Executive Restaurant Director

The Press Hotel; Portland (ME); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Dedicated employee parking

Medical/dental/vision insurance

Life insurance

Disability insurance

Paid time off

401k match

Discounted hotel rates

Food & beverage discounts

Job summary

The Press Hotel in Portland, Maine seeks an experienced Food & Beverage leader to drive all front and back-of-house operations, ensuring service excellence and brand standards. You will partner with culinary teams to execute menus, promotions, and events while sustaining guest satisfaction and compliance with health and safety regulations.

The role requires 3–5+ years in restaurant management with proven leadership, budgeting, and wine knowledge (sommelier level or WSET preferred).

Qualifications

• 3–5+ years of progressive restaurant management experience, with at least 2 years as a F&B Director or General Manager
• Proven success leading high-volume restaurant operations
• Strong knowledge of food and wine, sommelier level or WSET credential preferred
• Demonstrated experience managing budgets, labor, and financial performance
• Excellent leadership, communication, and conflict resolution skills

Responsibilities

• Oversee all front and back-of-house restaurant operations to ensure seamless service and operational excellence.
• Maintain exceptional food quality, cleanliness, safety, and brand standards.
• Monitor guest satisfaction and resolve concerns promptly and professionally.
• Ensure compliance with all health, safety, and liquor regulations.
• Collaborate with the culinary team to execute menus, promotions, and special events.

Skills

Restaurant management

High-volume operations

Sommelier/WSET knowledge

Budgeting & financial acumen

Leadership & coaching

Tools

Toast POS

Micros POS

Scheduling software

Job description

The Press Hotel in Portland, Maine seeks an experienced Food & Beverage leader to drive all front and back-of-house operations, ensuring service excellence and brand standards. You will partner with culinary teams to execute menus, promotions, and events while sustaining guest satisfaction and compliance with health and safety regulations.

The role requires 3–5+ years in restaurant management with proven leadership, budgeting, and wine knowledge (sommelier level or WSET preferred).