Sr. Food & Beverage Manager

Pyramid Global Hospitality•Oklahoma City, OK

3d•$70,000 - $75,000•Onsite

About The Position

The Senior Food & Beverage Manager leads the overall operations, financial performance, and guest experience of Jack Rabbit, one of OKANA Resort’s signature dining venues. The role partners with Culinary, Operations, and Resort Leadership to uphold service standards, engage and develop teams, grow revenue, and deliver profitable results while meeting health, safety, and company requirements. The manager oversees daily restaurant operations, guest satisfaction, food quality, sanitation, and presentation. The role also manages revenue, labor, expenses, inventory, purchasing, forecasting, and budgets; analyzes operational and financial reports; and implements corrective actions as needed. Responsibilities include recruiting, training, coaching, and evaluating managers and team members, supporting succession planning, and addressing employee relations matters in partnership with Human Resources. Success is measured by guest satisfaction, revenue and profitability results, team engagement and retention, and compliance with safety, sanitation, and company standards. The position requires extended periods of standing and walking, occasional lifting of up to 50 pounds, and work in a fast-paced restaurant environment. Evening, weekend, holiday, and varied schedules may be required as business demands.

Requirements

At least 5 years of progressive food and beverage management experience in upscale, full-service restaurant operations.
Strong understanding of financial performance metrics, including revenue, labor, food cost, beverage cost, and expense management.
Proven ability to lead high-performing teams and develop ongoing training programs.
Exceptional guest service, communication, and leadership skills.
Experience collaborating with culinary teams on menu development and revenue-driving initiatives.
Strong organizational, time management, and problem-solving abilities.
Ability to read, write, and speak English fluently.
Ability to stand and walk for extended periods, bend, and occasionally lift up to 50 pounds.
Ability to work evenings, weekends, holidays, and varied schedules as business demands require.

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or a related field.

Responsibilities

Oversee daily restaurant operations to ensure exceptional guest satisfaction.
Ensure compliance with company policies, service standards, and regulatory requirements.
Maintain food quality, sanitation, and presentation standards.
Address and resolve guest concerns promptly and professionally.
Manage revenue, labor, and expenses to achieve budgeted goals.
Assist with revenue and expense forecasting and annual budget development.
Monitor and control labor scheduling, inventory, purchasing, and operating costs.
Analyze operational and financial reports and implement corrective actions when needed.
Recruit, train, coach, and develop managers and team members.
Conduct performance evaluations and support succession planning.
Foster a culture of service excellence, accountability, and teamwork.
Resolve employee relations issues in partnership with Human Resources.
Maintain compliance with federal, state, and local health and safety regulations.
Ensure OSHA standards, sanitation practices, and food safety procedures are followed.
Support ongoing training in liquor liability, workplace safety, and emergency preparedness.
Collaborate with culinary teams on menu development and revenue-driving initiatives.