Hospitality Manager - Century City

About this position

Who We Are

Join the team at and be a part of Jon & Vinny's restaurant group, where passion for great food and genuine hospitality come together in a fast-paced, dynamic environment! We're looking for a dedicated, guest-focused leader who thrives in a multi-outlet setting and takes pride in delivering exceptional guest and client experiences. Whether you're a seasoned hospitality professional or ready to take the next step in your career, we offer a supportive and inclusive workplace with real opportunities for growth.

This Kitchen is a high-volume, multi-format hospitality program serving the creative community throughout the day, spanning a cafeteria, three coffee bars, catering, and a take-out window. We're dedicated to delivering the kind of hospitality that makes every guest feel taken care of, whether they're grabbing a coffee between meetings, stopping by the cafeteria for lunch, or hosting an onsite event.

Our concept is simple yet ambitious, one unified hospitality program across several formats, built on great food, consistency, and genuine hospitality. If you're someone who thrives leading a larger, cross-functional team in a high-energy environment, this is the perfect place for you.

Our Core Values

Hospitality

Hospitality is who we are; it's the kindness we extend to each other; it's the friendly and genuine reception of our guests. Hospitality is the excitement & enthusiasm with which we approach our guests, our spaces, each other, and our positions. We expect our team members to execute our concept every day and hold hospitality paramount.

Intention

The best things in life are built and created with intention. Our concept is beautifully designed. When we approach our work with intention and thoughtfulness, it encourages everyone to create an exceptional experience for our guests and for each other.

Respect

Respect is fundamental to who we are. We respect our guests, ourselves, our team, our products, our resources, our peers, our leaders, and our space. We hold ourselves to the highest standards of integrity and moral principles.

Teamwork

We value our commitment to working with and listening to each other as a team; kindness and generosity are an integral part of our professional relationships. Teamwork is essential to provide a great experience to our guests.

Determination & Readiness

We are determined to make our guests happy and we are ready to pivot and adapt at any time. We are determined to keep our outlets clean, organized and on a path of improvement. As a team, we are able to improvise, adapt and overcome any situation for our team and our guests. We have a readiness to satisfy the guests and meet and exceed their expectations.

• Lead daily FOH operations across the cafeteria, coffee bars, and take-out areas, maintaining a visible and engaged presence on the floor.
• Lead by example, ensuring service standards, operating procedures, opening/closing routines, and daily checklists are consistently executed efficiently and with a sense of urgency.
• Monitor service flow, identify operational gaps, and reallocate team members or provide hands-on support as needed.
• Ensure all FOH areas are clean, organized, stocked, and guest-ready before, during, and after service.
• Support a warm, professional, and efficient guest experience while building positive relationships with employees, executives, clients, and guests.

• Maintain working knowledge of the full Kitchen operation, including cafeteria service, coffee bars, take-out, POS, menus, beverages, service standards, and daily operating procedures.
• Ensure food and beverage stations are properly set up, stocked, maintained, and operated according to Kitchen standards.
• Provide leadership and operational support across the cafeteria and coffee bars based on business needs.

• Lead, coach, and support hourly team members throughout each shift, providing clear direction and real-time feedback, partnering with GM or HR as appropriate.
• Reinforce company and state or local legal policies, role expectations, and Kitchen standards.
• Assist with interviewing, onboarding and training new team members and support ongoing cross-training across FOH areas to build a cohesive, strong team.
• Help identify opportunities for team development and appropriately communicate performance or staffing concerns to senior leadership.
• Lead pre- or post- shift meetings, communicate daily priorities, and help create a positive, productive working environment.

• Write schedules and manage FOH staffing and labor to support service needs, productivity, and budget expectations while ensuring appropriate coverage across all guest service areas.
• Monitor attendance, breaks, overtime, and staffing levels, making adjustments as needed throughout the operation.
• Develop working knowledge of Kitchen financial and operational tools and use available information to support fulfill daily reporting duties and sound day-to-day decisions.
• Assist with inventory, ordering, receiving, invoice entry, house accounts, POS procedures, and other administrative responsibilities.
• Communicate staffing, service, facility, equipment, and guest concerns to senior leadership and work collaboratively toward solutions.

• Maintain high standards of cleanliness, organization, and readiness throughout all FOH areas, including guest areas, service stations, coffee bars, cafeteria, and supporting spaces.
• Ensure opening, closing, cleaning, stocking, and maintenance routines are completed consistently.
• Monitor supplies, smallwares, glassware, beverage tools, equipment, and other FOH needs, communicating shortages or maintenance concerns promptly.
• Support an organized, professional, and well-maintained environment for guests and team members.

• Partner with the GM, Executive Chef, and other Kitchen leaders to maintain strong day-to-day operations, support the broader team, and take on additional responsibilities or projects as the operation evolves and as needed.
• This is a salaried management position with a schedule of approximately 45–50 hours per week, primarily Monday–Friday during the location’s 7:00 AM – 4:00 PM operating hours, with start and end times varying based on business needs and special events.
• This is a hands-on, floor-focused management role requiring regular interaction with guests, hourly team members and senior leadership.
• Maintain a professional and positive presence while representing both Joint Venture Restaurant Group, the Kitchen and its clients.
• Work effectively in a fast-paced, high-volume environment and remain calm, organized, and solution-oriented when priorities change.
• Follow all employment and labor regulations, HR, sanitation, health and safety policies and applicable company standards and laws in the execution of management responsibilities.
• Help to build and maintain a positive, safe, respectful, and productive workplace.

• 2+ years of experience in a leadership role within high volume hospitality, restaurant, foodservice, hotel, or comparable guest-facing operations.
• A hands-on leader who is comfortable directing a team while remaining willing to jump in and perform the work alongside them.
• Strong service instincts and a genuine interest in creating positive guest experiences.
• Organized, dependable, accountable, and comfortable managing multiple priorities in a high-volume environment.
• Able to coach and develop team members through clear expectations, positive reinforcement, and real-time feedback.
• Comfortable learning and using operational systems including POS, scheduling, inventory, ordering, and other management tools.
• Strong working knowledge of food, beverage, coffee, service, and hospitality standards; coffee/espresso experience is a plus.
• Able to communicate clearly and professionally with guests, team members, vendors, the Kitchen's partners, and leadership.
• Maintain current Manager ServSafe certification.

• Regularly stand, walk, use hands, reach with hands and arms, and communicate verbally.
• Frequently stoop, kneel, crouch, sit, bend and work in active foodservice areas.
• Ability to frequently lift and/or move items weighing up to 50 pounds.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• FLSA Status: Exempt
• Salary Range: $75,000 - $85,000 DOE

Location and commute

Los Angeles, CA .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3242863407.