Restaurant Director
hace 20 horas
Paris
Position Purpose: The Restaurant Director is responsible for the overall leadership, performance, and daily operation of the restaurant. This role requires an experienced hospitality professional who can lead teams effectively, deliver exceptional guest experiences, uphold brand standards, and drive strong financial and operational performance. The Restaurant Director oversees service execution, team development, guest relations, operational excellence, cost control, administrative discipline, and compliance. This individual must be highly visible, hands-on, and actively involved in all aspects of the business while ensuring company policies, procedures, and standards are consistently implemented. Key Responsibilities/Accountabilities: 1. Leadership & Team Management • Lead, inspire, and develop managers and hourly staff to uphold the company’s hospitality standards, culture, and brand values., • Direct daily work activities, ensure efficient staffing levels, and support strong communication across all meal periods., • Serve as a role model by demonstrating professionalism, accountability, sound judgment, and strong decision-making., • Continuously review team performance, provide coaching and feedback, recognize strong results, and address performance issues when needed., • Support managers with conflict resolution, progressive discipline, and personnel-related matters., • Foster a cohesive, hospitality-driven team culture focused on excellence, collaboration, and accountability. 2. Guest Experience & Service • Oversee the guest experience and ensure the highest standards of hospitality are maintained at all times., • Be present on the floor during service to monitor execution, support the team, and ensure smooth restaurant flow., • Lead by example in delivering personalized service, building relationships with regular guests, and checking guest satisfaction throughout service., • Handle guest requests, concerns, and complaints in a timely, professional, and solution-oriented manner., • Communicate guest feedback and service issues effectively to the appropriate teams and ensure proper follow-up. 3. Training & People Development • Ensure all new hires and existing employees are properly trained according to company standards., • Oversee the execution of training materials, service manuals, and onboarding processes., • Coach staff on product knowledge, service standards, guest interaction, and sales techniques., • Support managers with pre-shift communication, team alignment, and ongoing staff development., • Organize training and cross-training initiatives to strengthen team capability and flexibility., • Support recruitment efforts including resume review, interview coordination, and candidate evaluation when needed. 4. Operations & Service Standards • Oversee the day-to-day operation of the restaurant to ensure efficiency, consistency, and adherence to company standards., • Monitor service flow, floor plans, section assignments, side work, and shift readiness to ensure strong execution., • Ensure company policies, procedures, and safety standards are followed consistently., • Maintain the safety and security of employees, guests, and company assets., • Provide leadership coverage as needed based on business demands and operating hours. 5. Product Quality & Presentation • Monitor and ensure that the quality of food and beverage is maintained at the highest level., • Participate in tastings, menu reviews, and service spot checks to ensure excellence in execution., • Collaborate on pricing strategy, menu engineering, and evaluation of new offerings., • Suggest ideas for menu items, brunch offerings, cocktails, and service enhancements based on guest feedback, trends, and business needs., • Ensure guest-facing displays, uniforms, menus, and all front-of-house presentation reflect the brand image., • Monitor cleanliness, esthetics, and presentation of all guest areas, including outdoor dining spaces., • Ensure grooming standards of all service staff are consistently maintained. 6. Financial Performance & Cost Control • Drive revenue growth and maximize financial performance while protecting the guest experience and brand positioning., • Monitor labor productivity, schedules, payroll costs, and actual hours worked in line with company targets., • Support management of budgeted operating expenses and identify opportunities to improve efficiency and control costs., • Help manage food and beverage cost performance through inventory control, sales awareness, and operational discipline., • Suggest promotions and revenue-driving initiatives and train teams on upselling and guest engagement., • Review key performance reports and restaurant data to identify trends and support decision-making. 7. Inventory, Maintenance & Administrative Control • Maintain control over inventories including beverage, wine, china, glassware, silverware, uniforms, linen, and operating supplies., • Ensure ordering is completed accurately and on time for all operational needs., • Ensure menus, wine lists, cocktail lists, POS postings, and pricing are accurate and updated., • Update POS systems to reflect menu, pricing, and operational changes in a timely manner., • Identify repair and maintenance needs promptly and ensure appropriate follow-up and resolution., • Respond to operational communications and emails promptly and professionally., • Attend required meetings and provide updates and follow-through on action items. 8. Compliance & Organizational Responsibilities • Ensure compliance with company policies as well as local labor, health, safety, and licensing requirements., • Monitor restaurant cleanliness and readiness for health department inspections and internal standards., • Support completion and renewal of required licenses, permits, and operational documentation as needed., • Coordinate with vendors and service providers to support repairs, maintenance, pest control, and other facility-related needs., • Communicate operational, personnel, or product-related challenges to the VP of Operations in a timely manner. 9. Business Improvement & Market Awareness • Evaluate guest feedback, sales performance, labor productivity, and operational challenges to identify improvement opportunities., • Research and recommend methods, systems, products, or services that could improve efficiency, service delivery, or profitability., • Maintain awareness of restaurant trends, guest expectations, competitive activity, and developments in the Paris hospitality market. Qualifications • Significant leadership experience in a high-volume, upscale, premium, or luxury restaurant environment., • Strong understanding of front-of-house operations, service standards, labor management, guest relations, and restaurant financials., • Proven ability to lead, motivate, coach, and develop teams in a fast-paced hospitality setting., • Strong business acumen and operational judgment., • Excellent communication, interpersonal, and problem-solving skills., • Strong organizational skills and ability to manage multiple priorities effectively., • Professional presence with a hands-on, floor-based leadership style., • Fluency in French and English preferred. Essential Requirements • Excellent verbal and written communication skills., • Strong leadership, organizational, analytical, and decision-making abilities., • Ability to work collaboratively with senior leadership and cross-functional teams., • Ability to perform effectively under pressure in a high-volume environment., • Discipline to follow and enforce company standards consistently., • Strong time management and prioritization skills., • Ability to lift up to 25 lbs., • Flexibility to work evenings, weekends, and holidays as required by the business. PAY: EUR 70K to EUR 85K
