Hospitality Operations Manager

LPQ USA LLC; Los Angeles (CA); On-site; USD 52,000 - 60,000; Full time

Benefits offered by this job

Health, dental and vision benefits

7 days PTO

401k with company match

Life insurance

Commuter benefits

Pet insurance

Team member discounts

Job summary

Convive Brands seeks a Restaurant Manager for Le Pain Quot Quotidien in Los Angeles to lead daily operations and uphold our hospitality standards. You will direct Front of House, ensure service consistency, and maintain cleanliness and safety across shifts.

You will recruit and train a high-performing team, monitor food cost and inventory, and partner with leadership to deliver predictable daytime hours and a positive guest experience.

Qualifications

• Minimum 2 years of restaurant management experience in a restaurant with comparable steps of service and volume.
• Toast POS, Clover, or similar POS experience.
• Previous experience with P&L, forecasting, inventory, and COGs strongly preferred.
• Strong critical thinking and problem solving abilities required.
• Proficiency in Spanish, French, and/or Arabic a plus.

Responsibilities

• Support GM in overseeing all aspects of the operation within the restaurant.
• Provide consistent execution and exemplary service to guests.
• Direct Front of House team to ensure opening, mid, and closing procedures are followed.
• Maintains cleanliness and organization of the restaurant.
• Recruit, interview, hire, and retain a successful team.
• Train, coach, and mentor all team members.
• Ensure completion of food safety checklists.
• Manage P&L, forecasting, COGs, and inventory control.

Skills

Restaurant management

P&L forecasting

Staff training

POS experience

Multilingual

Tools

Toast POS

Clover POS

Job description

Convive Brands seeks a Restaurant Manager for Le Pain Quot Quotidien in Los Angeles to lead daily operations and uphold our hospitality standards. You will direct Front of House, ensure service consistency, and maintain cleanliness and safety across shifts.

You will recruit and train a high-performing team, monitor food cost and inventory, and partner with leadership to deliver predictable daytime hours and a positive guest experience.