Food and Beverage Manager

Gravitas Beverly Hills•Beverly Hills, CA

11d•Onsite

About The Position

Our Food and Beverage Manager is responsible for ensuring smooth operations within the venue. This position helps the venue achieve its goals by being an advocate, change leader, and champion for inspiring achievement in the venue. The Food and Beverage Manager must have their finger on the pulse of the culture, mission, values, and quality standards to ensure maximum potential is achieved. This person must create an exceptional climate of professional and personable service that ensures the long-term engagement of employees, and guests.

Requirements

Must be able to stand, walk, lift, and bend for extended periods of time.
Must be able to bend and lift up to 40 lbs.
Role may include job duties or tasks requiring repetitive motions.
Exposure to hot kitchen elements or cleaning materials.
3+ years’ experience in hospitality management.
Passionate about hospitality, food and beverage and morale/culture.
Self-motivated with the ability to thrive in a fast-paced environment, effectively multi-task, and drive results.
Excellent interpersonal, verbal, and written communication skills.
Strong leadership, motivational and people skills.
Critical thinker and problem-solving skills.
Good time-management skills.
Great interpersonal and communication skills
Ability to work a flexible schedule including evenings, weekends and holidays when required.
Must have valid, non-expired Food Handler card.

Nice To Haves

Experience in membership-based hospitality company a plus.

Responsibilities

Lead, direct, and manage all department operations. Maintain regular presence throughout the department.
Establish and maintain accurate inventory records. Participate in periodic department inventories. Recommend appropriate actions based on results of inventory reporting.
Monitor operations to ensure a consistent sequence of service is followed and all brand standards are properly executed.
Ensure the proper handling, maintenance, storage, and security of all department equipment.
Prepare and execute business plans to ensure the maximization of department performance.
Analyze and identify financial opportunities including cost controls, productivity levels, and revenue generation.
Balance staffing levels and labor to achieve ideal employee/guest engagement and cost ratio.
Attract and select the best talent available from inside or outside the organization.
Develop and implement strategies to retain staff.
Monitor and evaluate staff performance and deliver recognition and rewards.
Promote a positive work environment for all employees and ensure all employment-related processes and documentation comply.
Ensure all staff have food safety, sanitation, and responsible alcohol service certifications required by law.
Resolve guest complaints and implement changes to prevent future issues.
Present a professional image to employees, guests, clients, owners, and investors.
Operate ethically to protect the venue. Ensure brand and business initiatives are implemented.