Main role
The Restaurant Director supervises, coordinates, and optimises all activities of one or more restaurants. They manage human resources, planning, financial management, customer relations, and commercial strategy. Their goal: to deliver an unforgettable culinary experience while ensuring the profitability and reputation of the establishment.
SIMILAR JOB TITLES
F&B (Food & Beverage) Director
Job tasks
- Supervise daily operations and guarantee service excellence
- Manage, recruit, and train both front-of-house and kitchen teams
- Develop and monitor the budget, control costs, and optimise profitability
- Define the menu, create dishes in collaboration with the chef, and set prices
- Oversee stock management, purchasing, and supplier relations
- Ensure compliance with hygiene and food safety standards
- Develop the restaurant’s reputation through marketing actions and events
- Maintain a positive and productive working environment for staff
Required skills
Leadership, management skills, diplomacy, creativity
What you need to learn/master
Management, financial management, marketing, employment law
- Level of qualification: Master Year 2 (5 years of post-High School education)
Career opportunities & progression
The sector is actively recruiting restaurant directors, both in traditional restaurants and in chains, hotels, or contract catering. Possible career paths include managing several establishments, overseeing a geographical area, or opening your own business.
