Restaurant Director of Human Resources

Job Summary

The Director of Human Resources will serve as the strategic leader for all HR functions across our restaurant group. Reporting directly to the CEO / Owner or COO, this executive role partners with senior leadership to align HR strategies with business goals, manage high-volume recruitment, reduce turnover, ensure full compliance with labor laws, foster a positive culture, and support scalable growth. This is a hands-on leadership position ideal for an HR professional with restaurant or hospitality experience who thrives in a dynamic, people-first environment.

Key Responsibilities

• Develop and implement comprehensive HR strategies, policies, and programs that support business objectives, drive employee retention, and enhance workplace culture across multiple restaurant locations.
• Lead full-cycle, high-volume recruitment and talent acquisition for front-of-house, back-of-house, and management roles; build scalable hiring processes, leverage job boards, social media, employee referrals, and partnerships to attract top talent in competitive markets.
• Oversee onboarding, training programs, performance management, and career development initiatives to empower team members and reduce turnover.
• Manage employee relations, conflict resolution, investigations, and disciplinary actions; promote a fair, inclusive, and positive work environment while minimizing legal risk.
• Ensure compliance with federal, state, and local employment laws (including FLSA, FMLA, OSHA, wage/hour, tip credit rules, I-9, EEO, and health/safety regulations); stay current on hospitality-specific labor trends and requirements.
• Administer benefits, payroll coordination (with third-party providers), workers' compensation, leave of absence programs, and HRIS systems for accurate record-keeping and reporting.
• Analyze HR metrics (turnover rates, time-to-hire, engagement scores, labor costs) and provide data-driven insights and recommendations to leadership.
• Partner with operations leaders to address staffing needs, labor scheduling optimization, union avoidance (if applicable), and seasonal/peak-period workforce planning.
• Lead HR team members (HR coordinators, recruiters, etc.); provide coaching, performance feedback, and professional development.
• Manage HR budget, vendor relationships (benefits brokers, payroll providers, legal counsel), and risk management related to employment practices.
• Champion diversity, equity, inclusion, and belonging initiatives tailored to the restaurant industry.
• Support company growth initiatives, including new location openings, acquisitions, or rebranding efforts from an HR perspective.

Qualifications amp; Requirements

Education:

• Bachelor's degree in Human Resources, Business Administration, Hospitality Management, or related field required.
• Master's degree, SHRM-CP/SCP, PHR/SPHR, or equivalent certification strongly preferred.

Experience:

• 7+ years of progressive HR experience, with at least 3–5 years in a senior/Director-level HR role.
• Proven experience in the restaurant, hospitality, food service, or multi-unit retail environment required (high-volume hiring and turnover management a must).
• Demonstrated success leading HR for 10+ locations or 500+ employees preferred.

Skills amp; Competencies:

• Deep knowledge of employment law and labor regulations specific to the hospitality/restaurant industry (wage amp; hour, tip pooling, overtime, scheduling).
• Strong leadership and interpersonal skills; ability to influence owners, executives, GMs, and hourly team members.
• Excellent problem-solving, conflict resolution, and negotiation abilities in a fast-paced setting.
• Proficiency with HRIS/payroll systems (e.g., ADP, Paychex, BambooHR, or similar) and Microsoft Office (especially Excel for reporting).
• Data-driven mindset with experience using HR analytics to inform decisions.
• High energy, hands-on approach, and comfort with occasional travel to restaurant locations.