Job details

Who We Are

Stella represents an expression of artistry across the mediums of cuisine, art and design. Italian for ‘star’, Stella is inspired by the traditions of the traveling hearth of the coastal and pastoral communities of Southern, Central and Northern Italy, enriched with local California, seasonal ingredients.

 

A creative collaboration between restaurateur, Janet Zuccarini, and Executive Chef Rob Gentile, Stella brings modern twists on age-old Italian culinary traditions to West Hollywood.

 

The Role

 

Controlling and Auditing Profit and Loss

·      Implement and maintain an efficient inventory control system for all beverages using company best practices and ecosystem of technology designed

·      Monitor stock levels, order supplies, and manage vendor relationships to optimize costs.

·      Maintain optimal labour percentages; oversee FOH scheduling, avoiding overtime

·      Ensure par ordering levels are maintained and all incoming stock is checked

·      Oversee inventory reporting and address any variance

·      Meet established targets on COGS

·      Hiring and Retaining Awesome Team Members

Hire and training top talent using the tools available

·      Foster an environment of “happy people making people happy”

·      Develop new leaders in the industry through mentor and coach programs

·      Hold regular training meetings to consistently develop knowledge and skills of team members

·      Conduct regular training sessions for bartenders and serving team on wine and beverage knowledge, service standards, and upselling techniques.

·      Ensure team is aware of responsible alcohol service practices and regulations, and work with administrative management to track certification expiries.

Curate an Awesome Guest Experience

·      Create and monitor systems to ensure consistency in product and service

·      Touch tables and build rapport with guests alongside floor managers

·      Audit service through being present and providing in the moment feedback and course correction

Manage Beverage Operations

·      Build sales and guest loyalty

·      Guide the overall direction of the bar and wine program

·      Manage POS and system updates

·      Actively engage with guests as a sommelier during service hours

·      Follow and enforce all restaurant policies and procedures

·      Implement and maintain an efficient inventory control system for all beverages using company best practices and ecosystem of technology designed

·      Monitor stock levels, order supplies, and manage vendor relationships to optimize costs.

·      Collaborate with the culinary team to create pairings that enhance the overall dining experience.

·      Develop and update specialty cocktail menus and other beverage offerings.

·      Oversee the day-to-day operations of the bars with Bar lead roles, ensuring cleanliness, organization, and adherence to safety and hygiene standards.

·      Oversee the maintenance of the wine cellar, including proper storage, rotation, and organization of wine inventory.

·      Manage relationships with wine suppliers and negotiate pricing and exclusivity agreements.

·      Work closely with any managers and service sommeliers to enhance the wine program and provide exceptional wine service.

·      Generate regular reports for management, summarizing sales performance, cost analysis, and trends in the beverage program.

Maintain Safe Workplace

·      Host health and safety meetings in compliance with Health & Safety Act

·      Ensure safe food handling in being enforced

·      Ensure all service team members are Smart Serve Certified

·      Manage in compliance with workplace harassment and violence policy

Who You Are

 

The right person for this role has a strong hospitality leadership background and prioritizes both guest and team member experience aligned with our mission of creating transporting experiences. The ideal candidate is equal parts people and process-driven with an aptitude for creating efficiencies at all levels of the business.

 

Preference will be given to those who possess:

·      Minimum 5 years of restaurant management experience

·      Proficient in full-service restaurant functions

·      Strong Leadership and Communication skills

·      Strategic and Innovative Thinker

·      Valid California RBS and ServSafe Food Handler Certifications

·      Valid First Aid & OSHA Management Training an asset

·      Passionate, Positive, and Approachable

 

What We Offer

As we view all of our team members are an extension of the Gusto 54 family, we are excited to offer a competitive compensation package including:

·      A comprehensive health insurance and wellness benefits program

·      Discounted dining privileges at all of our restaurants

·      Consistent schedule and safe, positive work environment

·      Access to regular training and development programming

·      Base, Paid Time Off, education funds available for unique opportunities, phone allowance, & USA working visa and relocation allowance to those from out of country

·      This role does not collect any form of gratuity or tip structure from regular service

 

Gusto 54 is an equal-opportunity employer and encourages a diverse working environment. We prohibit discrimination based on legally protected classes in accordance with applicable laws including ethnic origin, religion/belief, disability, age, sexual orientation and gender identity/gender expression. If you are contacted for an interview and require accommodation during the interviewing process, please let us know.

 

Kindly note, only candidates selected for further consideration will be contacted.