Director of Outlets - Newly Expanding Hotel & Training Center – 1400 rooms & 9 outlets!

Pyramid Global Hospitality•Westlake, TX

About The Position

BASIC FUNCTION: The Director of Outlets is responsible for overseeing the operation and staff of food and beverage outlet departments on property and maintain the highest level of standards and efficiency. This position will be a peer and collaborate daily with the Executive Sous Chef. Availability: Position to start, February 2026

Requirements

Department Head/Restaurant Manager experience required.
2 years’ experience managing other managers or supervisors required with most leadership experience in Food & Beverage.
Experience in multiple dining styles in a high-quality, high-volume operations.
Strong knowledge of F&B purchasing and procurement fundamentals.
Strong financial acumen. High level understanding of budgeting, forecasting, and analytics.
Strong computer skills. Proficient in Microsoft Excel, Word, PowerPoint, and Outlook. Microsoft Teams and OneNote experience desirable.
Expert with a F&B Point of Sale system required. Infor experience desirable.
Food Safety Certification and Texas Alcohol Beverage Certification required within 14 days of starting and must be re-certified as needed.
Manager Food Safety Certification preferred.

Nice To Haves

Wine, bar and mixology experience preferred.
Infor experience desirable.
Manager Food Safety Certification preferred.
Microsoft Teams and OneNote experience desirable.

Responsibilities

Responsible for recruiting, interviewing, training, coaching, discipline and conducting performance appraisals for direct reports and within the outlets.
Assign, train, support and direct the staff to carry out the basic operation of their roles to give the maximum efficiency and performance, maintaining the policy and standards of the property.
Coach, develop and provide feedback to the staff for the continued growth in their current and future positions within our company.
Meets regularly with the Restaurant Managers to provide direction and guidance in the day-to-day operation of each outlet.
Follows market trends and concepts to recommend appropriate product/service and operational changes necessary to ensure guest experience satisfaction.
Act as liaison between F&B and other operating departments and Event Planners on information and operations pertaining to all property outlets.
Ensure proper coordination and execution of all Restaurant Event Orders (BEO’s) in all outlets.
Regularly attend BEO meetings and keep an BEO binder up-to-date.
Oversee the design, implementation and maintenance of standards of food, beverage, and service quality within the hotel. Ensuring that the F&B guest experience aligns with a first-class hotel and conference center.
Ensure there are effective cost controls, trackers, and processes for food and beverage monitoring, as well as standards for productivity for F&B labor.
Oversee our Point-of-Sale system (Infor Enterprise Manager) and is the property Expert for this system used in all F&B outlets.
Collaborate with the Executive Sous Chef on menu development, heritage month and special program specific menu cycles and special event menus in the restaurants.

Benefits

Awesome Employee Focused Culture with many Associate Events!
Closed most holidays - 10 days of holiday pay.
Up to 14 Vacation & Sick days per year.
Weekly pay!
Leadership and Career development programs. Many opportunities to grow and transfer to new positions.
Free Lunch in our newly remodeled Associate Cafeteria.
Eligible for Medical Insurance and other awesome benefits within 30 days of employment.
Employer matching 401k
Tuition Reimbursement
Free parking on-site.
Free uniforms and we will clean them!