Why us?
Sage Restaurant Concepts is seeking a Beverage Director at our independent, luxury lifestyle property located in Downtown Los Angeles.
Sage Restaurant Concepts, a Sage Hospitality Group company, is currently seeking passionate, enthusiastic and purpose driven leaders to deliver artful hospitality at a newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant in Los Angeles.
Currently set to re-launch in Q2 2022, the hotel is an independent, luxury lifestyle property located in Downtown Los Angeles. The property is housed in a gorgeously restored historic building and 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 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 will feature chic guestrooms with a vintage feel and custom furniture; an exciting new restaurant concept and café; and downtown LA’s most stunning rooftop pool terrace and lounge.
Job Overview
Plan and manage the bar and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short-term planning and daily operations of the bar and lounge.
Responsibilities
- -Manage the associates in the various outlets in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
-Oversee, direct, and implement changes to beverage menus (quarterly or bi-annually, depending on market trends and personnel), ensuring offerings are appropriate, balanced and appetizing, and work well within the concept of the property at large, and are compelling and competitive with comp set. Conduct thorough staff trainings on menu changes and hold staff accountable for learning and appropriately presenting new items to guests.
-Implement company programs and manage the operations of the bar 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 the guest(s).
-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 inventory of beverages to ensure adequate stock is maintained and to prevent excess pours or misuse
– Conduct monthly inventories and monitor pricing to ensure beverage cost of goods are in line with budget.
-Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
-Maintain and develop liquor, beer and wine selections to regularly offer compelling selections that fit within concept and market trends, and ensure staff are well trained and able to describe and sell products to guests.
-Ensure that POS and menus are up to date and accurate prices are reflected.