Food & Beverage Manager - InterContinental Los Angeles

IHG•Los Angeles, CA

3d•$80,000 - $84,000•Onsite

About The Position

The InterContinental Los Angeles Downtown, the tallest building west of Chicago, is a new architectural icon of luxury hospitality located in the epicenter of downtown’s historic financial and arts district. The hotel features 889 guest rooms, including 109 suites, and multiple culinary venues such as La Boucherie (an American steakhouse with a French twist), Lobby Bar, and Spire 73 (the tallest open-air rooftop bar in the Western Hemisphere). The hotel is LEED-Gold certified and has received numerous awards. It offers a sky lobby, fitness center, Club InterContinental Lounge, outdoor pool, and over 100,000 square feet of meeting and event spaces. The hotel's design incorporates elements inspired by Los Angeles culture.

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 outlet(s).
Ability to handle objects and products.
Ability to bend, stoop, and kneel.
Demonstrated ability to interact with customers, employees, and third parties.
Reading and writing abilities for paperwork, ordering, interpreting results, and giving/receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or 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 day-to-day activities of one or more food and/or beverage outlets, planning and organizing work, and enforcing policies and procedures.
Recommend and/or initiate staffing-related actions and alert management of potentially serious issues.
Ensure all staff are properly trained and have the necessary tools and equipment.
Ensure guests are greeted upon arrival, respond to complaints, and implement service recovery guidelines for guest satisfaction.
Create innovative programs and promotions to market special menu items, increase sales, and guest patronage; assist in developing new menus and local marketing programs.
Monitor restaurant performance through guest feedback and financial results, initiating corrective action as needed.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability; assist in preparing the annual operating budget.
Maintain procedures for security and proper storage of inventory and equipment, security of financial transactions, timely replenishment of supplies, and minimizing waste.
Ensure all restaurant equipment is in proper operational condition and cleaned regularly; ensure facilities are clean, stocked, and notify Engineering of maintenance needs.
Work closely with the Executive Chef on concepts and menu design; conduct meetings to inform staff of promotions and specials.
Promote teamwork and quality service through daily communication with other departments, including Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance, and Guest Services.
Interact with guests to ensure satisfaction, vendors for inventory and pricing, regulatory agencies for compliance, and other contacts as needed.
May serve as Manager on Duty.
Perform other duties as assigned.