Director of Restaurants
On-site · Chicago, Illinois, United States
Job Summary
Directs all restaurant operations and staff on a daily basis across Restaurants/Bars and Room Service; leads the food and beverage/culinary management team to successfully execute restaurant operations; drives guest and employee satisfaction and maximizes financial performance in areas of responsibility. Emphasizes budgeting, cost control, staff development, service excellence, and compliance with food handling, sanitation, and liquor laws; operates as a department head collaborating with management to align strategies with property goals. Provides leadership to ensure high-quality guest experiences and effective team performance in a fast-paced hospitality environment.
Required Qualifications
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area
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