Director of Restaurants and Bars

About Us

Sophisticated design, luxurious amenities, bright lights and breathtaking views are just some descriptions of our hotel. Who wouldn’t want to be part of it? Immerse yourself in Times Square, heart of New York City. Here at the Renaissance TSQ, we are like a big work family embracing each other and valuing our diversity. Come join the team to enjoy the grand options offered such as traveling perks, health benefits packages and prosperous retirement plans along with so much more! Let’s discuss how to make you part of our team!

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!

We value U.S. military experience and invite all qualified military candidates to apply.

Overview

The Renaissance Times Square is seeking a passionate and experienced Director of Restaurants & Bars to lead the launch and operations of our exclusive, newly renovated Restaurant, Bar, and Market—a project so anticipated, its name has yet to be revealed. Situated in the heart of one of the world’s most iconic destinations, this is a rare opportunity to shape a guest experience from the ground up, blending elevated hospitality with the energy of Times Square.

As the Director of Restaurants & Bars, you will partner with the Director of Operations and oversee all aspects of daily operations across these outlets, ensuring exceptional service, operational excellence, and a strong financial performance. This high-impact role involves building a high-performing team, driving innovative food and beverage programming, and partnering closely with culinary and hotel leadership to bring this exciting new concept to life. The compensation for this position ranges from $95,000 - $100,000 annually based on experience.

Essential Duties and Responsibilities

• Direct the day to day operations of the restaurant and market for breakfast, lunch and dinner periods. Direct the day to day operations of the bar operations. 

• Manage the Human Resources in the various outlets in order to attract, retain and motivate the associates; interview, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. 

• Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 

• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. 

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 

• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture more in house guests and a larger share of the local market. 

• Monitor and control the maintenance and sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

• Comply with attendance rules and be available to work on a regular basis. 

• Perform any other job related duties as assigned.

Qualifications and Skills      

• Minimum two years of post high school education.

• Three+ years of full employment in a related position. 

• Hotel experience preferred.

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.

• Supervision, management and communication skills are required. 

• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations. Ability to make decisions which are generally guided by established policy and procedures. 

• Knowledge of hotel operations, including marketing plans, secur