Assistant Food & Beverage Manager at Sun… · Location…

Assistant Food & Beverage Manager

ABOUT L’ERMITAGE BEVERLY HILLS
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 Assistant Food & Beverage Manager, you will oversee the front-of-house operations of full-service restaurants/bar and pool, banquets, and In-Room, 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.

JOB SUMMARY:

• Independently manages restaurant front of house personnel, to include 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.
• Liaison 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.
• Assist with 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.
• Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Ensure compliance with all F&B operational procedures. Work with Senior Management on SOPs as needed.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Involvement in bar program, assisting Senior Management in 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 charge distribution policies. Manage fair, consistent distribution of tips and Service Charges.
• Act as floor manager and coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
• Assist Senior Management with additional assigned tasks and projects.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours
• Ability to remain stationary in a desk/meeting environment for up to 8 hours
• Ability to walk the property frequently.
• Ability to move up and down stairs regularly.
• Ability to move quickly based on guest needs.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, and rolling silverware.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to visibly survey property areas clearly.
• Ability to view a digital computer/tablet screen.
• Ability to work outside seasonally in various weather for up to 8 hours.
• Ability to communicate and exchange information effectively, often in a public/group setting.
• Ability to read, write, speak, and understand English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Ability to work flexible hours based on business needs including midweek and weekend days.

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office, including Outlook, Word, and Excel programs.
• Computer and Printer
• Point of Sale Software / Credit Card Processor
• Reservations Software & iPad Tablet
• Time Keeping & Payroll Software
• Multi-line Phone System
• Scheduling Software
• Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket)
• Refrigeration/Freezer Systems
• Automatic Dishwasher

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel and restaurant environment, in both guest-facing and employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

KEY SKILLS & EXPERIENCE REQUIRED:

• 2+ years professional restaurant leadership experience
• 5+ years professional serving or bartending experience
• High School diploma/GED
• Able to complete a satisfactory background check
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for food and beverage.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

L’Ermitage participates in the Department of Homeland Security's E-Verify Program to verify the employment eligibility of all newly hired employees.