Why us?

Hotel Per LA, is seeking a Restaurant General Manager for our independent, luxury lifestyle property located in Downtown Los Angeles.

Sage Hospitality Group company, is currently seeking a passionate, enthusiastic and purpose driven manager to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant,formally The NoMad Hotel Downtown Los Angeles.

The hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and a quick walk from the Museum of Contemporary Art, Disney Concert Hall and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.

The hotel’s public areas will serve as ‘the locals’ living room’ and be popular with local creatives, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene or the city’s arena. The property features chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept - Per L'Ora, a café - Cafe Ora and downtown LA’s most stunning rooftop pool terrace and lounge- Bar Clara.

Job Overview

Plan and manage the restaurant in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the restaurant with an emphasis on beverage program development and operations.

Responsibilities

• Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.

• Implement company programs and manage the operations of the bar and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).

• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

• Oversee ordering, receiving, and inventory maintenance to ensure needed products are available and storage areas are clean and organized.

• Develop beverage menus with an emphasis on creative cocktail offerings, and oversee implementation in all phases (menus, POS, staff training, procurement, marketing).

• Ensure all managers, supervisors, line staff and FOH employees are trained, knowledgeable of goods and services, and practice sincere hospitality, with an emphasis on bar training and operations.

• Work with property team to plan streamline coordination and communication of events. Ensure that all preparations are completed by the time of the event, and staf is trained and ready to meet standards.

• Actively communicate changes, upcoming events, issues and other important items in a timely manner to all concerned parties throughout the property.

Qualifications

Education/Formal Training

More than two years of post high school education.

Experience

Two to three full years of full employment in a related position with this company or other organization(s).

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.

• Supervision/management communication skills are required.

• Ability to create cocktail menus and recipes, and strong product knowledge in liquor, beer and wine.

• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.

• Ability to make occasional decisions which are generally guided by established policy and procedures.

• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.

• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.

• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.

• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.

• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.

• Bending -Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.

• Mobility -95% of shift covering all areas of outlets supervising.

• Continuous standing to assist at hostess station -minimal stationary standing.

• Climbing stairs -varies by location.

• No driving required.

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen

Benefits

• Medical, dental, & vision insurance

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

• Company-paid short-term disability

• Paid time off for vacation, sick time, and holidays

• Eligible to participate in the Company’s 401(k) program with employer matching

• Employee assistance program

• Tuition Reimbursement

• Great discounts on Hotels, Restaurants, and much more.

• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

ID: 2023-16237

Position Type: Regular Full-Time

Property : Hotel Per La

Outlet: Restaurant

Category: Restaurant Operations

Min: USD $80,000.00/Yr.

Max: USD $90,000.00/Yr.

Address : 649 S Olive St

City : Los Angeles

State : California

EOE Protected Veterans/Disability