Assistant Food & Beverage Manager - InterContinental New York Barclay

IHG•New York, NY

1d•Onsite

About The Position

The Assistant Food & Beverage Manager supports the daily operations of The Parlour (Restaurant & Bar), In-Room Dining, and Minibar, with a primary focus on service execution and guest experience. This is an entry-level management role responsible for maintaining service standards, supporting the team during high-volume periods, and ensuring a smooth and consistent guest experience. The position works closely with the F&B leadership team and provides hands-on operational support across all outlets. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.

Requirements

Some college or advanced training in food and beverage operations plus 2 years related experience preferably in a facility of similar size and complexity, including supervisory experience, or an equivalent combination of education and experience.
Must speak fluent English.
Moving about the facilities
Carrying or lifting items weighing up to 50 pounds
Handling food, objects, products, and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing abilities are utilized often when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
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.

Nice To Haves

Bachelor’s degree in Hotel Management, culinary arts, or related field preferred.

Responsibilities

Maintain a strong presence on the floor during peak service periods, particularly breakfast and weekends
Interact with guests to ensure satisfaction and resolve concerns promptly and professionally
Support service recovery efforts in alignment with hotel standards
Assist in managing guest flow, wait times, and overall dining experience
Assist with opening and closing procedures across restaurant, bar, and In-Room Dining
Ensure all outlets are clean, organized, and prepared for service
Support seating flow, reservations, and coordination with Front Office and Guest Relations
Monitor service pace and assist the team as needed to maintain efficiency
Work alongside service and culinary teams to support smooth day-to-day operations
Reinforce service standards through coaching and example
Assist with onboarding and training of new team members as needed
Escalate significant guest or operational concerns to senior
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, Catering, Rooms, Housekeeping, Maintenance and Guest Services.
Assist with basic reporting, including guest feedback tracking and daily operational logs
Support inventory counts and organization (beverage, minibar, and supplies)
Assist with implementation of promotions, menu updates, and outlet readiness
Ensure adherence to brand standards, health and safety regulations, and hotel policies