Director of Restaurants Job at Marriott Bonvoy (Chicago)

Director of Restaurants

Marriott Bonvoy

Location:
United States , Chicago

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

94000.00 - 132000.00 USD / Year

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Job Description:

Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Job Responsibility:

Manages all restaurant operations and staff on a daily basis
Areas of responsibility include Restaurants/Bars and Room Service
Directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility
Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned
Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
Order and purchase equipment and supplies
Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites
Manages department's controllable expenses to achieve or exceed budgeted goals
Understands the impact of department's operation on the overall property financial goals
Establishes challenging, realistic and obtainable goals to guide operation and performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
Encourages and builds mutual trust, respect, and cooperation among team members
Achieves and exceeds goals including performance goals, budget goals, team goals, etc
Serves as a role model to demonstrate appropriate behaviors
Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills
Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations
Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management
Ensures compliance with food handling and sanitation standards
Ensures staff understands all applicable liquor laws
Establishes guidelines for customer service so employees understand expectations and parameters
Strives to improve service performance
Provides services that are above and beyond for customer satisfaction and retention
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction
Empowers employees to provide excellent customer service
Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement
Interacts with guests to obtain feedback on product quality and service levels
Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction
Responds effectively to guest problems and handles complaints
Reviews guest satisfaction feedback with employees to develop appropriate corrective action
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Ensures that expectations and objectives are clearly communicated to subordinates
subordinates are also open to raise questions and/or concerns
Administers the performance appraisal process for direct report managers
Communicates performance expectations in accordance with job descriptions for each position and monitors progress
Ensures employees are treated fairly and equitably
Ensures property policies are administered fairly and consistently
Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation
Observes service behaviors of employees and provides feedback to individuals and or managers
Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
Analyzes information and evaluating results to choose the best solution and solve problems

Requirements:

High school diploma or GED
6 years experience in the food and beverage, culinary, event management, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
4 years experience in the food and beverage, culinary, event management, or related professional area
Knowledge of principles and processes for providing customer and personal services
Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data
Analytical/Critical Thinking
Management of Financial Resources
Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources
Applied Business Knowledge
Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards
Management of Material Resources

What we offer:

Wide range of benefits designed to support you and your family, enrich your wellbeing, empower your career, and spark new adventures
Opportunities for training, development, recognition
A place where you can pursue your passions in a luxury environment with a focus on holistic well-being

Additional Information:

Job Posted:
February 13, 2026

Employment Type:

Fulltime

Work Type:

On-site work

Marriott Bonvoy - All Job Offers

Job Link Share:

Director of Restaurants

Marriott Bonvoy

Location:
United States , Chicago

Category:
Hospitality and Tourism

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
February 13, 2026

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