Director of Restaurants - Weekapaug Inn

Ocean House Collection

Director of Restaurants - Weekapaug Inn

A Collection Unlike Any Other

The Ocean House Collections includes 3 luxury properties. The Ocean House features 49 luxury guest rooms, 18 Signature Suites. The Cottage Collection includes 10 privately owned vacation homes. The Ocean & Harvest Spa is a 12,000 square foot Forbes Travel Guide 5 Star rated full-service health wellness spa. Over 10,000 square feet of indoor and outdoor meeting space. Up to 8 unique dining options during summer season including Coast, a Forbes Travel Guide 5 Star rated fine dining experience.

The Weekapaug Inn offers quintessentially New England accommodations that effortlessly combine casual comfort and luxurious furnishings. The Inn features 31 unique guest rooms and 4 two-bedrooms signature suites. Farm-to-table dining utilizes the finest and freshest locally sourced ingredients, and inspired amenities and resort activities are designed to create extraordinary guest experiences. The Inn holds the distinction of both a 5 Star rating from Forbes Travel Guide and is a proud member of Relais & Chateaux.

The Watch Hill Inn established in 1845, Watch Hill Inn carries with it a unique history marked by fame, natural disasters and, among all, resilience. Chic, minimalist decor intertwines with cutting edge technology like complimentary Apple TV, Netflix and an in-room iPad program that allows guests to order food and services to their door with the touch of a button.  The Inn features 21 suite style accommodations with unrestricted access to dining, amenities, and resort activities at both Ocean House and Weekapaug Inn.

Scope of Position

Directs and organizes the activities of the restaurants to maintain high standards of food and beverage quality, service to maximize profits.  Responsible for all restaurants, bars, room service, wine, and liquor inventory, ordering and front of the house staff. The ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.

Schedule Requirements

The operation is 24 hours a day 7 days a week, inclusive of all holidays. While the company will make every attempt to create a work and life balance, all exempt staff may be required to work extended shifts and additional days based on business demands. Working more than eight hours per day and more than five consecutive days as needed is an essential job function for all exempt roles. Travel may be required and may include some overnight stays. All exempt team members should be responsible for scheduling their time off. The busiest of days during the season (Memorial Day through Columbus Day) are the weekend days from Friday through Sunday and on holiday weekends that are celebrated on Mondays. All exempt staff must be aware and able to work all weekends; requesting time off for a holiday weekend may not and will likely not be granted. The more flexible you are the more you can learn, grow, earn.

Key Relationships

Internal: The Director of Restaurants reports to the General Manager and the Group Director of Food and Beverage. The Director of Restaurants works closely with rooms management, kitchen management and all departments throughout the Resort to clearly communicate the needs of the guest. The position directly supervises: all front of the house food & beverage staff and management.

External: Has regular contact with the company’s social and group clients, prospective clients, guests, members of the Pond Club, and owners of the Weekapaug Inn. Maintains appropriate relationships with these and other constituencies to enhance the image of the Company and the attainment of its objectives.

Key Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Direct the functions of administration and planning of the restaurant outlets to meet the daily needs of the operation.
• Describe, assign, and delegate responsibility and authority for the operation of all food and beverage outlets, e.g., room service, restaurants, etc.
• Participate with the chef and restaurant managers in the creation of high-end, and seasonal motivated menus. Following our sustainability guidelines, and farm-table initiative.
• Ensure all staff are properly trained and held accountable for following Forbes, and Relais & Chateaux standards.
• Implement effective control of beverage and labor costs amongst the department.
• Continuously evaluate the performance and encourage improvement of the staff in the food and beverage department.
• Plan and administer a training and development program within the department which will provide well trained employees at all levels.
• Promote advancement for those persons qualified and interested in career development.
• Manage the dining reservations systems to maximize profitability.
• Ensure all food & beverage orders are promptly processed and that they comply with the required procedures.
• Develop schedules for the operation of all restaurants and bars to achieve a profitable result.
• Responsible for the accurate processing of weekly payroll within the payroll policies and standards.
• Assist the outlet managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, and promotion.
• Review and evaluate the degree of customer satisfaction of the individual restaurants and banquet service, to recommend new operating and marketing policies whenever the need arises.
• Responsible that all staff follow the company policies including grooming, appearance, and dress code.
• Responsible for practicing, managing, and promoting the Company’s Statement of Purpose, Service Excellence Pillars, and Declarations so that it becomes an intricate part of the everyday operation.
• Represent the Company with a positive attitude and professional presentation.
• Follow sustainability guidelines and practices related to the Company’s sustainability programs.
• Carry out any other duties which fall within the broad spirit, scope, and purpose of this job description and which are commensurate with the role.

Required Job Knowledge, Skills, Experience, and Education

• Bachelor's degree or equivalent work experience.
• Experience in a luxury hospitality setting and a five-star environment is preferred.
• Banquet, event, and function experience preferred.
• Proven ability to build and maintain good relationships with staff at all levels and departments.
• Ability to manage, train and schedule effectively a large seasonal arrival and departure of staff to ensure our five-star standards are met.
• Ability to handle multiple, simultaneous, and challenging tasks effectively and efficiently.
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/challenging situations.
• Expert level written and verbal communication skills, strong decision-making ability and attention to detail are equally important.

• Fluency in English both verbally and in writing
• Ability to perform job functions with attention to detail, speed, and accuracy under pressure of tense/confrontational situations.
• Uphold the Company standards, policies, and procedures.
• Prioritize and organize tasks and work area.
• Ability to remain calm and resolve problems using good judgement as interpreted by the Collection.
• Follow directions.
• Work cohesively with co-workers as part of a team
• Maintain confidentiality of guest/staff information and pertinent hotel data.

Experience as a sous chef or similar

Please apply direct at Careers - Ocean House (oceanhouseri.com)