Banquet Manager - InterContinental Los Angeles Downtown

About Us

Do you see yourself as a Banquet Manager? What's your passion? At IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

The InterContinental Los Angeles Downtown Hotel is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts. Ideally placed at the heart of the revitalized, energy-charged urban center of the United States’ second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.

Your Day to Day

Oversee the execution of all banquet events to ensure optimum performance, superior guest service, and maximum profitability of all functions.  Maintain quality, service, and operating standards as established by the Brand to ensure quality and consistency.  Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

• Supervise day-to-day activities of the banquet department, communicate objectives, and schedule/assign work.  Communicate and enforce policies and procedures. 
• Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.
• Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions.
• Promote teamwork and quality service through daily communication and coordination with other departments.      Key departmental contacts include Sales and Marketing, Catering, Housekeeping, Accounting, Maintenance and Guest Services. 
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media) 
• Ensure guests are greeted upon arrival.  Respond to guest requests and complaints in a prompt and professional manner.       Establish and implement appropriate service recovery guidelines according to in order to ensure total guest satisfaction. 
• Review guest check with client after function and obtain signature.
• Ensure that rooms are set-up and service delivery is carried out according to guest expectations and banquet event order.   Conduct pre-function meetings with scheduled staff and review all information pertinent to the service and set-up of groups.  Inspect scheduled function areas/rooms, table set-ups, bar set-ups, buffet tables, receptions and coffee breaks for cleanliness, attractiveness and proper layout. 
• Meet with Kitchen Staff to review scheduled groups’ menu.  Ensure agreement of delivery times, amounts, and arrangements. Coordinate any AV equipment, or other technical needs 
• Maintain procedures to (1) ensure the security and proper storage of banquet inventory and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize misuse and breakage of china, glassware, linen, and supplies and to ensure that no re-usable goods are wasted.      Establish par levels for supplies and equipment.
• Ensure that equipment is prepared for the following day’s work.  Ensure that all banquet equipment is in proper operational condition and is cleaned on a regular basis.  Ensure that all banquet facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.      Notify Engineering immediately of any maintenance and repair needs. 
• May handle incoming/outgoing boxes and exhibit materials.
• May serve as Manag