Luxury Food & Beverage Outlet Manager

InterContinental Hotels Group; Los Angeles (CA); On-site; USD 75,000 - 80,000; Full time

Job summary

InterContinental Los Angeles Downtown seeks an experienced Food & Beverage Outlet Manager to oversee daily operations of a full-service venue and coordinate events. This role requires ensuring service standards, staff training, and close collaboration with culinary and hotel leadership.

You will manage staffing, budgeting, and guest relations, with strong emphasis on quality, profitability, and guest satisfaction in a premier downtown hotel setting.

Qualifications

• 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.

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.
• Create innovative programs and promotions to market special in-room menu items and increase sales. Assist in the development and implementation of new room service menus and/or menu changes, and participate in and maintain system-wide food and beverage in-room dining 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: Guests, Vendors, Regulatory agencies, Other contacts as needed (professional organizations, community groups, local media)
• May serve as Manager on Duty
• Perform other duties as assigned.

Skills

Staff supervision

Restaurant management

Customer service

Budgeting

Education

High school diploma or equivalent

Job description

InterContinental Los Angeles Downtown seeks an experienced Food & Beverage Outlet Manager to oversee daily operations of a full-service venue and coordinate events. This role requires ensuring service standards, staff training, and close collaboration with culinary and hotel leadership.

You will manage staffing, budgeting, and guest relations, with strong emphasis on quality, profitability, and guest satisfaction in a premier downtown hotel setting.