Food & Beverage Manager - Temp

The Garland•Los Angeles, CA

22d•$69,000 - $71,000•Onsite

About The Position

The Food & Beverage Manager oversees the hotel’s restaurant and lobby/pool bar, with particular emphasis on bar operations. The role is responsible for guest satisfaction and the outlets’ financial performance through planning, organizing, communication, training, and operational controls, while meeting company standards. The manager leads outlet operations, develops and schedules staff, maintains service and product standards, controls costs and payroll, and works with Food & Beverage leadership, the restaurant general manager, and the Executive Chef on menus, promotions, and business performance. The role also supports hotel amenities and marketing programs, maintains vendor relationships, ensures compliance with safety, sanitation, licensing, and labor requirements, and monitors guest satisfaction. This is a temporary, full-time, exempt position at The Garland in North Hollywood, California. The stated salary range is $69,000–$71,000. The position reports to the Director of Food and Beverage, with a dotted-line reporting relationship to the restaurant GM.

Requirements

Two or more years of food and beverage management or supervisory experience; experience in a food-driven, high-service establishment is preferred.
Thorough food and beverage menu and product knowledge, particularly liquor, wine, and beer.
Mixology skills and comprehensive knowledge of spirits, including small-batch vodka, gin, bourbon, whiskey, tequila, aperitifs, cordials, and Scotch whisky.
Comprehensive beer knowledge, including production, styles, and California microbrews.
Comprehensive wine knowledge, including varietals, pairings, regions, and wine terminology.
Ability to speak proficiently about seasonal food ingredients.
Ability to read, write, and speak English.
Excellent written and verbal communication skills.
Ability to establish and maintain effective relationships with department management, staff, personnel, and the public.
Strong awareness of potential revenue loss and profit sectors.
Proven leadership ability and a successful track record developing hourly and management staff.
Working knowledge of Micros, OpenTable, and the Microsoft Office suite; knowledge of Word, Excel, PowerPoint, Outlook, BirchStreet, Hot Schedules, Delphi, and touchscreen POS systems is also listed as helpful.
Competence in scheduling to ensure appropriate coverage.
Mathematical ability to determine and track inventory, controls, revenue production, and other hotel financial information.
Ability to work most of the shift standing and moving around restaurant, bar, and kitchen areas.
Thorough knowledge of local and company labor regulations and laws.

Nice To Haves

Prior experience in a food-driven, high-service establishment.
Knowledge of Microsoft Word, Excel, PowerPoint, Outlook, BirchStreet, OpenTable, Hot Schedules, Delphi, and touchscreen POS systems.

Responsibilities

Direct, manage, and provide strategic leadership for the restaurant and lobby/pool bar outlets.
Maximize revenue and profitability while controlling operating, beverage, and payroll costs.
Create systems and controls for managing beverage cost and conduct monthly beverage and operating-equipment inventories.
Ensure effective outlet operations, service standards, and adherence to established service sequences.
Plan and schedule management work assignments, develop staff, oversee bar personnel hiring, and conduct performance appraisals and counseling or discipline as appropriate.
Develop, implement, maintain, and enforce company and departmental policies, procedures, quality standards, and performance standards.
Review monthly performance against budgets and goals with the Food & Beverage Director and restaurant GM.
Develop and maintain standardized bar training; maintain training records and ensure staff are sufficiently trained.
Maintain relationships with vendors, restaurants, and beverage supply partners.
Work with the Food & Beverage Director, restaurant GM, and Executive Chef to develop menus that meet guest expectations and cost-of-sales standards; ensure current menus are available in all outlets.
Ensure food and beverage handlers have required state licensing or certification and maintain bar safety, health, sanitary, and cleaning standards.
Assist with hotel property amenities and marketing programs; develop and execute promotions and specials and oversee special events and promotions as requested.
Conduct daily outlet walkthroughs and pre-shift meetings; maintain log books and displays and point-of-sale setups; assign operational responsibilities and follow up.
Handle guest inquiries and complaints, respond to service requests, and monitor guest satisfaction.
Understand and use profit-and-loss statements; track inventory, controls, revenue production, and other financial information.
Recruit and interview candidates and document staff discipline actions.
Maintain effective front-of-house and back-of-house communication and relationships, including ongoing communication with the chef.
Attend meetings and training as directed and update the departmental operations manual as needed.
Provide courteous, professional service and maintain positive working relationships, personal appearance, and hygiene in accordance with hotel policies.
Carry out other duties or requests assigned by upper management.