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Food and Beverage Manager with European Service Experience

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POST DATE 9/8/2016
END DATE 10/8/2016


Culver City, CA
AJE Ref #
Job Classification
Full Time
Job Type
Company Ref #
Entry Level (0 - 2 years)


EXPERIENCED FOOD AND BEVERAGE MANAGER - THE HISTORIC CULVER HOTEL CULVER CITY At our wonderful boutique hotel located in West Los Angeles we are looking for people who are genuine, friendly and resourceful. People who care enough to go the extra mile to make sure our guests have a memorable and unique experience. We are in search of a creative, experienced and detailed oriented food and beverage manager who is able to enhance these qualities for our property and and inspire excellence in their team. The individual we are seeking is passionate about the hospitality industry and will strive to maximize our guest experience, service standards, visual presentation and overall quality of our food and beverage operation. Includes room service, live music, events. European Training and/or extra languages a plus. JOB DESCRIPTION will include: - Manage all aspects of operating a successful and profitable 3 x meal per day bar and restaurant operation while delivering a memorable 4 star guest experience. - Maintain our unique ambiance through daily implementation of SOPs, staff training, consistency in quality food and beverages. Detailed presentation to be consistent and implemented in all FOH areas of operation. - Manage the floor, greet and seat customers, resolve any customer complaints or staff issues in a calm and professional manner. Generate incident reports as needed. - Develop monthly happenings, special menus and other promotional strategies to keep the F+B operation fresh and creative. Work closely with vendors to develop special promotions. - Perform daily stand up meetings with staff at the beginning of each shift and coordinate front and back of house operations throughout the shifts. Incorporate Training guidelines into weekly schedule. Observe and evaluate workers and procedures in order and raise the bar on quality and service. SOPs - Schedule F+B staffing and monitor payroll and overtime according to business levels. Ensure that all regulated breaks are adhered to. Set a good example for staff with regards to professionalism, punctuality, personal presentation, attendance, and attitude. Follow proper HR guidelines and hotel procedures. - Advise staff of unavailability of food or beverage items, food or drink specials, wines, etc., and any other relevant information in order to ensure efficient operation of the Bar and Restaurant. Ensure staff is updated on all new menus items and can describe dishes appropriately and with flavor. - Update POS codes to reflect current menu offerings. Ensure all services delivered within the Restaurant and Bar operation are being charged correctly. Inspect voids and comps daily. - Oversee all beverage related purchases and requisition supplies to ensure quality and inventory levels are in line with hotel needs. Practice economy and minimize any incorrect usage of resources with particular attention given to achieving labor and beverage cost percentages, minimize variable expenses. - Oversee monthly beverage and other related inventories, be responsible for controlling security procedures of beverages, liquor, equipment and small ware. Control costs to maximize efficiency and follow budgetary guidelines. Regularly price check all beverage items bought for the operation, to ensure that we are buying at the best price available. Monitor beverage stock items weekly. -Inspect supplies, equipment, and cleanliness and organization of FOH and BOH to ensure efficiency, organization, safety and sanitation standards. Work closely with housekeeping and engineering to maintain and clean and organized operation at all times. Perform Health Dept spot checks on a consistent basis and walk through with inspector as needed. - Manage live music entertainment and coordinate new talent with Director of Private Events. Ensure music is in keeping with hotel branding at all times in all areas of hotel. - Develop good relationships with surrounding neighborhood businesses and stay on top of industry trends. - Work closely with Director of Private Events and Executive Chef in coordination of special events and menus - Record production and operational data on specified forms and provide reports as needed. - Develop departmental objectives, SOPs, budgets, policies, procedures and strategies and meet specified goals to strengthen the Culver Hotel brand. - Participate in weekly Managers meetings and maintain consistent communication with other department heads. Report directly to GM. - MOD shifts as required.