June 16, 2016

Max Pilz has been appointed as Food & Beverage Operations Manager at InterContinental San Francisco

San Francisco, California, United States

The InterContinental San Francisco is pleased to announce Max Pilz as Food & Beverage Operations Manager. Most recently Assistant Director of Food & Beverage, Pilz’s new responsibilities include managing all food and beverage at the 550-room property from the Michelin-star Luce restaurant to the hotel’s 43,000 square feet of event and function space. Born and raised in Germany, Max has worked in the hospitality industry for nearly 20 years, getting his start with an apprenticeship at the Holiday Inn in the historic town of Bautzen in Germany. He later joined the InterContinental Frankfurt team, working in a number of roles from server at the hotel’s Veranda restaurant to Chief Steward before being promoted to Assistant Manager of Banqueting and Catering for the property, which boasts 467 rooms and 19 function spaces. The opportunity to experience another InterContinental Hotels & Resorts destination led him to the InterContinental San Francisco where he accepted the position of Assistant Banquet Manager. After just one year he was promoted to Banquet Manager, running day-to-day banquet operations for the hotel and managing a team of up to 80 employees during peak event days. He stepped into an even larger role as Assistant Director of Food & Beverage, working with the many facets of food and beverage on property while also collaborating with other departments throughout the hotel. In addition to Luce restaurant and the hotel’s banquet space, Max oversees room service, Bar 888, and the Club Lounge as the new Food & Beverage Operations Manager. He is also part of the hotel’s executive committee.

Food & Beverage USA & Canada United States California San Francisco