Director of Restaurants

Location: Dallas - Fort Worth

Salary: $80K - $85K

Job Summary

We are seeking a highly motivated and experienced Director of Restaurants to lead our dynamic food and beverage operations. This key leadership role is responsible for the strategic direction and operational execution of our signature restaurant, upscale bar/lounge, In-Room Dining services, and guestroom minibar program.

Reporting to the Director of Food & Beverage, the Director of Restaurants will drive financial performance, elevate the guest experience, and foster a positive and productive team culture. The ideal candidate is a results-oriented leader with a proven track record of success in managing multiple high-volume, upscale hotel dining outlets. You will be responsible for managing a team that includes outlet managers, supervisors, and front-line colleagues for In-Room Dining and minibars.

Key Responsibilities

Operational Leadership

• Direct and oversee all daily operations for the restaurant, bar, In-Room Dining, and minibar program, ensuring seamless service execution and adherence to brand standards.
• Maintain a strong and visible presence on the floor during peak service periods, modeling exemplary service and providing real-time coaching.
• Continuously refine and improve standard operating procedures (SOPs) to enhance efficiency, quality, and consistency across all outlets.

Financial & Commercial Performance

• Assume full P&L responsibility for all supervised outlets, developing and executing strategies to meet or exceed revenue targets and profitability goals.
• Manage labor costs through effective scheduling, forecasting, and productivity management.
• Oversee cost of goods sold (COGS) by managing inventory, minimizing waste, and ensuring proper procurement procedures.
• Collaborate with the culinary team on menu engineering to optimize pricing, product mix, and profitability.
• Develop and implement innovative upselling and cross-promotional programs to drive incremental revenue.

Guest Experience & Brand Standards

• Champion a culture of superior guest service, empowering the team to resolve issues and create personalized experiences.
• Monitor guest feedback through various channels (surveys, online reviews) and develop action plans to address opportunities for improvement.
• Ensure all outlets consistently meet and exceed quality assurance benchmarks, such as Forbes Travel Guide or LQA standards.

People & Culture

• Lead recruitment, hiring, and onboarding efforts to build a high-performing and engaged team.
• Develop and implement comprehensive training programs for all roles, focusing on service standards, product knowledge, and technical skills.
• Manage employee performance, providing regular feedback, conducting performance reviews, and fostering professional development.
• Cultivate a positive, inclusive, and respectful work environment through effective communication and recognition programs.

Compliance & Safety

• Ensure strict adherence to all local health department regulations, food safety standards, and responsible alcohol service laws.
• Maintain a safe and secure work environment, ensuring compliance with OSHA and all other relevant safety protocols.

Cross-Functional Collaboration

• Partner with the Culinary team to align on menu concepts, quality, and execution.
• Work closely with Sales & Marketing to develop and promote dining experiences and special events.
• Collaborate with the Finance department on budgeting, forecasting, and financial reporting.

Qualifications

Required:

• Minimum of 5 years of progressive leadership experience in food and beverage management, with at least 3 years overseeing multiple restaurant or bar outlets in an upscale or luxury hotel environment.
• Demonstrated experience in managing P&L statements, budgeting, and cost control.
• Proficiency with modern POS systems, inventory management software, and reservation platforms.
• ServSafe Manager and TIPS (or equivalent) certifications.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, based on business needs.

Preferred:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Experience working in a unionized hotel environment.
• Experience with new restaurant openings, renovations, or technology implementations.

Measures of Success

• Revenue Per Available Seat Hour (RevPASH)
• Average check and spend per cover
• Beverage and food cost percentages
• Labor cost percentage and productivity metrics
• Guest satisfaction scores (NPS) and online reputation ratings
• In-Room Dining order accuracy and delivery time efficiency
• Minibar revenue and shrinkage/loss rates

Compensation & Benefits

A competitive salary and performance-based bonus structure will be offered. Our comprehensive benefits package includes medical, dental, and vision insurance, 401(k) with company match, paid time off, hotel and dining discounts, and opportunities for professional development.

If interested please send your resume to jay@geckohospitality.com for immediate review and consideration