Director of Restaurants

Position Description SummaryThe Director of Restaurants is responsible for the strategic leadership, operational excellence, and financial performance of all Club restaurant outlets. This role ensures exceptional Member and Guest experiences by maintaining the highest service standards, developing comprehensive Standard Operating Procedures (SOPs), and implementing advanced training programs across multiple restaurants. The Director of Restaurants sets the tone for hospitality culture, accountability, and consistency while leading managers and staff toward operational excellence.Role & ResponsibilitiesMulti-Restaurant Leadership & OversightProvide full operational oversight of all Club restaurants, including fine dining, casual dining, grille concepts, and seasonal outletsEnsure consistent service execution and hospitality standards across all restaurantsMaintain a visible and active floor presence, supporting leadership teams during peak service periodsServe as the primary liaison between Front of House and Culinary teams to ensure seamless executionEnsure proper daily shift preparation including menus, silverware, glassware, linens, music, ambiance, and overall readinessConduct regular operational walkthroughs and performance evaluations of each restaurant Standard Operating Procedures (SOPs) & SystemsDevelop, implement, and continuously refine comprehensive SOPs for all restaurantsStandardize service protocols, training manuals, checklists, and operational systemsAudit compliance with established procedures and implement corrective action where necessaryEstablish structured opening, closing, and side-work processes for all outletsUtilize POS and reporting systems to analyze trends, labor performance, and financial resultsIdentify opportunities to improve workflow efficiency and service timing Training & Team DevelopmentDesign and lead structured onboarding and advanced hospitality training programsOversee implementation and continued evolution of the Club's Passport Training ProgramCreate cross-training initiatives to increase operational flexibility across restaurantsMentor outlet managers and supervisors, developing leadership capabilitiesPromote emotional intelligence, accountability, professionalism, and teamworkEnsure consistent training execution, particularly during seasonal transitionsLead daily pre-shift meetings, communicating specials, safety updates, Member preferences, and service expectations Financial & Inventory ManagementManage and oversee budgets for all restaurants, ensuring payroll targets and cost of goods percentages are achievedMonitor labor as a percentage of revenue and implement cost-control strategiesOversee ordering and inventory control for beer, liquor, and wine, maintaining appropriate par levelsEnsure accurate and timely completion of monthly inventories with auditable documentationWork collaboratively with Culinary leadership to coordinate food product needs for bar serviceAnalyze financial reports and identify opportunities to increase profitability without compromising service Member Experience & Service ExcellenceDrive measurable improvements in Member satisfaction survey scoresRespond promptly and professionally to Member feedback and complaintsImplement structured service recovery protocols to prevent recurring issuesMaintain health and safety compliance standards with a target inspection score of 97 or higher each quarterMonitor ticket times and overall dining experience to ensure efficiency and quality Operational Excellence & ComplianceTroubleshoot equipment and systems issues (POS, televisions, heaters, fans, etc.) to ensure smooth operationsEnsure all direct reports complete opening, closing, and side duties through standardized checklistsMaintain up-to-date credentials, certifications, and licenses as requiredBe knowledgeable of and capable of executing Emergency Preparedness Plans during severe weather or storm eventsAssist other outlets as operational needs ariseAdhere to all Club policies, procedures, and mandatory operational standards Leadership ExpectationsDemonstrate strong composure, empathy, humor, transparency, and accountabilityAssisting the Director of Food and BeverageInspire team morale and foster a culture of excellence and hospitalitySolve problems proactively and make decisive, informed decisionsMaintain a detail-oriented approach in a fast-paced, multi-restaurant environmentCommit to continuous professional development and stay current with industry trends and best practices Qualifications & Education Requirements5-8 years of progressive management experience overseeing multiple restaurant operations within private clubs, luxury hospitality, or high-end dining environmentsBachelor's degree in Hospitality Management, Business, or related field preferredStrong financial acumen with experience managing multi-unit budgetsAdvanced proficiency in Microsoft Excel, Microsoft Office Suite, and POS systemsProven experience developing SOPs and leading structured hospitality training programsExceptional communication skills, both written and verbalStrong analytical skills, attention to detail, creativity, and follow-throughProfessional certifications (Sommelier, Cicerone, Bourbon Steward, etc.) a plusPrior corporate or structured training experience strongly preferred Working ConditionsRestaurant and clubhouse environments (indoor and outdoor settings)Standard office setting for administrative responsibilities Physical RequirementsAbility to stand and walk for extended periodsAbility to lift and move objects in excess of 40 poundsFrequent bending, lifting, kneeling, crouching, pushing, and pullingRepetitive motions required Attendance ExpectationsFlexible schedule required, including evenings, weekends, and holidays