Director, Restaurants & Bars (Dining Execution)

Retail and Dining Positions•Atlanta, GA

About The Position

The Director, Restaurants & Bars – New Builds (Dining Execution) leads the dining division’s operational planning, build execution, and opening readiness for new restaurant, bar and market venues (all ding locations). Serving as the primary Dining point person throughout the new build lifecycle, this role ensures concepts are translated into efficient, high-performing, guest-ready operations - from early planning through opening and stabilization. This role partners closely with the Senior Director of Brand Development, Regional Dining Vice Presidents, VP of Dining and SVP of Dining and other stakeholders to ensure venues meet brand intent while delivering operational excellence.

Requirements

Strong restaurant/bar operational expertise with proven new build or opening experience.
Demonstrated ability to lead cross-functional, high-volume project execution.
Knowledge of kitchen/bar design requirements, workflows, equipment, and service models.
Excellent communication, project management, and organizational skills.
Ability to balance multiple openings and deadlines while maintaining high standards.
Legal Age: 18 Years
Bachelor’s degree or equivalent experience in hospitality, operations, or related field.
3+ years Supervisory/Managerial Experience
8–10+ years of progressive restaurant/bar operations with 3–5+ years leading openings, new builds, or major renovations.

Responsibilities

New Build Execution Leadership (Dining) Lead the Dining workstream for all restaurant and bar new build projects from planning through opening and stabilization.
Own dining operational deliverables, project schedules, and readiness milestones (staffing, training, SOPs, equipment, systems).
Coordinate cross-functional execution with Design, Construction, Development, Culinary, Beverage, Finance, Procurement, IT, Marketing, and external vendors.
Identify risks and drive solutions to protect timeline, budget, and operational performance.
Operational Planning & Venue Readiness Translate approved concepts into operational requirements, including FOH/BOH workflows, service models, labor planning, and guest experience standards.
Partner with Culinary and Beverage leaders on operational execution needs (menu feasibility, production flow, bar buildout requirements).
Build pre-opening plans including critical paths, staffing strategy, training support, mock service, and opening-week execution.
Design/Build Support & Procurement Review and approve dining-specific design elements including kitchen/bar layouts, service stations, equipment packages, smallware’s, and key operational details.
Support/Lead dining procurement planning and opening orders to ensure venues are fully equipped and ready to operate on day one.
Collaborate/Coordinate vendor timelines and installations to align with construction schedules.
Stakeholder Alignment Work closely with Design, Construction, and Business Development/Development teams to ensure dining requirements are incorporated into plans, timelines, budgets, and build execution.
Partner with Dining Operations leadership to align staffing plans, training, SOPs, service standards, and operational readiness for a successful opening and post-opening stabilization.
Collaborate with the Senior Director of Brand Development to ensure operational execution supports brand intent, guest experience standards, and concept objectives.
Act as the primary Dining execution liaison across internal departments and external partners, ensuring clear communication, accountability, and timely decision-making.