Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
retirement plans
Paid Time Off
On-site wellness programs
Local discounts
employee hotel rates
Job Description
Pyramid Global Hospitality is a renowned hospitality company that places a strong emphasis on its people-first culture. With a presence in over 230 properties worldwide, Pyramid Global Hospitality is dedicated to fostering a supportive and inclusive work environment that prioritizes diversity, growth, development, and overall wellbeing. The company's commitment to its employees is reflected through various initiatives, including comprehensive health insurance, retirement plans, paid time off, and unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. Additionally, Pyramid Global Hospitality invests in continuous training and development opportunities to help its employees build the skills and knowledge necessary for career advancement and success. Whether someone is new to the hospitality industry or a seasoned professional, Pyramid Global Hospitality offers a collaborative and growth-oriented setting that encourages career progression and meaningful contributions to exceptional guest experiences.
One of the prominent properties under Pyramid Global Hospitality is the Hilton Philadelphia at Penn's Landing. Known for its unique location directly on the Delaware River Waterfront in downtown Philadelphia, this hotel offers 350 well-appointed guest rooms and 24,000 square feet of meeting space. The guest rooms have been newly renovated to include modern amenities such as 32-inch LCD televisions, sleek work desks, Wi-Fi internet access through wall-mounted plug-n-play consoles, and luxurious bathrooms. Guests enjoy dark wood furnishings, leather lounge chairs, and contemporary lighting, along with stunning city or river views that enhance their stay.
The role of Restaurant Manager at Hilton Philadelphia at Penn’s Landing is a vital leadership position responsible for managing the daily food and beverage operations of an assigned dining venue. The Restaurant Manager oversees all front-of-house operations and works closely with the Executive Chef to maintain operational excellence in the back of the house. This leadership role focuses on delivering outstanding guest experiences by ensuring quality products, exemplary service execution, and strict adherence to both resort and brand standards.
In addition to operational oversight, the Restaurant Manager partners with the Director of Food & Beverage on strategic planning, business objectives, innovative food and beverage offerings, departmental initiatives, and profit and loss management. This position plays an instrumental role in developing and implementing strategies that drive departmental success while maintaining high service standards. Leadership responsibilities include supporting managers and supervisors, enforcing policies, improving productivity, managing costs, and ensuring health and safety compliance.
The role requires managing multiple facets of the food and beverage department, including setting budget forecasts, monitoring payroll, conducting staff meetings, revising standard operating procedures, and ensuring all team members remain trained and certified. A successful Restaurant Manager will have strong organizational and analytical skills, excellent communication, and the ability to quickly make decisions while managing high-pressure situations. This role demands flexibility, physical stamina, and a proactive approach to employee development and guest satisfaction.
One of the prominent properties under Pyramid Global Hospitality is the Hilton Philadelphia at Penn's Landing. Known for its unique location directly on the Delaware River Waterfront in downtown Philadelphia, this hotel offers 350 well-appointed guest rooms and 24,000 square feet of meeting space. The guest rooms have been newly renovated to include modern amenities such as 32-inch LCD televisions, sleek work desks, Wi-Fi internet access through wall-mounted plug-n-play consoles, and luxurious bathrooms. Guests enjoy dark wood furnishings, leather lounge chairs, and contemporary lighting, along with stunning city or river views that enhance their stay.
The role of Restaurant Manager at Hilton Philadelphia at Penn’s Landing is a vital leadership position responsible for managing the daily food and beverage operations of an assigned dining venue. The Restaurant Manager oversees all front-of-house operations and works closely with the Executive Chef to maintain operational excellence in the back of the house. This leadership role focuses on delivering outstanding guest experiences by ensuring quality products, exemplary service execution, and strict adherence to both resort and brand standards.
In addition to operational oversight, the Restaurant Manager partners with the Director of Food & Beverage on strategic planning, business objectives, innovative food and beverage offerings, departmental initiatives, and profit and loss management. This position plays an instrumental role in developing and implementing strategies that drive departmental success while maintaining high service standards. Leadership responsibilities include supporting managers and supervisors, enforcing policies, improving productivity, managing costs, and ensuring health and safety compliance.
The role requires managing multiple facets of the food and beverage department, including setting budget forecasts, monitoring payroll, conducting staff meetings, revising standard operating procedures, and ensuring all team members remain trained and certified. A successful Restaurant Manager will have strong organizational and analytical skills, excellent communication, and the ability to quickly make decisions while managing high-pressure situations. This role demands flexibility, physical stamina, and a proactive approach to employee development and guest satisfaction.
Job Requirements
- Must possess 3+ years management experience in the food and beverage division of hotel and/or resort
- 3+ years of experience hiring and developing talent
- Excellent communication skills with fluency in English required
- Previous union experience a plus
- Must possess a High School Diploma or equivalent, some college preferred
- Must be proficient in POS systems, Inventory Management Systems and Microsoft Office
- Alcohol Awareness Certification compliant with state regulations
- Food Handlers Certification compliant with state regulations
- Ability to work in fast-paced, deadline-driven environments
- Ability to stand/walk for prolonged periods
- Ability to lift up to 40 pounds
- Ability to work in different weather conditions including extreme heat and humidity
- Flexible schedule including weekends and/or holidays
Job Qualifications
- Strong organizational management and analytical skills
- Innovative thinker to challenge business processes and concepts to drive results
- Clear and concise written and verbal communication skills
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in stressful high-pressure situations
- Effective problem-solving skills including anticipation, prevention, identification, and resolution
- Strong listening skills to understand and clarify issues raised by co-workers and guests
- Ability to maintain composure and objectivity under pressure
- Experience hiring and developing talent
- Proficiency in POS systems, Inventory Management Systems, and Microsoft Office
Job Duties
- Provide leadership and support for all outlets working directly with managers and supervisors
- Assist with the activities of the food and beverage department to maintain and improve productivity, food quality, service, creativity and merchandising to increase volume, sales, and profit
- Enforce policies with management and schedules for the operation of all restaurants and bars to achieve a productive and profitable result
- Achieve predetermined profit and productivity objectives and desired standards in food, service, sanitation, creativity, and merchandising and promotion ideas
- Coordinate testing and experimental projects to upgrade products and procedures
- Review and evaluate daily guest satisfaction and experience
- Review prices, sources of supply, food and beverage sales trends and inventories
- Monitor and control food, beverage labor and other related costs
- Establish purchasing and receiving procedures in conjunction with the purchasing department
- Uphold food and beverage concepts
- Assist in development of yearly budget
- Develop monthly and weekly forecast
- Monitor payroll of department
- Lead daily staff stand up meetings
- Attend bi-weekly management meeting
- Develop and revise SOPs for the department as needed
- Ensure all training and certifications are up to date
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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