Summary/Objective 
The Director of Restaurants – Executive GM manages operations of multiple locations including planning for growth, maximizing profitability and overall success.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

1. Manages restaurant teams at multiple locations, including AGMs, Managers and hourly staff.
2. Ensures standards for product quality and service are maintained at all times.
3. Responsible for maintaining liquor and labor cost goals. Holds AGMs accountable for their assigned locations.
4. Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary on a timely basis and in accordance with company policy. Consults with human resources and upper management as appropriate.
5. Demonstrates floor presence and excellent guest relations. Sets an example for other members of management.
6. Develops new hire training programs and schedules to ensure new staff is prepared before going live.
7. Takes leadership in openings of new locations including selecting glass and flatware, evaluating blueprints and overall planning along with senior management.
8. Responsible for developing relationships with vendors, ensuring Schulson Collective maximizes profits and opportunities.
9. Keeps up-to-date on information, vendors and technology affecting functional area(s) to increase innovation and ensure compliance.
10. Determines separation of labor amongst front of house Management teams, maximizing strengths and creating well rounded team.
11. Work with Executive Chef and Executive Sous Chefs with regards to menu recommendations, participates in tastings and stays abreast of industry trends.
12. Monitors timekeeping, scheduling and Payroll of each location.
13. Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
14. Ensures restaurant is at or above Schulson Collective standards in terms of cleanliness; reports any Facilities repairs as needed.
15. Consistently meets standards outlined within the Schulson Collective’s Core Values.

Supervisory Responsibility

This position is directly responsible for leading all Managers and hourly staff within assigned restaurants.

Physical Demands

The employee must occasionally lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. The employee will spend over 4 hours daily standing or walking.

Required Education and Experience

1. Bachelor’s degree (BS/BA) Restaurant Management, Hospitality Management or related field preferred.
2. 10 or more years of experience. Restaurant experience preferred but not necessary. 
3. Knowledge of industry trends, menu creation, coaching/training and building Restaurant Management teams.
4. Prior experience managing multiple locations.
5. Superior floor presence and guest relations. Must lead by example.
6. Knowledgeable of Microsoft Office products, OpenTable and TripleSeat.
7. Excellent written and verbal communication and problem-solving skills
8. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.