Position Overview:

In collaboration with the F&B leadership team, the Restaurant Director will develop and communicate the standards and practices for the a la carte outlets to ensure excellence and lead the service team. They work closely with the service and culinary teams to drive the service and inspire team members to work together and hold one another accountable to the standards set. They educate and support the service team to create the best dining experience for all guests and the best work environment and experience for all employees. This dynamic individual will oversee all aspects of a Main Bar, Lounge and A la Carte restaurant operations including Team Leadership, Financial Accountability, Member Experience & CRM, Regulatory Compliance, and Local 6 Relationship Management.

Core Responsibilities:

· Lead the management team and team members in creating a culture of collaborative, warm hospitality while delivering consistent, memorable moments for our members.

· Collaborate with the management team to keep a continuous pulse on all member feedback, seeking opportunities to improve the guest experience and strengthen a devoted base of regulars.

· Fosters a close partnership with the Executive Chef and kitchen management team, ensuring alignment on business goals and initiatives.

· Provides coaching and guidance to all team members, ensuring that pathways for growth and development are attainable for all.

· Balance day-to-day operational and administrative responsibilities with excellence, using sound judgement to make decisions that are best for both the short-term and long-term health of The Club.

· Builds an infrastructure and foundation for operational excellence through clarity of roles, goals, and resources, ensuring that all systems and processes are efficient and accessible.

· Responsible for the development of initial and on-going training programs in partnership with the Culinary leadership team.

· Maintain excellence and cleanliness of the dining room, ensuring that appropriate physical inventory is always available to employees and guests.

· Continuously provide support to all service staff and actively participate in the cycle of service as needed

· Work with beverage management to conduct and submit month end beverage inventory.

· Remain current and compliant with the correct HR practices and policies, holding employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary.

· Ensure that the payroll process is completed accurately, on time and according to business/accounting procedures.

· Ensure DOL/Health Department compliance as it pertains to the operation.

· Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development.

· Consistently look for internal and external opportunities to build our growing team.

· Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success.

Other Requirements, Reasoning Abilities and Physical Demands:

· A CAN DO attitude that is positive, professional, friendly, outgoing and organized.

· Team player with the ability to multitask and shift gears in the face of interruptions.

· Solution oriented, self-starter, with a keen eye for detail.

· Polished demeanor, appearance, respectful, and professional interactions with staff & members.

· Excellent communication skills including over email, on the phone, and verbal in person.

· Possess the ability to be flexible and adapt to change.

· Be dynamic, self-motivated, and creative, and practice empathy, emotional intelligence, mindfulness with members, and staff.

· Establish and uphold positive and productive working relationships with staff.

· Work efficiently, both independently and as part of a team.

· Be organized, exercise sound judgment, perform detailed tasks; and understand and follow clear verbal and written direction.

· Job routinely requires walking, talking, some sitting, and the use of a computer and telephone

Education and Experience:

· High school graduate or equivalent required; a combination of education and experience equal to a Bachelor’s Degree.

· At least five years of experience in a leadership role while working with Local 6 union staff is required.