Director of Restaurants Encore Boston Harbor in Everett, MA at Encore Boston Harbor

Date Posted: 1/3/2022

Job Snapshot

Job Description

The Encore Boston Harbor Director – Restaurants will oversee all front of house restaurant operations. Working closely with the Executive director of Food & Beverage, the Director of Restaurants is responsible for financial forecasting, monitoring the financial and day to day operation of each restaurant outlet emphasizing cost control and operational efficiency.  This position is responsible for evaluating and meeting staffing and management needs, training team members and upholding Forbes or relevant third-party hospitality standards for dining venues.  Assists restaurant General Managers with management support, and by providing necessary financial information to support effective decision making and efficient operations. Responsibilities include, but are not limited to; implementing restaurant strategy and ensuring alignment with overall Encore Boston Harbor strategy; maximizing opportunities for departmental and company success; maintaining all Encore Standards; and ensuring excellent guest and team member experience. This position will be accountable for the financial performance, daily operation, guest satisfaction, and team member satisfaction for restaurant operations.



  • Ensures all Encore Boston Harbor core values and property and department standards are implemented and applied.
  • care about everyone and everything
  • show never ending attention to detail
  • take responsibility; don't leave it to others
  • always strive to be better
  • Implements short-and long-term departmental goals, objectives, policies, and operating procedures; monitors and evaluates operational effectiveness; effects changes required for improvement. Identifies key drivers of success.
  • Held accountable for departmental performance, and the accuracy, confidentiality, and thoroughness of departmental policies and procedures; records and reports.
  • Oversees the performance of team members under his/her area of responsibility.
  • Monitors all activities of the department to ensure that all applicable internal policies, federal and state laws, rules, regulations and controls property wide are enforced.
  • Administers departmental operating budget and financial controls. Responsible for financial planning, forecast, labor, and payroll for areas of responsibility.
  • Ensures department delivers and maintains a maximum level of property-wide service and satisfaction.
  • Facilitates communication throughout the property by organizing and presiding over regularly scheduled meetings with team members within the department and with other departments as appropriate to ensure property wide communication.
  • Oversees all hiring, performance management, and employee engagement within the department. Provides training opportunities, constructive and positive feedback to team members within area of responsibility.  Creates a motivating environment.
  • Keeps informed of all new developments within the department and makes recommendations designed to maximize department and company success.
  • Effectively manages internal and external guest relations, which may require levels of patience, tact and diplomacy. Responsible for addressing guest and team member issues as appropriate.
  • Manages multiple priorities simultaneously and meets deadlines, often in stressful and high-pressure situations.
  • Must have the ability to promote positive, fair, and ethical relations with all team member, with all Encore contractors, and in all interactions within the Host and Surrounding communities as an ambassador of the Encore brand.
  • Responsible for interviewing and selecting new candidates for managerial and GM roles.
  • Leads the panel interview process for all Front of House hourly positions in Food & Beverage.
  • Conducts weekly GM meetings and enforces company policies and initiatives.
  • Drives the unique content creation for Quarterly Division Meetings.
  • Makes recommendations for Master Class Series and guest engagement opportunities.
  • Works with the General Managers during the Budget Process. Leads the Food & Beverage planning calendar and ensures that all operators are well-informed of events that may be impacting their businesses.
  • Establishes menu items and concepts to remain current with food trends and marketplace to maximize revenue and profit expectations.
  • Ensures quality control points are being observed and standards maintained. This includes but is not exclusive to environmental touch points, menu descriptions and pricing review.
  • Responsible for guest correspondence and resolution at a higher than outlet level.
  • Works with marketing to execute a promotional strategy for the restaurants.
  • Spends time meeting and greeting VIP guests when they are on-property.
  • Spends time off-property working on business development and brand loyalty.
  • Leads the employee engagement push and community outreach opportunities.
  • Acts as a liaison between Resort Executives for all special events being held in the Restaurants.
  • Assists the General Managers with sourcing and approval process for all C,G,S and wares.
  • Ensures compliance with monthly inventories in C,G,S, Wares and Linens.
  • Works with safety as a priority, and follows department and company safety standards.
  • Maintains relevant knowledge of industry through continuing education and training.
  • Performs any other job-related duties as assigned.

Job Requirements

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Age, Gaming and Certifications:

21 years of age or above.

Will be required to obtain and maintain registration or a license issued by the Massachusetts Gaming Commission.

Must be able to obtain and maintain any licensing or active work cards required, including but not limited to an alcohol awareness card.

Education and/or Experience: 

Bachelor’s Degree in hotel and restaurant management or in a related field; or equivalent experience required.

Minimum 8 years of full-service restaurant experience, 5 years in a leadership role with financial responsibility required.

Requires strong computer skills and proficiency in POS Systems, Purchasing Software, Warehouse Requisition Software, Time-Keeping Software, Delphi, Opera and Microsoft Office

Candidate must have experience with planning and project management.

Must possess outstanding organizational, interpersonal, and administrative skills, as well as excellent attention to detail.

Knowledge of union as well as non-union working environments preferred.


Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents.  Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence.  Ability to effectively present information in one-on-one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute basic mathematical calculations. Ability to decipher various reports and maintains reports upon request.

Physical Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least thirty (30) pounds, and varied instances of standing/walking. 

Work Environment:

The work environment characteristics described here are representative of those that exists while Team Members are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • The noise level in the work environment is typically moderate. When on the kitchen or restaurant floor or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
  • Due to the unpredictable nature of the hospitality/entertainment industry, Team Members must be able to work varying-schedules to reflect the business needs of the property.




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