Director of Restaurants

We’re looking for an accomplished Director of Restaurants to lead our dining operations, develop exceptional leaders, elevate the guest experience, and drive operational and financial performance.

Purpose: The Director of Restaurants will operate all restaurant departments, including Ranch Kitchen, Horseshoe Bar, Jockey Club, and Banquets, as a full charge manager. The Director will supervise, direct, train, develop, motivate, and hold all staff accountable to the Harris Ranch Resort standard. This position supports company goals, operates as a team player, and maintains a positive attitude and guest-first mentality.

Duties and Responsibilities:

• Provide leadership, training, and development for managers and staff, fostering a high-performance, service-driven culture.
• Oversee daily operations across all restaurant outlets to ensure consistency, efficiency, and adherence to service and quality standards.
• Drive financial performance by managing revenue, labor, and expenses; analyze P&L results and implement strategies to meet or exceed goals.
• Lead workforce planning efforts, including recruitment, hiring, onboarding, scheduling, and succession planning for all restaurant management and staff.
• Provide ongoing coaching, performance management, and formal evaluations for management staff, holding teams accountable to performance expectations.
• Foster a positive, inclusive, and high-performance culture that supports employee engagement, retention, and development.
• Collaborate with the General Manager and the Executive Chef on menu development, promotions, and revenue-generating initiatives.
• Ensure exceptional guest service standards consistent with a four-star resort, promptly resolving concerns to drive satisfaction and loyalty.
• Maintain compliance with all company policies and applicable local, state, and federal regulations, including health, safety, and labor laws.
• Monitor guest feedback, operational performance, and industry trends to identify opportunities for continuous improvement.
• Respond to and resolve guest concerns promptly and professionally, ensuring service recovery and long-term guest loyalty.
• Oversee staffing, scheduling, and workforce planning to support operational needs while controlling labor costs.
• Ensure cleanliness, safety, and sanitation standards are consistently met across all outlets.
• Work evenings, weekends, and holidays as required by business needs.
• Other duties as assigned

Qualifications and Skills

• Strong leadership and team development skills with the ability to coach, motivate, and hold managers accountable
• Proven ability to drive financial performance, including managing budgets, labor, and cost controls
• Exceptional guest service mindset with a focus on delivering high-quality hospitality experiences
• Excellent communication and interpersonal skills, with the ability to interact effectively at all levels
• Strategic thinking with the ability to analyze data, identify trends, and implement improvements
• Strong organizational and time management skills in a fast-paced, multi-outlet environment
• Conflict resolution and problem-solving skills with sound decision-making abilities
• Knowledge of food and beverage operations, service standards, and industry best practices
• Proficiency in restaurant systems (POS, inventory, scheduling, and reporting tools)
• Ability to adapt to changing business needs and lead through change effectively

Education and Experience:

• Bachelor’s degree in Hospitality, Restaurant Management, Business, or related field preferred.
• 5+ years of progressive restaurant management experience, including leadership of high-volume or multi-outlet operations.
• Proven experience managing P&L, labor, food costs, inventory, budgeting, and forecasting.
• Experience recruiting, training, developing, and leading restaurant management teams.
• Proficiency with Aloha and Toast POS systems, including reporting and operational functions.
• Strong knowledge of restaurant operations, guest service, food safety, and applicable regulations.
• Demonstrated success improving operational efficiency, financial performance, and guest satisfaction.

Benefits and Salary:

• Annual salary range: $85,000-$110,000
• 401(k) with company match
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Paid time off
• Bonus program up to 15% of salary based on performance