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Restaurant Director Jobs in Utah (NOW HIRING)

Chick-fil-A

Restaurant Director

Draper, UT · On-site

$21 - $26/hr

The Restaurant Director is a senior leader dedicated to executing excellence across all Five Critical Success Factors -- overseeing the front of house and/or kitchen operations to drive the ...

Black Desert Resort

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

The resort's food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community. The Director ...

CoralTree Hospitality

Director of Restaurants

Ivins, UT · On-site

$125K - $135K/yr

The resort's food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community. The Director ...

Black Desert Resort

Director of Restaurants

Ivins, UT

$125K - $135K/yr

The resort's food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community. The Director ...

TAC Holdings

Restaurant Manager

Lake Point, UT · On-site

... of restaurant operating plans supportive of company and market strategies which will achieve ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

TAC Holdings

Restaurant Manager

Tooele, UT · On-site

... of restaurant operating plans supportive of company and market strategies which will achieve ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

TAC Holdings

Restaurant Manager

Midvale, UT · On-site

... of restaurant operating plans supportive of company and market strategies which will achieve ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

TAC Holdings

Restaurant Manager

Lehi, UT · On-site

... of restaurant operating plans supportive of company and market strategies which will achieve ... Ensures guest satisfaction through directing operational execution of proper service in a clean and ...

Golden Corral

Restaurant Kitchen Manager

Layton, UT · On-site

$55K - $75K/yr

Unequaled opportunity at the best chain restaurant company in the country! As a General Manager ... Upon completion of your online application, you may be directed to complete an additional online ...

Golden Corral

Restaurant Team Member

Layton, UT · On-site

$11 - $14.25/hr

Golden Corral restaurants are currently accepting applications for the opportunity to join our team ... Upon completion of your online application, you may be directed to complete an additional online ...

Del Taco

Restaurant Manager

Hurricane, UT · On-site

Position Summary Reporting to the Area Director, the Restaurant Manager is responsible for protecting and delivering the Del Taco Brand, to grow sales while maximizing the efficiency and ...

Utah Del, Inc.

Restaurant Manager

Springville, UT · On-site

Position Summary Reporting to the Area Director, the Restaurant Manager is responsible for protecting and delivering the Del Taco Brand, to grow sales while maximizing the efficiency and ...

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Restaurant Director information

See Utah salary details

$31.4K

$94.7K

$144.3K

How much do restaurant director jobs pay per year?

As of Aug 25, 2026, the average yearly pay for restaurant director in Utah is $94,674.00, according to ZipRecruiter salary data. Most workers in this role earn between $65,500.00 and $118,800.00 per year, depending on experience, location, and employer.

What does a restaurant director do?

A Restaurant Director is responsible for overseeing all aspects of a restaurant's operations, including managing staff, ensuring high-quality customer service, overseeing financial performance, and implementing policies and procedures. They work closely with chefs, managers, and other team members to maintain the restaurant's reputation and profitability. Additionally, a Restaurant Director is often involved in strategic planning, marketing initiatives, and ensuring compliance with health and safety regulations.

What are the key skills and qualifications needed to thrive as a restaurant director, and why are they important?

To thrive as a Restaurant Director, you need extensive experience in restaurant management, a strong grasp of business operations, and often a degree in hospitality management or a related field. Familiarity with point-of-sale (POS) systems, inventory management software, and food safety certifications is typically required. Exceptional leadership, communication, and problem-solving skills help you motivate teams and deliver excellent customer service. These skills and qualifications are crucial for optimizing restaurant performance, ensuring compliance, and creating a positive dining experience.

How does a restaurant director typically collaborate with other department heads to ensure smooth operations?

A Restaurant Director frequently works alongside department heads such as the Executive Chef, Front of House Manager, and Marketing Manager to synchronize daily operations and strategic initiatives. Regular meetings and open communication help align goals, quickly address challenges, and maintain high service standards. This collaborative approach allows the Restaurant Director to oversee workflow, coordinate special events, and implement process improvements effectively, ensuring a seamless guest experience and optimized business performance.

What is the difference between Restaurant Director vs Restaurant Manager?

AspectRestaurant DirectorRestaurant Manager
CredentialsTypically requires extensive experience in hospitality, often a degree in hospitality management or related fieldsUsually requires a high school diploma or associate degree; experience can vary
Work EnvironmentOversees multiple restaurant locations or a large restaurant groupManages daily operations of a single restaurant
ResponsibilitiesStrategic planning, high-level management, financial oversight, brand developmentStaff management, customer service, daily operations, ensuring quality standards

The main difference between a Restaurant Director and a Restaurant Manager is the scope of responsibility. A Restaurant Director oversees multiple locations or a broader organizational strategy, while a Restaurant Manager focuses on daily operations within a single restaurant. Both roles require hospitality experience, but the Director's role is more strategic and higher-level.

What are the most commonly searched types of Restaurant jobs in Utah?

The most popular types of Restaurant jobs in Utah are:

What are popular job titles related to Restaurant Director jobs in Utah?

For Restaurant Director jobs in Utah, the most frequently searched job titles are:

What job categories do people searching Restaurant Director jobs in Utah look for?

The top searched job categories for Restaurant Director jobs in Utah are:

What cities in Utah are hiring for Restaurant Director jobs?

Cities in Utah with the most Restaurant Director job openings:

Restaurant Director jobs near you
Infographic showing various Restaurant Director job openings in Utah as of August 2026, with employment types broken down into 95% Full Time, and 5% Part Time. Highlights an 100% In-person job distribution, with an average salary of $94,674 per year, or $45.5 per hour.

Restaurant Director

Chick-fil-A

Draper, UT • On-site

$21 - $26/hr

Full-time

Re-posted 21 days ago

Chick-fil-A rating

6.3

Company rating: 6.3 out of 10

Based on 7,647 frontline employees who took The Breakroom Quiz

15th of 107 rated fast food restaurants

Job description

Job Title: Director

Company Overview: Join our dynamic team at Chick-fil-A, one of the largest American fast food restaurant chains and the largest specializing in chicken sandwiches. Chick-fil-A is dedicated to providing delicious meals in a welcoming atmosphere. We pride ourselves on our commitment to quality ingredients, excellent customer service, and fostering a positive work environment for our employees. 

Position Overview: The Restaurant Director is a senior leader dedicated to executing excellence across all Five Critical Success Factors — overseeing the front of house and/or kitchen operations to drive the Restaurant toward its vision. This leader champions continuous improvement within a LEAN culture, developing people and processes with clear communication and accountability throughout every daypart.

Leadership
  • Embody and champion the Restaurant's mission and vision across all teams
  • Set clear team goals, share scores visually, and celebrate wins
  • Communicate effectively, share ideas openly, and take a positive approach in all situations
  • Identify emerging leaders and support their operational and personal growth through coaching and accountability
  • Create and sustain a LEAN culture and continuous improvement mindset at every level
  • Hold all team members accountable to policy standards — attendance, grooming, uniforms, cell phones, and more
Talent & Team Development
  • Develop Shift Managers through coaching and structured accountability
  • Ensure completion of opening, closing, and cleaning checklists
  • Cultivate a culture of unity across all dayparts and roles
  • Partner with the Training Director on development focus areas, new product rollouts, and disciplinary consistency
  • Train BOH team in kitchen systems, safety, and procedures
Guest Experience
  • Ensure proper procedures for order accuracy, hospitality behaviors, speed, and food presentation across FOH and/or BOH
  • Protect the customer experience by ensuring packaging, quality, and presentation meet or exceed brand standards
  • Maintain consistent cleanliness and organization across all areas — (e.g. front counters, register, dessert stations, kitchen, and team spaces)
  • Complete two Food Safety/Recipe and Service Assessments (FSAs/RSAs) daily; use RSA, FSA, and CEM findings to drive immediate improvement
  • Maintain a strong culture of Food Safety throughout the Restaurant
  • Partner with the Training Director to address recurring issues and build action plans
Sales & Brand Growth
  • Ensure speed and quality of food to retain and attract Guests, including on catering orders
  • Train FOH team members on suggestive selling — upsizing, new menu items, and strategic recommendations, as appropriate
  • Partner with the Marketing Coordinator on brand growth initiatives
Financial Stewardship
  • Own overall labor percentage and productivity goals across FOH and/or BOH
  • Manage equipment repair and maintenance using the Facilities page; track and resolve damaged equipment
  • Execute LEAN principles in all areas — engaging team at every level to eliminate waste and improve efficiency
  • Own inventory — LEAN build-tos, product portioning, chicken tracking (freezer, thaw, waste)
  • Manage truck and produce orders; organize deliveries via suggested ordering
  • Verify bread delivery numbers and quality

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

What Chick-fil-A employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom

Chick-fil-A logo

About Chick-fil-A

Sourced by ZipRecruiter

Chick-fil-A, based in Atlanta, GA, US, is a well-known company in the quick-service restaurant industry. The company's official website is chick-fil-a.com. Chick-fil-A specializes in freshly prepared chicken sandwiches and other delicious chicken meals. It was founded by Truett Cathy in 1946, initially as a diner named 'The Dwarf Grill'. In 1967, the first Chick-fil-A restaurant was established. Today, Chick-fil-A operates more than 2,400 restaurants across the U.S. The core values of the company include integrity, excellence, continuous improvement, and caring. The mission of Chick-fil-A is to "Be America's best quick-service restaurant." The company prides itself on providing high-quality food and service, fostering a positive dining experience, and giving back to the communities they serve. Notable achievements include pioneering in-mall fast food and introducing the original boneless chicken sandwich.

Industry

Restaurants, food services and drinking places and traveler accommodation

Company size

5,001 - 10,000 Employees

Headquarters location

Atlanta, GA, US

Social media

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