F&B Manager - Chido

Pyramid Global Hospitality

10d

About The Position

The Restaurant Manager for Chido supports the General Manager in overseeing restaurant operations and ensuring that food and service meet customer expectations. This client-facing role works closely with the culinary team and directs service staff to create an exciting and memorable guest experience. The manager participates in staff selection and leads training initiatives that support the resort’s service culture while contributing to the restaurant’s financial performance. The role is responsible for guest satisfaction, financial planning and cost control, staff recruitment and development, restaurant quality, safety, sanitation, inventory, and day-to-day business operations. The manager helps prepare and monitor budgets, forecasts revenue and expenses, adjusts labor and resources to demand, addresses guest and employee concerns, and works with the Director of F&B, culinary team, Engineering, and other hotel departments. The position is based at OKANA Resort & Indoor Water Park, part of Pyramid Global Hospitality.

Requirements

Bachelor’s degree in hospitality management or a related field.
At least 3 years of restaurant management experience, including experience in independent restaurants.
Understanding of the revenue and expense data that affect restaurant performance.
Strong cost-control background and ability to manage outlet financial performance.
Sound time-management skills and ability to manage multiple initiatives simultaneously.
Passion for customer service and ability to promote it throughout the team.
Fluent English reading, writing, and speaking skills, and ability to communicate effectively with the public and resort team members.
Maintain all relevant Food & Beverage certifications.

Responsibilities

Support the General Manager in overseeing restaurant operations and ensuring food and service meet customer expectations.
Direct service staff and work with the culinary team to deliver a memorable guest experience.
Participate in staff selection and lead training initiatives that support the resort’s service culture.
Maintain guest satisfaction by responding to guest needs, handling complaints, and implementing service recovery.
Participate in developing restaurant financial objectives and annual budgets; assist with revenue and expense forecasts.
Analyze operating and financial information and adjust labor, supplies, inventory, and other costs to meet budget goals.
Help achieve budgeted revenue and labor expenses and maximize food and beverage profitability.
Recruit, select, orient, train, supervise, develop, discipline, counsel, and appraise employees.
Promote employee empowerment, satisfaction, safety, retention, and professional development; mentor direct reports.
Ensure staff meet service, compliance, safety, sanitation, and certification standards.
Maintain food handling and sanitation in compliance with applicable laws, and control food-borne illnesses.
Maintain restaurant quality standards, favorable health department scores, and preventive maintenance for equipment.
Work with Engineering to keep equipment in good working order and with the culinary team to review quality and menus.
Adjust inventory, outlet labor schedules, staff assignments, and supplies based on demand while maintaining service quality.
Maintain procedures for securing money and equipment, credit control, financial transactions, inventory, and OSHA-required MSDS procedures.
Investigate and resolve food quality and service complaints and respond to food and beverage-related guest correspondence.
Implement local and corporate sales and marketing plans, incentive programs, and menu concepts.
Review daily food specials for presentation, quality, and pricing; annually shop competitors.
Conduct or assist with liquor liability training and departmental meetings, and assist managers in lowering attrition.
Report unsafe conditions, maintain clean and organized work areas, and perform duties in any supervised position as needed.
Complete other duties assigned by the supervisor, including cross-training.