F&B Administration - Outlet Manager

Human Resources•Dallas, TX

21d•Onsite

About The Position

At Pacific Hospitality Group, we provide a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our business and our team members. Our vision is to enrich people’s lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth. Our Guiding Principles: Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & Fulfillment

Requirements

2–4 years of hotel experience in Food & Beverage, Front Desk, or a supervisory role required.
Strong leadership, communication, and conflict-resolution skills.
Ability to multitask and oversee operations across multiple departments.
2-4 years of Fosse and Micros PMS required.
Flexible schedule including nights, weekends, and holidays.
Food Handlers & TABC certifications required.
Ability to stand, walk, and move for extended periods.
Occasionally lift up to 30 lbs.
Comfortable working in a fast-paced environment in a hotel Food & Beverage setting.

Nice To Haves

Previous management experience strongly preferred.

Responsibilities

Oversee daily operations of all hotel outlets, ensuring consistent quality in service, food, and beverage presentation.
Maintain cleanliness, organization, and compliance with health and safety regulations.
Monitor inventory, ordering, and cost controls to meet financial targets.
Assist with menu planning, promotions, and seasonal offerings in partnership with culinary leadership.
Resolve guest concerns promptly to ensure high satisfaction and repeat business.
Train F&B staff on service standards, POS procedures, and guest engagement.
Maintain high visibility during peak times and assist with guest issues, billing questions, or escalations.
Hire, train, mentor, and coach team members across F&B outlets and Front Desk.
Prepare and manage schedules to meet business needs while controlling labor costs.
Support onboarding, ongoing training programs, and performance development.
Foster a positive, inclusive, and professional team culture.
Ensure compliance with company policies, labor laws, and safety procedures.
Analyze F&B revenue, cost of goods, labor reports, and guest satisfaction scores.
Achieve budgeted goals through strong cost controls, upselling, and guest engagement.
Assist with forecasting, ordering, inventories, and monthly financial reporting.
Develop and implement operational improvements to drive efficiency and guest satisfaction.