Senior Beverage Manager

Odyssey Restaurant•Los Angeles, CA

12d•$85,000 - $95,000

About The Position

The Restaurant Manager is a key leader responsible for supporting daily front-of-house operations with a primary focus on bar direction, team development, and operational consistency. As The Odyssey continues to evolve into a more polished, modern dining experience, this role will play a critical part in shaping bar standards, reinforcing service expectations, and driving execution that aligns with the restaurant's newly elevated identity. The ideal candidate brings demonstrated bar leadership experience in high-volume, upscale environments and has a proven ability to: Build and mentor high-performing beverage and FOH teams Elevate consistency, execution, and hospitality through hands-on leadership Drive the operational discipline necessary for a remodeled, reimagined property This is a role for a leader who thrives in an environment of refinement, evolution, and continual improvement.

Requirements

Minimum 2 years of bar management or beverage leadership experience in an upscale or high-volume restaurant.
Strong operational background including inventory management, ordering, scheduling, and labor oversight.
Proven leadership skills with the ability to mentor, coach, and inspire FOH teams.
Polished communication skills and a guest-focused approach.
Proficiency with POS systems and Microsoft Office (Excel, Word, Outlook).
Strong understanding of liquor laws, compliance requirements, and responsible alcohol service.
Ability to interpret financials and execute cost-control measures.
Must have flexible availability, including nights, weekends, holidays, and closing shifts.

Responsibilities

Serve as a driving force behind The Odyssey's continued operational transformation and elevated guest experience.
Support the General Manager in all aspects of front-of-house leadership and daily service execution.
Oversee bar operations to ensure beverage quality, presentation, and service standards reflect the elevated expectations of the remodeled venue.
Manage inventory, ordering, cost control, and vendor relationships to support accurate, efficient, and profitable bar operations.
Train, coach, motivate, and hold bartenders and FOH teams accountable to Odyssey's elevated hospitality standards.
Create and maintain accurate schedules that align staffing with business trends and labor targets.
Partner with Service and Culinary leadership to ensure seamless coordination during peak periods, holidays, and special events.
Uphold ABC compliance, health department regulations, and operational standards.
Address guest concerns promptly, professionally, and with strong service-recovery instincts.
Contribute to recruitment, onboarding, and ongoing development of future leaders.
Ensure all operational practices align with SRC standards and the evolving identity of The Odyssey.