Food & Beverage Manager (Full Time)

JOB OVERVIEW:

Oversee all aspects of one or more full-service food and beverage outlet(s) to ensure optimum performance, superior guest service and maximum profitability. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

 

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

 

DUTIES AND RESPONSIBILITIES:

Financial 

• Prepare annual operating budget which supports the overall objectives of the food and beverage outlet(s)
• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet (s).
• Maintain procedures to (1) ensure the security and proper storage of restaurant 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.
• Drive new initiatives, ensure F&B promotion plan is in place for the year and execute this plan supported with a solid PR activity both print and on social media to ensure the outlet receives maximum exposure in the local market.
• Produce a forecasted financial overview prior to any special events and a post event analysis to quantify.

People

• Drive the hiring process, including job posting, candidate selection, interviewing and hiring of employees.
• Drive salary, disciplinary, or other staffing-related actions. Resolve 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.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include, Culinary, Sales & Marketing, Catering, Banquets, Housekeeping, Maintenance, Front Office and Guest Services.
• Working closely with the Executive Chef on special events, promotions and the Daily specials to ensure staff are familiar with the menus and events
• 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

• 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 of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.

Responsible Business

• Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures.
• Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant 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 identif