Director of Boardwalk

POSITION SUMMARY:

The Director, Boardwalk Food and Beverage is a sales-driven leader responsible for growing restaurant revenues, increasing local dining traffic, and overseeing the performance, profitability, and guest experience of all restaurant outlets within the property. This position has a heavy sales focus, with primary responsibility for developing and executing strategies that attract local residents, generate new business, increase repeat visits, and maximize spending from both resort guests and the surrounding community. Working closely with the general managers and marketing team, the Director translates revenue goals into coordinated sales plans, targeted promotions, community partnerships, and dining experiences that strengthen each outlet’s market presence. The role combines proactive business development with operational excellence, high service and culinary standards, budgeting, forecasting, labor and cost control, and team development. In partnership with culinary leadership and restaurant managers, the Director ensures that sales initiatives are operationally sound, financially effective, and consistently delivered. This client-facing leader builds relationships with guests, local businesses, and community partners while guiding service teams to deliver memorable experiences and identify sales opportunities. The Director maintains compliance with company standards, leads ongoing training, and fosters a positive, motivated, and results-driven team environment. OKANA Resort is part of Pyramid Global Hospitality, a company committed to career growth and putting people first.

QUALIFICATIONS:

• 2 years of restaurant management experience in the hotel industry; experience with upscale independent restaurants is a plus. Bachelor’s degree preferred. Demonstrated experience in restaurant sales, business development, and initiatives that increase revenue and local dining traffic.
• Ability to interpret financial, sales, guest traffic, and operational data; prepare actionable business plans; and measure results against revenue, guest count, average check, and profitability goals.

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

• Ability to work closely with general managers, the marketing team, and culinary leadership to develop and execute sales strategies, local outreach, targeted promotions, and menu initiatives that increase revenues, attract local diners, and encourage repeat visits.
• Strong relationship-building, communication, and time management skills, with the ability to manage multiple initiatives, proactively prospect for new business, and follow sales opportunities through to execution.

·         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 other employees.

·         Have or will complete all relevant Food & Beverage certifications.

·         A proven track record of developing ongoing training programs that support the service standards and regulatory requirements of the resort.

PERFORMANCE STANDARDS

• SALES, REVENUE GROWTH, AND LOCAL MARKET DEVELOPMENT: Lead proactive restaurant sales and business development as a primary focus of the position. Develop and execute outlet-specific strategies to increase revenues, local dining traffic, repeat visits, and average guest spending. Build relationships with local residents, businesses, organizations, and community partners to generate referrals, group dining, private dining, and repeat business. Work closely with general managers and the marketing team to maintain a coordinated sales and promotional calendar, align campaigns with outlet capacity and service readiness, and convert market awareness into reservations and visits. Establish clear action plans, ownership, and timelines; review sales activity, revenue, guest counts, average check, repeat visitation, and promotional results; and adjust strategies based on performance and profitability.
• MEASURABLE LOCAL TRAFFIC AND REVENUE GOALS: Proposed initial targets, subject to approval by the Food & Beverage Director in partnership with general managers and the marketing team: (1) Increase local dining guest counts by at least 15% over the first 12 months compared with the preceding comparable 12-month period. (2) Increase net restaurant revenue attributable to local diners by at least 15% over the same period. (3) Increase total net restaurant revenue by at least 10% over the same period while meeting or exceeding the approved annual revenue budget and maintaining budgeted restaurant operating profit margins. Within the first 30 days, agree on a consistent local-market definition, validate baseline guest counts and revenues by outlet, and establish reliable tracking through available point-of-sale, reservation, and campaign data. Count local traffic as dining covers, including repeat visits, rather than unique customers; measure net revenue after discounts and refunds, excluding taxes and gratuities. Use comparable outlets and operating periods, documenting material changes in operating days, capacity, and resort occupancy. If reliable historical local-market data are unavailable, submit a documented baseline and revised measurement start date for leadership approval before assessing growth. Within 60 days, finalize an outlet-specific sales and marketing action plan with quarterly milestones. Review a consolidated and outlet-level scorecard monthly with general managers and the marketing team, showing actual results, growth percentages, budget variances, campaign results, and corrective actions; review progress quarterly with the Food & Beverage Director.

·         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 in order 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 each restaurant’s financial objectives through the annual budgeting process, with a strong emphasis on sales growth and profitable demand from local diners and resort guests. Work closely with general managers and the marketing team to translate revenue objectives into actionable outlet sales plans and evaluate the financial impact of promotions. Assist in accurately forecasting revenues and expenses and prepare an annual departmental budget that reflects the operating plan. Monitor revenue, guest counts, average check, promotional results, and operating costs to identify opportunities and address shortfalls. Anticipate revenue and cost problems and report discrepancies to the F&B Director. Assist hotel staff with accounting-related issues. Adjust labor, supplies, materials, and other costs to achieve budget while protecting service quality. Ensure department staff are trained in Internal Audit control procedures and consistently follow them.

·         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 departmental resources to achieve revenue and profitability goals. Work closely with general managers, the marketing team, and the Director of F&B to identify sales opportunities, address revenue gaps, and execute strategies that increase local traffic and restaurant demand. Coordinate outreach, promotions, and dining experiences with staffing, inventory, outlet capacity, and service readiness. Review results regularly and refine initiatives to build sustainable, profitable business. Adjust inventory, outlet labor schedules, staff assignments, and supplies based on demand without compromising service quality. Work with Engineering to maintain equipment in good working order and with the culinary team to review quality standards, evaluate menus, and align offerings with guest preferences and sales opportunities.

ESSENTIAL FUNCTIONS:

• Constantly. Drive restaurant sales and achieve budgeted revenue goals through proactive business development, increased local dining traffic, and effective labor management.

·         Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.

·         Constantly. Direct and maintain food handling in compliance with sanitation laws.

·         Constantly. Ensure compliance with all OKANA policies and procedures.

·         Constantly. Investigate and resolve food quality and service complaints.

·         Constantly. Maintain work areas clean and organized.

·         Constantly. Maintain employee appearance standards in food and beverage department.

·         Constantly. Maintain procedures for securing of moneys.

·         Constantly. Maintain procedures for security of all hotel equipment.

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

·         Constantly. Help maximize food and beverage department profitability.

·         Constantly. Help monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.

·         Constantly. Promote employee empowerment.

·         Constantly. Maintain high levels of employee satisfaction.

·         Constantly. Report unsafe conditions immediately.

·         Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.

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

• Frequently. Develop, implement, and evaluate local and corporate sales and marketing plans in close partnership with general managers and the marketing team. Conduct proactive outreach to local businesses, organizations, and community partners; generate group and private dining opportunities; and follow up on inquiries to increase revenue, local customer acquisition, and repeat visits. Review sales activity and promotional results to refine strategies.

·         Frequently. Perform in the capacity of any position supervised.

·         Frequently. Respond to all food and beverage-related guest correspondence.

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

·         Occasionally. Conduct or assist in scheduling liquor liability training.

·         Occasionally. Assist managers in lowering attrition.

·         Occasionally. Conduct/attend departmental meetings.

·         Occasionally. Conduct performance appraisals.

·         Occasionally. Help develop short and long term financial operating plans.

·         Occasionally. Implement and maintain incentive programs.

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

·         Occasionally. Maintain MSDS procedures according to OSHA.

·         Occasionally. Maintain procedures for credit control and handling financial transactions.

·         Occasionally. Menu development – restaurants/lounge concepts.

·         Occasionally. Participate in the development of the annual budget.

·         Rarely. 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 Davidson 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.