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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.