Director of Restaurants

About the Position

We're looking for an experienced hospitality professional to lead three established restaurant and bar concepts under one roof in Manhattan.

The operation brings together three distinct, design-led concepts: an upscale, full-service restaurant, a sophisticated cocktail bar, and a relaxed all-day bistro. Each has its own character, atmosphere, and approach to service, but all share an appreciation for great food and drink, genuine hospitality, and the details that make a restaurant memorable.

We're looking for an accomplished operator who understands the energy of a great dining room, knows how to build and inspire strong management teams, and has the experience to put the structure and systems in place that allow a complex business to thrive.

The Director of Restaurants will be responsible for the daily operations, management development, guest experience, and financial performance of all three outlets.

An important part of this position is building and strengthening the operating infrastructure behind the business. From staffing and training to purchasing, financial controls, reporting, and communication, we're looking for someone who can bring structure and consistency to the operation while creating a culture of accountability and ownership.
Private dining, events, and large-format hospitality are an important part of the business. The Director will work closely with the events team to ensure these experiences are delivered to the same standards as our restaurants, with the appropriate planning, staffing, and operational coordination.

The right person will be as comfortable leading a busy dinner service as they are developing managers, reviewing financial performance, or finding better ways to run the business.

We're ambitious about growing the business, but believe that lasting success starts with the right foundation: capable people, clear expectations, sound systems, and consistent execution.

For an exceptional General Manager ready to take on broader responsibility, this position offers a potential path toward a group-wide Director of Operations role overseeing additional concepts. That progression will depend on successfully developing the management team, establishing a strong operating foundation, and delivering sustained business performance.

Responsibilities

Hospitality & Leadership

• Lead, mentor, and develop the management teams across all three outlets, establishing clear responsibilities and expectations.
• Maintain a strong presence on the floor, ensuring consistently high standards of hospitality, service, and guest experience.
• Preserve the individual character and atmosphere of each venue while building a cohesive culture across the operation.
• Foster an environment of professionalism, teamwork, accountability, and genuine pride in the restaurants.
• Work closely with culinary, beverage, and events leadership to coordinate restaurant service, private dining, and larger events, ensuring seamless execution without compromising the regular dining experience.

Operations & Systems

• Build and refine the systems that support a complex, multi-outlet operation, with a focus on consistency, efficiency, and accountability.
• Establish clear management structures, reporting practices, and effective communication between departments.
• Oversee staffing models, scheduling, labor planning, training, and management development.
• Strengthen purchasing, inventory management, cost controls, and financial reporting.
• Develop practical operating standards and procedures that support the teams and improve daily execution.
• Identify weaknesses, implement improvements, and ensure systems are consistently maintained.

Financial Performance

• Take ownership of revenue, profitability, labor, and controllable operating costs across the three outlets.
• Manage budgets, review P&Ls, and use financial reporting to inform decisions and improve results.
• Establish clear performance expectations and hold management teams accountable for achieving them.
• Identify opportunities to grow revenue, improve productivity, and strengthen operating margins.
• Balance commercial discipline with the hospitality standards and guest experience that define each venue.

Experience & Qualifications

This is a senior leadership position requiring substantial experience in high-volume, upscale hospitality. We're interested in candidates who have not only managed successful restaurants but have played an active role in building the teams, systems, and operating standards behind them.

• Minimum 7 years of progressive restaurant management experience, including at least 3 years as a General Manager or equivalent senior operating leader.
• Proven experience managing an upscale, full-service restaurant generating at least $7 million in annual revenue, or a multi-outlet operation of comparable scale and complexity.
• Direct accountability for P&L performance, budgeting, labor management, cost controls, and profitability.
• Demonstrated success developing and implementing operating systems, management structures, and financial controls.
• Proven ability to recruit, develop, and lead a team of salaried restaurant managers.
• A strong background in sophisticated, high-volume dining environments with demanding hospitality and service standards.
• A thorough understanding of restaurant operations, including food and beverage, reservations, purchasing, and inventory.
• Proven experience overseeing private dining, restaurant buyouts, and large-scale events, with a strong understanding of event planning, staffing, operational logistics, and financial performance
• Strong organizational skills, commercial judgment, and the ability to manage competing priorities without losing sight of the details.

Previous multi-unit experience is an advantage, but not essential. We're equally interested in exceptional General Managers who have successfully led substantial restaurant operations and are ready for the next step.

Who We're Looking For

We're looking for a genuine restaurant person with strong business instincts and a thoughtful, disciplined approach to operations.

Someone who understands the rhythm and personality of a great restaurant, who notices the details, knows how to look after guests, and takes real pride in the people and experience behind the business.

Equally important is an understanding that great hospitality doesn't happen by accident. It requires capable managers, well-trained teams, effective systems, and clear accountability.

The right candidate will be confident, decisive, and hands-on, with the judgment to know when to lead from the floor and when to step back and empower their team.

We value people who take ownership, see opportunities where others see problems, and have the drive and follow-through to turn good ideas into lasting improvements.

Applications

We welcome applications from accomplished hospitality professionals whose experience reflects the scale and responsibilities of this position. Only suitably qualified candidates will be considered.

Please ensure your résumé clearly demonstrates your restaurant leadership experience, the scale of operations you have managed, and your financial and operational responsibilities.

All applications will be handled confidentially.