Director of Restaurant Operations

Job Description

POSITION SUMMARY

The Director, Restaurant Operations leads daily operations of an assigned luxury venue, owning financial performance, guest and member satisfaction, and development of the management team. The role builds the systems, standards, and accountability structures that keep a high-volume upscale operation consistent, and partners daily with Culinary, Finance, Human Resources, and executive leadership. This position reports to the Sr. Director, Operations.

KEY RESPONSIBILITIES

• Operational Leadership
  • Direct daily operations of an assigned property, which may include multiple outlets within a single building — restaurant, rooftop lounge, mixology bar, and member and nightlife spaces.
  • Build and maintain operating systems, processes, and management principles, and hold the team accountable to them.
  • Identify inconsistencies and service gaps across the operation and implement corrective action.
  • Manage multiple concurrent projects while advancing long-term business goals.
  • Uphold operational standards for grooming, policies, and procedures.
  • Maintain daily communication across Accounting, Operations, Human Resources, and executive management.
  • Engage the support center and department heads at the right moments to advance the operation.
  • Travel among RDG properties as operational needs require.
  • Financial Performance
    • Build annual budgets in partnership with Finance and operate the venue within them.
    • Own profit and loss results, identifying key revenue drivers and margin improvement opportunities.
    • Manage hiring, training, and staffing against payroll analysis and company requirements to sustain guest satisfaction.
    • Track KPIs across financial performance, guest satisfaction, team member satisfaction, and product quality.
    • Make operating decisions that balance the guest experience against financial outcomes.
    • Guest & Member Experience
      • Sustain guest satisfaction at or above 4.6 stars across food, service, and ambiance.
      • Lead member and VIP operations: recognition at the door, expedited service, relationship development, and coordination with the VIP reservations line and VIP directors.
      • Conduct daily tastings and product evaluations, and disclose inconsistencies.
      • Develop service and revenue strategy informed by guest demographics.
      • Maintain working knowledge of the surrounding market, including competing restaurants, businesses, and hotels.
      • People & Culture
        • Interview, hire, train, and manage supervisors and managers, sourcing talent actively through professional networks and industry channels.
        • Develop the team and provide clear paths for growth within the company.
        • Build training calendars and train-the-trainer programs.
        • Maintain company culture and staff morale through a positive, respectful, and transparent work environment.
        • Partner closely with Human Resources, providing visibility into the property so HR can advise on best practices and mitigate legal exposure.
        • Define clear objectives with named owners, and review their plans to deliver.
        • Encourage creativity, proactivity, and autonomy, drawing on insight from team members closest to the guest.

        REQUIREMENTS & QUALIFICATIONS

        • Required
          • 10+ years as a General Manager or Director of Operations in fine dining, luxury, high-volume, recognized dining, or cocktail bar and lounge environments.
          • Bachelor's degree in Business Administration, Hospitality, or a related field, or an equivalent combination of education and experience.
          • Demonstrated luxury, upscale, and high-volume dining experience.
          • Proven ability to manage an entire mixed-use building, inclusive of a members' club and nightlife operation.
          • State-compliant food handler certification and TIPS certification.
          • Availability for a flexible schedule including AM, PM, weekends, and holidays.
          • Ability to travel among RDG properties.
          • Preferred
          • Hotel, dock operations, and catering experience.
          • Competencies
            • Self-starting, analytical, and self-critical, with strong problem-solving judgment.
            • High-level written, verbal, and interpersonal communication.
            • Exceptional organization, efficiency, and time management across competing priorities.
            • Integrity and sound decision-making on behalf of the venue, the team, and the guest.
            • Business transparency aligned with core values and company culture.
            • Maintains confidentiality of company information.

            PHYSICAL DEMANDS & WORK ENVIRONMENT

            • Physical Demands
              • Moves throughout the venue on foot for extended periods during service.
              • Reaches, bends, stoops, and frequently lifts up to 50 pounds.
              • Performs repetitive-motion office work including typing and extended computer use.
              • Work Environment
                • Fast-paced luxury restaurant, lounge, and bar environment with high guest volume.
                • Outdoor exposure to warm and humid weather conditions, including pool and boat deck areas.
                • Elevated music and noise levels at various intervals during service.
                • Schedule includes days, nights, weekends, and holidays; travel between RDG properties required.