Director of Restaurants

Harris Ranch Resort; Coalinga (CA); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

401(k) with company match

Health insurance

Vision insurance

Life insurance

Paid time off

Bonus program up to 15% of salary

Job summary

Harris Ranch Resort is seeking an accomplished Director of Restaurants to lead our dining operations, develop exceptional leaders, elevate the guest experience, and drive financial performance.

The role oversees Ranch Kitchen, Horseshoe Bar, Jockey Club, and Banquets as a full-charge manager, directing staffing, training, and succession planning while ensuring compliance with health and safety standards. Collaboration with GM and Executive Chef is essential.

Qualifications

• Bachelor's degree in Hospitality, Restaurant Management, Business, or related field preferred.
• 5+ years of progressive restaurant management experience, including leadership of high‑volume or multi‑outlet operations.
• Experience managing P&L, labor, food costs, inventory, budgeting, and forecasting.

Responsibilities

• Provide leadership, training, and development for managers and staff; foster a high-performance culture.
• Oversee daily operations across all restaurant outlets to ensure consistency, efficiency, and quality.
• Drive financial performance by managing revenue, labor, and expenses; analyze P&L results and implement strategies to meet goals.
• Lead workforce planning, including recruitment, onboarding, scheduling, and succession planning for all restaurant management and staff.
• Coach, evaluate, and develop management staff; maintain high engagement and accountability.
• Foster a positive, inclusive culture that supports employee retention.
• Collaborate with the General Manager and Executive Chef on menu development and promotions.
• Ensure exceptional guest service standards of a four-star resort; address concerns promptly.
• Maintain compliance with policies and regulations including health, safety, and labor laws.
• Monitor guest feedback and industry trends for continuous improvement.
• Respond to guest concerns promptly and professionally; drive service recovery.
• Oversee staffing, scheduling, and workforce planning to control labor costs.
• Ensure cleanliness, safety, and sanitation across outlets.
• Work evenings, weekends, and holidays as required.
• Other duties as assigned

Skills

Leadership

Financial performance

Guest service mindset

Communication

Strategic thinking

Organization

Conflict resolution

Food & beverage operations

Restaurant systems

Adaptability

Education

Bachelor's degree in Hospitality/Restaurant Management

Tools

Aloha POS

Toast POS

Job description

We’re looking for an accomplished Director of Restaurants to lead our dining operations, develop exceptional leaders, elevate the guest experience, and drive operational and financial performance.

Purpose:

The Director of Restaurants willoperate all restaurant departments, including Ranch Kitchen, Horseshoe Bar, Jockey Club, and Banquets, as a full charge manager. The Director will supervise, direct, train, develop, motivate, and hold all staff accountable to the Harris Ranch Resort standard. This position supports company goals, operates as a team player, and maintains a positive attitude and guest-first mentality.

Duties and Responsibilities:

• Provide leadership, training, and development for managers and staff, fostering a high-performance, service-driven culture.
• Oversee daily operations across all restaurant outlets to ensure consistency, efficiency, and adherence to service and quality standards.
• Drive financial performance by managing revenue, labor, and expenses; analyze P&L results and implement strategies to meet or exceed goals.
• Lead workforce planning efforts, including recruitment, hiring, onboarding, scheduling, and succession planning for all restaurant management and staff.
• Provide ongoing coaching, performance management, and formal evaluations for management staff, holding teams accountable to performance expectations.
• Foster a positive, inclusive, and high-performance culture that supports employee engagement, retention, and development.
• Collaborate with the General Manager and the Executive Chef on menu development, promotions, and revenue-generating initiatives.
• Ensure exceptional guest service standards consistent with a four-star resort, promptly resolving concerns to drive satisfaction and loyalty.
• Maintain compliance with all company policies and applicable local, state, and federal regulations, including health, safety, and labor laws.
• Monitor guest feedback, operational performance, and industry trends to identify opportunities for continuous improvement.
• Respond to and resolve guest concerns promptly and professionally, ensuring service recovery and long‑term guest loyalty.
• Oversee staffing, scheduling, and workforce planning to support operational needs while controlling labor costs.
• Ensure cleanliness, safety, and sanitation standards are consistently met across all outlets.
• Work evenings, weekends, and holidays as required by business needs.
• Other duties as assigned

Qualifications and Skills

• Strong leadership and team development skills with the ability to coach, motivate, and hold managers accountable
• Proven ability to drive financial performance, including managing budgets, labor, and cost controls
• Exceptional guest service mindset with a focus on delivering high-quality hospitality experiences
• Excellent communication and interpersonal skills, with the ability to interact effectively at all levels
• Strategic thinking with the ability to analyze data, identify trends, and implement improvements
• Strong organizational and time management skills in a fast‑paced, multi‑outlet environment
• Conflict resolution and problem‑solving skills with sound decision‑making abilities
• Knowledge of food and beverage operations, service standards, and industry best practices
• Proficiency in restaurant systems (POS, inventory, scheduling, and reporting tools)
• Ability to adapt to changing business needs and lead through change effectively

Education and Experience:

• Bachelor’s degree in Hospitality, Restaurant Management, Business, or related field preferred.
• 5+ years of progressive restaurant management experience, including leadership of high‑volume or multi‑outlet operations.
• Proven experience managing P&L, labor, food costs, inventory, budgeting, and forecasting.
• Experience recruiting, training, developing, and leading restaurant management teams.
• Proficiency with Aloha and Toast POS systems, including reporting and operational functions.
• Strong knowledge of restaurant operations, guest service, food safety, and applicable regulations.
• Demonstrated success improving operational efficiency, financial performance, and guest satisfaction.

Benefits and Salary:

• Annual salary range: $85,000-$110,000
• 401(k) with company match
• Health insurance
• Vision insurance
• Life insurance
• Paid time off
• Bonus program up to 15% of salary based on performance