Food and Beverage Manager

Private Listing; Los Angeles (CA); On-site; USD 70,000 - 110,000; Full time

Job summary

Private Listing in Los Angeles is seeking a Dining Room Food & Beverage Service Manager to oversee on-the-floor operations, coach a team, and guide guests through a refined wine program.

The role emphasizes hands-on leadership, guest relations, and collaboration with a small, chef-driven restaurant that upholds high standards and teamwork during service.

Qualifications

• Minimum 2 years of fine dining experience.
• Previous restaurant management experience.
• Previous sommelier experience.
• Wine certifications preferred (CMS Level I, WSET Level 2).
• Strong wine knowledge and hospitality passion.
• Experience with OpenTable/Resy and POS systems.
• Proficient with Outlook, Word, and Excel.
• Strong leadership, communication, and problem-solving skills.
• Calm under pressure with a team-first mindset.

Responsibilities

• Lead daily front-of-house operations with professionalism and poise.
• Provide warm, polished hospitality while building guest relationships.
• Support and maintain the wine program, including service, inventory, staff education, and guest recommendations.
• Lead by example while coaching and supporting the front-of-house team.
• Manage reservations and floor operations using OpenTable.
• Assist with inventory, ordering, reporting, and other admin tasks.
• Maintain high standards of service, cleanliness, and organization.
• Jump in during busy service (running food, greeting guests, polishing glassware).

Skills

Wine knowledge

Staff leadership

Guest relations

Team coaching

Communication

Education

CMS Level I

WSET Level 2

Tools

OpenTable

Resy

Toast

Micros

Aloha

Outlook

Excel

Job description

Dining Room Food & Beverage Manager

We're looking for an experienced Dining Room Food & Beverage Service Manager to join our team. This is a hands-on leadership role for someone who's equally comfortable running the floor, coaching a team, and guiding guests through a thoughtful wine program.

We're a small, chef-driven restaurant with a collaborative team and high standards. The right person enjoys being on the floor, pays attention to the details, and isn't afraid to jump in wherever needed to support the guest experience.

Responsibilities

• Lead daily front-of-house operations and oversee service with professionalism and poise.
• Provide warm, polished hospitality while building genuine relationships with guests.
• Support and maintain the wine program, including service, inventory, staff education, and guest recommendations.
• Lead by example while coaching and supporting the front-of-house team.
• Manage reservations, guest flow, and floor operations using OpenTable.
• Assist with inventory, ordering, reporting, and other administrative tasks.
• Maintain high standards of service, cleanliness, organization, and attention to detail.
• Jump in wherever needed - whether that's running food, greeting guests, polishing glassware, or supporting the team during a busy service.

Qualifications

• Minimum 2 years of fine dining experience required.
• Previous restaurant management experience required.
• Previous sommelier experience required.
• CMS Level I, WSET Level 2, or equivalent wine certification preferred.
• Strong wine knowledge with a genuine passion for hospitality.
• Experience with OpenTable or Resy and restaurant POS systems such as Toast, Micros, Aloha, or similar.
• Proficient with Microsoft Outlook, Word, and Excel.
• Comfortable troubleshooting basic restaurant technology, including POS systems, reservation platforms, printers, and common connectivity issues.
• Strong leadership, communication, organizational, and problem-solving skills.
• Calm under pressure with a proactive, team-first mindset.

Requirements

• Availability to work evenings, weekends, and holidays.
• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Current Food Handler Card and Responsible Beverage Service (RBS) certification, or the ability to obtain upon hire.
• Authorized to work in the United States.

Compensation: Competitive and based on experience.

To maintain confidentiality, restaurant details will be shared during the interview process.