Director of Restaurants

Live Your Passion.  Add Your Magic.             

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. 

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At Pendry West Hollywood, It’s All Because of YOU!   

Director of Restaurants  

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun.  At Pendry West Hollywood, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Pendry West Hollywood is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.   

Your Leadership    

• Provide strategic and operational leadership, guidance, direction, and tactical expertise on the hotel’s restaurants, IRD, Bar and Beverage outlets

• Drive hotel profitability through revenue generation in various food and beverage outlets, cost control, guest satisfaction, and associate engagement 

• Assist F&B Managers with daily restaurant operations, floor support, special events, and restaurant reservations  

• Maintain constant communication within the restaurant  

• Monitor all elements (lighting, music, temperature), business levels, staffing levels, service levels, Forbes standards, service timing, dining room cleanliness and take steps to ensure food/beverage quality and presentations are met at all times. 

• Responsible for maintaining the cleanliness and accuracy of all outlet menus 

• Participating in seasonal menu changes 

• Maintain profitability measures of division to supporting overall hotel operations 

• Control payroll and equipment costs (minimizing loss). 

• Responsible for the financial management of the restaurant operations  

• Make decisions that relate to profit and loss  

• Responsible to attend all restaurant daily line-ups and weekly meetings 

• Ensure the department abides by all safety and sanitation policies   

• Recruit, hire, train,