Менеджер по продуктам питания и напиткам - InterContinental Los Angeles

About InterContinental Los Angeles Downtown

As the tallest building west of Chicago, InterContinental Los Angeles Downtown will forever elevate the city skyline. Located in the epicenter of downtown’s historic financial and arts district, and mere blocks from Staples Center and L.A. Live, InterContinental Los Angeles Downtown leads the way as the new architectural icon of luxury hospitality. 

The hotel features 889 guest rooms including 109 suites, and a host of culinary venues, including La Boucherie, an elegant American steakhouse with a French twist; lively Lobby Bar; and Spire 73 – the tallest open-air rooftop bar in the Western Hemisphere – located atop the 73rd floor, boasting breathtaking 360-degree views. 

Bedecked in sustainable design, the hotel is the first LEED-Gold certified building in downtown Los Angeles for Building Design and Construction.

InterContinental Los Angeles Downtown has received awards from US News & World Report, Condé Nast Traveler Readers' Choice, Travel + Leisure World's Best, AAA Four Diamond, Wine Spectator, Meetings Today, and more. La Boucherie is also a Michelin Guide recommended restaurant. 

The hotel offers a 70th-floor sky lobby, 13,000 sq. ft. fitness center, Club InterContinental Lounge, and outdoor pool, as well as over 100,000 square feet of indoor/outdoor meeting and event spaces, including a 21,500-square-foot elegant Wilshire Grand Ballroom. From intricate light fixtures inspired by L.A.’s infamous freeways to billboard-inspired headboards in each guest room reflecting L.A.’s classic beach towns, foothills, car culture and urban scene, the hotel aims to bring a fresh, iconic and elevated perspective of Los Angeles to travelers and locals alike.

DUTIES AND RESPONSIBILITIES:

· Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize 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 certified if applicable and have the tools and equipment needed to effectively carry out their job functions.

· Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Establish and implement appropriate service recovery guidelines in order to ensure total guest satisfaction.

· Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.

· Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.

· Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage outlet(s).

· Maintain 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. Participate in taking inventories

· 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.

· Work closely with Executive Chef to identify pertinent concepts and menu design for the outlet(s). Conduct meetings to inform staff of special promotions, daily specials, and additional information.

· 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.

· Interact with outside contacts:

o Guests – to ensure their total satisfaction

o Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.

o Regulatory agencies – regarding safety and compliance matters

o Other contacts as needed (professional organizations, community groups, local media)

· May serve as Manager on Duty

· Perform other duties as assigned.

ACCOUNTABILITY:

Supervises a number of service employees such as wait staff, buspersons, cashier/greeters, in one or more food and/or beverage outlet(s) in a large, full- service, luxury, or resort hotel.

QUALIFICATIONS AND REQUIREMENTS:

High school diploma or equivalent and at least 1-2 years restaurant management experience in a full service outlet 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 the outlet(s)

· Handling objects, products

· Bending, stooping, kneeling

Other:

· Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.

· Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.

· Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.

· Problem solving, reasoning, motivating, organizational and training abilities are used often.

· 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.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities.   To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.

At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, veteran status or any other characteristic protected by law. This employer follows the Los Angeles Fair Chance Ordinance and California Fair Chance Act. All qualified applicants, including those with arrest or conviction records, will be considered.