Director Of Restaurant Jobs description

A director of restaurant ensures that the restaurant operates efficiently and profitably while maintaining its reputation and ethos. A director of restaurant must coordinate a variety of activities, whatever the size or type of the outlet.

A director of restaurant combines strategic planning, shift pattern organisation, and day-to-day management activities. Depending on the nature of the outlet, the individual's role may have creative aspects, particularly in marketing and business development.

Typical business activities of a director of restaurant will usually include: analysing and planning restaurant sales levels and profitability; organising marketing activities; preparing reports at the end of the shift/week, including staff control, food control, and sales; creating and executing plans for department sales, profit, and staff development; and setting budgets and/or agreeing them with senior management.

Typical front office activities of a director of restaurant will usually include: coordinating the entire operation of the restaurant during scheduled shifts; managing staff throughout their shift and providing them with feedback; responding to customer complaints; ensuring that all employees adhere to the company's uniform standards; meeting and greeting customers and organising table reservations; advising customers on menu and wine choice; recruiting, training, and motivating staff; organising and supervising the shifts of kitchen, waiting, and cleaning staff.

Other activities include: maintaining high standards of quality control, hygiene, and health and safety; checking stock levels and ordering supplies; and helping in any area of the restaurant when circumstances dictate.

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