Director of Restaurants
Overview:
Canyon Ranch® has been a trailblazer and an industry-leading proponent of the wellness lifestyle since its founding in 1979. Canyon Ranch has imparted integrative expertise to millions of guests, with established wellness destination resorts in Tucson, Arizona, Lenox, Massachusetts and Woodside, California Wellness Retreat, guests can achieve their goal of living younger longer.In addition, Canyon Ranch operates North Americas largest day spa at The Venetian® hotel in Las Vegas, Nevada. Canyon Ranch is a 13-time winner of Travel + Leisure’s Best Spa Award, an 11-time recipient of the Condé Nast Traveler Best Destination Spa Award, and both wellness resorts were named in the 2019 U.S. News & World Report Best Hotels rankings.
Responsibilities:
This position is primarily responsible for maintaining the guest experience in the Dining Room, Café, Demonstration Kitchen, and Café Jardin. The Director of restaurants also maintains an active level of participation controlling the financial health of these outlets, and is directly responsible for overseeing the management team assigned to each of the outlets.
He or she will:
Directs and supervises payroll and operating expense budget controls for assigned outlets. Maintains daily awareness of house counts and revenue projections and uses this information to make expense decisions/recommendations.
Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest engagement. Maintains high guest visibility. Works closely with staff and managers ‘on the floor’ during busy periods, interfacing with guests ensuring a positive and exemplary experience.
Manages the Food and Beverage outlet operations including the supervision and direction of the Dining Room Manger, Cafe Manager, Dining Room Assistant Managers, and other leaders assigned to Food & Beverage outlets.
Manages the Food and Beverage outlet operations including the supervision and direction of the Dining Room Manager, Dining Room Assistant Managers, Café Manager, Supervisors and other leaders assigned to Food & Beverage outlets. In collaboration with People Services, and within established brand processes, responsible for the selection, on-boarding, training, counseling and termination of all F&B staff-front and back of house.Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest engagement. Ensures appropriate service training techniques and procedures are developed and implemented.
In collaboration with People Services, and within established brand processes, responsible for the selection, on-boarding, training, counseling and termination of all F&B staff-front and back of house. Ensures appropriate service training techniques and procedures are developed and implemented.Ensures appropriate management development and training is executed for outlet management.
Qualifications:
- 5 years of management in related field is required
Certified ServSafe instructor and Proctor Certification and Food Defense Training is required within 6 months of hire
Current CPR/AED Certification is required 6 months of hire
Valid Driver's licenses with an acceptable driving record is required.
Bachelor's Degree in Hospitality, Business Administration or related field is preferred