Restaurant Outlets Manager

Sun Hill Properties Inc.• Los Angeles, CA, US, CA

2h•$75,000 - $80,000•Onsite

About The Position

The Restaurant Outlets Manager will oversee the daily operations of all food and beverage services within the hotel. This includes managing staff, ensuring guest satisfaction, maintaining quality control, and maximizing profitability. As a critical member of the leadership team, the Restaurant Outlet Manager will ensure exceptional dining experiences while upholding Hilton's standards of excellence, enhancing guest experiences, and driving operational success.

Requirements

Minimum of 3 years of progressive restaurant management experience, preferably in an upscale or high-volume hotel environment
Proven ability to lead and inspire a team with a hands-on, guest-first approach
ServSafe and TIPS certifications (or ability to obtain)
Proficient in PMS & POS systems and labor management tools
Excellent communication and interpersonal skills, with the ability to collaborate cross-functionally across departments
Financial acumen with experience managing labor, and cost controls
Experience managing multiple outlets in a high-volume, full-service F&B environment
Strong leadership abilities with a proven track record of hiring, training, and managing large, diverse teams
Strong financial acumen with the ability to read and act on P&L statements, forecasts, and performance metrics
Experience implementing and maintaining SOPs and quality control systems across various dining outlets

Responsibilities

Oversee all food and beverage operations in all hotel F&B outlets
Ensure smooth and efficient daily operations, including staffing, inventory, and equipment management
Maintain a safe, clean, and well-organized work environment for both guests and employees
Recruit, hire, train, and mentor F&B staff, ensuring high performance, motivation, and engagement
Lead and develop a team of supervisors, servers, bartenders, cooks, and support staff, ensuring all employees are adequately trained in hotel’s service standards
Conduct performance reviews and establish clear objectives for team members
Monitor guest feedback to ensure high levels of satisfaction, quickly addressing any issues or concerns
Implement strategies to enhance the guest dining experience, maintain quality standards, and improve service delivery
Promote a guest-first attitude across all food and beverage operations
Prepare and manage departmental budgets, monitor costs, and achieve profitability targets
Control food and beverage costs, including inventory management and waste reduction initiatives
Develop pricing strategies in collaboration with the Culinary team and other key personnel
Analyze financial performance reports and adjust operational strategies as necessary
Ensure compliance with health and safety regulations, including food safety, sanitation, and alcohol service
Monitor the quality of food and beverage offerings, ensuring consistency and adherence to brand standards
Ensure compliance with all local, state, and federal regulations, including licensing and labor laws
Collaborate with the marketing team to develop and implement promotional strategies for F&B offerings, enhancing the hotel’s revenue
Monitor market trends, guest preferences, and competitor offerings to recommend and implement innovative programs and menu adjustments
Assist in planning and organizing events, banquets, and conferences, ensuring seamless execution of F&B services
Maintain accurate records of operations, including staffing levels, guest feedback, and financial performance
Provide regular reports to the management on key metrics, trends, and recommendations for improvement
Perform other duties as assigned