Food & Beverage Outlets Manager

L'Ermitage Beverly Hills
9291 Burton Way
Beverly Hills, CA 90210, USA

• Pay or shift range: $80,000 USD to $100,000 USD The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality.

As the Food & Beverage Outlets Manager
, you will oversee the front-of-house operations of full-service Restaurants/Bar and Pool, In Room Dining, and Banquets, ensuring an exceptional experience for all guests. Reporting directly to the Director of Food & Beverage, this leadership role requires a dynamic individual who excels in guest satisfaction, operational efficiency, and team development. You will be responsible for maintaining the reputation of L’Ermitage as a premier destination for hospitality and excellence.

• Manages restaurant front of house personnel and Assistant Managers, including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
• Responsible for all F&B staff onboarding including the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc.
• Follow company guidelines for progressive disciplinary action, involving Senior Management and People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre-shift/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Responsible for satisfactory execution of all banquet events. Work closely with Sales and Culinary team members to ensure execution and guest service meet overall guest satisfaction.
  
  Prepare/Set-up food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for In-Room Dining program.
• Ensure compliance with all F&B operational procedures. Develop new department SOPs and work with EOS F&B Leadership on standards and expectations.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times. Take feedback to leadership team and develop action plans to improve all areas of concern.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Responsible for management of in-house cash revenue and proper cash handling procedures when on-site. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service…