Outlet Manager

Westdrift Manhattan Beach Restaurant, Lounge, and Banquet Beverage Manager

Debuting as the first Autograph Collection hotel in Los Angeles, Westdrift Manhattan Beach is redefining the South Bay hospitality scene. Set across 26 coastal acres just four miles from LAX, Westdrift blends laid-back California beach culture with the refined sensibility of the Eastern Seaboard—an "Endless Summer meets East Coast edge" experience.

From custom beach cruisers to craft Manhattan cocktails at Jute Coastal Bar + Kitchen's striking 360-degree bar, westdrift delivers an elevated yet effortlessly cool guest journey. With 393 coastal-inspired guest rooms (including 112 with private balconies), a 9-hole par-3 golf course, resort-style pool with cabanas, and a CrossFit-inspired fitness center, the property offers a dynamic mix of leisure, lifestyle, and business appeal. Our 35,000+ square feet of versatile indoor-outdoor event space—featuring 18 meeting rooms, a grand ballroom, and unique venues like Loftlight and Shoreacre—hosts everything from luxury weddings to high-profile tech conferences and corporate retreats.

This is an advanced professional and administrative position responsible for the successful operation of the restaurant, lounge, and banquet/banquet beverage operation while maintaining quality standards, profitability and customer satisfaction.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

1. Monitor and check the quality of customer service in the lounge, dining and banquet areas; resolve complaints and evaluate patterns or trends in customer complaints in order to plan corrective actions.

2. Determine financial and operation objectives for the department(s); assist in developing the budget and business plan; analyze profit and loss statements by comparing actual with forecasted performance to determine area's effectiveness and efficiency.

3. Evaluate beverage costs to reduce spoilage, waste or other factors that cause costs to rise; establish par values for inventories.

4. Estimate staffing level requirements based on customer counts, business trends, special events, etc.; make up and/or check over weekly schedules and adjust staff size to maximize productivity without sacrificing customer service.

5. Make personnel decisions (hire, fire, promote, adjust salary); instruct new employees; observe and evaluate job performance of subordinates to provide feedback; develop/utilize tools to promote programs to improve productivity, safety, profitability, etc.

6. Recommend and administer all company policies and procedures; notify hotel management of problems needing immediate attention such as serious customer complaints, policy violations, safety concerns, cash shortages, etc.

7. Coordinate with all department heads to ensure efficiency and profitability of hotel.

8. Inspect facilities and equipment for clean, safe, and/or sanitary conditions and compliance to hotel/brand standards.

9. Maintain professional appearance according to company standards and ensure that appearance standards are maintained by all employees

10. Must be able to evaluate the quality of food preparation. Knowledge of the standards for food preparation such as cooking techniques, food presentation, beverage mixology, etc.

11. Perform all other duties as assigned.

Knowledge, Skills & Abilities

1. Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.

2. Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.

3. Hold a Food Handler Card.

4. Ability to work under pressure and deal with stressful situations during busy periods.

5. Must have excellent business communication skills and strong time management skills needed.

6. Knowledge of the appropriate table settings and service ware.

7. Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.

8. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.

9. Ability to remember, recite and promote the variety of menu items.

10. Ability to operate beverage equipment, e.g., coffee maker.

Physical Demands

1. Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.

2. Lifting Thirty (30) pounds maximum.

3. Constant standing & walking required.

4. Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.