Food & Beverage Manager

About L’Ermitage Beverly Hills 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. Food & Beverage Manager You will oversee the front‑of‑house operations of full‑service restaurants, bar and pool, banquets, and In‑Room Dining, 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. Job Summary Independently manages restaurant front‑of‑house personnel, including hiring, training, performance reviews, wage determination, coaching, discipline, termination, and weekly scheduling. Creates cost‑efficient schedules for the F&B team based on forecast and budget. Liaison for F&B staff onboarding, developing departmental training, uniform/appearance policy, time and attendance policy, and steps of service training. Follows company guidelines for progressive disciplinary action, involving Senior Management and People + Culture team. Assists with inventory management, ordering, special product needs, receiving, storage, staff training on inventory, yield management, par levels, and monthly inventory. Leads daily pre‑shift meetings, developing topics such as operational focuses, safety, VIPs, specials, food and beverage education, and guest feedback. Prepares food and beverages needed for events, assists with room set‑up, AV, bar, and directing rental services. Ensures compliance with all F&B operational procedures and works with Senior Management on SOPs. Updates POS with pricing, specials, menu changes, etc. Engages guests through “touching tables” and ensures guest satisfaction. Expedites food, practicing timing of courses. Involvement in bar program, assisting in cocktail lists, wine and beer offerings, vendor options, pricing, and liquor requisition. Manages in‑house cash revenue and proper cash handling procedures. Educates team on tip pool and service charge distribution policies and manages fair distribution. Act as floor manager and coordinates workflow for smooth operation. Completes employee performance reviews and assists team members to promote teamwork. Practices conscious knowledge of food allergies and safety in preparation. Responsible for comp and void privileges and approving active promotions and gift cards. Monitors and delegates to maintain activity during shifts. Works positively with other personnel and sets professional standards. Handles guest complaints, solves problems, escalates unresolved issues. Maintains ambiance by surveying areas and ensuring lighting, music, cleanliness, and décor. Oversees reservation and walk‑in guest flow to maximize seating. Works with payroll for hourly rates, bi‑weekly payroll duties, direct deposits. Assists Senior Management with assigned tasks and projects. Communicates with other managers and staff positively and efficiently. Possesses flexibility to step into needed roles. Demonstrates team‑focused attitude and encourages collaboration. Uses safe work practices for emergency evacuation, violence prevention, OSHA compliance, etc. Attends meetings and training sessions as required. Complies with all policies in handbook and property supplements. Essential Functions Of The Job Ability to remain standing for up to 10 hours. Ability to remain stationary in a desk/meeting environment for up to 8 hours. Walk the property frequently. Move up and down stairs regularly. Move quickly based on guest needs. Regularly move and lift up to 50 lbs. Perform repetitive manual tasks such as typing, polishing, and rolling silverware. Bend, stretch, reach frequently including above head. Survey property areas visibly. View a digital computer/tablet screen. Work outside seasonally in various weather for up to 8 hours. Communicate effectively in public/group settings. Read, write, speak, and understand English. Complete a satisfactory background check. Operate equipment safely and complete job duties. Work flexible hours including midweek and weekends. Technology And Equipment Used Microsoft Office (Outlook, Word, Excel). 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, broom, vacuum). Refrigeration/Freezer systems. Automatic dishwasher. Working Environment Work primarily in a hotel and restaurant environment, guest‑facing and back‑of‑house areas. Some seasonal exterior work with exposure to extreme temperatures. Group and solo work. Exposure to hazardous chemicals used as instructed. Required KEY SKILLS & EXPERIENCE REQUIRED: 3+ years professional restaurant leadership experience. 5+ years professional serving or bartending experience. High School diploma or GED. Background check clearance. Availability and willingness to work flexible hours, weekdays and weekends. Strong communication, organizational, and problem‑solving skills. Enthusiasm for the role and passion for food and beverage. Prioritization, delegation, and timely response; ability to work under pressure and multitask. No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We are an Equal Opportunity Employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. L’Ermitage participates in the Department of Homeland Security's E‑Verify Program to verify the employment eligibility of all newly hired employees. #J-18808-Ljbffr