Sage Hospitality Group
Food & Beverage Manager
Sage Hospitality Group, Los Angeles, California, United States, 90079
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Food & Beverage Manager
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Sage Hospitality Group . The hotel, located in Downtown Los Angeles in a gorgeously restored historic building, offers a luxury lifestyle experience. It features the restaurant Per L'Ora, Cafe Ora, rooftop pool terrace and lounge Bar Clara, and caters to local creatives and guests seeking LA’s cultural and culinary scene. Responsibilities
Plan and manage the Restaurant, Room Service, Bar, and catering to achieve customer satisfaction, quality service, compliance with corporate and regulatory policies, and financial goals. Manage the department’s human resources, recruitment, training, performance reviews, conflict resolution, and discipline. Develop, recommend, implement and manage the department’s annual budget, business/marketing plan, forecasts, and objectives. Implement and manage all company programs to ensure compliance with SOPs, safety and sanitary regulations. Market the Food and Beverage outlets; develop and manage menus, promotions, displays, and presentations. Manage the maintenance, sanitation of the food and beverage areas and equipment. Respond to customer needs, issues and comments to ensure a quality experience and enhance future sales prospects. Education
More than two years of post‑high‑school education. Experience
One to two years of employment in a related position with this company or other organization(s). Knowledge & Skills
Excellent comprehension for guest and associate matters. Interpreting instructions from customers, associates, and managers. Strong oral communication for interacting with guests and associates. Ability to read and implement policies and procedures, write schedules, and read forecasts and SOPs. Knowledge of food safety and chemicals/agents for training purposes. Physical Demands
Excellent vision for seating guests, expediting food, cleaning equipment, read floor plans, charts, schedules. Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chaffing dishes daily (20–40 lbs). Bending to pick up dropped items and assist in serving food. No kneeling required. Mobility 95 % of shift covering all outlet areas supervising. Continuous standing at hostess station; minimal stationary standing. Climbing stairs as required; no driving required. Environment
Indoor temperatures can exceed 100 °F when working at outside dining facilities or in the kitchen. Benefits
Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Short‑term disability, paid time off (vacation, sick, holidays) 401(k) program with employer matching Employee assistance program Tuition reimbursement Discounts on hotels, restaurants, and more Employee Referral Bonus Program (up to $1,000 per referral) Salary: USD $75,000.00 – USD $80,000.00 / Yr. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industries
Hospitality
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Food & Beverage Manager
role at
Sage Hospitality Group . The hotel, located in Downtown Los Angeles in a gorgeously restored historic building, offers a luxury lifestyle experience. It features the restaurant Per L'Ora, Cafe Ora, rooftop pool terrace and lounge Bar Clara, and caters to local creatives and guests seeking LA’s cultural and culinary scene. Responsibilities
Plan and manage the Restaurant, Room Service, Bar, and catering to achieve customer satisfaction, quality service, compliance with corporate and regulatory policies, and financial goals. Manage the department’s human resources, recruitment, training, performance reviews, conflict resolution, and discipline. Develop, recommend, implement and manage the department’s annual budget, business/marketing plan, forecasts, and objectives. Implement and manage all company programs to ensure compliance with SOPs, safety and sanitary regulations. Market the Food and Beverage outlets; develop and manage menus, promotions, displays, and presentations. Manage the maintenance, sanitation of the food and beverage areas and equipment. Respond to customer needs, issues and comments to ensure a quality experience and enhance future sales prospects. Education
More than two years of post‑high‑school education. Experience
One to two years of employment in a related position with this company or other organization(s). Knowledge & Skills
Excellent comprehension for guest and associate matters. Interpreting instructions from customers, associates, and managers. Strong oral communication for interacting with guests and associates. Ability to read and implement policies and procedures, write schedules, and read forecasts and SOPs. Knowledge of food safety and chemicals/agents for training purposes. Physical Demands
Excellent vision for seating guests, expediting food, cleaning equipment, read floor plans, charts, schedules. Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chaffing dishes daily (20–40 lbs). Bending to pick up dropped items and assist in serving food. No kneeling required. Mobility 95 % of shift covering all outlet areas supervising. Continuous standing at hostess station; minimal stationary standing. Climbing stairs as required; no driving required. Environment
Indoor temperatures can exceed 100 °F when working at outside dining facilities or in the kitchen. Benefits
Medical, dental, & vision insurance Health savings and flexible spending accounts Basic Life and AD&D insurance Short‑term disability, paid time off (vacation, sick, holidays) 401(k) program with employer matching Employee assistance program Tuition reimbursement Discounts on hotels, restaurants, and more Employee Referral Bonus Program (up to $1,000 per referral) Salary: USD $75,000.00 – USD $80,000.00 / Yr. Seniority Level
Mid‑Senior level Employment Type
Full‑time Job Function
Management and Manufacturing Industries
Hospitality
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