Rooftop Restaurant Manager

Why us?Sage Hospitality Group is set to hire an Rooftop Restauarnt Manager to join us at our newly rebranded and repositioned luxury lifestyle flagship hotel and restaurant.Hotel Per La, a new luxury lifestyle property, will be opening its doors in the heart of Downtown Los Angeles later this year. Housed in the former Bank of Italy headquarters, a historic 12-story building on the corner of Olive and Seventh Streets, Hotel Per La will debut 241 guest rooms and grand public spaces for guests and locals alike including more than 10,000 square feet of event space, ground-floor restaurant, as well as a rooftop bar offering poolside drinks and dramatic views of the LA skyline.Hotel Per La will have a soft opening in Summer 2022, with a grand opening in September 2022.Job OverviewPlan and manage the restaurant, room service 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 restaurant and room service and may manage a lounge or quiet bar. Recommends promotional ideas and controls the budgets for the various areas.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. -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 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 and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.

Created: 2025-11-15