Kimpton Hotels & Restaurants is hiring: Restaurant Manager in Los Angeles

Overview

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We believe heartfelt, human connections improve people’s lives, including the people who work here. Our founder started a boutique hotel standard focused on meaningful connections, and that purpose remains today. Your work here has meaning: you’ll improve the lives of coworkers, guests, owners, and communities, and you’ll be supported to do so in return.

How we’re different: our San Francisco–born entrepreneurial spirit and zest for life shape our culture since 1981. We welcome and celebrate people of diverse backgrounds, talents, experiences, and personalities who can lead themselves and contribute creatively.

What you’ll do: create an exciting, innovative, and memorable dining experience for all guests; lead a well‑rounded front‑of‑house team; ensure service etiquette, product knowledge, and attentive guest service.

What You’ll Do

• Daily evaluation of restaurant service performance, coordination of timely food production.
• Participates in evaluation of food products, kitchen employee performance, and development of products consistent with our market position.
• Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement.
• Assist the General Manager in building financial objectives on an annual basis through the budget process.
• Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
• Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
• Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open.
• All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Kimpton Check-In.
• Implement and conduct ongoing training programs for new and existing management and employee staff.
• Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef.
• Supervises all non‑supervisory service employees.
• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.

What You Bring

• 2 years of management experience in hospitality or similar industry.
• Bachelor’s degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Passion for creating and personalizing guest experiences.
• Food Handler Certification (if applicable).
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. We encourage each employee to understand, accept, and celebrate differences among people, including different personalities, lifestyles, work styles, education, and experience. We welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, and gender identities. For our complete EEO policy see.

Be Yourself. Lead Yourself. Make it Count.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Customer Service
• Industries
• Hospitality

Note: This job description may include references to related opportunities; indications of opportunities are not guarantees of availability.