Job Description

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.

What We Offer

The salary range for this role is $80,000 to $84,000 annually. This range is only applicable for jobs to be performed in Los Angeles, California. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So what's your passion? Please click "Apply" and tell us how you could bring your individual skills to IHG.