Food and Beverage Manager

Ontario Trillium Foundation; Santa Monica (CA); On-site; USD 90,000 - 120,000; Full time

Job summary

Ontario Trillium Foundation is seeking an experienced Fine Dining Restaurant Manager to lead a prestigious Santa Monica establishment. The role focuses on delivering exceptional guest service, training staff, and enforcing SOPs to uphold five-star standards.

You will drive operational excellence, monitor KPIs, manage budgets and payroll, and mentor the team to ensure outstanding guest satisfaction and revenue growth.

Qualifications

• Bachelor’s degree in Hospitality Management or related field preferred.
• Minimum of 5 years of experience in a fine dining restaurant management role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proficiency in restaurant management software and MS Office.
• Knowledge of industry trends and best practices.

Responsibilities

• Ensure the highest level of guest service aligned with five-star standards.
• Develop and implement comprehensive front-of-house training programs.
• Monitor guest feedback and implement strategies to improve satisfaction.
• Manage budgets, payroll, and scheduling to maximize profitability.
• Develop, document, and enforce SOPs for all restaurant operations.
• Lead by example and foster a positive, collaborative work environment.
• Ensure health, safety, and sanitation compliance.

Skills

Leadership

Guest service excellence

Staff training

Communication skills

SOP enforcement

Operations management

Budgeting & payroll

Education

Bachelor’s degree in Hospitality Management

Tools

Restaurant management software

Microsoft Office

Job description

Job Summary:

We are seeking an experienced and dynamic Fine Dining Restaurant Manager to lead our prestigious establishment. The ideal candidate will excel in guest service, staff training, guest satisfaction, operational strategies, and the creation and enforcement of Standard Operating Procedures (SOPs). This role requires a passion for excellence, attention to detail, and the ability to deliver an exceptional dining experience.

Key Responsibilities:

Guest Service:

• Ensure the highest level of guest service is consistently delivered, aligned with five-star service standards.
• Address and resolve any guest issues or concerns promptly and professionally.
• Maintain a visible presence on the floor during peak dining times to engage with guests and oversee service quality.

Staff Training and Development:

• Develop and implement comprehensive training programs for all front-of-house staff, emphasizing five-star service techniques.
• Mentor and coach team members to enhance their skills and knowledge, promoting a culture of continuous improvement.
• Conduct regular performance evaluations and provide constructive feedback to staff.

Guest Satisfaction:

• Monitor and analyze guest feedback to identify areas for improvement.
• Implement strategies to enhance guest satisfaction and loyalty.
• Ensure that the restaurant ambiance, cleanliness, and overall atmosphere meet and exceed guest expectations.

Operational Strategies:

• Develop and execute operational strategies to achieve business goals.
• Monitor key performance indicators (KPIs) to assess the effectiveness of operations and make data-driven decisions.
• Manage budgets, control costs, and optimize resource allocation to maximize profitability.

SOP Creation and Enforcement:

• Develop, document, and enforce Standard Operating Procedures (SOPs) for all aspects of restaurant operations.
• Ensure that all staff are trained on SOPs and adhere to them consistently.
• Regularly review and update SOPs to reflect best practices and industry standards.

Leadership and Team Management:

• Lead by example, demonstrating professionalism, integrity, and a strong work ethic.
• Foster a positive and collaborative work environment, promoting teamwork and employee engagement.
• Manage staffing levels, schedules, and payroll to ensure efficient operations.

Health and Safety Compliance:

• Ensure compliance with health, safety, and sanitation regulations.
• Conduct regular inspections and audits to maintain high standards of cleanliness and safety.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 5 years of experience in a fine dining restaurant management role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proven track record of delivering exceptional guest service and achieving business goals.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Knowledge of industry trends and best practices.