Regional Director of Restaurants

RESPONSIBILITIES: Oversee the daily operations of all assigned restaurant outlets across the portfolio. Provide leadership, direction, and support to Restaurant General Managers, Executive Chefs, and department heads. Establish and maintain consistent operating standards, policies, procedures, and service expectations across all locations. Conduct regular property visits and operational reviews to evaluate performance and identify opportunities for improvement. Ensure restaurants operate efficiently while maintaining exceptional food quality, service, cleanliness, and presentation. Partner with property General Managers to ensure alignment between restaurant operations and overall hotel objectives. Lead new restaurant openings, operational transitions, menu launches, and concept development as needed. Oversee restaurant budgets, revenue goals, labor costs, food costs, and overall profitability. Review and analyze monthly financial statements, P&Ls, forecasts, and operational reports. Develop strategies to improve revenue, control expenses, and maximize operating margins. Monitor labor scheduling, productivity, inventory management, purchasing, and cost controls. Hold restaurant leadership accountable for financial performance and established budgetary objectives. Identify business trends and implement corrective action plans when financial targets are not being met. Ensure a consistent, elevated guest experience across all restaurant locations. Establish and monitor standards for food quality, service execution, hospitality, and overall presentation. Review guest feedback, online reviews, and satisfaction scores, implementing improvements where necessary. Work closely with culinary and service teams to maintain menu quality, consistency, and value. Address significant guest concerns and support management teams in resolving service issues. Recruit, develop, mentor, and retain strong restaurant leadership teams. Establish performance expectations and accountability for General Managers, Executive Chefs, and management staff. Identify training needs and ensure ongoing development of management and hourly employees. Partner with Human Resources on recruiting, employee relations, performance management, succession planning, and retention. Foster a positive, professional, and accountable workplace culture. Ensure compliance with company policies, employment regulations, food safety requirements, and applicable labor laws. Collaborate with Sales and Marketing to develop initiatives that increase restaurant revenue and market presence. Identify opportunities to grow private dining, catering, special events, and overall restaurant business. Support menu development, pricing strategies, promotions, and seasonal programming. Monitor competitive activity and market trends to identify new business opportunities. Ensure compliance with all applicable health, safety, sanitation, licensing, and regulatory requirements. Oversee adherence to company operating procedures and brand standards. Ensure proper inventory controls, purchasing practices, cash handling, and reporting procedures. Conduct regular operational audits and implement corrective action plans as necessary.

QUALIFICATIONS: Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Minimum 7–10 years of progressive restaurant management experience. Demonstrated experience overseeing multiple restaurant locations or concepts. Previous leadership experience managing General Managers, Executive Chefs, and senior restaurant teams. Strong understanding of restaurant financials, budgeting, forecasting, labor management, and cost controls. Proven ability to improve operational performance and profitability. Experience in upscale, luxury, boutique hotel, or fine-dining environments strongly preferred. Excellent leadership, communication, organizational, and problem-solving skills. Ability to travel regularly between company properties.