What are the essential qualities and skills for becoming a good restaurant services director? What training is required? What level of experience is required to work as a restaurant services director? The ITHQ provides you with all the details you need to know about this occupation.
Duties of the restaurant services director
- Plan, organize, direct and control the various restaurant services activities of an establishment
- Ensure of the efficiency and profitability of operations
- Work closely with front-of-house and kitchen managers (maître d’hôtel, chef de cuisine or executive chef)
- May work in a large restaurant or restaurant chain, a hotel, a convention or resort centre, on cruise ships, or in institutional settings (hospitals, schools, retirement homes, etc.)
Qualities of a restaurant services director
- I’m passionate about the world of restaurant services.
- I’m a good team leader and a good communicator.
- I have a strong sense of initiative and leadership.
- I have a good capacity to handle stress.
- I’m comfortable with numbers and have a good head for business.
- I’m always on the lookout for new trends.
- I’m versatile and resourceful.
- I like to be in action and work as part of a team.
- I’m comfortable in a corporate context.
Required experience and training
- A minimum of 3 to 10 years’ experience in a restaurant services management role is required before becoming a restaurant services director.
- Some organizations require a university degree for director positions.
- The number of years of experience required may vary depending on the type of establishment in which you work.
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