Director of Restaurant

1 week ago

New York, United States The Pierre, a Taj Hotel Full time
Job DescriptionJob Description

POSITION OVERVIEW:

We are seeking a dynamic and enthusiastic RESTAURANT DIRECTOR to join our team and help to deliver the highest quality of service to our guests. The RESTAURANT DIRECTOR will be responsible for directing, controlling and administering the activities and services of multiple outlets in the Hotel. This person will support the continuing effort to deliver Forbes five Star service while ensuring and sustaining financial profitability.

KEY RESPONSIBILITIES

  • Plan and direct all aspects of the restaurant, rotunda, patio dining operations including but not limited to revenue & cost management, overall profitability, guest service standards, product quality and marketing
  • Ensure the successful day to day running of the outlets; not limited to planning, scheduling, directing, controlling, monitoring and the ongoing analysis of business
  • Create, review and enforce Standard Operating Procedures of service which are in line with brand and external audit standards
  • Implementation of hotel / brand policies & procedures, participation and facilitation of hotel wide activities.
  • Ensure constant innovation
  • Work closely with the Executive Chef/Director of F&B in strategic planning of the Food & Beverage division. Create Food and Beverage programs that contribute to the overall financial and audit targets of the hotel; establish the Annual Plan, Semi-Annual Plan, Goals, Objectives and Marketing Action Plan.
  • Assist the Executive Chef/Director of Food and Beverage in budgeting and forecasting of department; Establish short and medium term financial goals, communicate and drive the same in the outlets.
  • Review and critique profit and loss statement to understand and adjust business needs
  • Drive daily revenue targets; Initiate and implement up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross-selling products and services hotel-wide
  • Monitor and develop team members performance by providing direction and professional development, counseling, evaluating and delivering recognition
  • Monitor and assess service and satisfaction trends, evaluate, provide recommendations for improvements and address issues
  • Ensure compliance with health, safety, sanitation and alcohol awareness standards.
  • Keep and monitor all costs for Food and Beverage related items for each restaurant/outlet, working with the purchasing department to make sure all pricing and ordering guides are updated
  • Monitor activities of main competitors and implement revenue driving tools to stay ahead in business and sustain customer loyalty
  • Monitor food and beverage cost, payroll and other expenses. Establish prices and menus for each food and beverage outlet based on profitability and local competition.
  • Ensure daily physical upkeep of Food and Beverage areas in co-ordination with Engineering & Housekeeping; Follow-up on Capital Budget related to outlet maintenance and repairs
  • Oversee linen, china, glassware, and silverware inventory
  • Ensure compliance with all rules connected to the Union Labor Contracts and represent the department in case of implications
  • Train, develop, and mentor F&B Managers to maintain superior level of excellence in order to ensure that all standards are being met by the employees on a daily basis.
  • Manage, nurture and motivate the entire service team consisting of Assistant Managers, Servers, Host/Hostesses and Bartenders
  • Foster a professional and respectful atmosphere throughout the Food and Beverage Division while ensuring a strong guest focus
  • Maintain smooth and strong interdepartmental relations on all levels, ensuring regular departmental meetings

QUALIFICATIONS and REQUIREMENTS:

  • Applicant must demonstrate strong leadership abilities and possess the skill to work with diverse teams
  • Excellent interpersonal and communications skills; strong command over the oral and written language.
  • Financial planning, Strategic planning, Marketing & Managing food and beverage profitability
  • Decision making, Process improvement & Process management.
  • Internal and external guest focus
  • Quality focus
  • Hiring, Training & Coaching
  • Sound knowledge in technical and technology related aspects of running a restaurant (e.g.: POS programs, cashiering, website management, social media)
  • Ability to work a flexible schedule as necessary
  • Five to seven years of Hospitality, Food and Beverage experience; fine dining experience is preferred
  • Minimum: Five years of Restaurant Management experience
  • Strong motivational leadership skills are required
  • Hospitality degree is preferred
  • NYC experience is desirable
  • Union experience is a plus

Benefits:

Competitive salary and performance-based bonuses.

Comprehensive health and wellness benefits package.

Opportunities for career growth within a prestigious luxury hotel brand.

Access to training and development programs to enhance skills and knowledge.

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