Black Desert Resort, located in Southern Utah’s striking lava rock landscape, is a luxury destination resort known for elevated dining, thoughtful design, and world-class guest experiences. The resort’s food and beverage program includes multiple distinct restaurant concepts, bars, and poolside amenities that serve resort guests, members, residents, and the local community.

The Director of Restaurants plays a critical leadership role overseeing all restaurant and outlet operations, ensuring consistency, quality, financial performance, and exceptional guest service across the portfolio.

Job Summary

The Director of Restaurants is responsible for the strategic and operational leadership of all restaurant, bar, and pool food and beverage outlets at Black Desert Resort, including Basalt, Latitude, 20th Hole, Lava Love, Flo Bar, pool amenities and future outlets. This role provides direct oversight of restaurant leadership teams, drives operational excellence, and ensures each outlet delivers a cohesive, high-quality guest experience aligned with the Black Desert brand.

This position partners closely with Culinary, Beverage, Events, Marketing, and People Services to execute service standards, optimize labor and cost controls, elevate training and culture, and drive revenue across all outlets.

Job Specifications

Onsite: Black Desert Resort
Shift & Schedule Availability: Year-Round / Full-Time
Pay Range: $120,000 – $130,000/year. This is the range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us

• Leadership Impact: Oversee a diverse portfolio of restaurant and bar concepts at a premier luxury resort.
• Growth Opportunity: Play a key role in shaping the long-term food and beverage vision of a growing destination.
• Comprehensive Benefits: Health insurance, 401(k) with company match, flexible time off, employee dining room, exclusive resort discounts, and employee hotel stay program.

• Provide strategic and operational leadership for all resort restaurants, bars, and pool food and beverage outlets.
• Directly oversee General Managers and outlet leaders, ensuring accountability, performance management, and leadership development.
• Ensure consistent execution of service standards, brand expectations, and guest experience across all outlets.
• Partner with Culinary leadership to align menus, service flow, food quality, and operational execution.
• Drive financial performance through effective labor management, cost controls, forecasting, and budgeting.
• Review and analyze P&L statements, labor reports, and key performance metrics for all outlets.
• Lead recruitment, training, onboarding, and retention strategies in collaboration with People Services.
• Establish clear operating procedures, service standards, and training programs across all restaurant concepts.
• Collaborate with Marketing and Events teams to support promotions, activations, and resort-wide initiatives.
• Oversee compliance with health department regulations, liquor laws, safety standards, and internal policies.
• Act as senior on-site leadership presence during peak periods, special events, and high-volume service.
• Resolve guest concerns and operational issues with professionalism and urgency.
• Support opening, ramp-up, and continuous improvement of new outlets and seasonal operations.
• Foster a culture of accountability, teamwork, and hospitality excellence.
• Support the resort with special initiatives as needed. 

• Bachelor’s degree in Hospitality Management, Business, or related field preferred.
• Minimum of 7 years of progressive food and beverage leadership experience, including multi-outlet oversight.
• Proven experience leading full-service restaurants, bars, and high-volume operations.
• Strong financial acumen with demonstrated success managing budgets, labor, and cost of goods.
• Exceptional leadership, coaching, and team development skills.
• Strong understanding of service standards, guest experience, and luxury hospitality expectations.
• Excellent communication, organizational, and problem-solving abilities.
• Experience working in resort, hotel, or destination food and beverage environments strongly preferred.
• Ability to work flexible hours including weekends, evenings, and holidays.