Director of Boardwalk

Pyramid Global Hospitality•Oklahoma City, OK

8d•$80,000 - $85,000•Onsite

About The Position

The Director, Boardwalk Food and Beverage is a sales-driven leader responsible for growing restaurant revenues, increasing local dining traffic, and overseeing the performance, profitability, and guest experience of the property’s restaurant outlets. The role develops and executes outlet-specific sales plans, promotions, community partnerships, and dining experiences to attract local residents, generate new business, encourage repeat visits, and increase spending by resort guests and local diners. The Director works closely with general managers, the marketing team, culinary leadership, and restaurant managers to align sales initiatives with outlet capacity and service readiness. The position combines business development with operational leadership, including budgeting, forecasting, labor and cost control, guest service, culinary and service standards, regulatory compliance, training, and team development. The Director builds relationships with guests, local businesses, organizations, and community partners, and guides teams to deliver memorable experiences and identify sales opportunities. Initial proposed targets, subject to leadership approval, include increasing local dining guest counts and local-diner net restaurant revenue by at least 15% over the first 12 months, and total net restaurant revenue by at least 10%, while meeting budgeted operating profit margins. The role establishes reliable baselines and tracking, creates outlet-specific plans, and reviews performance through regular scorecards. The position is at OKANA Resort and Indoor WaterPark in Oklahoma City, a property with more than 400 guest rooms and suites, multiple dining options, an indoor waterpark, and 30,000 square feet of meeting and event space. Compensation is listed at $80,000–$85,000. Pyramid Global Hospitality describes a people-first culture with opportunities for career growth and development.

Requirements

At least 2 years of restaurant management experience in the hotel industry.
Demonstrated experience in restaurant sales, business development, and revenue- and local-traffic-increasing initiatives.
Ability to interpret financial, sales, guest-traffic, and operational data; prepare actionable business plans; and measure results against revenue, guest-count, average-check, and profitability goals.
Strong cost-control background and ability to manage outlet financial performance.
Ability to work closely with general managers, marketing, and culinary leadership to develop and execute sales strategies, outreach, promotions, and menu initiatives.
Strong relationship-building, communication, and time-management skills; ability to manage multiple initiatives, prospect for business, and follow opportunities through execution.
Customer-service orientation and ability to promote service standards throughout the team.
Fluent English reading, writing, and speaking skills, with the ability to communicate effectively with the public and employees.
Have or complete all relevant Food & Beverage certifications.
Proven ability to develop ongoing training programs supporting resort service standards and regulatory requirements.
Ability to meet deadlines, manage competing business priorities, adjust to schedule changes, and cover shifts on short notice.
Ability to comply with safety requirements and manage a safety program that meets OSHA requirements.

Nice To Haves

Experience with upscale independent restaurants.
Bachelor’s degree preferred.

Responsibilities

Lead restaurant sales and business development to grow revenue, local dining traffic, repeat visits, and average guest spending.
Develop and execute outlet-specific sales strategies, targeted promotions, local outreach, and dining experiences with general managers and the marketing team.
Build relationships with local residents, businesses, organizations, and community partners to generate referrals, group dining, private dining, and repeat business.
Set sales action plans, ownership, and timelines; track and assess revenue, guest counts, average check, repeat visitation, campaign results, and profitability; adjust strategies based on performance.
Establish local-market definitions and outlet baselines, implement reliable tracking, prepare outlet-specific plans, and review monthly scorecards and quarterly progress with leadership.
Participate in annual budgeting and financial planning; forecast revenue and expenses; monitor operating results and costs; identify shortfalls and report discrepancies to the Food & Beverage Director.
Manage labor, inventory, supplies, schedules, and other costs to meet budget while protecting service quality and responding to demand.
Maintain guest satisfaction by demonstrating attentive service, responding to needs, handling complaints, and implementing service recovery practices.
Ensure restaurant outlets meet service, food quality, sanitation, safety, and company standards, including favorable health department scores and food-safety controls.
Recruit, select, orient, train, supervise, develop, evaluate, recognize, and counsel employees; mentor direct reports and address employee grievances fairly and promptly.
Develop ongoing training programs, ensure required certifications and regulatory training, train staff in upselling and safety, and empower employees to deliver responsive service.
Promote a positive, cooperative work environment and monitor turnover trends with Human Resources.
Coordinate promotions and outreach with staffing, inventory, outlet capacity, and service readiness; work with culinary leadership on quality standards, menus, and guest preferences.
Work with Engineering to maintain restaurant equipment and manage preventive maintenance.
Maintain procedures for internal audit controls, securing funds and equipment, credit control, and financial transactions.
Maintain compliance with applicable company policies and local, state, and federal laws and regulations, including OSHA and safety requirements.
Respond to food-and-beverage-related guest correspondence; review daily specials for presentation, quality, and pricing; participate in menu development and competitor shopping as assigned.
Perform in the capacity of positions supervised and complete other assigned duties, including cross-training.