InterContinental Los Angeles

2151 Avenue of the Stars
Los Angeles , CA
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Food & Beverage: Room Service & Banquets Busperson, Cafeteria Supervisor, Banquet Server (On Call), Banquet Cook

InterContinental Los Angeles
Los Angeles, CA Full-time
Posted on September 6, 2018

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.

 

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.

 

 

 

CAFETERIA SUPERVISOR

 

Job Overview:

Supervise preparation and transport of food and beverage items in the employee cafeteria ensuring a high level of quality and consistency. Maintain sanitation standards in the cafeteria and food prep areas that meet the state and local Health Board inspection and hotel requirements.

 

DUTIES AND RESPONSIBILITIES

  • Supervise day-to-day activities of cafeteria attendants; schedule employees to ensure proper coverage.
  • Monitor performance and recommend disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
  • Prepare food and beverage items including sandwiches, salads, cold drinks and desserts in accordance with recipes and instructions.
  • Transport prepared food from kitchen to cafeteria. Ensure the set up of all stations which may include soup, salad, beverage, bread, hot food buffet, etc. Ensure stations are replenished as needed throughout shift.
  • Perform opening, closing and prep work duties for employee cafeteria.
  • Ensure adequate supply of trays, plates, utensils, napkins, condiments, and other cafeteria supplies to serve all hotel employees.
  • Follow procedures to (1) ensure the security and proper storage of cafeteria inventory and equipment, (2) ensure the security of monies and/or methods for payment of employee meals (if applicable), (3) order and/or requisition supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) minimize waste and breakage of china, glassware and supplies.
  • Ensure that all cafeteria equipment, including but not limited to sinks, refrigerators, steam tables, coffee and soda machines, microwaves, etc. is in proper operational condition and is cleaned on a regular basis. Ensure that all cafeteria facilities are cleaned, vacuumed, and properly stocked according to anticipated schedules. Notify Engineering immediately of any maintenance and repair needs.
  • Maintain sanitation standards in the cafeteria and food prep areas that meet the state and local Health Board inspection and hotel requirements.
  • May greet, seat, and/or serve meals to employees based on established procedures.
  • May assist with other duties as assigned.

 

QUALIFICATIONS AND REQUIRMENTS:

High school diploma or equivalent and one year of food preparation experience or training, or equivalent combination of education and experience.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Standing up and moving about the kitchen and cafeteria
  • Handling food, objects, products and utensils
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with the other attendants, cooks, employees, or supervisors.
  • 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 preparing food or batch items from a recipe
  • Mathematical skills, including basic math, measurements, quantities, and vacancies are used frequently.
  • Problem solving, reasoning, motivating, organizational and training abilities are used often.
  • May be required to work nights, weekends, and/or holidays.

 

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

 

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.

 

 

 

BANQUET SERVER (ON CALL)

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.

 

 

 

 

BANQUET COOK

Job Overiew:

Prepare meals in accordance with portion and quality standards specified in recipes.  Control food usage to minimize waste. 

 

DUTIES AND RESPONSIBILITIES:

  • Prepare and cook orders for daily operations.
  • Advise supervisor of low inventory items; assists in receiving items and taking inventory as required.
  • Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Holiday Inn requirements.
  • Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.
  • May assist by performing ware washer or other kitchen duties as needed.
  • Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.  May occasionally interact directly with guests.
  • May assist with other duties as assigned.

 

Qualifications and Requirements:

Basic reading, writing and math skills.  Some food preparation experience or training preferred.

 

This job requires ability to perform the following:

  • Carrying or lifting items weighing up to 50 pounds
  • Standing up and moving about the kitchen
  • Handling food, objects, products and utensils
  • Bending, stooping, kneeling

 

Other:

  • Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors.
  • Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
  • Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
  • 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.

 

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.