Director of Culinary Operations

7 days ago

Westerly Rhode Island, United States Weekapaug Inn Full time
Job Description

Job Summary:

The Director of Restaurants is responsible for overseeing the daily operations of the restaurants at Weekapaug Inn, ensuring exceptional food quality, service, and guest satisfaction. This role requires a strong leader who can manage a team of staff, maintain high standards, and drive revenue growth.

Key Responsibilities:

  • Direct the administration and planning of restaurant operations to meet daily needs.
  • Describe, assign, and delegate responsibility and authority for the operation of all food and beverage outlets.
  • Participate in the creation of high-end, seasonal menus, following sustainability guidelines and farm-to-table initiatives.
  • Ensure all staff are properly trained and held accountable for following Forbes and Relais & Chateaux standards.
  • Implement effective control of beverage and labor costs.
  • Continuously evaluate staff performance and encourage improvement.
  • Plan and administer a training and development program within the department.
  • Manage dining reservations systems to maximize profitability.
  • Develop schedules for the operation of all restaurants and bars to achieve a profitable result.
  • Responsible for the accurate processing of weekly payroll.
  • Assist outlet managers in establishing and achieving predetermined profit objectives and quality standards.
  • Review and evaluate customer satisfaction of individual restaurants and banquet service.
  • Responsible for practicing, managing, and promoting the Company's Statement of Purpose, Service Excellence Pillars, and Declarations.
  • Represent the Company with a positive attitude and professional presentation.

Requirements:

  • Bachelor's degree or equivalent work experience.
  • Experience in a luxury hospitality setting and a five-star environment is preferred.
  • Banquet, event, and function experience preferred.
  • Proven ability to build and maintain good relationships with staff at all levels and departments.
  • Ability to manage, train, and schedule effectively a large seasonal arrival and departure of staff.
  • Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently.
  • Expert level written and verbal communication skills, strong decision-making ability, and attention to detail are equally important.
  • Fluency in English both verbally and in writing.
  • Ability to remain calm and resolve problems using good judgment.
  • Uphold the Company standards, policies, and procedures.
  • Prioritize and organize tasks and work area.
  • Work cohesively with co-workers as part of a team.
  • Maintain confidentiality of guest/staff information and pertinent hotel data.

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