Director of Restaurant & Bar Operations

Position Summary

The Director of Restaurant & Bar Operations is responsible for the strategic leadership, financial performance, and daily execution of all food and beverage outlets, including restaurants, bars, lounges, and special events. This role ensures exceptional guest experience, operational excellence, brand compliance, and strong financial results through effective team leadership, cost control, and service innovation.

Key Responsibilities

Operations & Guest Experience

• Provide overall leadership and direction for all restaurant and bar operations, ensuring consistently high standards of service, quality, cleanliness, and ambiance.
• Champion a culture of hospitality, guest satisfaction, and service excellence across all outlets.
• Ensure all outlets operate in compliance with brand standards, local regulations, health codes, and alcohol service laws.
• Monitor guest feedback, reviews, and service recovery efforts, proactively addressing opportunities for improvement.

Financial & Business Performance

• Develop, manage, and achieve annual operating budgets, forecasts, and profit objectives.
• Control food, beverage, labor, and operating costs while maintaining quality and service standards.
• Analyze financial reports (P&L, labor productivity, cost of goods) and implement strategies to drive revenue, efficiency, and profitability.
• Collaborate with ownership and senior leadership on pricing strategies, menu engineering, promotions, and revenue-enhancing initiatives.

Leadership & Team Development

• Recruit, train, mentor, and retain high-performing management and service teams.
• Set clear expectations, performance standards, and accountability across all levels of the department.
• Conduct regular performance evaluations and support professional growth and succession planning.
• Foster strong communication and collaboration with culinary leadership, sales, events, and hotel operations teams.

Food, Beverage & Concept Management

• Partner with Executive Chef and bar leadership on menu development, beverage programs, presentations, and seasonal offerings.
• Oversee wine, spirits, and cocktail programs, including pricing, inventory controls, and vendor relationships.
• Ensure consistency in product quality, portioning, and presentation across all venues.
• Lead innovation while maintaining brand identity and market competitiveness.

Events, Catering & Programming

• Oversee restaurant-supported events, bar activations, live entertainment, and promotional programming.
• Collaborate with Sales & Events teams to execute group dining, banquets, and special functions seamlessly.
• Ensure proper staffing, setup, execution, and follow-up for all food and beverage events.

Compliance & Risk Management

• Ensure adherence to safety, sanitation, HR, and liability standards.
• Maintain proper licensing and certifications related to food safety and alcohol service.
• Implement SOPs, opening/closing procedures, inventory controls, and cash-handling standards.

Qualifications

• Minimum 5–7 years of progressive restaurant and bar leadership experience, with at least 3 years at a senior management or director level.
• Luxury hotel, lifestyle hotel, or upscale restaurant/bar experience strongly preferred.
• Proven track record of managing multiple outlets and achieving financial targets.
• Strong leadership, communication, and organizational skills.
• Solid understanding of food and beverage financials, labor management, and inventory systems.
• Experience with POS systems, inventory controls, and forecasting tools.
• Flexible schedule, including evenings, weekends, and holidays as required by business needs.

Key Competencies

• Guest Experience Leadership
• Financial Acumen & Cost Control
• Team Development & Accountability
• Strategic Thinking & Execution
• Brand Standards & Compliance
• Attention to Detail & Operational Discipline