Food & Beverage Manager - Temporary Assignment
About The Position
The InterContinental Mark Hopkins San Francisco is seeking an experienced Food & Beverage Manager for a three-month temporary assignment. The manager will oversee daily restaurant and in-room dining operations, and/or bar operations; support and coach the service team; and deliver dining experiences consistent with the hotel’s service standards. The ideal candidate is a hands-on leader who can quickly build relationships, adapt to established operations, and maintain service consistency throughout the assignment. The assignment requires availability through January 14, 2027. The manager must be flexible to work mornings, evenings, weekends, and holidays based on operational needs, and be able to quickly learn hotel systems, service standards, and operating procedures. Any extension will depend on business needs.
Requirements
- At least two years of restaurant leadership experience, preferably within a luxury hotel, resort, or upscale dining environment.
- Demonstrated ability to lead restaurant operations and deliver high standards of guest service.
- Strong leadership, communication, organization, and problem-solving skills.
- Working knowledge of scheduling, labor management, restaurant financial performance, and point-of-sale systems.
- Ability to coach diverse teams and collaborate across departments.
- Knowledge of food safety and responsible alcohol service; required certifications must be current or obtained as applicable.
- Availability to work the full three-month assignment, through January 14, 2027.
- Flexibility to work mornings, evenings, weekends, and holidays based on operational needs.
- Ability to quickly learn hotel systems, service standards, and operating procedures.
Nice To Haves
- Experience working with a union-represented team.
- Hospitality education or equivalent relevant experience.
Responsibilities
- Lead daily restaurant and in-room dining operations, ensuring attentive, personalized service and a welcoming dining environment.
- Maintain hotel and brand standards for service, presentation, cleanliness, and colleague professionalism.
- Lead pre-shift briefings, communicate daily priorities, and ensure colleagues understand menus, promotions, guest preferences, and service expectations.
- Provide visible floor leadership during service, supporting colleagues and coordinating seating, pacing, and service recovery.
- Address guest concerns promptly and professionally, partnering with hotel leadership as needed.
- Collaborate with culinary, stewarding, front office, and other departments to deliver a seamless guest experience.
- Prepare and adjust staffing schedules based on business demand and approved labor budgets.
- Coach colleagues, recognize strong performance, and address performance concerns in partnership with Food & Beverage leadership and Human Resources.
- Monitor restaurant revenue, labor, inventory, waste, and operating expenses; identify opportunities to improve results.
- Oversee opening and closing procedures, point-of-sale accuracy, cash handling, and operational documentation.
- Follow hotel policies and applicable food safety, alcohol service, workplace safety, and employment requirements.
- Support established initiatives and provide a clear operational handoff at the conclusion of the assignment.
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What This Job Offers
Career Level
Manager
Education Level
No Education Listed
