Restaurant services director

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.