Director of Restaurants

Overview

he Director of Restaurants will lead and oversee the operations of all restaurants, bars, and pool outlets at The Woodlands Resort. You will ensure the financial success, operational excellence, and guest satisfaction for each outlet. The ideal candidate will bring strong leadership skills, a deep understanding of food and beverage operations, and a strategic mindset to elevate the resort’s offerings while achieving revenue and profitability goals.

Responsibilities

Financial Performance

• Develop and implement strategies to maximize revenue, profitability, and cost-efficiency for all outlets.
• Monitor and analyze financial performance, including budgets, forecasts, and key performance indicators.
• Ensure each outlet meets or exceeds financial goals through effective planning, pricing, and cost control measures.
• Collaborate with the Director of Food & Beverage to create and execute financial improvement plans.
  
  

Operational Excellence

• Oversee day-to-day operations for all restaurants, bars, and pool areas, ensuring smooth service and exceptional guest experiences.
• Establish and maintain standard operating procedures (SOPs) and best practices for service delivery.
• Conduct regular audits to ensure compliance with health and safety regulations.
• Coordinate with other departments to support special events, large group bookings, and seasonal programming.
  
  

Team Leadership

• Recruit, train, and mentor outlet managers and staff, fostering a culture of collaboration, accountability, and excellence.
• Conduct performance evaluations and provide constructive feedback to support professional growth.
• Lead pre-shift meetings and ensure effective communication across all outlets.
• Build a motivated, guest-focused team committed to delivering exceptional service.
  
  

Guest Experience

• Champion the resort’s brand standards and ensure all outlets deliver a consistent, high-quality experience.
• Regularly review guest feedback and address concerns promptly to enhance satisfaction.
• Collaborate with the marketing team to create promotions and campaigns to drive foot traffic and sales.
  
  

Innovation and Strategy

• Concept Development: Identify opportunities to evolve and enhance outlet concepts, ensuring they align with current market trends, guest preferences, and the resort's overall brand identity. Propose and implement new dining experiences, bar offerings, or poolside activities to attract diverse customer segments.
• Menu Innovation: Partner closely with the culinary and beverage teams to curate creative and seasonal menus that showcase local ingredients, align with guest expectations, and differentiate the outlets from competitors. Incorporate unique and innovative presentation techniques to enhance the guest experience.
• Technology Integration: Leverage emerging technologies to improve efficiency and guest satisfaction, such as mobile ordering, digital menus, or innovative point-of-sale systems. Explore and implement solutions for streamlined operations, data-driven decision-making, and enhanced customer engagement.
• Sustainability Initiatives: Develop and promote sustainable practices across all outlets, such as reducing food waste, incorporating eco-friendly packaging, and sourcing locally. Position the resort as a leader in environmentally conscious dining experiences.
• Partnership Opportunities: Collaborate with local businesses, artisans, and suppliers to create unique offerings, exclusive products, or events that connect guests to the local community. Develop strategic partnerships that generate additional revenue streams and enhance the resort’s reputation.
• Event Programming: Create and oversee signature events or themed nights to drive traffic and boost sales in low-demand periods. Examples include wine or whiskey tastings, live music nights, poolside activations and exciting brunches.
• Trend Monitoring: Stay ahead of industry trends by attending conferences, networking with peers, and researching global food and beverage innovations. Translate these insights into actionable strategies to keep the outlets fresh, relevant, and exciting.
• Strategic Planning: Work closely with the Food and Beverage Director to set long-term goals for the outlets, ensuring alignment with the resort’s overarching vision. Regularly evaluate and adjust strategies to maintain a competitive edge and maximize profitability.
  
  

Qualifications

• Bachelor’s degree in hospitality management, Business, or a related field (preferred) or equivalent.
• Minimum of 5 years of progressive experience in food and beverage operations, with at least 2 years in a leadership role overseeing multiple outlets.
• Strong financial acumen, including experience with P&L management, budgeting, and forecasting.
• Excellent leadership and team-building skills.
• Exceptional communication and problem-solving abilities.
• Ability to work in a fast-paced, dynamic environment.
• Must be able to work a flexible schedule to include weekends and evenings.
  
  

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