Food & Beverage Outlets Manager

EOS Hospitality•Los Angeles, CA

15h•$80,000 - $100,000•Onsite

About The Position

As the Food & Beverage Outlets Manager, you will oversee the front-of-house operations of full-service Restaurants/Bar and Pool, In Room Dining, and Banquets, ensuring an exceptional experience for all guests. Reporting directly to the Director of Food & Beverage, this leadership role requires a dynamic individual who excels in guest satisfaction, operational efficiency, and team development. You will be responsible for maintaining the reputation of L’Ermitage as a premier destination for hospitality and excellence.

Requirements

3+ years of professional restaurant leadership experience.
5+ years professional serving or bartending experience.
Experience in banquet/event execution.
High School diploma/GED.
Able to complete a satisfactory background check.
Available and willing to work flexible hours based on business needs including weekdays and weekends.
Demonstrates strong communication, organizational, and problem-solving skills.
Expresses sincere enthusiasm for the role and passion for food and beverage.
Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
California Food Handler Certification and Responsible Beverage Service Certification required.

Nice To Haves

Multi-outlet experience a plus.
In-room dining experience a plus.
Bachelor’s degree in hospitality, business, or related field preferred.

Responsibilities

Manages restaurant front of house personnel and Assistant Managers, including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
Responsible for all F&B staff onboarding including the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc.
Follow company guidelines for progressive disciplinary action, involving Senior Management and People + Culture team in all steps of process.
Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
Lead daily pre-shift/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
Responsible for satisfactory execution of all banquet events. Work closely with Sales and Culinary team members to ensure execution and guest service meet overall guest satisfaction. Prepare/Set-up food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
Responsible for In-Room Dining program.
Ensure compliance with all F&B operational procedures. Develop new department SOPs and work with EOS F&B Leadership on standards and expectations.
Update POS with pricing, specials, menu changes, etc.
Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times. Take feedback to leadership team and develop action plans to improve all areas of concern.
Expedite food regularly, practicing and training for proper timing of food courses.
Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
Responsible for management of in-house cash revenue and proper cash handling procedures when on-site. Make cash drops as directed by accounting.
Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and Service Charges.
Act as floor manager and coordinate workflow to ensure a smooth-running operation.
Complete employee performance reviews/evaluations as required.
Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
Practice conscious knowledge of food allergies and safety in preparation.
Responsible for comp and void privileges and approving active promotions and gift card/certificates.
Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
Work professionally with all third-party vendors and suppliers as a point of contact.
Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Director of Food & Beverage or Senior Leadership.
Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work.
Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays.
Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
Assist Senior Management with additional assigned tasks and projects.
Communicate with other managers and staff in a positive, efficient, and friendly manner.
Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
Demonstrate a team-focused attitude and encourage collaboration.
Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
Attend meetings and training sessions as required.
Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.