Restaurant General Manager - Ardor

West Hollywood, CA, USA|Remote

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $87,000.00 - $110,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Performance bonus

Professional Development

Job Description

EDITION Hotels, a distinctive brand within Marriott International's portfolio, combine the visionary genius of boutique hotelier Ian Schrager with the outstanding service delivery of a world-class luxury hotel. These hotels create a unique hospitality experience by balancing polish with personality, perfectionism with individualism, and comfort with charisma and charm. Aimed at sophisticated and knowledgeable consumers who value originality, design, quality, and service excellence, EDITION Hotels break conventional boundaries to provide an exceptional experience that is both luxurious and individual.

Marriott International is renowned for its commitment to diversity, equality, and inclusion. It fosters a workplace where backgrounds, talents, and experiences are valued and celebrated. As an equal opportunity employer, Marriott extends opportunities to qualified applicants irrespective of disability, veteran status, or any other protected status.

The Food and Beverage Manager role at the EDITION Hotel located at 9040 W Sunset Blvd, West Hollywood, California, offers a full-time management position with an annual pay range of $87,000 to $110,000 and bonus eligibility. This critical management role is responsible for leading and initiating all food and beverage outlet operations including marketing, food and wine promotion, customer service, inventory management, and staff supervision. The manager assists in menu development, recipe creation, and food preparation, supports beverage programs aligned with national company agreements, and maintains adherence to hotel policies and procedures.

The manager will develop and execute strategic plans involving budgeting, forecasting, profit and loss accountability, cost control, and inventory management to ensure operational excellence within the outlet. This role requires keen leadership skills to manage and develop outlet service and management staff effectively, improving guest service experiences by implementing innovative initiatives. Compliance with regulatory guidelines such as Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA), and regional Alcoholic Beverage Commissions is essential.

Exceptional customer service is a priority, with the manager expected to provide above-and-beyond service to ensure guest satisfaction and retention. The role also incorporates human resource responsibilities such as interviewing, selecting, training employees, appraising performance, monitoring attendance, and ensuring the safety and security of staff and property.

Joining EDITION means becoming part of a team that values inspiration, challenges, pride in work, authentic service, and delivering an enchanting guest experience that feels like a never-ending theatrical performance. This position offers a unique opportunity to be where you do your best work, find your purpose, belong to an amazing global team, and become the best version of yourself within the dynamic hospitality industry.

Job Requirements

High school diploma or GED
Six years experience in food and beverage, culinary, event management, or related professional area
Or two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
Four years experience in food and beverage, culinary, event management, or related professional area
Strong leadership skills
Knowledge of HACCP, OSHA and Alcoholic Beverage Commissions guidelines
Ability to manage budgets and inventories
Excellent communication skills
Ability to provide exceptional customer service
Availability to work full time

Job Qualifications

High school diploma or GED with six years experience in food and beverage, culinary, event management, or related area
Or two-year degree from accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with four years experience
Strong knowledge of food and beverage trends in hospitality
Experience in budget administration and profit and loss accountability
Proven leadership and team management skills
Knowledge of HACCP, OSHA, and Alcoholic Beverage Commissions guidelines
Excellent customer service and communication skills
Ability to develop and execute strategic plans
Experience with inventory control and cost management

Job Duties

Leads and initiates food and beverage outlet operations including outlet marketing, food and wine promotions, customer service and inventories
Assists with menu development, recipe development and food preparation
Develops beverage programs within company’s national agreements
Maintains policies and procedures within the outlet
Develops and executes strategic plan including budget administration, forecasting, profit and loss accountability, cost control and inventories
Manages performance of outlet service and management staff
Verifies staff performance according to HACCP, OSHA and Alcoholic Beverage Commissions guidelines
Develops and executes initiatives to enhance guest service experience
Conducts inventory and establishes inventory control methods
Ensures proper maintenance and cleaning of outlet and equipment
Provides exceptional customer service and empowers employees to deliver excellent guest service
Handles administrative functions such as reporting, forecasting, quality assurance, and meetings
Interviews, selects, trains employees and appraises performance
Monitors employee attendance and safety of employees and property
Facilitates effective communication within Food and Beverage and with support departments
Conducts annual performance appraisals with direct reports