Food and Beverage Manager

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Welcome to OKANA Resort and Indoor WaterPark. Located along the picturesque Oklahoma River in the vibrant Horizons District, near downtown Oklahoma City, OKANA Resort & Indoor Water Park offers exceptional career opportunities.   Conveniently situated with a dynamic indoor waterpark, over 400 well-appointed guest rooms and suites, including premium riverfront accommodations, a range of dining options, and extensive meeting and event spaces spanning 30,000 square feet, OKANA provides a unique setting for a rewarding career journey.   Shape your career in the heart of Oklahoma City at OKANA. Join us to contribute to our distinctive atmosphere and foster your personal and professional growth. Be a part of OKANA Resort & Indoor Water Park, where your career aspirations meet a world-class destination. #BMC-Okana

What you will have an opportunity to do:

POSITION SUMMARY:

The Restaurant Manager - Chido - supports the General Manager by overseeing restaurant operations to

ensure that the service and food meet customer expectations. This is a client facing position that works

closely with the culinary team and directs the service staff to deliver an exciting and memorable guest

experience in Chido. This role will be very involved with staff selection and spearheading training

initiatives that support the resort’s service culture, all the while fine tuning their business acumen in

steering the financial performance of the restaurant. The OKANA Resort is part of Pyramid Global

Hospitality, a leading hospitality company that offers career opportunities and has a steadfast commitment

to putting people first.

QUALIFICATIONS:

• Bachelor’s degree in hospitality management or related field.

• 3+ years of experience in restaurant management, including independent restaurants.

• Understanding of the financial data (revenue & expenses) that impact the restaurant’s

performance.

• Strong cost control background to effectively manage the financial performance of each outlet.

• Sound time management skills and ability to manage multiple initiatives at the same time.

• A passion for customer service that filters down to all levels of the team.

• Read, write, and speak English fluently; Ability to communicate effectively with the public and

resort team members.

• Maintain all relevant Food & Beverage certifications.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the hotel outlets.

Personally demonstrate a commitment to customer service by inquiring about service quality and

responding promptly to guest needs. Promptly handle guest complaints. Work alongside the staff to

ensure customer satisfaction. Implement service recovery guidelines to ensure complete guest

satisfaction. Ensure the staff, including all new hires, are trained to meet compliance, safety, and

service standards. Empower staff to deliver customer service by encouraging and rewarding responsive

guest assistance. The level of service provided to guests in all outlets meets or exceeds customer

expectations. Ensure that consistency of service and standards are met.

• FINANCIAL: Participate in developing the financial objectives of each restaurant as part of the annual

budgeting process. Assist in accurately forecasting revenues/expenses and prepare annual

departmental budget that accurately reflects the department’s operational plan. Anticipate

revenue/cost problems and report discrepancies to F&B Director. Assist hotel staff with accounting

related issues. Analyze financial and operating information on an ongoing basis in order to adjust

labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in

control procedures as outlined by Internal Audit, and that these procedures are consistently followed.

• PEOPLE: Manage people according to Pyramid Global Hospitality’s values, which are centered around

putting associates first. Instill a servant culture which is focused upon partnering and supporting all

members of the team. Manage human resources functions including recruiting, selection, orientation,

training, performance reviews, pay and recognition programs to maintain a skilled and motivated

workforce. Develop and implement exceptional, ongoing training programs that support the resort’s

service mission and offer measurable metrics for evaluating the performance of each team member.

Maintain a positive, cooperative work environment between staff and management. Emphasize training

and development as a way of doing business; empower employees to successfully perform their jobs.

Help to develop management talent by acting as a mentor for direct reports. Resolve employee

grievances fairly and timely. Ensure employees fully understand performance standards, review

process, and reward successes. Manage safety program to protect guests and employees and which

meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train

staff to upsell food & beverage offerings, provide excellent customer service and always practice safety

skills. Ensure employees are appropriately certified for their jobs as required by federal, state or local

regulations. Work closely with Human Resources to stay on top of turnover, including addressing

trends that may be leading to excessive turnover.

• QUALITY: Be an advocate for the restaurants to hotel guests and the local community. Complete

understanding of the Restaurant Department and how all hotel departments work together to achieve

business objectives and to meet customer expectations. Know the commonly occurring challenges of

the F&B business and how to overcome them. Know restaurant standards and hold employees

accountable for consistently meeting these standards. Maintain favorable health department scores.

Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet

safety and sanitation standards such as Emergency Plan, CPR training for all employees, proper

storage of foods, storing chemicals away from food, etc.

• MANAGING THE BUSINESS: Help prepare the F&B budget and maximize department resources to

contribute to the successful achievement of the budget. Identify major revenue and expense

opportunities and possible problems and work with Director of F&B on resolution. Adjust inventory,

outlet labor schedules, staff assignment and supplies based upon demand without loss in quality

service. Work with Engineering to maintain all equipment in good working order; Work closely with the

culinary team to review quality standards and evaluate menus.

ESSENTIAL FUNCTIONS:

• Assist in achieving budgeted revenue and labor expenses.

• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed

standards.

• Direct and maintain food handling in compliance with sanitation laws.

• Ensure compliance with all Pyramid Global Hospitality policies and procedures.

• Investigate and resolve food quality and service complaints.

• Maintain work areas clean and organized.

• Maintain employee appearance standards in food and beverage department.

• Maintain procedures for securing money.

• Maintain procedures for security of all hotel equipment.

• Manage in compliance with local, state, and federal laws and regulations.

• Help maximize food and beverage department profitability.

• Help monitor budget to ensure efficient operation and to ensure expenditure stays within budget

limitations.

• Promote employee empowerment.

• Maintain high levels of employee satisfaction.

• Report unsafe conditions immediately.

• Select, train, supervise, develop, discipline and counsel employees in accordance with Pyramid Global

Hospitality policies and procedures.

• Complete other duties as assigned by supervisor to include cross training.

• Implement and maintain local and corporate sales and marketing plans.

• Perform in the capacity of any position supervised.

• Respond to all food and beverage-related guest correspondence.

• Review all daily food specials for presentation, quality and pricing.

• Conduct or assist in scheduling liquor liability training.

• Assist managers in lowering attrition.

• Conduct/attend departmental meetings.

• Conduct performance appraisals.

• Help develop short and long-term financial operating plans.

• Implement and maintain incentive programs.

• Help maintain inventory control (beverages, glass, china, silver, approve orders).

• Maintain MSDS procedures according to OSHA.

• Maintain procedures for credit control and handling financial transactions.

• Menu development – restaurants/lounge concepts.

• Participate in the development of the annual budget.

• Annually shop competitors.

PHYSICAL REQUIREMENTS

• SITTING: Occasionally. Meetings, entertaining guests/clients, paperwork.

• STANDING/WALKING: Frequently. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc.

• CROUCHING (BEND AT KNEES): Rarely. Inspecting equipment.

• KNEELING/CRAWLING: Rarely.

• STOOPING (BEND AT WAIST): Occasionally. Picking up objects.

• TWISTING (KNEES/WAIST/NECK): Frequently. Inspections.

• CLIMBING: Occasionally. Stairs to access different building levels.

• BALANCING: Rarely.

• LEG/FOOT USE: Rarely.

• REACHING (OVERHEAD/EXTENSION): Occasionally. Retrieve supplies, inspections.

• HANDLING/GRASPING: Occasionally. PC keyboards, office equipment, food preparation.

• FINGERING/FEELING: Frequently. Writing, open wine, operate adding machine, POS. Open and close

locks.

• PUSHING/PULLING: Occasionally. Hand trucks, carts, cases of product, furniture in outlets. Average

weight: 25 lbs. Maximum weight: 50 lbs.

• LIFTING/CARRYING: Occasionally. Average weight: 25 lbs. Maximum weight: 50 lbs.

• OTHER PHYSICAL DEMANDS: Rarely.

USE OF SENSES

• TALKING IN PERSON: Constantly. Public, guests and employees.

• TALKING ON TELEPHONE: Frequently. Public, guests and employees.

• OTHER SPEECH REQUIREMENTS: Occasionally. Extemporaneous speech to groups.

• HEARING IN PERSON: Frequently. Public, guests and employees.

• HEARING ON TELEPHONE: Frequently. Public, guests and employees.

• OTHER HEARING REQUIREMENTS: Rarely.

• NEAR VISION: Frequently. Corrected to 20/40. Paperwork, computers.

• FAR VISION: Constantly. Corrected to 20/40.

• DEPTH PERCEPTION: Occasionally. Beverage equipment, walking through hotel.

• COLOR VISION: Frequently. Presentation and quality of food.

• FULL FIELD VISION: Constantly. Manage all aspects of busy outlets.

• SMELL: Frequently. Detect potential hazards and odors, inspection of products.

• TASTE: Frequently. Assurance of food quality and consistency.

MENTAL REQUIREMENTS

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult

situations/people.

• DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities

of business demands. Adjust to schedule changes, cover shifts on short notice.

• FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions.

• PACE: Constantly. Must change pace as business demands.

• ATTENTION TO DETAIL: Constantly. Monitor all service and products for guests.

• HIGHLY REPETITIVE WORK: Rarely.

• OTHER PSYCHOLOGICAL DEMANDS: Occasionally. Highly confidential issues, deals with extreme

emotions.

ENVIRONMENTAL SETTING\

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED):

Constantly. Adhere to Pyramid Global Hospitality safety standards and procedures. Maintain security of

work area and equipment while maintaining the level of safety required by the Company and OSHA

requirements.

• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE):

Occasionally. Cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators.

• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Occasionally. Beverage/liquor dispensers, kitchen

equipment, fax machine, PC, grills, ovens.

What are we looking for?

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.