Food and Beverage Manager - The National

Coury Hospitality • Oklahoma City, OK

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About The Position

The Food and Beverage Manager oversees food and beverage operations at The National, setting and achieving high standards for the Team Member experience, Guest experience, and financial results. The role leads the training and development of front-of-house restaurant team members and promotes exceptional food and service in a safe, clean, and inviting environment.

The manager oversees restaurant operations, including reservations, service flow, staffing, schedules, payroll approval, cash accountability, and use of the POS system. In partnership with the Property Controller, Executive Chef, and General Manager, the manager maintains P&L authority and helps achieve operating budgets and sales goals. The role also recruits and develops associates, supports marketing and promotional programs, handles guest concerns, maintains cleanliness and sanitation standards, and coordinates with the Executive Chef and kitchen staff.

The manager is expected to model professional conduct, communicate company expectations, emphasize safety and security, and continually improve the dining experience, service quality, efficiency, and revenue. Additional tasks may be assigned by the Executive Chef and General Manager.

Requirements

• Reading, writing, and oral proficiency in English.
• Ability to supervise many employees in a high-volume environment.
• Ability to analyze and solve problems and adapt to changing situations, staffing, and procedures.
• Ability to organize and prioritize under pressure in a fast-paced environment.
• Knowledge of basic sanitation, computer operations, and ordering procedures.
• Outgoing, sociable, and well-spoken; able to communicate effectively with guests, coworkers, and supervisors.
• Ability to quickly absorb information about service procedures, menus, dining room floor plans, and register operation.
• Dedication and commitment to excellent customer service.
• Exceptional verbal and written communication skills.
• Computer literacy, comfort with standard business software, and ability to learn new industry software quickly.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize and organize multiple critically important and time-sensitive tasks simultaneously.
• Ability to work with minimal supervision.
• Working knowledge of Micros POS, OpenTable, and Microsoft Office.
• Proven track record of meeting operating budgets and successfully managing labor and cost of goods.
• ServSafe certification.

Nice To Haves

• Previous experience in a senior leadership role in a fine dining environment.
• A Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry.

Responsibilities

• Maintain P&L authority in partnership with the Property Controller, Executive Chef, and General Manager.
• Manage the reservation system, service flow, staff scheduling and adjustments, and attendance notices.
• Facilitate staff briefings before shifts and maintain expertise in menu items and general guest information.
• Identify talent, interview and hire associates, and onboard new team members with an eye toward developing future leaders.
• Monitor staff performance and train and develop associates through discussions, evaluations, and hands-on education.
• Motivate and challenge the team, recognize excellent performance, and address low performance through coaching and documentation.
• Promote the company mission and values and communicate company and departmental policies and expectations.
• Promote excellent guest service and address guest concerns promptly and professionally.
• Maintain restaurant cleanliness and sanitation, participate in safety and cleanliness inspections, and assign cleaning tasks during slow periods.
• Report maintenance requests and ensure restaurant equipment is properly maintained and safely operated.
• Emphasize safety and security standards and train associates in responses to unsafe situations.
• Perform and understand managerial functions in the POS system and maintain responsibility for cash handling and accountability.
• Assist with marketing and promotional programs to build restaurant sales.
• Prepare schedules that meet business financial needs while supporting an excellent guest experience.
• Approve restaurant personnel payroll hours daily and weekly.
• Perform Host, Server, Server Assistant, and Food Runner duties when needed.
• Communicate daily with the Property Executive Chef and maintain a positive working relationship with the chef and kitchen staff.
• Participate actively in industry and community organizations and perform other assigned duties.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed