Sr. Food & Beverage Manager

Pyramid Global Hospitality

3d•$70,000 - $75,000

About The Position

The Senior Food & Beverage Manager leads the overall operations, financial performance, and guest experience of Jack Rabbit, a signature dining venue at OKANA Resort & Indoor Water Park. The position partners with Culinary, Operations, and Resort Leadership to maintain service standards, engage the team, and achieve profitable results. The manager develops and mentors management and service teams, drives revenue initiatives, and upholds the resort's service culture and applicable health, safety, and company standards. Responsibilities include overseeing daily restaurant operations; managing revenue, labor, expenses, forecasting, budgets, inventory, purchasing, and costs; recruiting, training, coaching, and developing staff; and maintaining food quality, sanitation, safety, and regulatory compliance. The role also addresses guest concerns and employee relations matters, supports succession planning and training, and implements corrective actions based on operational and financial reports. Success is measured by guest satisfaction, revenue and profitability, team engagement and retention, and compliance.

Requirements

Minimum of 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.
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 in a fast-paced restaurant environment and 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.
Experience collaborating with culinary teams on menu development and revenue-driving initiatives.

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 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 training in liquor liability, workplace safety, and emergency preparedness.
Collaborate with Culinary, Operations, and Resort Leadership teams.