Director Restaurant

Administrative and Financial Responsibilities:
Lead restaurant operations, policies, procedures, and interdepartmental coordination.
Manage The Albion's P&L, budgeting, forecasting, cost control, pricing, and financial performance.
Monitor KPIs and prepare operational, staffing, inventory, and financial reports to improve efficiency and profitability.
Develop strategic business plans, marketing initiatives, and revenue growth opportunities.
Oversee procurement, supplier negotiations, and beverage profitability in collaboration with the Sommelier and Chef de Cuisine.
Training and Human Resources Management:
Lead staff training, coaching, and development to uphold fine-dining service standards and product knowledge.
Foster team engagement, motivation, and a culture of continuous learning and high performance.
Oversee workforce planning, recruitment, succession planning, performance evaluation, and talent retention to develop future leaders.
Guest Experience
Ensure exceptional, personalized fine-dining experiences and guest satisfaction in line with Michelin Selected standards.
Professionally manage guest inquiries, feedback, and complaints while building strong relationships with VIPs, stakeholders, media, and regular guests.
Operational Responsibilities
Oversee daily restaurant operations, reservations, events, and compliance with hygiene and safety standards.
Collaborate with culinary leadership to align menu and beverage strategies with guest experience and business goals.
Uphold The Albion's brand identity and MGallery standards while innovating guest experiences and service presentations.
Miscellaneous
•Comply with all reasonable instructions from hierarchical managers in a timely manner.
Perform other hotel duties as required based on business needs.