Food and Beverage Manager - InterContinental Los Angeles Downtown

IHG•Los Angeles, CA

9d•$75,000 - $80,000•Onsite

About The Position

Manage the day-to-day operations of one or more full-service food and beverage outlets at InterContinental Los Angeles Downtown, and coordinate special events. Ensure compliance with service and operating standards and with applicable federal, state, and local health, safety, and other regulations. The role supervises service employees in one or more outlets within a large, full-service luxury hotel and may serve as Manager on Duty. The manager oversees staffing, training, guest satisfaction, menus and promotions, outlet performance, budgets, labor and operating costs, inventory, equipment, cleanliness, and coordination with other departments and outside contacts. The position is classified as non-exempt and is subject to overtime in accordance with federal and state regulations.

Requirements

High school diploma or equivalent.
At least 1–2 years of restaurant management experience in a full-service outlet or similar setting.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the outlets, handle objects and products, and bend, stoop, and kneel.
Demonstrated communication skills and ability to interact with customers, employees, and third parties in a way that reflects positively on the hotel, brand, and company.
Reading and writing abilities for paperwork, ordering, interpreting results, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit-and-loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or a food service permit or valid health/food handler card, as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Hospitality Management degree or some college preferred.

Responsibilities

Supervise daily activities of one or more food and beverage outlets; plan and organize work; communicate and enforce policies and procedures.
Recommend or initiate salary, disciplinary, and other staffing-related actions in accordance with company policies, and alert management to potentially serious issues.
Ensure staff are properly trained and certified where applicable and have the tools and equipment needed to perform their jobs.
Ensure guests are greeted, respond appropriately to complaints, and establish and implement service recovery guidelines to support guest satisfaction.
Create programs and promotions to market menu items and increase sales and patronage; assist with developing and implementing outlet menus, room-service menus, and local and system-wide food and beverage marketing programs.
Monitor restaurant performance using guest feedback and financial results, and initiate corrective action as needed.
Achieve budgeted revenues, control expenses and labor costs, maximize profitability, and assist with preparing the annual operating budget.
Maintain procedures for secure storage of inventory and equipment, protection of monies and financial transactions, timely replenishment of supplies, and waste and cost control; participate in inventories.
Ensure restaurant equipment is operational and regularly cleaned, and facilities are cleaned and stocked according to anticipated business volumes; notify Engineering of maintenance and repair needs.
Work with the Executive Chef on outlet concepts and menu design, and hold meetings to communicate promotions, daily specials, and other information to staff.
Promote teamwork and quality service through daily communication and coordination with departments including Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance, and Guest Services.
Interact with guests, vendors, regulatory agencies, and other relevant outside contacts to support satisfaction, inventory, service, pricing, and compliance.
May serve as Manager on Duty.
Perform other duties as assigned.