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Restaurants Jobs (NOW HIRING)

Marriott

Director of Restaurants

Arlington, VA · On-site

JOB SUMMARY 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 ...

Marriott

Director of Restaurants

Arlington, VA · On-site

JOB SUMMARY 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 ...

White Lodging

Director of Restaurants

Charlotte, NC

Oversee execution and consistency of all on-property restaurant concepts, ensuring alignment with White Lodging standards and brand expectations. * Support the implementation and compliance of the ...

Marriott

Director of Restaurants

Burlingame, CA · On-site

JOB SUMMARY 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 ...

Marriott

Director of Restaurants

Sarasota, FL · On-site

JOB SUMMARY 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 ...

Marriott

Director of Restaurants

Half Moon Bay, CA

JOB SUMMARY 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 ...

White Lodging

Director of Restaurants

Indianapolis, IN · On-site

Oversee execution and consistency of all on-property restaurant concepts, ensuring alignment with White Lodging standards and brand expectations. * Support the implementation and compliance of the ...

Chick-Fil-A

Restaurant Director

Cordele, GA · On-site

$15/hr

Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that's all) to make Chick-fil-A Lemonade ® . It may not be the easy way, but it's the only way ...

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Restaurants information

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$18.5K

$55.1K

$86.5K

How much do restaurants jobs pay per year?

As of Jul 25, 2026, the average yearly pay for restaurants in the United States is $55,124.00, according to ZipRecruiter salary data. Most workers in this role earn between $39,000.00 and $69,000.00 per year, depending on experience, location, and employer.

What jobs pay $500,000 a year in the US?

In the restaurant industry, executive chef, restaurant owner, and high-level hospitality executives can earn $500,000 or more annually, often through a combination of salary, bonuses, and profit sharing. These roles typically require extensive experience, strong leadership skills, and successful business management or culinary expertise.

What are restaurants?

Restaurants are establishments where food and beverages are prepared and served to customers. They come in various formats, ranging from fast food outlets to fine dining experiences, and may offer table service, counter service, or self-service. Restaurants can specialize in particular types of cuisine, such as Italian, Chinese, or Mexican, or provide a more general menu. Their primary purpose is to provide a place for people to eat, socialize, and enjoy a meal outside of their own home. Many restaurants also offer takeaway or delivery services.

What are some common challenges restaurant employees face during peak hours, and how can they effectively manage them?

Restaurant employees often experience increased pressure during peak hours due to higher customer volume, tight timelines, and the need for seamless coordination among team members. To manage these challenges, staff must communicate clearly, stay organized, and prioritize tasks efficiently. Building strong teamwork and remaining adaptable can help employees handle unexpected situations, maintain service quality, and ensure a positive dining experience for guests.

What restaurant job pays the most?

In restaurants, executive chef and general manager positions tend to have the highest salaries, often exceeding six figures. These roles require extensive experience, leadership skills, and often involve overseeing kitchen operations or overall restaurant management.

What kind of jobs are in restaurants?

Jobs in restaurants include positions such as servers, cooks, dishwashers, hosts, bartenders, and managers. These roles require skills like customer service, food preparation, and teamwork, often involving shifts during evenings, weekends, or holidays.

What jobs pay 4000 a week without a degree?

In the restaurant industry, high-paying roles such as executive chef or restaurant owner can earn around $4,000 or more weekly, especially in busy or upscale establishments. These positions typically require extensive experience, strong management skills, and sometimes certifications, but they do not necessarily require a college degree.

What are the key skills and qualifications needed to thrive in the restaurant industry, and why are they important?

To succeed in the restaurant industry, strong customer service abilities, attention to detail, and basic food safety knowledge are essential, often complemented by a high school diploma or equivalent. Familiarity with point-of-sale (POS) systems, reservation software, and food handling certifications is typically required. Excellent communication, teamwork, and stress management are standout soft skills in this fast-paced environment. These skills ensure efficient operations, satisfied customers, and a positive dining experience, all of which are critical for a restaurant's success.

What is the difference between Restaurants vs Chefs?

AspectRestaurantsChefs
CredentialsVaries; often no formal certification requiredCulinary degrees or certifications often preferred
Work EnvironmentCommercial kitchens, dining areas, front-of-house and back-of-houseProfessional kitchens, culinary establishments, restaurants
Employer & Industry UsageRestaurants as businesses; employ chefs for food preparationChefs as culinary professionals; work within restaurants or other food services
Common Search & ComparisonPeople compare restaurant roles with chef roles to understand job functions and requirements

Restaurants refer to the entire food service establishment, including front-of-house and back-of-house staff, while chefs are culinary professionals responsible for preparing food. Understanding these differences helps clarify job roles within the food industry.

More about Restaurants jobs
What cities are hiring for Restaurants jobs? Cities with the most Restaurants job openings:
What are the most commonly searched types of Restaurants jobs? The most popular types of Restaurants jobs are:
What states have the most Restaurants jobs? States with the most job openings for Restaurants jobs include:
Restaurants jobs near you
Infographic showing various Restaurants job openings in the United States as of July 2026, with employment types broken down into 76% Full Time, 23% Part Time, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $55,124 per year, or $26.5 per hour.
Director of Restaurants

Director of Restaurants

Bald Head Island Club

Bald Head Island, NC • On-site

$76K - $82K/yr

Full-time

Posted 12 days ago

Job description

Position Description Summary
The Director of Restaurants is responsible for the strategic leadership, operational excellence, and financial performance of all Club restaurant outlets. This role ensures exceptional Member and Guest experiences by maintaining the highest service standards, developing comprehensive Standard Operating Procedures (SOPs), and implementing advanced training programs across multiple restaurants. The Director of Restaurants sets the tone for hospitality culture, accountability, and consistency while leading managers and staff toward operational excellence.
Role & Responsibilities
Multi-Restaurant Leadership & Oversight
  • Provide full operational oversight of all Club restaurants, including fine dining, casual dining, grille concepts, and seasonal outlets
  • Ensure consistent service execution and hospitality standards across all restaurants
  • Maintain a visible and active floor presence, supporting leadership teams during peak service periods
  • Serve as the primary liaison between Front of House and Culinary teams to ensure seamless execution
  • Ensure proper daily shift preparation including menus, silverware, glassware, linens, music, ambiance, and overall readiness
  • Conduct regular operational walkthroughs and performance evaluations of each restaurant
Standard Operating Procedures (SOPs) & Systems
  • Develop, implement, and continuously refine comprehensive SOPs for all restaurants
  • Standardize service protocols, training manuals, checklists, and operational systems
  • Audit compliance with established procedures and implement corrective action where necessary
  • Establish structured opening, closing, and side-work processes for all outlets
  • Utilize POS and reporting systems to analyze trends, labor performance, and financial results
  • Identify opportunities to improve workflow efficiency and service timing
Training & Team Development
  • Design and lead structured onboarding and advanced hospitality training programs
  • Oversee implementation and continued evolution of the Club's Passport Training Program
  • Create cross-training initiatives to increase operational flexibility across restaurants
  • Mentor outlet managers and supervisors, developing leadership capabilities
  • Promote emotional intelligence, accountability, professionalism, and teamwork
  • Ensure consistent training execution, particularly during seasonal transitions
  • Lead daily pre-shift meetings, communicating specials, safety updates, Member preferences, and service expectations
Financial & Inventory Management
  • Manage and oversee budgets for all restaurants, ensuring payroll targets and cost of goods percentages are achieved
  • Monitor labor as a percentage of revenue and implement cost-control strategies
  • Oversee ordering and inventory control for beer, liquor, and wine, maintaining appropriate par levels
  • Ensure accurate and timely completion of monthly inventories with auditable documentation
  • Work collaboratively with Culinary leadership to coordinate food product needs for bar service
  • Analyze financial reports and identify opportunities to increase profitability without compromising service
Member Experience & Service Excellence
  • Drive measurable improvements in Member satisfaction survey scores
  • Respond promptly and professionally to Member feedback and complaints
  • Implement structured service recovery protocols to prevent recurring issues
  • Maintain health and safety compliance standards with a target inspection score of 97 or higher each quarter
  • Monitor ticket times and overall dining experience to ensure efficiency and quality
Operational Excellence & Compliance
  • Troubleshoot equipment and systems issues (POS, televisions, heaters, fans, etc.) to ensure smooth operations
  • Ensure all direct reports complete opening, closing, and side duties through standardized checklists
  • Maintain up-to-date credentials, certifications, and licenses as required
  • Be knowledgeable of and capable of executing Emergency Preparedness Plans during severe weather or storm events
  • Assist other outlets as operational needs arise
  • Adhere to all Club policies, procedures, and mandatory operational standards
Leadership Expectations
  • Demonstrate strong composure, empathy, humor, transparency, and accountability
  • Assisting the Director of Food and Beverage
  • Inspire team morale and foster a culture of excellence and hospitality
  • Solve problems proactively and make decisive, informed decisions
  • Maintain a detail-oriented approach in a fast-paced, multi-restaurant environment
  • Commit to continuous professional development and stay current with industry trends and best practices
Qualifications & Education Requirements
  • 5-8 years of progressive management experience overseeing multiple restaurant operations within private clubs, luxury hospitality, or high-end dining environments
  • Bachelor's degree in Hospitality Management, Business, or related field preferred
  • Strong financial acumen with experience managing multi-unit budgets
  • Advanced proficiency in Microsoft Excel, Microsoft Office Suite, and POS systems
  • Proven experience developing SOPs and leading structured hospitality training programs
  • Exceptional communication skills, both written and verbal
  • Strong analytical skills, attention to detail, creativity, and follow-through
  • Professional certifications (Sommelier, Cicerone, Bourbon Steward, etc.) a plus
  • Prior corporate or structured training experience strongly preferred
Working Conditions
  • Restaurant and clubhouse environments (indoor and outdoor settings)
  • Standard office setting for administrative responsibilities
Physical Requirements
  • Ability to stand and walk for extended periods
  • Ability to lift and move objects in excess of 40 pounds
  • Frequent bending, lifting, kneeling, crouching, pushing, and pulling
  • Repetitive motions required
Attendance Expectations
  • Flexible schedule required, including evenings, weekends, and holidays

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