Food & Beverage Manager - Banquets/Restaurants Job at Sage Hospitality in Los An

Why us?:

Situated in the vibrant heart of Downtown Los Angeles, Hotel Per La is inspired by the building in which its housed. Originally the Bank of Italy, a historic 12-story building on the corner of Olive and 7th Street, the space is a symbol of inclusion and accomplishment. Per La is an inspired name that translates to For The in Italian, a nod to the buildings storied beginning as a bank for the people. Its founder, Amadeo Giannini believed in the dignity and abilities of those commonly overlooked. In essence, our name means: For Los Angeles.

A part of Marriott's Autograph Collection, 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 hotels public areas will serve as the locals living room and be popular with local creatives, as well as guests seeking access to the citys cultural institutions, the buzzing culinary scene or the citys arena. The property features 241 signature rooms and suites with a vintage feel and custom furniture; and grand public spaces for guests and locals alike including 10,000 square feet of event space such as Ristorante Per L'Ora - a ground floor restaurant and bar, Cafe Ora - a daytime caf, and Bar Clara, one of downtown LAs most stunning rooftop pool terrace and lounge offering dramatic views of the LA skyline.

Job Overview:

The Food & Beverage Manager - Banquets/Restaurants is responsible for the successful operation of the banquets department and assists in the management of restaurant operations, Room Service, Bar, and catering when there are no scheduled events. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Collaborates with other food & beverage managers to ensure smooth operations and strong support for associates. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.

Responsibilities:

Banquets

• Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service.
• Analyze banquet event orders, read BEO and know how to complete a set-up.
• Set tables in assigned area correctly and uniformly.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.
• Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
• Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

Restaurants

• Hold pre-meal meetings.
• Complete environmental checklist for dining room.
• Follow up on established training steps.
• Handle guest comments and complaints and ensure guest satisfaction.
• Stay on the floor during peak hours.
• Communicate with guests and receive feedback.
• Observe, teach and correct staff's service.
• Monitor each guest experience.
• Examine food preparation and beverage presentation.
• Maintain condition of dining room, lobby lounge, morsels, mini bar and room service.
• Assist other food & beverage managers in; scheduling, completing weekly payroll, and forecasting both weekly and monthly.
• Participate in recruitment, management and discipline of associates as needed.
• Prepare maintenance request and follow-up.
• Monitor food and liquor requisitions and food waste.
• Check bar controls, shot glass use, red lining, and bottles totally empty daily.
• Must be familiar with and adhere to all liquor liability laws.
• Must know emergency procedures and work to prevent accidents.

Qualifications:

Education/Formal Training

One to two years of post high school education.

Experience

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

Knowledge/Skills

• Advanced knowledge of the principles and practices within catering and food and beverage.
• Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management.
• Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.
• Excellent hearing necessary for verbal interaction with guests and associates.
• Excellent vision necessary for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules, and view set-ups.
• Excellent speech communication skills required for verbal interaction with guests and associates.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent literacy necessary to read BEOs, process gratuities and payroll, etc.
• Excellent comprehension for assisting with guest and associate matters, 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.

• Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally.
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally.
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).
• Climbing stairs up to approximately 55 steps 3-5% of 10 hours.
• Driving -distance varies (20% used for sales calls).

Environment

• Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment.
• Inside 70% of 10 hour shift.
• Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold.

Benefits:

• Medical, dental, & vision insurance

• Health savings and flexible spending accounts

• Basic Life and AD&D insurance

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

• Eligible to participate in the Companys 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.

• Discounted parking

Salary:
USD $75,000.00 - USD $85,000.00 /Yr.