Food & Beverage Manager at Dawn Manor

Pyramid Global Hospitality

About The Position

The Food & Beverage Manager oversees the daily front-of-house operations at Dawn Manor, Dellshire Resort’s off-site restaurant. The role is responsible for exceptional guest service, efficient operations, and a positive team environment while maintaining high hospitality standards. The manager leads service operations, develops team members, supports revenue goals, and promotes accountability, teamwork, and professional growth. This hands-on leader mentors the team and helps ensure a memorable dining experience consistent with the resort’s standards for service, quality, and guest satisfaction.

Requirements

3–5 years of restaurant leadership experience in a hospitality or resort environment.
Strong leadership, team-development, and guest-service skills.
Experience managing high-volume dining environments.
Knowledge of POS systems and restaurant operational reporting.
Strong communication, problem-solving, and organizational abilities.
Ability to mentor, develop, and retain high-performing teams.
Hands-on leadership style and willingness to work alongside team members during service periods.
Flexible availability, including evenings, weekends, and holidays.
Team proficiency: basic ability to create and join meetings, send and receive messages, and use basic Microsoft Teams features.
Outlook proficiency: intermediate ability to manage calendars, create and send emails, manage contacts, and use basic interface features.
Word and Excel proficiency: intermediate ability to create and edit documents, format text, and use basic formulas.
SharePoint and OneDrive proficiency: basic understanding of file-sharing applications.

Responsibilities

Lead daily restaurant operations, including service, staffing, and guest experience.
Supervise servers, bartenders, hosts, and support staff.
Create and manage team schedules based on business levels and operational needs.
Ensure service standards, cleanliness, and hospitality expectations are consistently met.
Respond promptly and professionally to guest concerns and feedback.
Train, coach, and develop team members, supporting their professional growth and career development.
Foster a positive, collaborative, and team-oriented environment that encourages engagement, retention, and service excellence.
Identify and develop future department leaders through coaching, training, and accountability.
Monitor labor costs and assist with departmental budgets.
Coordinate with the culinary team to support smooth front- and back-of-house operations.
Maintain compliance with company policies, alcohol-service regulations, and health standards.
Assist with inventory, ordering, and cost-control initiatives.
Support special events, promotions, and high-volume service periods.
Participate directly in restaurant operations as needed, including serving guests, bartending, running food, and clearing tables.
Promote a positive and professional culture, address concerns directly, and discourage gossip and negative conversations.
Treat team members fairly and consistently, maintain appropriate boundaries, and avoid favoritism.
Support company decisions and present a united leadership front.
Partner with leadership and HR on employee-relations matters.
Demonstrate integrity, discretion, and sound judgment, including when handling confidential information.
Remain approachable, visible, and engaged in daily operations; build trust through open communication and professional conduct.
Recognize accomplishments, provide constructive feedback, and create development opportunities.