Director of Restaurants 

SUMMARY 

The Director of Restaurants is responsible for overall management and day to day operations of the hotel’s restaurants, lounge’s and In Room Dining departments, while supporting long term divisional objectives and hotel’s Mission, Vision and Values; including profitable financial management, effective team leadership, excellent customer service relations, and management of all departmental requirements and standards.

ESSENTIAL FUNCTIONS
 

• Responsible to maintain effective operations of the hotels restaurants and In-room dining departments.
• Key responsibilities are to assist F&B Outlet Managers with daily restaurant operations, floor support, special events, recruitment, restaurant reservations, 10-day staff training and development of all restaurant hourly associates.
• Maintain constant communication with restaurant management teams to ensure guest service needs are being met on a daily basis.
• Regularly move throughout the restaurants to visually monitor all elements (lighting, music, temperature), business levels, staffing levels, service levels, Forbes standards, service timing, dining room cleanliness and take steps to ensure food/beverage quality and presentations are met at all times.
• Responsible for maintaining the cleanliness and accuracy of all outlet menus, while participating in seasonal menu changes, including support of the hotels beverage, cocktail and wine program.
• Maintain/review profitability measures of division with Director of F&B, while supporting overall hotel operations.
• Control payroll and equipment costs (minimizing loss).
• Ensure operational pars and back stock levels are maintained by calculating quarterly OSE inventory.
• Develop and implement cost saving and profit enhancing measures throughout the restaurants.
• Responsible to attend all restaurant daily line-ups, weekly restaurant operation meetings, weekly F&B meetings, weekly hotel manager meetings, weekly resume meetings and quarterly departmental staff meetings.
• Review daily restaurant revenues and labor reports and compare to monthly forecast/budgets.
• Review monthly P&L’s with the Director of F&B and Restaurant Managers and participate with monthly forecasting.
• Responsible for maintaining the following systems: MICROS, LMS, OPENTABLE, TIMESAVER, HRM, BIRCHSTREET & HOTSOS.
• Provide direct support of a specialist nature to the Director of F&B. Work in support of divisional team goals and measure effectiveness through the Food & Beverage profitability and service performance of the restaurants.
• Able to exercise coaching and counseling within Montage’s set policies.
• Resolve problems/issues to the satisfaction of involved parties. 

QUALIFICATIONS

• College Degree preferred, but not required.
• Minimum of three years’ experience in a luxury hotel preferred.
• Minimum of five years’ experience in customer service.
• Minimum of five years’ management experience in Food and Beverage.
• Exceptional guest service skills and very hands on.
• Enjoy interacting with people in a fast paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of MS Office, Word, Excel, PowerPoint and Outlook.
• Must possess a positive and professional attitude.
• Must be willing to participate in a learning environment.
• Must integrate company values throughout all interactions.
• Must be able to quickly adapt to a season environment.
• Must be timely, dependable and available to work weekends, nights and/or holidays based on business demands.

PHYSICAL REQUIREMENTS 

Position requires walking and standing most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours in length.  Must be able to bend, stoop, squat and stretch to fulfill tasks. Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing.