Job Description

Hotel Per LA is seeking a Restaurant General Manager for our independent, luxury lifestyle property located in Downtown Los Angeles.

Sage Hospitality Group is currently seeking a passionate, enthusiastic, and purpose-driven manager to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant, formerly The NoMad Hotel Downtown Los Angeles.

The hotel is housed in a gorgeously restored historic building and is a quick walk from the Museum of Contemporary Art, Disney Concert Hall, and Grand Central Market. With stunning design details, including many hidden corners for guests to explore, the property showcases the glamor of LA without losing sight of its playful side.

The hotel’s public areas will serve as ‘the locals’ living room’ and will be popular with local creatives, as well as guests seeking access to the city’s cultural institutions, the buzzing culinary scene, or the city’s arena. The property features chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept - Per L'Ora, a café - Cafe Ora, and downtown LA’s most stunning rooftop pool terrace and lounge - Bar Clara.

Job Overview

Plan and manage the restaurant to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state, and local regulations while meeting/exceeding financial goals. The position is responsible for the short-term planning and daily operations of the restaurant with an emphasis on beverage program development and operations.

Responsibilities

• Manage associates in the various outlets to attract, retain, and motivate employees; hire, schedule, train, develop, empower, coach, counsel, conduct performance and salary reviews, resolve problems, provide open communications, and recommend discipline and termination as appropriate.
• Implement company programs (IHC/franchise) and manage the operations of the restaurant, room service, and any other food and beverage outlet as required to ensure compliance with SOPs, safety regulations, and federal, state, and local regulations to ensure an optimal level of service, quality, and hospitality are provided to guests.
• Forecast, implement, monitor, control, and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top-quality customer service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Create, recommend, and implement promotions, displays, buffet presentations, and ideas to capture more in-house guests and a larger share of the local market.
• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations, and ensure quality service.

Qualifications

Education/Formal Training

More than two years of post-high school education.

Experience

Two to three full years of full employment in a related position with this company or other organizations.

Knowledge/Skills

• Requires thorough knowledge of restaurant/hotel practices and procedures to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine the course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires the ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions, and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecasts and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull, and carry tables, chairs, trays, plates, and chafing dishes on a daily basis, 20 - 40 lbs.
• Bending - Bend to pick up dropped items as needed. Bend to assist in serving food or getting supplies. No kneeling required.
• Mobility - 95% of the shift covering all areas of outlets supervising.
• Continuous standing to assist at the hostess station - minimal stationary standing.
• Climbing stairs - varies by location.
• No driving required.

Inside 95% of workday. Temperatures can exceed 100 degrees if working at a location with outside dining facilities and when assisting in the kitchen.

Benefits

• Health savings and flexible spending accounts
• Basic Life and AD&D insurance
• Company-paid short-term disability
• Paid time off for vacation, sick time, and holidays
• Eligible to participate in the Company’s 401(k) program with employer matching
• Employee assistance program
• Tuition Reimbursement
• Great discounts on Hotels, Restaurants, and much more.
• Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral.

About the Company

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