Manager in Training - Talent Pool

Kimpton Hotels & Restaurants•San Francisco, CA

2d•$55,000 - $68,000

About The Position

The IHG Manager in Training (MIT) program is designed for recent college graduates seeking to fast-track a hospitality management career. Participants complete a comprehensive rotation across multiple disciplines within hotel and/or restaurant operations, then take a role leading and supervising a team in a department determined by participating property opportunities. The program is intended to develop participants’ understanding of IHG and its hotel brands, leadership capabilities, and readiness to move into a management position at a similar property. Participants who successfully complete the program may be considered for a full-time leadership role, subject to availability. The program lasts 12 months and may be extended. It includes a 3–4 month departmental rotation, followed by 8–9 months in an operations leadership role, regular community connections with the MIT cohort, monthly seminars with senior leaders, mentorship, and networking opportunities. Participants should expect a varied schedule to meet business needs, potentially including evenings, weekends, and holidays. The role is paid hourly, with annual compensation ranging from $55,000 to $68,000; the exact rate varies by location. Program locations for 2026–2027 are Los Angeles, California; Santa Barbara, California; Philadelphia, Pennsylvania; and Grand Cayman.

Requirements

Be a recent graduate within the last year.
Hold a bachelor's degree or higher in Hospitality Management, Business Administration, or a related field.
Have a minimum cumulative GPA of 3.0.
Have 1–2 years of demonstrated leadership experience through applicable hospitality roles, student-led organizations, community service, or a high-end customer service role.
Have strong interpersonal and communication skills, including the ability to communicate effectively and professionally with business departments, guests, and vendors.
Be organized and self-starting.
Be able to work under pressure, meet deadlines, and function in a dynamic and challenging environment.
Be technologically proficient and able to adapt quickly to internal POS systems and other operational platforms.
Be able to diplomatically handle difficult situations and people while maintaining professionalism.
Be able to solve practical problems and interpret instructions in written, oral, report, or schedule form.
Be able to perform the essential duties satisfactorily, with reasonable accommodations available for individuals with disabilities.

Responsibilities

Complete structured rotations across multiple departments, including front office, housekeeping, food and beverage, sales, and other operations.
Participate in formal training sessions, workshops, and professional development activities.
Shadow experienced managers to observe leadership techniques and decision-making processes.
Complete assigned projects and assessments throughout the program.
Assist department managers with daily operations and special initiatives.
Support guest service initiatives and maintain high customer satisfaction standards.
Help implement or maintain operational procedures and quality standards.
Participate in staff meetings, briefings, and planning sessions.
Gradually assume supervisory responsibilities under management guidance.
Lead small teams or projects as assigned during the program.
Develop conflict-resolution and problem-solving skills through real-world scenarios.
Practice coaching and mentoring techniques with team members.
Assist with budget planning, cost control, and financial reporting activities.
Support inventory management and procurement processes as needed.
Participate in performance evaluation processes and staff development initiatives.