Restaurant Operations Director

The Clubs of Kingwood; Southlake (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

Life insurance

Short-term and long-term disability

401(k) retirement savings plan

Generous paid time off

Job summary

Invited is seeking a Director of Restaurants to lead daily F&B operations across 1–4 outlets, ensuring exceptional member experiences. You will collaborate with the Director of Food & Beverage and Executive Chef to uphold service standards, safety, and culinary excellence while driving revenue and profit goals.

The role emphasizes hands-on leadership during peak and off-peak periods, training staff, and maintaining high-quality service in a premier club environment.

Qualifications

• A high school diploma or equivalent.
• Minimum of 5 years in Club management or related role within F&B.
• Bachelor's degree preferred.
• Certifications include Food Handlers, Alcohol Safety, ABC Certification, and CPR.
• Strong experience handling confidential member and employee data.

Responsibilities

• Maintain exceptional member relations and facilities through staffing, service operations, and maintenance.
• Oversee front-of-house scheduling to meet budgeted labor targets and control time reporting.
• Ensure compliance with federal, state, and local food sanitation and safety regulations; conduct regular safety walkthroughs.
• Develop employees through performance reviews, cross-training, and training programs; foster teamwork and member satisfaction.

Skills

Leadership

Staff management

Communication

Guest relations

Safety compliance

Computer skills (Excel)

Education

High school diploma or equivalent

Bachelor's degree

Food Handlers Certificate

Alcohol Safety

ABC Certification

CPR Certification

Tools

Spreadsheet software

Job description

Invited is seeking a Director of Restaurants to lead daily F&B operations across 1–4 outlets, ensuring exceptional member experiences. You will collaborate with the Director of Food & Beverage and Executive Chef to uphold service standards, safety, and culinary excellence while driving revenue and profit goals.

The role emphasizes hands-on leadership during peak and off-peak periods, training staff, and maintaining high-quality service in a premier club environment.