InterContinental Los Angeles

2151 Avenue of the Stars
Los Angeles , CA
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Food & Beverage: Bartender, Food & Beverage Manager, Restaurant Server, Minibar Attendant, Room Service Bus Person, On Call Banquet Server, Steward, Banquet Busperson, Host/Hostess, and Room Service Order Taker/Cashier

InterContinental Los Angeles
Los Angeles, CA Full-time
Posted on January 11, 2019

FOOD & BEVERAGE MANAGER

Job Overview:

Manage all aspects of one or more full-service food and beverage outlet(s) on a daily basis and coordinate special events.  Ensure compliance with standards of service and operating procedures.  Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

 

DUT IES AND RESPONSIBILITIES:

  • Manage and 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 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 the food and beverage outlet(s) 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 food and beverage oulet(s) equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis.  Ensure that all outlet 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 – 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)
  • 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.

 

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.

 

 

 

 

 

 

 

 

BARTENDER

Job Overview:

Prepare beverages and/or serve food for the customer in a prompt and courteous manner while maintaining a high level of quality and consistency.

 

DUTIES AND RESPONSIBILITIES:

  • Greet guests pleasantly as they approach the bar; promote house drinks and utilize up-selling skills to maximize revenues.
  • Prepare beverages requested by customers. Adhere to established pouring standards and drink recipes to provide a consistent product to the guests and to control costs.  Coordinate food service with restaurant(s) for bar/lounge guests if applicable.
  • Monitor guest behavior and guest alcohol consumption to determine when alcohol service to the guest should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of customers; check identification whenever the age of a guest requesting an alcoholic beverage service is questionable.
  • Alert Management of any service and/or safety issues. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction.    
  • Set up bar including all liquor, mixers, ice, garnishes, glassware and supplies.  Perform pre- and post-shift side-work (empty/fill ice-bins, prepare garnishments, replenish/store snacks, etc.).  Requisition all necessary supplies.
  • Inventory unused liquor and beverages.  Ensure that all liquor is properly secured before, during, and at close of shift.
  • Obtain, count and secure bartender’s bank; receive cash and credit payments from customers; give accurate change and balance cash drawer at end of shift.
  • Inspect bar daily for cleanliness and attractiveness and inspect all equipment and machinery for proper operation.  Sweep and mop bar floor after shift.  Wipe down counters, equipment, stools, chairs, tables, and other areas as required.
  • Promote teamwork and quality service through daily communication and coordination with other departments. 
  • Perform other duties as assigned.

 

Qualifications and Requirements:

Basic reading, writing, and math skills.  Knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages, designated glassware, preparation methods and garnishments.  Formal bartending training preferred.  Must meet state legal age requirements.  Must speak fluent English.

 

 

This job requires the ability to perform the following:

  • Handling, carrying or lifting items weighing up to 50 pounds (bar ware, carts, boxes, bottles, etc)
  • Moving about the bar, lounge and kitchen
  • Bending, stooping, kneeling, lifting

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with guests, wait staff, cooks, and supervisor.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often when taking orders, describing cocktail items, completing paperwork, etc.
  • Basic math skills are frequently used when handling cash and credit.
  • May be required to work nights, weekends, and/or holidays.

 

WORK AREA:  Bar, lounge area, kitchen and other F&B areas.

 

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.

 

 

 

RESTAURANT SERVER

 

JOB OVERVIEW:

Provide fast and courteous service of food and beverages to guests and ensure quality of food and beverage presentation per established standards. 

 

DUTIES AND RESPONSIBILITIES:   

  • Greet all guests and take beverage and food orders in a prompt and professional manner.
  • Prepare food and beverages for service to hotel guests and present food according to established health and presentation standards.
  • Clear and clean tables in a prompt and efficient manner.  Clean and/or wipe down tables, chairs, walls, windows, mirrors, and floors as necessary.
  • Perform side-work, and any other opening or closing duties as required.  Ensure that wait staff stations are clean and maintained throughout shift.
  • Alert Outlet Management of any service and/or safety issues. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction.    
  • May receive guest payments and process transactions as outlined in the cash and charge procedures as needed.
  • May assist with other duties as assigned.

 

Qualifications and Requirements:

Basic reading and writing.  Food service experience with general knowledge of restaurant operations.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Moving about the restaurant
  • Handling food objects; plates, trays, glasses, etc.
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with guests, wait staff, cooks, and supervisor.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often when taking orders, completing paperwork, etc.
  • Basic math skills are frequently used when handling cash and credit.
  • May be required to work nights, weekends, and/or holidays.

 

 

Work Area:  Kitchen and F&B Outlet(s)

 

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.

 

MINI BAR ATTENDANT

Job Overview:

Maintain proper levels of inventory in guest room ServiBars (minibars) to ensure guest satisfaction. Properly store and secure all ServiBar inventory and supplies at all times.

 

DUTIES AND RESPONSIBILITIES:

Inspect and restock guest room ServiBars according to established standards; accurately record guests consumption using the Servitron hand-held unit or other established method.

Ensure that all in-room accessories and promotional materials are in place.

Maintain an adequate stock of products on the ServiCart and replenish the cart at the end of the day.

Maintain the storeroom in a neat and orderly manner.

Report ServiBars and ServiCarts requiring repairs to the Engineering department; complete basic repairs and deep-cleaning of ServiBars as required. Alert Management of any problems or issues so that prompt, corrective action can be taken where appropriate.

Promote teamwork and quality service through daily communication and coordination with other departments.

Perform other duties as assigned

 

QUALIFICATIONS  AND REQUIREMENT:S

Basic reading, writing and mathematical skills.

 

This job requires the ability to perform the following:

Handling, carrying or pushing items weighing as much as 50 pounds (carts, boxes, bottles, etc.)

Moving about the guest corridors, service elevators, and storeroom

Unlocking, opening, pushing, pulling, bending and lifting Other:

Communication skills are necessary when interacting with guests and supervisor.

Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.

Reading and writing abilities are utilized often when taking and recording inventory, recording consumption, completing paperwork, etc.

Basic math skills are frequently used when taking inventory and recording consumption.

May be required to work nights, weekends, and/or holidays.

WORK AREA: Guest rooms, corridors, service elevators and storerooms

 

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.

 

 

 

ROOM SERVICE BUSPERSON

 

Job Overview:

Assist servers in providing fast and courteous service of food and beverage to guests by clearing and setting tables and performing miscellaneous tasks.

 

DUTIES AND RESPONSIBILITIES: 

  • Clear, clean, and set tables according to established service standards.
  • Clean and/or wipe down tables, chairs, walls, windows, mirror and floors of restaurant.
  • Separate dirty china, glassware and silver and deliver to kitchen for cleaning.
  • Perform set-up and closing side work assignments such as make coffee, fold napkins, etc.  Stock service station or pantry with napkins, placemats, condiments, etc.  May be required to transport linens to and from laundry.
  • May routinely fill water glasses, serve non-alcoholic beverages, and assist servers by delivering items to guest tables.
  • Perform other duties as assigned including but not limited to room service duties.

 

Qualifications and Requirements:

Basic reading, writing and math skills.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Moving about the restaurant
  • Handling food, objects; bus tray/tub, plates, glasses, utensils, etc.
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with guests, wait staff, cooks, and supervisor.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often to answer guest’s questions regarding the menu.
  • Basic math skills are used when performing room service duties.
  • May be required to work nights, weekends, and/or holidays.

 

WORK AREA:  Kitchen and F & B areas

 

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.

 

 

 

 

ON CALL BANQUETS SERVER

 

Job Overview: 

Provide prompt and courteous food and beverage service to guests during banquet/catering functions.

 

DUTIES AND RESPONSIBILITIES:

  • Serve menu items to guests in a prompt and courteous manner and according to the banquet event order; time the service of courses to correspond with the dining pace of the guests.
  • Perform pre- and post-shift side work; set-up, condiments, etc.
  • Clear tables after service. Remove trays of dirty dishes, silverware and glassware to kitchen for cleaning.
  • Respond to guest inquiries and special requests promptly and professionally to ensure guest satisfaction; notify supervisor of guest complaints or unusual situations.
  • Properly store all reusable goods.
  • Perform other duties as assigned which may include assisting with set up and break down of function space, and plating of meals.

 

Qualifications and Requirements:

Basic reading and writing.  Food service experience with general knowledge of banquet operations.

 

This job requires ability to perform the following:

  • Handling, carrying or lifting items weighing up to 75 pounds (tables, chairs, trays, etc.)
  • Moving about the function areas.
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with guests, cooks, wait staff, and supervisors.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often when taking orders, completing paperwork, etc.
  • Mathematical skills, including basic math are used frequently.
  • May be required to work nights, weekends, and/or holidays.

 

Work Area: Banquet Rooms/Space, Kitchen

 

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.

 

 

 

 

 

 

 

 

STEWARDESS

 

Job Overview:

Clean and sanitize plateware, silverware, glassware, pots & pans, utensils and equipment, and work area in a timely manner.

 

DUTIES AND RESPONSIBILITIES:

  • Set up work station as required to include filling dish machine, checking chemical levels, presoaking, and gathering required set-up equipment for appropriate work stations.  Replenish as needed for all shifts.  Rinse/scrape all dishes.  Operate dishwashing machine to manufacturer specifications and instructions.  Place clean dishes in assigned storage location.
  • Clean designated equipment, such as hoods, filters, steam tables, bus tables, carts, ovens and grills, sinks, refrigerator/freezers, service areas, walls, floors, kitchen cafeteria dump site/compactor area as assigned.  Use and dispose of kitchen substances (such as grease) and kitchen chemicals properly.
  • Check the working condition of equipment and machinery in accordance with specifications. Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
  • Empty and clean trash cans when they become full; transport garbage containers from kitchen and work areas to dump sites; adhere to recycling regulations.
  • Set up and monitor the pot sink according to procedures.
  • Sweep and mop kitchen floor at the end of each meal period and after each spill.
  • Monitor chemicals and water temperature during shift.  Clean and organize associated work area and kitchen equipment according to procedures to maximize efficiency.
  • Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Catering, Banquets, Outlets, and Maintenance. 
  • May assist with other duties as assigned.

 

Qualifications and Requirements:

 

Basic reading, writing and math skills.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 75 pounds
  • Standing up and moving about the kitchen or other designated areas
  • Handling, objects, products, chemicals, cleaning supplies and utensils
  • Bending, stooping, kneeling

 

Other:

  • Communicating with other people, following instructions.
  • Reading abilities are utilized often when reading chemical or machine labels or operating instructions.
  • Basic mathematical skills are used to mix chemical solutions.
  • May be required to work nights, weekends, and/or holidays.

 

Work Area:  Main Kitchen, F&B service areas.

 

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.

 

HOST/HOSTESS

Job Overview:

 Process payments for guest meals from restaurant servers according to established policies and procedures.

 

DUTIES AND RESPONSIBILILTIES:

  • Receive payments and process transactions according to established policies and procedures; give correct change; balance cash drawer at close of shift; complete all opening/closing paperwork; document voids on void balance sheet.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • May process take-out orders; may answer room service phone and process room service orders; practice up-selling techniques.
  • Perform other duties as assigned.

 

Qualifications and Requirements:

Basic reading, writing and math skills and 6 months cash handling experience or food service experience.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds (plates, utensils, menus, etc.)
  • Handling food objects, products and utensils
  • Using a keyboard
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with guests, wait staff, cooks, and supervisor.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often when taking orders, completing paperwork, etc.
  • Basic math skills are frequently used when handling cash and credit, quantities, and variances.
  • May be required to work nights, weekends, and/or holidays.

 

 

Work Area:  Outlet (s)

 

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.

 

 

ROOM SERVICE ORDER TAKER/CASHIER

 

Job Overview:

Handle room service orders via phone from guests. Ensure orders are accurately posted to the appropriate guest account.

 

DUTIES AND RESPONSIBILITIES

  • Answer the telephone within prescribed number of rings. Efficiently and professionally handle multiple incoming calls at once.
  • Articulate and repeat each order to the guest before hanging up. Use guest name and title.
  • Follow established script to encourage up-selling.
  • Give the guest the approximate time of delivery.
  • Correctly enter all pertinent information of an order including special items, cooking meat instructions, no seasoning (MSG, salt), etc.
  • Close checks to correct guest’s room account.
  • Print reports and/or complete paperwork at the end of shift.
  • Promote teamwork and quality service through daily communication and coordination with other departments. Coordinate VIP deliveries with appropriate departments.
  • May assist with other duties as assigned.

 

QUALIFICATIONS AND REQUIREMENTS

Minimum: basic reading, writing and math skills. Previous experience in a customer service position.

 

This job requires the ability to perform the following:

  • Handle multiple incoming calls
  • Working with a keyboard

 

Other:

  • Communication skills are utilized a significant amount of time when taking room service orders and interacting with guests, cooks, and supervisor.
  • Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
  • Reading and writing abilities are utilized often when recording orders, completing paperwork, etc.
  • Basic math skills are frequently used when recording and adding guest checks.
  • May be required to work nights, weekends, and/or holidays.

 

WORK AREA: Room Service Station, guest rooms and corridors, service elevators, and all other F&B areas

 

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.