F&B - Multi Outlet Manager

Kalahari Resorts & Conventions•Round Rock, TX

About The Position

Kalahari Resorts & Conventions is seeking a Multi Outlet Manager. In this role, you will be responsible for overseeing and coordinating the planning, organization, training, and leadership required to achieve stated objectives across sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation for multiple restaurants’ dining rooms and kitchen areas. In this role, you’ll report to the Food and Beverage Director. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll elevate the guest experience by ensuring every restaurant delivers exceptional service, consistent food quality, and a clean, welcoming atmosphere. Through strong leadership and team development, you’ll also enhance the associate experience by fostering engagement, accountability, and a culture where team members feel supported and empowered to succeed.

Requirements

4-5 years of extensive experience in full-service restaurant, bar, banquet, and kitchen management required.
General Food and Beverage and P&L knowledge is required.
High School Diploma or general education degree (GED) is required.
3 years of related experience and/or training; or equivalent combination of education and experience is needed.

Nice To Haves

At least 3 years of front-of-the-house operations and/or assistant management positions in a hotel or resort setting is preferred.
At least 2 years of directly related experience is preferred.

Responsibilities

With the assistance of outlet supervisors, ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs for all food and beverage outlets within the Resort.
Oversee all outlet supervisors and assistant managers.
Ensure that all food and beverage products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.