Business Manager

Lielle is a culinary journey that blends Californian and Nordic influences. Located on Pico Boulevard, Lielle is more than just a restaurant; it’s an immersive dining experience emphasizing creativity, sustainability, and outstanding hospitality. Named after Chef Marcus Jernmark’s daughter, Lielle combines the warmth of a family-inspired space with the elegance of fine dining, making it the perfect spot for memorable occasions and outstanding meals. The menu celebrates hyper-seasonal ingredients sourced from local farms, fisheries, and foraging trips, allowing us to highlight the freshest flavors through innovative yet straightforward cooking techniques. Every dish is carefully curated to capture a balance of flavors and umami, complemented by a wine list that harmonizes with the energy of our cuisine and ambiance.

Marée is a sister restaurant to Lielle, but instead of drawing from a Nordic backbone, it takes inspiration from the Parisian “bistronomy” scene. This restaurant emphasizes wine and wine-friendly cooking, featuring a vibrant, seasonal California approach to traditional French cuisine. With a focus on lightness and non-scripted daily specials, Marée captures the best seasonal ingredients and serves them in their most natural form, without being tied to a specific concept.

JOB OVERVIEW

Under the direction of the Chef/Partner and Sprout Management team, perform assigned responsibilities necessary for the profitable and efficient operations of Restaurant. Handling all the workings of the restaurant with the goal of decreasing liability and setting the restaurant up for success.

Reports to: Chef/Partner, Director of Service, Sprout LA Executive Management

RESPONSIBILITY AND SPAN OF AUTHORITY:

FINANCIAL

• REVENUE
• In accordance with budget, manage to target revenue goals by creative strategy in the reservation platform
• In accordance with established budget, responsible to communicate & manage all respective departments of their budgetary goals

• LABOR
• Audit labor budget goals
• Reconcile and audit tip pool, calculations and daily recording
• Process payroll

• BEVERAGE
• Along with the team review weekly beverage pmix
• Support General Manager in the submission of purchasing and pricing for all beverages through R365 and BinWise
• Work with General Manager and Sommelier to meet targeted COG’s for beverage program through purchasing strategy

• SALES AND REPORTING
• Track covers according to budget
• Reconcile revenue
• Maintain the Reservation & POS System

HUMAN RESOURCES AND ADMINISTRATION

• Place recruitment ads
• Conduct new employee orientation and documentation for final Chef/Partner approval
• Submit new hire paperwork & Personnel Action Forms (PAF) forms for new hires, changes to employment statuses and terminations
• Develop and revise Position Profiles/Job descriptions with management team
• Being a primary point of contact of leadership with the Sprout LA office

OPERATIONS

1. General

• Compile materials needed for service. This includes; menu changes, list of VIP guests and notes, and plan for the services in coordination with the rest of the management team
• Review applicable BEO functions sheets in coordination with the rest of the management team
• Attend leadership meetings

GUEST RELATIONS AND RESERVATIONS

1. Manage Reservation

• Meet weekly reservation goals and cover counts through creative strategy
• Manage all the communication as it relates to reservation policies and procedures
• Evaluate and implement best practices regarding phone operations ie: scripts for calls, pre-pay forms, gift certificates, etc.

1. Guest Relations

• See to the proper management of guest correspondence via email and phone ensuring responses are timely to reservation and special requests
• Responsible for guest follow up - manage communication via Yelp, Google, OpenTable and other feedback sites in coordination with the management team

EVENTS DEPARTMENT

• Point of contact for all event leads
• Assist Chef & Management with event policies and menus
• Coordinate all specification as outlined in the contract (rentals, take away gifts, irregular accommodations outside of the norm for Lielle/Maree).
• Audit all events and reconcile to contract
• Coordinate all payment between guest & accounts payable according to event department policies
• Thorough follow up with all event contacts to ensure they had a great experience

EXPECTED BEHAVIORS:

• Model the Core Values while continually striving to infuse their meaning, relevance and impact into all aspects of your role with poise & polish.
• Represent the company professionally through your personal appearance, communication, and respect for others and follow through.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge.
• Demonstrate an attitude of teamwork by working collaboratively with peers to identify positive solutions to problems or issues. Be open and receptive to changing needs and priorities.
• Take responsibility for maintaining a clean, neat, and orderly work environment. Use equipment, supplies, and other materials with a focused effort to reduce waste and increase safety.
• Welcome suggestions and new ideas as an opportunity to learn, grow and improve services.
• Anticipate and respond to owner, partner, colleague, employee, & guest needs in a respectful and timely manner.
• Strive to establish standards we hope will have an impact on the overall industry into.

QUALIFICATIONS:

• Bachelor’s degree in human resources, Business Administration, Hospitality Management, or a related field preferred.
• 3+ years of relevant administrative or coordination experience; restaurant or hospitality experience strongly preferred.
• Familiarity with high-volume restaurant operations; exposure to fine dining or accoladed environments is a plus.
• Clear, professional verbal and written communication abilities.
• Strong organizational skills with high attention to detail and accuracy.
• Collaborative working style; open to feedback, learning, and cross-functional teamwork.
• Demonstrated ability to manage time effectively and meet deadlines with supervision.
• Professional conduct, appearance, and interpersonal communication skills.
• Proficiency in Microsoft Outlook and Office Suite (Word, Excel, PowerPoint).
• Bilingual English/Spanish preferred.

This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.