Job Description

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Director of Restaurant Operations

Exempt

Salary Range: $100,000.00 To $110,000.00 Annually

A landmark of gracious hospitality and first-class service on Long Island, New York, the elegant and historic Garden City Hotel welcomes guests into spacious and luxurious guest rooms and suites, and delights with an array of new dining experiences, including Red Salt Room by David Burke.

Legendary Chef David Burke’s signature whimsical approach and seasonally driven menus are destined to make Red Salt Room the most sought-after restaurant reservation on Long Island. Garden City’s newest restaurant hums with style, sophistication, and creativity. Don't miss the stunning floor-to-ceiling backlit sea salt brick wall, a decorative nod to Burke’s patented Himalayan sea salt dry-aging technique.

We pride ourselves on our meticulous attention to detail and relentless drive towards success, and we are looking for Hospitality Professionals to help us reinforce the standards that historically make us one of the best in the business.

Position Overview

The Director of Restaurants is an Executive Department Head responsible for the strategic, financial, and operational performance of the Hotel’s Food & Beverage outlets and operations. This senior leadership position requires demonstrated success leading managers, owning financial results, and developing strategies that drive revenue, profitability, and guest satisfaction.

Responsibilities include, but are not limited to:

• Provide executive leadership and strategic direction for the Hotel’s Food & Beverage operations, establishing priorities and driving overall performance.
• Own the department’s P&L, budgeting, forecasting, revenue strategy, labor and expense management, and profitability.
• Develop and execute annual business strategies and growth initiatives, including marketing, promotions, special events, and restaurant programming to increase revenue, visibility, and guest engagement.
• Lead and develop the restaurant management team, establishing clear expectations, accountability, succession planning, and consistent execution of the Hotel’s luxury service standards.
• Partner with Hotel executive leadership and department heads on strategic planning, capital needs, major events, operational improvements, and Hotel-wide business initiatives.
• Maintain accountability for operational excellence, regulatory compliance, cost controls, and guest satisfaction while identifying opportunities to improve efficiency, market positioning, and long-term profitability.

Requirements:

• Must have significant progressive senior-level Food & Beverage management experience within a luxury hotel, resort, or high-volume upscale restaurant environment.
• Must have proven experience with P&L ownership, budgeting, forecasting, financial analysis, and business planning.
• Strong executive presence, business acumen, communication skills, and sound independent decision-making.
• Must have demonstrated experience leading managers and supervisors.
• Previous experience as a Director of Restaurants, Director or Assistant Director of Food & Beverage, Restaurant General Manager, or comparable senior leadership role is strongly preferred.
• Group Health Insurance Plans (Medical, Dental, Vision)
• Company Paid Life Insurance
• Long Term Disability
• 401k Retirement Savings Plan
• Paid Vacation Days and Paid PTO Days
• Aflac Supplemental Short Term Disability, Accident Advantage and Cancer Care Plans

You must provide a resume detailing your work history to be considered.

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