Manager or Director of Operations in fine dining, luxury, high-volume, recognized dining, or cocktail bar and lounge environments.
- Bachelor's degree in Business Administration, Hospitality, or a related field, or an equivalent combination of education and experience.
- Demonstrated luxury, upscale, and high-volume dining experience.
- Proven ability to manage an entire mixed-use building, inclusive of a members' club and nightlife operation.
- State-compliant food handler certification and TIPS certification.
- Availability for a flexible schedule including AM, PM, weekends, and holidays.
- Ability to travel among RDG properties.
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