Assistant Food & Beverage Manager

L’Ermitage Beverly Hills has been a sanctuary of elegance and discretion since 1975. An exclusive Five-Star, AAA Five Diamond, Two Michelin Keys property, we are committed to delivering world-class hospitality in an intimate and refined environment. Every team member contributes to the timeless experience that defines L’Ermitage and is committed to offering travelers excellence in hospitality.

About the role

As the Assistant Food & Beverage Manager, you will oversee the front-of-house operations of full-service restaurants/bar and pool, banquets, and In-Room, ensuring an exceptional experience for all guests. Reporting directly to the Director of Food & Beverage, this leadership role requires a dynamic individual who excels in guest satisfaction, operational efficiency, and team development. You will be responsible for maintaining the reputation of L’Ermitage as a premier destination for hospitality and excellence.

Responsibilities

• Independently manage restaurant front-of-house personnel, including hiring, training, administering performance reviews, determining wages, coaching, discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
• Serve as liaison for all F&B staff onboarding, including development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, and ensuring access to appropriate systems.
• Follow company guidelines for progressive disciplinary action, involving Senior Management and People + Culture team in all steps of the process.
• Assist with proper inventory management and effective ordering, including management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre-shift/stand-up meetings, developing topics such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, and guest feedback. Provide proactive communication of all standards to staff.
• Prepare food and beverages needed for events, assist with room setup, AV, bar, and directing rental services.
• Ensure compliance with all F&B operational procedures. Work with Senior Management on SOPs as needed.
• Update POS with pricing, specials, menu changes, etc.
• Engage guests intentionally through “touching tables” and ensure guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Involve in bar program, assisting Senior Management in creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and overseeing requisition of liquor and adherence to beverage standards.
• Manage in-house cash revenue and proper cash handling procedures when on-site. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and service charges.
• Act as floor manager and coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees and should be present on the floor assisting their teams during peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during slower moments.
• Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Handle guest complaints professionally, solve problems, apologize/emphasize during guest complaints, and follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage.
• Manage ambiance of the environment by surveying the area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (e.g., candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back-of-house spaces.
• Oversee reservation and walk-in guest flow to maximize seating and reservations per shift, as well as oversight for future dates and/or holidays.
• Work with the payroll department for proper employee hourly rates, perform payroll duties biweekly, communicate and submit needs, ensure staff receives paychecks, and assist in setting up direct deposits.
• Assist Senior Management with additional assigned tasks and projects.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Demonstrate flexibility to step into whatever role is needed to deliver exceptional service, including taking on job responsibilities outside of this job description and assisting other departments in their regular functions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions, including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued, including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.

Essential Functions

• Ability to remain standing for up to 10 hours.
• Ability to remain stationary in a desk/meeting environment for up to 8 hours.
• Ability to walk the property frequently.
• Ability to move up and down stairs regularly.
• Ability to move quickly based on guest needs.
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, and rolling silverware.
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift.
• Ability to visibly survey property areas clearly.
• Ability to view a digital computer/tablet screen.
• Ability to work outside seasonally in various weather for up to 8 hours.
• Ability to communicate and exchange information effectively, often in a public/group setting.
• Ability to read, write, speak, and understand English.
• Ability to complete a satisfactory background check.
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner.
• Ability to work flexible hours based on business needs, including midweek and weekend days.

Technology and Equipment Used

• Microsoft Office, including Outlook, Word, and Excel programs.
• Computer and Printer.
• Point of Sale Software / Credit Card Processor.
• Reservations Software & iPad Tablet.
• Time Keeping & Payroll Software.
• Multi-line Phone System.
• Scheduling Software.
• Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket).
• Refrigeration/Freezer Systems.
• Automatic Dishwasher.

Working Environment

• Work will primarily take place in a hotel and restaurant environment, in both guest-facing and employee back-of-house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

Requirements

• 2+ years of professional restaurant leadership experience.
• 5+ years of professional serving or bartending experience.
• High School diploma/GED.
• Able to complete a satisfactory background check.
• Available and willing to work flexible hours based on business needs, including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for food and beverage.
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.