General Manager Of Food & Beverage

Why us?

Hotel Per LA is seeking a General Manager of Food & Beverage at our independent, luxury lifestyle property located in Downtown Los Angeles.

Sage Hospitality Group company, is currently seeking a passionate, enthusiastic and purpose driven General Manager of Food & Beverage to deliver artful hospitality at a newly re-branded and repositioned luxury lifestyle flagship hotel and restaurant,formally The NoMad Hotel Downtown Los Angeles.

The hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and a quick walk from the Museum of Contemporary Art, Disney Concert Hall and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.

The hotel’s public areas will serve as ‘the locals’ living room’ and be popular with local creative, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene or the city’s arena. The property features chic guest-rooms with a vintage feel and custom furniture; an exciting new restaurant concept - Per L'Ora, a café - Cafe Ora and downtown LA’s most stunning rooftop pool terrace and lounge- Bar Clara.

Job Overview

Plan and manage the Human Resources and operations of the Food and Beverage departments to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Catering Operations, Kitchen, Restaurant(s), Room Service and Lounge(s). Participate in total hotel management as a member of the Hotel Executive Committee.

Responsibilities

• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage the human resources within the division.
• Manage the human resources within the division.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Qualifications

Education/Formal Training

A four-year college degree or interaction education/experience

Experience

Four to five years of employment in a related position with this company or other organization(s)

Knowledge/Skills

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

• Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).
• Ability to study, analyze and interpret complex activities.
• Requires excellent reading and writing abilities 100% of the work day.
• Must be literate for written guest communication, administrative and Human Resource responsibilities.
• Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.
• Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.
• Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation.
• No continuous standing.
• Climbing Stairs -up to 20 steps 20%of work day.
• Physical ability to supervise on-floor activities required 60% of work day.
• No driving required.
• Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.).
• Bending/kneeling -as directed above.

Environment

Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

Benefits

• Health savings and flexible spending accounts
• Eligible to participate in Sage bonus plan
• Eligible to participate in the Company’s 401(k) program with employer matching
• Basic Life and AD&D insurance
• Paid FMLA leave for up to a period of 12 weeks
• Company-paid short-term disability
• Medical, dental, & vision insurance
• Employee Assistance Program
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.
• Great discounts on Hotels, Restaurants, and much more.
• Unlimited paid time off

ID: 2023-17757

Position Type: Regular Full-Time

Property : Hotel Per La

Outlet: Hotel

Category: Restaurant Operations

Min: USD $100,000.00/Yr.

Max: USD $130,000.00/Yr.

Address : 649 S Olive St

City : Los Angeles

State : California

EOE Protected Veterans/Disability