Food & Beverage Manager

InterContinental Hotels Group•San Diego, CA

42d•$70,000 - $85,000

About The Position

As Food and Beverage Manager, you'll manage food and beverage operations to ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.

Requirements

Some college and/or advanced training in food and beverage management
2 years of related experience, including supervisory experience, or an equivalent combination of education and experience
Must speak local language
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law

Nice To Haves

Bachelor's degree / higher education qualification in Hotel Management, culinary arts, or related field preferred

Responsibilities

Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
Train colleagues to make sure they deliver with compliance and to the standards we expect
Recommend or initiate any HR elated actions where needed
Make sure all food and beverage equipment is in operational condition and regularly cleaned
Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction
Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions
Keep an eye on competitor activity / industry innovation. Review and approve menu design and concepts with Executive Chef
Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
Help prepare the hotel's annual budget and the setting of departmental goals
Monitor budget and control expenses with a focus on food, beverage and labour costs
Working with the catering office, identify additional sales opportunities to enhance revenue
Drive promotions that deliver great dining experiences for guests at a good value
Make sure credit and financial transactions are handled in a secure manner