F&B Manager - Chido

Pyramid Global Hospitality•Oklahoma City, OK

4d•Onsite

About The Position

The Restaurant Manager for Chido supports the General Manager by overseeing restaurant operations to ensure service and food meet customer expectations. This client-facing role works closely with the culinary team and directs service staff to deliver an exciting and memorable guest experience. The manager is involved in staff selection and training initiatives that support the resort’s service culture while helping guide the restaurant’s financial performance. The role oversees guest service, financial performance, people management, quality, and day-to-day business operations. It includes helping develop and manage budgets, forecasting revenue and expenses, controlling costs and inventory, maintaining service and sanitation standards, developing staff, and working with the culinary team and other hotel departments. The position also performs the duties of supervised positions as needed and completes other duties assigned by the supervisor, including cross-training.

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 revenue and expense data affecting 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; ability to communicate effectively with the public and resort team members.
Maintain all relevant Food & Beverage certifications.
Ability to work varied hours, adjust to schedule changes, and cover shifts on short notice.
Ability to meet deadlines, handle multiple priorities, and adapt pace and tasks to business demands.

Responsibilities

Oversee restaurant operations and direct service staff to meet guest expectations and provide a memorable experience.
Work with the culinary team to review quality standards and evaluate menus; review daily specials for presentation, quality, and pricing.
Select, train, supervise, develop, discipline, and counsel employees; conduct performance appraisals and support employee development and retention.
Respond to guest needs and complaints, investigate food quality and service concerns, and handle food-and-beverage-related guest correspondence.
Help develop, monitor, and achieve restaurant budgets, revenue goals, labor expenses, and profitability; forecast revenues and expenses and identify financial issues and opportunities.
Manage cost controls, labor schedules, inventory, supplies, orders, and financial transaction procedures.
Maintain food handling, sanitation, health, safety, and security standards and ensure compliance with applicable laws, regulations, and company policies.
Maintain clean and organized work areas and employee appearance standards; report unsafe conditions and maintain equipment security.
Coordinate preventive maintenance and equipment upkeep with Engineering.
Implement local and corporate sales and marketing plans and incentive programs; shop competitors annually.
Conduct or assist with liquor liability training and ensure staff certifications and training meet applicable requirements.
Conduct and attend departmental meetings; help develop short- and long-term financial operating plans.
Perform in the capacity of any position supervised and complete other assigned duties, including cross-training.