General Manager of Spire 73 - InterContinental Los Angeles Downtown

About Us

Do you see yourself as General Manager of Spire 73? What's your passion? At IHG we're interested in YOU. We employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

The InterContinental Los Angeles Downtown Hotel is located in the Wilshire Grand building, standing 73 stories tall in the core of Downtown’s historic, entertainment, financial, arts, and sports districts. Ideally placed at the heart of the revitalized, energy-charged urban center of the United States’ second-largest city, the hotel provides first-class hospitality that seamlessly intertwines with the fabric of the burgeoning Downtown area.

Your Day to Day

This position is responsible for the overall success of the venue, overseeing all aspects of day-to-day operations. This includes managing employees, overseeing financial performance, and maintaining an incredible experience for our guests. They will adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Financial Returns

• Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability.
• Complete forecasts of sales and labor budget (annual, weekly, daily).  Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.  
• Develop, implement, and maintain local food and beverage marketing programs for the venue; participate in and maintain system-wide food and beverage marketing programs and promotions.  Monitor local competitors and industry trends.  Review pricing and menu design and concepts with Assistant Director of Food & Beverage and Director of Food & Beverage.  Adhere to brand standards. 

People

• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.  Alert Human Resources of potentially serious issues.
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. 
• Promote teamwork and quality service through daily communication and coordination with other departments.      Key departmental contacts include Sales and Marketing, Banquets & Catering, Rooms, Housekeeping, Maintenance and Guest Services. 
• Ensure schedules are created and submitted on time; adhering to seniority and the shift bid 
• Complete all staff payroll on time; punches reviewed daily, monitor meal break violations, missed punches, and overtime.  Ensure all payroll edits are approved and submitted in time for payroll close.   
• 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) 

Guest Experience

• Establish and achieve quality and guest satisfaction goals.  Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. 

Responsible Business

• Manage the day-to-day activities and assignments of food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work.  Communicate and enforce policies and procedures with all staff. 
• Adhere to the procedures and timeframes for conducting inventory.  Establish minimum and maximum stocks for all food, beverage, material, and equipment. Complete and submit inventory of all beverage on a monthly basis. 
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, 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 pilferage.     
• Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.  Notify Engineering immediately of any maintenance and repair needs. 
• May serve as Manager on Duty or assist with other duties, or in other areas as assigned.