Food and Beverage Manager - The National

About The First National Center – Oklahoma City

A historic icon reimagined, The First National Center is the crown jewel of downtown Oklahoma City. Originally built in 1931, this breathtaking Art Deco masterpiece has been meticulously restored, blending its rich past with modern luxury.

Spanning over 1.1 million square feet, the property is a vibrant mixed-use destination featuring The National, Autograph Collection hotel, Stock & Bond steakhouse, Tellers Italian restaurant, The Great Hall bar, The Library of Distilled Spirits, luxury retail, and premier event spaces. Additionally, The First Residences at First National offer upscale, modern living with unparalleled amenities in a truly historic setting.

At the heart of it all is an unwavering commitment to exceptional service, world-class hospitality, and a one-of-a-kind guest experience. A symbol of innovation and elegance, The First National Center is more than a landmark—it’s a community, a destination, and a place where history meets modern-day excellence.

For those who take pride in maintaining and enhancing an architectural masterpiece, this is your opportunity to be part of something extraordinary.

 JOB OVERVIEW:

The F&B Manager sets and achieves the highest standards in all areas of Food & Beverage operations including the Team Member experience, Guest experience and financial results. They oversee training and development of all FOH restaurant team members and leads the way in providing exceptional food in a safe, clean and inviting atmosphere.

ESSENTIAL JOB FUNCTIONS:

• Maintains P&L authority in partnership with Property Controller, Executive Chef, and General Manager.
• Manages the reservation system, flow of service, staff scheduling, schedule adjustments, and attendance notices.
• Facilitates staff briefings prior to all shifts. Must be a subject matter expert on all menu items and general guest information.
• Identifies talent both internally and externally. Interviews, hires and on-boards new Associates, with the intention of finding future leaders.
• Monitors the work performance of staff and trains and develops Associates through one-on-one discussions, performance evaluations, and shoulder- to-shoulder education so they excel in their current role and are prepared for future career opportunities.
• Motivates, inspires, and constantly challenges the team to achieve at their highest level. Recognizes and rewards excellent performance. Quickly improves, or removes, low performers through coaching and documentation.
• Encourages staff to embrace the Mission and Values of the Company. Displays a passion for restaurant/hospitality, guest service and quality improvement. Upholds the attitude that we have never truly “arrived” because we are always striving to enhance the overall dining experience, quality, guest service, efficiency and revenue.
• Maintains current knowledge of Company and departmental policies and procedures and communicates expectations to staff.
• Promotes excellent guest service and handles guest concerns in a prompt and professional manner. Ensures Associates conduct themselves in a professional manner with the awareness that all actions and communications are within guest view.
• Maintains restaurant cleanliness in accordance with company standards. Assures sanitation standards are maintained in accordance with OSHA regulations and local health and safety codes. Participates in daily safety and cleanliness inspections. Assigns cleaning tasks to Associates during slow periods. Reports all maintenance requests in a timely manner.
• Ensures restaurant equipment is properly maintained and safely operated. Ensures that safety and security standards are emphasized and adhered to, and that Associates are trained in appropriate responses to unsafe situations.
• Performs and understands managerial functions with the POS system. Ultimately responsible for all cash handling and accountability.
• Assists with marketing and promotional programs to build restaurant sales.
• Writes timely schedules that meet the financial needs of the business while ensuring an excellent guest experience.
• Approves payroll hours on a daily and weekly basis for all restaurant personnel.
• Performs duties of Host, Server and Server Assistance, Food Runner when needed.
• Communicates daily with property Executive Chef
• Maintains a positive working relationship with Executive Chef and Kitchen staff.
• Additional tasks and responsibilities may be assigned at the discretion of the Executive Chef & General Manager
•  Join and actively participate in industry and community organizations.
• Perform other duties as assigned.

Requirements

KNOWLEDGE, SKILLS AND ABILITIES:

• Reading, writing and oral proficiency in English language.
• Ability to supervise many employees in high volume environment.
• Ability to analyze and solve problems.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to organize and prioritize under pressure in a fast-paced environment.
• Knowledgeable of basic sanitation.
• Knowledgeable of computer operations and ordering procedures.
• Outgoing, sociable, and well spoken.
• Ability to communicate effectively with guests, co-workers, and supervisors.
• Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation.
• Dedication and commitment to excellent customer service.

QUALIFICATIONS: 

• Previous experience in a senior leadership role in a fine dining environment preferred.
• Exceptional verbal and written communications skills.
• Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software.
• Ability to Perform job functions with attention to detail, speed, and accuracy.
• Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously.
• Work with minimal supervision.
• Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office.
• Proven track record of meeting operating budgets and successfully managing labor and cost of goods.
• ServSafe certified.
• Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry preferred