The Director of Hospitality is responsible for overseeing and elevating all Front of House operations across Eat Good Group’s restaurant portfolio, including Francaise, Yards Bruncheon, Baba, Republic Kitchen & Taphouse, and Honey Eatery. This role serves as the organization’s senior hospitality leader, ensuring operational excellence, exceptional guest experiences, financial accountability, and consistent execution of company standards across all concepts.

The Director of Hospitality will work closely with ownership, executive leadership, general managers, chefs, and bar managers to develop systems, train teams, drive revenue, and maintain the unique identity of each concept while ensuring operational consistency throughout the group.

Key Responsibilities

Hospitality Leadership

• Lead all front of house operations across multiple restaurant concepts.
• Champion Eat Good Group’s culture of hospitality, professionalism, and guest engagement.
• Establish and maintain service standards that create memorable guest experiences.
• Regularly evaluate guest satisfaction, online reputation, and service performance metrics.
• Act as the primary resource for General Managers and FOH leadership teams.

Operations Management

• Develop, implement, and maintain standardized operating procedures for all FOH departments.
• Audit restaurant operations regularly to ensure compliance with company standards.
• Monitor service execution, staffing levels, labor efficiency, cleanliness, and overall guest experience.
• Identify operational challenges and develop solutions that improve efficiency and profitability.
• Support new restaurant openings, remodels, and operational transitions as needed.

Training & Development

• Create and oversee FOH training programs for managers, servers, bartenders, hosts, and support staff.
• Develop service manuals, onboarding materials, and continuing education programs.
• Conduct regular training sessions focused on hospitality, sales, leadership, wine, spirits, food knowledge, and guest service.
• Mentor General Managers and FOH leadership teams to build internal talent pipelines.
• Assist in identifying future leaders and creating development plans.

Financial Accountability

• Collaborate with ownership and restaurant leadership to develop annual budgets.
• Monitor labor costs, beverage costs, operating expenses, and profitability metrics.
• Analyze sales trends and identify opportunities to improve revenue and guest spending.
• Develop strategies to increase profitability while maintaining service standards.
• Review financial reports and hold managers accountable for achieving operational goals.

Bar & Beverage Program Oversight

• Provide strategic oversight for all beverage programs across the company.
• Work with bar managers and beverage leadership to develop cocktail, beer, wine, and non-alcoholic beverage offerings.
• Monitor beverage cost controls, inventory procedures, purchasing standards, and profitability.
• Ensure beverage programs align with each concept’s identity and business objectives.
• Promote innovation while maintaining operational consistency.

Team Leadership

• Recruit, hire, develop, and retain high-performing hospitality professionals.
• Participate in management hiring decisions and leadership development initiatives.
• Conduct performance evaluations and provide coaching for restaurant leadership teams.
• Foster a positive, accountable, and professional workplace culture.
• Support conflict resolution and employee relations matters when necessary.

Guest Experience & Brand Standards

• Ensure every concept delivers a consistent and elevated guest experience.
• Monitor guest feedback and develop action plans to address opportunities for improvement.
• Maintain brand integrity while respecting the unique personality of each restaurant.
• Regularly visit locations during service periods to observe operations and coach teams in real time.

Qualifications

Required Experience

• Minimum 7-10 years of progressive hospitality leadership experience.
• Minimum 5 years of multi-unit restaurant management experience preferred.
• Extensive experience managing full-service restaurant operations.
• Proven success leading front of house teams, managers, and hospitality professionals.
• Strong understanding of restaurant financials, labor management, and budgeting.
• Significant experience developing training programs and service standards.
• Comprehensive knowledge of wine, beer, spirits, and beverage operations.

Preferred Qualifications

• Experience overseeing multiple concepts simultaneously.
• Background in chef-driven, upscale casual, or fine dining environments.
• Experience with restaurant openings, concept development, and operational scaling.
• Strong understanding of POS systems, scheduling platforms, and restaurant analytics.

Core Competencies

• Leadership & Team Development
• Hospitality Excellence
• Multi-Unit Operations
• Financial Management
• Budget Development
• Training & Education
• Service Standards
• Beverage Program Management
• Strategic Planning
• Problem Solving
• Communication & Coaching
• Culture Building

Physical & Scheduling Requirements

• Frequent travel between all Eat Good Group locations.
• Ability to work evenings, weekends, and holidays as business needs require.
• Ability to stand and walk for extended periods during service.
• Must maintain a visible presence in restaurants and support teams during peak operating hours.

Success Measures

The Director of Hospitality will be evaluated on:

• Guest satisfaction and service quality metrics
• Labor and operational cost performance
• Beverage program profitability
• Employee retention and leadership development
• Training completion and team performance
• Restaurant operational consistency
• Achievement of company financial goals
• Overall growth and performance of Eat Good Group’s hospitality teams

The Director of Hospitality serves as the steward of hospitality excellence for Eat Good Group, ensuring every guest experience reflects the company’s commitment to exceptional food, service, culture, and community.

Pay: $75,000.00 - $90,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Health insurance
• Paid time off

Work Location: In person