Career Opportunities at InterContinental Hotels

Responsibilities for the Assistant Front Office Manager Job

• Assists the Front Office Manager in all aspects of their duties
• Assist in management of Front Office staff
• Monitor Front Office personnel to ensure guests receive prompt, cordial attention and personal recognition
• Monitor Front Office and particularly Guest Relations personnel, to ensure IC Ambassador and PCR members,
• known repeat guests and other VIPs receive special attention and recognition
• Control the availability of rooms, rooms types, accuracy of room count and rate categories
• Maximize occupancy, revenue and average rate while maintaining high service standards
• Walk away guests if occupancies deem it necessary ensuring no good-will is lost
• Liaise closely with Executive Housekeeper to ensure special guest needs, amenities and other room related requests are met
• Be aware of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• Compile statistics for front office and provide reports relating to that area.
• Co-ordinate the preparation of the departmental annual budget.
• Manage the Department’s expenses.

Qualifications for the Assistant Front Office Manager Job

• Degree in Hotel Management or a relevant course.
• Minimum 5 years experience in Front Office Management.
• Excellent communication skills.
• Must be passionate about guest services.Problem solving, reasoning, motivating, organizational and training abilities
• Strong interpersonal and problem solving skills.
• An operational knowledge and proficiency in Front Office systems

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Job Summary

As an Executive Sous chef you will oversee the entire kitchen operation including restaurants and the kitchen team by monitoring all food preparation, presentation and delivery over the course of the day.

Responsibilities for the Executive Sous Chef Job

• Fosters positive thinking and motivation within all Kitchen sections by giving active assistance and advice on more effective ways of running the sections.
• In conjunction with the Executive Chef plan activities, promotions, menu implementations according to the annual marketing plans.
• Ensures that all designated action points from daily briefings or monthly operational meetings are being followed up on.
• Guides the Sous Chefs in decision making and judgment.
• Ensure that positive working relations with the Kitchen department and other departments is fostered giving co-operation at all times.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Assist the Executive Chef in compiling the annual marketing plans and budgets.
• Ensure disciplinary and grievance procedures are adhered to.
• Handle customers’ comments and complaints and take swift corrective action after consultation with the
• Executive Chef, Food and Beverage Director and department head concerned.
• Be responsible for and accountable for the overall food costs as well as kitchen supplies, kitchen energy costs and kitchen utensils.
• Find ways to improve the efficiency of the operations which benefits the Hotel and clients.
• Assist the Executive Chef in constantly finding ways to further improve the Food cost through strategic purchasing, without negatively affecting pre – determined quality standards.
• Constantly strive to reduce energy consumption within the kitchen.
• Complete detailed checks of the entire Food and Beverage operation during all service periods taking necessary action to correct any deviation from quality standards.
• Conduct weekly equipment maintenance checks & stewarding cleanliness issues & follows up on deficiencies in a timely manner.
• Plans, coordinates and supervises all menu implementations in a timely manner with recipes, photographs & training.
• Assists in the preparation and control of daily and weekly market lists.
• Conducts daily outlet tours to observe operational standards and difficulties and follow them up with the Executive Chef.
• Create and develop new dishes and recipes by keeping up with the latest market trends.
• Constantly strive to improve kitchen operating procedures.
• Relate guests’ comments, positive or negative, to the Executive Chef and take corrective actions where necessary.
• Propose and initiate when approved, new services and products for our guests.
• Control manpower distribution throughout the kitchen, by overseeing the schedule of all sections and make adjustments when necessary.

Qualifications for the Executive Sous Chef Job

• BS degree in Culinary science or arts or related certificate will be an added advantage
• Health and safety and food hygiene certificates
• International culinary experience is key
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with Industry’s best practices
• Working knowledge of various computer software programs (MS Office, POS)
• A flair with ingredients
• An ability to stay calm when the pressure mounts
• Strong leadership skills to motivate the team of Chefs

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Responsibilities for the Food & Beverage Taker Job

• Taking orders from the Room Guest in an efficient and courteous way.
• Ensuring that the guest order is correctly passed in the kitchen
• Following up the orders with waiter and captains to avoid any further delay.
• Ensuring that the set of trolleys and trays are correctly prepared according to the Menu Orders.
• Ensure that the guest bills are correctly priced signed by guest and return to Room service and posted to the guest room folio.
• Assist Room Service Head Waiter in Attending to the guest complaint.
• Coordinating with Kitchen Staff regarding Food & Service.
• Complies with Hotel Health, Safety and Hygiene Policy

Qualifications for the Food & Beverage Taker Job

• Ideally, you’ll have some or all of the following qualifications and experience we’re looking for:
• Diploma or Bachelors degree in Hotel Management
• Minimum 2 years in a similar capacity.
• Excellent communication skills.

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Job Summary

As a Laundry Attendant, you will provide an exceptional service in all aspects of the laundry. You will ensure company brand standards of quality and cleanliness are maintained at all times whilst meeting the needs of the business.

In return we’ll give you a competitive financial and benefits package including uniform, free meals, staff recreational facilities, free internet service, transportation facilities, hotel discounts worldwide 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 get in touch and tell us how you could bring your individual skills to IHG.

Qualifications for the Laundry Machine Operator Job

• Diploma or Certificate in Hotel Management or Laundry Techniques
• Have good overall knowledge about Laundry Operations
• Have good spotting skills and familiar with the spotting chemicals
• Able to handle delicate items
• Have good pressing skills
• Be a team player
• Responsible with the willingness to take ownership