Restaurant Manager

Downtown L.A. Proper Hotel has masterfully transformed a Renaissance Revival landmark building, part of Curlett & Beelman's iconic architectural stamp on L.A. Designer Kelly Wearstler seamlessly elevates 148 rooms and suites with compelling creative design, vintage California influences, and a trove of original works by L.A. artists. Discover a trio of inviting dining destinations in one historic location, helmed by James Beard Award-winners Suzanne Goin and Caroline Styne, along with a refined split-level rooftop pool-deck with uninterrupted views of city lights; plus 12,000 square feet of event spaces, including two suites that integrate the building’s sporting-club past by repurposing the vintage basketball court and indoor pool into inspired, unexpected design elements.

About the Role:

The Restaurant Manager will oversee all aspects of daily restaurant operations at our Downtown LA Proper location, ensuring an exceptional dining experience for every guest. This role is pivotal in driving the restaurant’s success by managing staff, optimizing operational efficiency, and maintaining high standards of food quality and customer service. The manager will lead a diverse team, fostering a positive work environment that encourages professional growth and teamwork. They will also be responsible for financial management, including budgeting, cost control, and sales analysis to meet revenue targets. Ultimately, the Restaurant Manager will serve as the face of the establishment, upholding the brand’s reputation and ensuring compliance with health and safety regulations.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in restaurant management or a similar supervisory role.
• Strong knowledge of food safety standards and health regulations.
• Proven ability to manage budgets, control costs, and analyze financial data.
• Excellent communication and interpersonal skills.

Preferred Qualifications:

• Experience managing a high-volume or fine dining restaurant.
• Certification in food safety or hospitality management.
• Familiarity with point-of-sale (POS) systems and restaurant management software.
• Multilingual abilities, especially Spanish or other languages common in the Los Angeles area.
• Experience in marketing or event planning within the hospitality industry.

Responsibilities:

• Supervise and coordinate daily restaurant operations to ensure smooth and efficient service.
• Recruit, train, and manage restaurant staff, including scheduling and performance evaluations.
• Maintain high standards of food quality, presentation, and customer service.
• Monitor inventory levels, order supplies, and manage vendor relationships to control costs.
• Develop and implement strategies to increase sales and improve customer satisfaction.
• Ensure compliance with health, safety, and sanitation regulations.
• Handle customer inquiries, feedback, and resolve any issues promptly and professionally.
• Prepare and analyze financial reports, including budgets, sales, and labor costs.
• Collaborate with marketing and events teams to promote the restaurant and special offerings.

Skills:

The Restaurant Manager will utilize leadership and organizational skills daily to coordinate staff and ensure operational efficiency. Strong communication skills are essential for interacting with team members, customers, and vendors to maintain a positive environment and resolve issues effectively. Financial acumen is applied in budgeting, cost control, and sales analysis to drive profitability. Knowledge of food safety and health regulations ensures compliance and maintains the restaurant’s reputation for quality and safety. Additionally, proficiency with technology such as POS systems and management software supports streamlined operations and accurate reporting.