Assistant Food & Beverage Manager - InterContinental Los Angeles Downtown

About Us

Do you see yourself as an Assistant Food & Beverage 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.

InterContinental Los Angeles Downtown 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

Assist in managing one or more full-service food and beverage outlet(s) on a daily basis. Serve as Restaurant Manager in his/her absence.   Adhere to federal, state and local regulations concerning health safety or other compliance requirements. 

Financial Returns:

• Assist in monitoring performance of the restaurant through analysis of guest feedback and financial results.  Make recommendations for corrective action as needed. 
• Assist in maintaining and enforcing procedures to (1) ensure the security and proper storage of restaurant 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 waste and control costs. 

People:

• 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)
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services. 
• Recommend and/or Initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies.  Alert management of potentially serious issues.
• Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions.

Guest Experience:

• Ensure guests are greeted upon arrival.  Respond appropriately to guest complaints.      Maintain appropriate service recovery guidelines in order to ensure total guest satisfaction. 

Responsible Business:

• Supervise day-to-day shift activities of one or more food and beverage outlet(s).  Schedule employees to ensure proper shift coverage. Assist in communicating and enforcing policies and procedures. 
• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.  Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.  Notify Engineering immediately of any maintenance and repair needs. 
• May serve as Manager on Duty 
• Perform other duties as assigned.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.

 

What We Need From You

High school diploma or equivalent and one year supervisory experience in a full service restaurant or similar setting. Hospitality Management Degree or some college preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about th