Food and Beverage Manager

Los Angeles, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $90,000.00 - $95,000.00

Work Schedule

Day Shifts

Night Shifts

Benefits

401(k)

Dental Insurance

employee discount

Health Insurance

Paid Time Off

Vision Insurance

Job Description

We are a prestigious club renowned for offering an exceptional dining experience through our indoor restaurant and outdoor grill. Our establishment prides itself on delivering top-notch service and a welcoming atmosphere that caters to both our regular patrons and new guests. As a hub for fine dining, our club boasts a passionate team dedicated to excellence in culinary arts and customer satisfaction. Within this vibrant environment, we continuously strive to uphold our reputation by adhering to high standards of food quality, safety, and guest engagement.

We are seeking a knowledgeable and dynamic Food and Beverage Manager to oversee the overall operations of our indoor restaurant and outdoor grill. This full-time role is crucial to ensuring that our food and beverage services operate smoothly, efficiently, and profitably while maintaining the utmost standards in hygiene, safety, and customer service. Reporting directly to the General Manager, the successful candidate will manage staff scheduling, training programs, marketing initiatives, customer relations, and compliance with all relevant laws and regulations. The position offers a competitive salary range from $90,000 to $95,000 annually.

The Food and Beverage Manager will be responsible for implementing restaurant policies and procedures, working to meet and exceed club revenue objectives, and ensuring seamless collaboration between kitchen and service teams. Additionally, this role demands creative marketing strategies, including active involvement in social media campaigns to promote special events and attract clientele. From daily operations to special functions, the manager will maintain oversight over all aspects of the food and beverage department, including audit and inventory control, budget adherence, and staff supervision. This position requires a hands-on leader who can foster a culture of professionalism, excellence, and continuous improvement inside the restaurant.

The ideal candidate will bring at least five years of experience managing personnel in a fine dining environment with large guest capacities. Proven expertise in POS software, administrative scheduling, and team management is essential. The job requires physical stamina to stand and walk extensively, lifting duties, and the ability to work various shifts including weekdays, weekends, holidays, and both day and night sets. This on-site role is integral in maintaining the club’s high standards and ongoing success. We offer a comprehensive benefits package, including health and dental insurance, paid time off, vision coverage, a 401(k) plan, and employee discounts. If you are an experienced, professional, and results-driven Food and Beverage Manager ready to make a significant impact, we encourage you to apply.

Job Requirements

minimum of 5 years experience managing personnel in a fine dining environment accommodating at least 150 guests in a regular dining period
proven record of exceeding guest’s expectation
ability to convey training program and continually utilize and review on a daily basis
experience using POS software
onsite position requiring minimum 40 hours per week including early mornings, late nights, weekends, and holidays
ability to conduct administrative duties including scheduling and closing duties pertaining to revenue
ability to manage subordinates and co-workers in a professional manner

Job Qualifications

minimum of 5 years experience managing personnel in a fine dining environment accommodating at least 150 guests in a regular dining period
proven record of exceeding guest’s expectation
ability to convey training program and continually utilize and review on a daily basis
experience using POS software
high school diploma or equivalent preferred
bar management experience of 2 years preferred
driver’s license preferred

Job Duties

responsible for scheduling all restaurant personnel
ensure all food safety procedures are strictly adhered to according to sanitary regulations
completes payroll timely and accurately
work closely with all management to meet revenue objectives while ensuring that monthly and annual budgets are met for the restaurant
implement appropriate strategies to resolve adverse trends and improve sales in the restaurant
maintain safe working conditions
follow company policies and procedures regarding the handling of cash, credit cards, property, products and equipment
audit inventory to ensure product availability, and order products as necessary
schedules appropriate staff and additional 3rd party staff for special events or holidays for the restaurant
maintains communication with the Executive Chef with any change of pricing and/or special menu items
carefully supervises staff to help assure proper service according to the Club’s policy and procedures
inspects restaurant employees to ensure that they are in proper and clean uniforms at all times
hires, trains and supervises restaurant staff according to employee manuals and training schedules
in charge of all F&B Software systems and implements marketing efforts via software and flyers
counsels and disciplines staff according to employee manual, at all times consulting with Human Resources
works closely with Human Resources to assure accuracy of payroll and hours paid of all restaurant employees
works with the Catering Events Manager to and oversees Banquet Dept.
receives and handles complaints concerning food, beverages, and service, whether it is an immediate problem or a situation regarding a follow-up complaint
assures that all side work is accomplished and cleaning of all equipment and storage areas is completed according to schedule
directs monthly meetings with restaurant personnel, relaying company information, safety training, and policy changes
plans room set-up for events based upon anticipated guest counts and client needs
manages Host stand to take reservations and checks table reservation schedules to staff accordingly
supervises Restaurant Lead
greets every guest and maintains communication with every guest when appropriate
maintains changes and everyday use of “Open Table”, our online reservation system regarding hours of operation, holiday and special events, closures, etc.
directs and conducts pre-shift meetings with restaurant personnel, relaying information, training, and policy changes
works with the Restaurant Lead to maintain and control all inventories of plate ware, glassware, linens, paper products and all utensils utilized in the day to day operations of the restaurant
will assist Executive Chef with other F&B outlets when necessary
brings creativity and ideas to help maximize efficiency with service
assist in programming and running reports from the point of sale system
handle and process incoming invoices
perform other related duties as assigned or requested by upper management
must be available weekdays, weekends, all holidays, opening and closing shifts