Job Description

Job Summary

The Director of Restaurants oversees and directs the daily operations of AYA Soulful Dining, an elevated, soulful three-meal restaurant and In-Room Dining for a 99-room hotel, while also providing full leadership and operational oversight for Elevation Café. This leader ensures both outlets operate in alignment with Ithaka Hospitality Partners’ service standards, culinary quality, brand identity, and financial goals.

Key Responsibilities

· Serve as the General Manager of AYA, overseeing all dining periods, service execution, and In-Room Dining operations.

· Provide direct oversight and guidance to the Elevation Café Manager, ensuring consistent standards, scheduling, and service execution.

· Ensure all outlet leaders and team members operate in alignment with IHP’s standards of excellence and hospitality philosophy.

· Maintain active presence on the floor in both outlets to observe service, coach teams, support operations, and ensure seamless dining experiences.

· Ensure proper shift coverage for AYA and Café, stepping in as needed to maintain smooth operations.

· Conduct regular walk-throughs of both outlets focusing on cleanliness, readiness, ambiance, and service flow.

Guest Satisfaction

· Monitor guest satisfaction in both AYA and Elevation Café, ensuring food quality, beverage execution, and service delivery consistently exceed expectations.

· Respond promptly and professionally to guest concerns; follow through to resolution and coach team members on service recovery.

· Maintain high visibility during peak periods, interacting with guests and ensuring exceptional hospitality.

Training & Development

· Lead daily pre-shift huddles across both outlets to communicate key updates, menu changes, service expectations, and reservations.

· Plan and conduct monthly departmental meetings for AYA and Elevation Café.

· Interview, hire, train, coach, and discipline team members and supervisors in both outlets as needed.

· Partner with IHP Leadership to create and maintain all written training programs and ensure completion of all Schoox training modules.

· Develop Elevation Café Manager through ongoing leadership coaching, operational training, and accountability structures.

· Support cross-training initiatives between AYA, Café, Banquets, and IRD teams.

Financial Management

· Oversee financial performance for both AYA and Elevation Café, including revenue management, cost controls, and expense oversight.

· Complete and analyze daily revenue reports, recaps, and forecasting documents.

· Ensure labor management aligns with business demands while controlling costs and maintaining service quality.

· Use Point of Sale data to drive decision-making around menu performance, pricing, guest trends, and operational efficiency.

· Oversee requisition processes for both outlets and ensure accuracy in purchasing and inventory management.

Menu Development & Beverage Programming

· Collaborate with the Director of Operations, Kitchen Manager, and Culinary Creative Director on menu changes, seasonal offerings, and new beverage programs for both AYA and Elevation Café.

· Administer verbal and written testing for FOH teams to ensure menu knowledge, wine knowledge, and product understanding.

· Lead beverage and coffee service training across both outlets; support additional training in banquets and IRD as needed.

Quality Assurance & Compliance

· Ensure both AYA and Elevation Café operate in compliance with ServSafe, health code regulations, and IHP cleanliness standards.

· Achieve and maintain a score of 98 or higher on all health inspections.

· Oversee proactive maintenance for all FOH equipment in both outlets, ensuring PM schedules and repairs are completed promptly.

· Ensure outlets consistently reflect brand standards, ambiance, and cleanliness.

Flexibility & Collaboration

· Must have the ability to work a flexible schedule including nights, weekends, and holidays.

· Assist IHP Leadership with forecasting roasted coffee needs and future growth planning for all café-related offerings.

· Collaborate closely with Banquets, IRD, and other hotel departments to support cross-outlet excellence.

Software & Systems Knowledge

· Create and manage schedules for AYA and Café staff using ADP.

· Utilize ADACO for purchasing, receiving, and inventory.

· Utilize Agilysys POS and reservation systems to manage floor plans, menus, reporting, and guest flow.

· Ensure team members are trained on all relevant systems across both outlets.

Qualifications

· Minimum 3 years of restaurant leadership experience, including at least 2 years in a supervisory or management role.

· Experience in an upscale casual or elevated dining environment required.

· Bachelor’s Degree in Hospitality or related field preferred.

· Must be 21+ to serve alcoholic beverages.

· Background in both FOH and Culinary operations preferred.

· Strong knowledge of food, beverage, wine, and coffee programs.

· Proven ability to lead teams, manage operations, and achieve financial objectives.

· Ability to manage multiple outlets simultaneously with strong organizational and communication skills.

Working Conditions

· Must be able to stand, walk, and move quickly for long periods in a fast-paced environment.

· Ability to lift up to 35 pounds and perform physical tasks such as bending, stooping, climbing stairs, and reaching.

· Ability to move between outlets frequently throughout the shift.

Job Tags

Similar Jobs