Food & Beverage Manager - Temp

THE GARLAND; Los Angeles (CA); On-site; USD 70,000 - 90,000; Full time

Job summary

The Garland in Los Angeles seeks a Food & Beverage / Bar Manager (Temp) to lead the Restaurant and Lobby/Pool Bar operations, driving guest satisfaction and financial performance. You will direct staff, optimize beverage costs, and implement standards with cross-functional teams.

You will oversee hiring, training, and performance, partner with beverage suppliers, and help develop innovative menus while ensuring compliance and strong service. This role reports to the Director of F&B.

Qualifications

• Two or more years of F&B management/supervisory experience.
• Thorough knowledge of liquor, wine and beer; mixology skills.
• Excellent English communication, both written and verbal.
• Understanding of local labor regulations and COS concepts.
• Ability to read, write and speak English; strong guest relations.

Responsibilities

• Direct, manage and provide strategic leadership for bar and F&B outlets.
• Maximize revenues, profitability and control costs; manage COS.
• Develop training programs; oversee bar staff hiring and development.
• Coordinate with F&B Director and GM on budgets and menus.
• Maintain licensing compliance and safety/health standards.
• Oversee inventory, promotions and special events; supervise POS.
• Communicate effectively with departments; ensure high service standards.

Skills

Leadership

Staff development

Budgeting / COS

Menu development

Mixology

Communication

Guest service

Inventory management

Payroll/HR scheduling

POS systems

Tools

Micros

OpenTable

Birchstreet

Delphi

Touch screen POS

Microsoft Office

Job description

THE GARLANDPosition: Food and Beverage / Bar Manager - TempDepartment: Food & BeverageDivision: Hotel & ResortsPosition Purpose: This position is concerned with managing the F&B operation of the Restaurant and Lobby/Pool Bar as successful operating centers focusing on the Bar operations ensuring maximum guest satisfaction and financial viability, all within accordance with Company established standards. This is executed through planning, organizing, communication, training and controlling of the outlets’ operations and costs.Essential Job Functions:Overall Operational DutiesDirect, manage and provide strategic leadership and direction for assigned Food & Beverage outlets including Restaurant and Lobby/Pool barMaximize revenues, profitability and control costs of the operations. Create systems and controls to manage beverage costEnsure effective operations of applicable food and beverage venues at all times.Oversees the planning and scheduling of management work assignments and performance development.Oversee hiring and development of the bar personnel.Develop, implement, maintain and enforce all company & departmental policies and procedures as well as standards of quality and performance.Work with F&B Director and restaurant general manager to review monthly performance vs. budget and other goals as applicable.Develop and maintain a standardized training program for barFoster and maintain relationship with venders and fellow restaurants. Work closely with primary beverage supply partners to maintain efficiency.Continue to raise the quality of service in the food and beverage outlets.Work with Director of F&B, Restaurant GM and Executive Chef to assist in the development of innovative menus that exceed guest expectations and meet cost of sales (COS) standards.Maintain and ensure proper menus are present in all outlets at all times.Ensure state licensing/certification of food and beverage handlers.Conduct performance appraisals and counsel/discipline staff as appropriate.Maintain Safety and Health regulations for barsAssist in executing the hotel’s property amenities & marketing programs.Excellent communication, guest service and team building skills.Develop working relationships with other departments to work for the betterment of the hotel.Other duties as assigned.Mandatory Requirements:Ensures that operating standards are met and ensures that the established service sequence is adhered toHas thorough menu and F&B product knowledge with emphasis on liquor, wine and beer. Mixology skills.Competent in scheduling duties for proper coverage at all timesHandles guest inquiries and complaintsMaintains a high profile in the operationHas complete knowledge of all duties and responsibilities of each job position reporting to themEffectively communicates and disseminates information to employeesSets up and maintains displays and Point of SalesConducts daily walk through of the area of responsibilityConducts daily pre-shift meetingsOn going communication with the chef; maintains open and effective front of house and back of house relationsAssigns operational responsibilities to subordinates and follows upCompletes and maintains log booksManages sanitary conditions and cleaning.Provides leadership and sets the examplesMathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.Ability to work majority of shift standing and moving about in restaurants/bars and kitchen areas.Drafts, devises and executes promotions and specialsSuggests ideas to the F&B Director for discussion and implementationOversees organization of special events and promotions as requestedCarries out monthly inventories of beverage and operating equipment.FinancialManages and controls costsUnderstands the P&L and how to use itManages and controls payrollPersonnel ManagementConducts performance evaluations of bar staffMaintains employee’s training recordsEnsures that each staff member is sufficiently trained to meet all standardsHas thorough knowledge of local and company labor regulations and lawRecruits & interviews potential candidatesDocuments and records staff discipline actionsOtherAttends meetings and training as directedResponds to service requests as neededTo revise and update the departmental operations manual on an as-needed basis.Monitors guest satisfactionCarry out any requests by upper management in conjunction with workTo ensure that all employees provide courteous and professional service at all times.Maintains a positive and outgoing attitude on the job.To maintain good working relationships with colleagues.To have a complete understanding of the Hotel’s/Company’s employee handbook and to adhere to its’ rules and regulations.To maintain a high standard of personal appearance and hygiene at all times by adhering to the Grooming Policy.Position Requirements:Two or more years of F&B management/supervisory experience, preferably in a food driven and high service level establishment preferred.Able to speak proficiently about seasonal food ingredientsComprehensive knowledge of all spirits to include small batch vodka, gin, bourbon, whiskey, tequila, aperitifs, cordials, and Scottish whiskey.Comprehensive knowledge of beer to include production, styles, and California microbrews.Comprehensive knowledge of wine to include varietals, pairings, regions and language.Able to read, write and speak in English.Excellent communication skills, both written and verbal.Ability to establish and maintain an effective relationship with all department management, staff, personnel and general public.Strong awareness of potential revenue loss and profit sectors.Proven leadership ability with successful track record with development of hourly and management staffWorking knowledge of Micros, Open Table, and Microsoft Office suite. Knowledge of Microsoft Word, Excel, PowerPoint helpful, Outlook, Birchstreet, Opentable, Hot Schedules, Delphi and touch screen POS systems.Reporting Relationship: This position reports to the Director of Food and Beverage and dotted line to the restaurant GM.Exemption Status:Exempt.