Outlet Manager - The Americano

IHG•Atlanta, GA

7h•Onsite

About The Position

The Outlet Manager is responsible for overseeing the daily operations of The Americano restaurant, ensuring an exceptional guest experience while driving operational excellence, colleague engagement, and financial performance. This leader will manage front-of-house operations, develop and inspire the Food & Beverage team, and maintain the high standards of service expected of a luxury InterContinental property. The ideal candidate possesses extensive beverage and wine knowledge and has a passion for creating sophisticated dining and drinking experiences.

Requirements

Minimum of 3–5 years of progressive Food & Beverage management experience in an upscale restaurant, luxury hotel, or fine dining environment.
Extensive knowledge and experience in beverage operations, including wine, spirits, cocktails, and beer.
Strong wine knowledge with the ability to confidently guide guests and colleagues through wine selections, pairings, and tasting profiles.
Proven experience managing a high-volume restaurant and bar operation.
Strong financial acumen, including experience with labor management, budgeting, inventory control, and cost management.
Excellent leadership, communication, and interpersonal skills.
Demonstrated ability to train, coach, and develop a diverse hospitality team.
Knowledge of luxury service standards and exceptional guest experience principles.
Must possess a valid ServSafe Alcohol certification or be willing to obtain certification.
Ability to work flexible schedules, including evenings, weekends, and holidays.

Nice To Haves

Sommelier certification or formal wine education is highly preferred.
Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.

Responsibilities

Lead and oversee the daily operations of The Americano restaurant and bar, ensuring consistent, exceptional service.
Maintain Forbes and InterContinental luxury service standards and uphold IHG's True Hospitality philosophy.
Create a culture of accountability, teamwork, and continuous improvement.
Manage scheduling, labor costs, payroll, and departmental expenses in alignment with financial goals.
Monitor restaurant sales, guest satisfaction, and key performance indicators.
Ensure compliance with health, safety, sanitation, and alcohol service regulations.
Collaborate with Culinary and Food & Beverage leadership to maintain seamless restaurant operations.
Oversee inventory management, including food, beverage, wine, spirits, and supplies.
Develop and maintain strong relationships with guests, colleagues, and vendors.
Address guest concerns promptly and professionally, ensuring service recovery and guest satisfaction.
Support menu knowledge training and ensure colleagues are knowledgeable about food, wine, spirits, and cocktail offerings.
Drive beverage revenue through upselling, promotions, wine programming, and elevated guest engagement.
Assist with special events, VIP experiences, and hotel-wide Food & Beverage initiatives.
Maintain a visible leadership presence during service periods, including evenings, weekends, and holidays.