Restaurant Operations Leader — Launching a New Resort

Pyramid Global Hospitality; Wisconsin Dells (WI); On-site; USD 60,000 - 78,000; Full time

Job summary

Pyramid Global Hospitality is seeking a Food & Beverage Manager for Dellshire Resort's off-site restaurant in Wisconsin Dells. The role focuses on leading daily operations, guest experience, and front-of-house teams in a high-volume setting.

We value strong leadership, teamwork, and the ability to manage schedules and budgets while coordinating with culinary staff. This on-site position requires flexibility for evenings, weekends, and peak periods at a new four-star destination.

Qualifications

• 3–5 years of restaurant leadership experience in hospitality or resort settings.
• Experience managing high-volume dining environments and guest service standards.
• Knowledge of POS systems and restaurant operational reporting.
• Strong communication, problem-solving, and organizational abilities.
• Flexible availability including evenings, weekends, and holidays.

Responsibilities

• Lead daily restaurant operations including service, staffing, and guest experience.
• Supervise front-of-house team members (servers, bartenders, hosts).
• Create and manage team schedules based on business levels and needs.
• Ensure service standards, cleanliness, and hospitality expectations are met.
• Train, coach, and develop team members to support service excellence.
• Monitor labor costs and assist with budgeting for the department.
• Coordinate with culinary team for smooth front/back of house operations.
• Maintain compliance with policies, alcohol service, and health standards.
• Assist with inventory, ordering, and cost-control initiatives.
• Support events, promotions, and high-volume service periods.

Skills

Leadership

Guest service

Communication

Problem solving

Organizational skills

Team development

Tools

POS systems

Job description

Pyramid Global Hospitality is seeking a Food & Beverage Manager for Dellshire Resort's off-site restaurant in Wisconsin Dells. The role focuses on leading daily operations, guest experience, and front-of-house teams in a high-volume setting.

We value strong leadership, teamwork, and the ability to manage schedules and budgets while coordinating with culinary staff. This on-site position requires flexibility for evenings, weekends, and peak periods at a new four-star destination.