PART_TIME

5-10

Director of Restaurants

2/7/2026

The Director of Restaurants is responsible for providing strategic and operational leadership for all restaurant outlets, ensuring exceptional guest experiences and driving revenue growth. This includes overseeing daily operations, managing budgets, and developing a high-performing team.

Working Hours

40 hours/week

Company Size

201-500 employees

Language

English

Visa Sponsorship

About The Company

Spokane Tribe Resort & Casino is owned and operated by the Spokane Tribe of Indians, and is part of our gaming family along with Chewelah Casino and Two Rivers Casino Resort. We're building something better. Our casino is built in the heart of the Spokane Tribal Exclusive Aboriginal Territory-ancestral lands encompassing more than three million acres. We felt the casino should share the name that reflects our identity as a tribe, and our identity as a region. At Spokane Tribe Casino, we are committed to a bright future for all of our team members; we encourage and welcome applications from tribal and non-tribal members alike. In fact, our multi-phase buildout is projected to support 5,000 jobs to the Spokane region during the full buildout.

About the Role

What You'll Do

The Director of Restaurants provides strategic and operational leadership for all restaurant outlets at Spokane Tribe Resort & Casino. This role is accountable for driving revenue growth, managing costs, ensuring exceptional guest experiences, and developing a high-performing team. The Director oversees menu development, service standards, regulatory compliance, and cross-functional collaboration to position STRC's dining operations as a competitive advantage and destination draw. This position requires a hands-on leader who balances strategic vision with daily operational excellence.

KEY RESPONSIBILITIES / DUTIES

Promote and support a culture of excellence at Spokane Tribe Resort & Casino by modeling STRC values, delivering exceptional guest service, and upholding the highest standards of professionalism and ethics.

Provide exceptional guest service throughout all interactions.

Operational Leadership

Direct daily operations of all restaurants, ensuring seamless service delivery, operational efficiency, and consistent execution of brand and quality standards.

Establish and maintain standard operating procedures for front-of-house and back-of-house functions, including opening/closing procedures, service sequences, food handling, and sanitation protocols.

Conduct regular floor presence to monitor service quality, guest satisfaction, and operational flow, and address issues in real-time.

Coordinate with culinary leadership on menu development, seasonal offerings, and limited-time promotions that drive traffic and check averages.

Manage restaurant capacity, table turns, and reservation systems to maximize covers while maintaining service standards.

Financial & Business Management

Develop, collaborate, and manage annual operating budgets, revenue forecasts, and capital expenditure plans for all restaurants.

Monitor and control food costs, beverage costs, labor costs, and operating expenses to achieve or exceed profitability targets; analyze variances and implement corrective actions.

Apply menu engineering principles to analyze item profitability and popularity; optimize menu mix to maximize margins while meeting guest expectations.

Manage vendor relationships, negotiate contracts, review pricing and purchasing agreements, and ensure supply chain reliability.

Oversee inventory management, including par levels, waste tracking, and loss prevention programs integrated with POS systems.

Prepare and present operational reports, P&L analysis, and key performance metrics to executive leadership.

Team Development

Recruit, hire, onboard, and retain qualified management and hourly staff; build a talent pipeline through proactive succession planning.

Develop and implement comprehensive training programs covering service standards, product knowledge, upselling techniques, and operational procedures.

Maintain valid MAST (Mandatory Alcohol Server Training) and Food Handler certification for all applicable team members; track expiration dates and ensure timely renewals.

Establish clear performance expectations, conduct timely performance evaluations, and provide ongoing coaching and feedback to develop team capabilities.

Build and sustain a positive, inclusive work culture that promotes accountability, teamwork, engagement, and career growth opportunities.

Create and manage labor schedules that align staffing levels with business volumes while controlling overtime and maximizing productivity.

Guest Service Excellence

Champion a guest-centric culture; establish and enforce service standards that deliver memorable dining experiences.

Respond to and resolve escalated guest concerns promptly and professionally; empower team members to resolve issues at the point of service when appropriate.

Monitor guest feedback from comment cards, online reviews, surveys, and direct interactions; analyze trends and implement service improvements.

Collaborate with Marketing and Player Development to support promotions, special events, VIP programs, and player reinvestment dining experiences.

Cross-Departmental Collaboration

Partner with Gaming Operations, Hotel, Entertainment, and Marketing to create integrated guest experiences and maximize property-wide revenue opportunities.

Coordinate with Facilities and Maintenance to ensure restaurant spaces, equipment, and infrastructure are properly maintained and functional.

Participate in executive leadership meetings, strategic planning sessions, and property-wide initiatives as a member of the senior management team.

Other

Perform other duties as needed.

What You'll Bring

Education & Experience

College degree in Hospitality Management, Business Administration, or a closely related field.
Minimum of five (5) years of progressively responsible senior food and beverage leadership experience within a casino/resort, hotel, or comparable high-volume, multi-outlet hospitality environment, including at least two (2) years serving in a Director, Assistant Director, or Department Head role with multi-outlet oversight. An equivalent combination of education, training, and directly related senior leadership experience may be considered.
Demonstrated track record of driving revenue growth, managing P&L accountability, and achieving or exceeding financial targets.
Proven success in building, developing, and retaining high-performing teams in a fast-paced hospitality environment.
Experience with menu engineering, concept development, and service program implementation.

Skills, Abilities & Competencies

Comprehensive knowledge of restaurant operations, including front-of-house service, back-of-house coordination, food safety (ServSafe or equivalent), and industry best practices.
Strong financial acumen with expertise in budgeting, forecasting, cost control, labor management, and P&L analysis.
Proficiency with restaurant technology systems, including POS (InfoGenesis, Micros, Aloha, or similar), inventory management, labor scheduling software, and procurement platforms (e.g., Stratton Warren or similar).
Knowledge of menu engineering principles, food and beverage trends, and the ability to translate market insights into actionable strategies.
Excellent leadership and interpersonal skills with the ability to motivate, coach, and develop diverse teams.
Strong communication skills, both written and verbal; ability to read, write, and speak English fluently. Additional language skills are a plus.
Advanced problem-solving and decision-making abilities; capable of managing competing priorities in a dynamic environment.
Proficient in Microsoft Office Suite with advanced Excel capabilities for reporting, analysis, and data management.
Guest service orientation with the ability to anticipate needs, resolve conflicts, and create positive experiences.
Flexibility and willingness to work varied schedules, including evenings, weekends, holidays, and extended hours to support property events, promotions, and operational demands.
Move efficiently throughout the work area.

Regulatory & Compliance Responsibilities

Obtain and maintain a valid gaming license.

Key Skills

Operational LeadershipFinancial ManagementTeam DevelopmentGuest Service ExcellenceCross-Departmental CollaborationMenu EngineeringCost ControlP&L AnalysisInventory ManagementStaff RecruitmentTraining ProgramsProblem-SolvingCommunication SkillsLeadership SkillsFood SafetyTechnology Proficiency