Restaurants Director

Job description

JOB SUMMARY: Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. CANDIDATE PROFILE: Education and Experience: - High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR: - 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge: - Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. - Economics and Accounting - Knowledge of economic and accoun...