Restaurant Outlets Manager

Hilton Universal/Los Angeles; Los Angeles (CA); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

401(k) with company matching

Complimentary Employee Meals

Exclusive worldwide Hilton employee旅行大

Job summary

Hilton Universal/Los Angeles is seeking a Restaurant Outlets Manager to oversee daily operations of all hotel food and beverage outlets, lead staff, ensure guest satisfaction, and uphold Hilton's standards of excellence. You will recruit, train, and mentor a large team, manage inventories and costs, and develop pricing strategies with the culinary team to maximize profitability while maintaining quality.

The role requires at least 3 years of progressive restaurant management experience, ServSafe

Qualifications

• Minimum of 3 years of progressive restaurant management experience, preferably in an upscale or high-volume hotel environment.
• Proven ability to lead and inspire a team with a hands-on, guest-first approach.
• ServSafe and TIPS certifications (or ability to obtain)

Responsibilities

• Oversee all food and beverage operations in all hotel F&B outlets
• Ensure smooth and efficient daily operations, including staffing, inventory, and equipment management
• Maintain a safe, clean, and well-organized work environment for both guests and employees
• Recruit, hire, train, and mentor F&B staff, ensuring high performance, motivation, and engagement
• Lead and develop a team of supervisors, servers, bartenders, cooks, and support staff, ensuring all employees are adequately trained in hotel’s service standards
• Conduct performance reviews and establish clear objectives for team members
• Monitor guest feedback to ensure high levels of satisfaction, quickly addressing any issues or concerns
• Implement strategies to enhance the guest dining experience, maintain quality standards, and improve service delivery
• Promote a guest-first attitude across all food and beverage operations
• Prepare and manage departmental budgets, monitor costs, and achieve profitability targets
• Control food and beverage costs, including inventory management and waste reduction initiatives
• Develop pricing strategies in collaboration with the Culinary team and other key personnel
• Analyze financial performance reports and adjust operational strategies as necessary
• Ensure compliance with health and safety regulations, including food safety, sanitation, and alcohol service
• Monitor the quality of food and beverage offerings, ensuring consistency and adherence to brand standards
• Ensure compliance with all local, state, and federal regulations, including licensing and labor laws
• Collaborate with the marketing team to develop and implement promotional strategies for F&B offerings, enhancing the hotel’s revenue
• Monitor market trends, guest preferences, and competitor offerings to recommend and implement innovative programs and menu adjustments
• Assist in planning and organizing events, banquets, and conferences, ensuring seamless execution of F&B services
• Maintain accurate records of operations, including staffing levels, guest feedback, and financial performance
• Provide regular reports to the management on key metrics, trends, and recommendations for improvement
• Perform other duties as assigned

Skills

Staff management

Guest service focus

Communication skills

PMS & POS systems

Financial acumen

Leadership

Hiring & training

SOPs and quality control

Education

ServSafe certification

TIPS certification

3+ years restaurant management experience

Tools

PMS

POS systems

Labor management tools

Job description

The Restaurant Outlets Manager will oversee the daily operations of all food and beverage services within the hotel. This includes managing staff, ensuring guest satisfaction, maintaining quality control, and maximizing profitability. As a critical member of the leadership team, the Restaurant Outlet Manager will ensure exceptional dining experiences while upholding Hilton's standards of excellence, enhancing guest experiences, and driving operational success.

WHAT WE OFFER

• Pay rate: $75,000-80,000 annually
• 401(k) with company matching
• Complimentary Employee Meals
• Exclusive worldwide Hilton employee travel discount program
• ... and more

DUTIES AND RESPONSIBILITIES

• Oversee all food and beverage operations in all hotel F&B outlets
• Ensure smooth and efficient daily operations, including staffing, inventory, and equipment management
• Maintain a safe, clean, and well-organized work environment for both guests and employees
• Recruit, hire, train, and mentor F&B staff, ensuring high performance, motivation, and engagement
• Lead and develop a team of supervisors, servers, bartenders, cooks, and support staff, ensuring all employees are adequately trained in hotel’s service standards
• Conduct performance reviews and establish clear objectives for team members
• Monitor guest feedback to ensure high levels of satisfaction, quickly addressing any issues or concerns
• Implement strategies to enhance the guest dining experience, maintain quality standards, and improve service delivery
• Promote a guest-first attitude across all food and beverage operations
• Prepare and manage departmental budgets, monitor costs, and achieve profitability targets
• Control food and beverage costs, including inventory management and waste reduction initiatives
• Develop pricing strategies in collaboration with the Culinary team and other key personnel
• Analyze financial performance reports and adjust operational strategies as necessary
• Ensure compliance with health and safety regulations, including food safety, sanitation, and alcohol service
• Monitor the quality of food and beverage offerings, ensuring consistency and adherence to brand standards
• Ensure compliance with all local, state, and federal regulations, including licensing and labor laws
• Collaborate with the marketing team to develop and implement promotional strategies for F&B offerings, enhancing the hotel’s revenue
• Monitor market trends, guest preferences, and competitor offerings to recommend and implement innovative programs and menu adjustments
• Assist in planning and organizing events, banquets, and conferences, ensuring seamless execution of F&B services
• Maintain accurate records of operations, including staffing levels, guest feedback, and financial performance
• Provide regular reports to the management on key metrics, trends, and recommendations for improvement
• Perform other duties as assigned

QUALIFICATIONS AND REQUIREMENTS

Education & Experience

• Minimum of 3 years of progressive restaurant management experience, preferably in an upscale or high-volume hotel environment
• Proven ability to lead and inspire a team with a hands-on, guest-first approach
• ServSafe and TIPS certifications (or ability to obtain)

Required Skills/Abilities

• Proficient in PMS & POS systems and labor management tools
• Excellent communication and interpersonal skills, with the ability to collaborate cross-functionally across departments
• Financial acumen with experience managing labor, and cost controls
• Experience managing multiple outlets in a high-volume, full-service F&B environment
• Strong leadership abilities with a proven track record of hiring, training, and managing large, diverse teams
• Strong financial acumen with the ability to read and act on P&L statements, forecasts, and performance metrics
• Experience implementing and maintaining SOPs and quality control systems across various dining outlets

Schedule

Work schedules are based on the operational needs of the business. Availability to work days, evenings, weekends, and holidays is required for this position.

Physical, Mental and Environmental & Technical Demands

Fast-paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. The role involves frequent standing, walking, bending, kneeling, climbing, lifting, pushing, and pulling objects weighing up to 250lbs. often for extended periods. Must be able to maneuver around property. Must be able to sit for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. May include exposure to high levels of ambient noise for prolonged periods, must be able to perform essential job functions effectively in such conditions.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt (per the Fair Labor Standards Act).

Sun Hill is an Equal Opportunity Employer committed to fostering a diverse, inclusive, and respectful workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, sex, pregnancy, sexual orientation, gender identity or expression, national origin, ancestry, age, disability, genetic information, marital status, citizenship status, protected veteran status, or any other characteristic protected by applicable federal, state, or local laws.