IHG Hotels & Resorts
Assistant Director Food & Beverage - InterContinental San Diego
IHG Hotels & Resorts, San Diego, California, United States, 92189
Job Overview
Direct the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan, and in the know; we need you to be charming, stay in the moment, and make it memorable.
Required Attributes
Be charming – approachable, confident, respectful.
Stay in the moment – understand and anticipate guests’ needs, be attentive, and take ownership of getting things done.
Make it memorable – knowledgeable, share stories, and show your style to create moments that make people feel special.
Duties and Responsibilities Financial Returns
Achieve budgeted revenues, prepare monthly forecasts, monitor and control food, beverage, and labor costs, and maximize profitability across all food and beverage areas.
Develop, implement, and maintain local food and beverage marketing programs; monitor competitors and industry trends; review menu design with the Executive Chef while adhering to brand standards.
Drive financial performance for Vistal Bar and Restaurant, Garibaldi, Layover, Room Service, and Starbucks revenue centers.
People Management
Ensure all staff is properly trained on quality and service standards and has the tools and equipment needed to perform their duties.
Recommend and initiate staffing actions in accordance with company policies; alert the General Manager of serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments (Sales & Marketing, Catering, Rooms, Housekeeping, Maintenance, Guest Services).
Interact with outside contacts:
Guests – to ensure their total satisfaction.
Vendors – to manage inventory, discuss pricing or service issues, and resolve performance problems.
Regulatory agencies – regarding safety and compliance matters.
Other contacts as needed (professional organizations, community groups, local media).
May serve as Manager on Duty or assist with other duties as assigned.
Guest Experience
Establish and achieve quality and guest satisfaction goals; respond courteously and promptly to all guest queries, complaints, and requests.
Ensure robust training programs are implemented, monitored, and updated regularly for all hotel outlets.
Implement a beverage‑focused training program to elevate wine, cocktail, and bar service standards.
Responsible Business
Direct day‑to‑day activities of food and beverage staff; ensure proper coverage, develop departmental strategies, and assign priorities.
Establish procedures and timeframes for conducting inventory and determine minimum and maximum stocks for all food, beverage, material, and equipment.
Maintain procedures to secure food, beverage, and monetary assets, replenish supplies in a timely manner, and minimize waste and pilferage.
Ensure all equipment is in proper operational condition and cleaned regularly; notify Engineering of maintenance and repair needs.
May recruit, evaluate, and select entertainment for outlets and events.
Accountability This is the top food and beverage role in a large full‑service, luxury, or resort hotel. The manager supervises a large number of employees across multiple major food and beverage outlets, kitchens, and high‑volume banquet and convention facilities that serve more than 500 guests, including VIPs and key guests. Oversight extends to multiple subordinate managers and supervisors.
Qualifications and Requirements Bachelor’s degree in Hotel Management, Culinary Arts, or a related field plus 4+ years of related experience, including management experience, or an equivalent combination of education and experience. Must speak fluent English. Beverage‑related certifications such as sommelier, cicerone, or Bar Smarts are strongly preferred.
Move about the facilities.
Carry or lift items weighing up to 50 pounds.
Handle food, objects, products, and utensils.
Bend, stoop, and kneel as necessary.
Salary Range : $120,000 – $130,000
Additional Requirements
Communication skills are used frequently when interacting with guests, employees, and third parties.
Reading and writing abilities are required when completing paperwork and management reports.
Mathematical skills, including budgeting, profit/loss concepts, percentages, and variances.
Problem solving, reasoning, motivation, organization, and training abilities.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state agency.
May be required to work nights, weekends, and/or holidays.
Important Information
The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. The range may be modified in the future.
No amount of pay is considered wages or compensation until it is earned and determinate. Bonus, commission, or other compensation remains at the Company’s discretion until paid.
If you require reasonable accommodation during the application process, please let us know.
IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Our agency policy is posted online.
If you are a resident of or applying to a job opening in the State of Washington, read about applicable benefits on our website.
#J-18808-Ljbffr
Direct the outlet operations of the hotel to ensure the achievement of established food and beverage quality and guest service quality standards and departmental revenue and profit goals. Adhere to federal, state, and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan, and in the know; we need you to be charming, stay in the moment, and make it memorable.
Required Attributes
Be charming – approachable, confident, respectful.
Stay in the moment – understand and anticipate guests’ needs, be attentive, and take ownership of getting things done.
Make it memorable – knowledgeable, share stories, and show your style to create moments that make people feel special.
Duties and Responsibilities Financial Returns
Achieve budgeted revenues, prepare monthly forecasts, monitor and control food, beverage, and labor costs, and maximize profitability across all food and beverage areas.
Develop, implement, and maintain local food and beverage marketing programs; monitor competitors and industry trends; review menu design with the Executive Chef while adhering to brand standards.
Drive financial performance for Vistal Bar and Restaurant, Garibaldi, Layover, Room Service, and Starbucks revenue centers.
People Management
Ensure all staff is properly trained on quality and service standards and has the tools and equipment needed to perform their duties.
Recommend and initiate staffing actions in accordance with company policies; alert the General Manager of serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments (Sales & Marketing, Catering, Rooms, Housekeeping, Maintenance, Guest Services).
Interact with outside contacts:
Guests – to ensure their total satisfaction.
Vendors – to manage inventory, discuss pricing or service issues, and resolve performance problems.
Regulatory agencies – regarding safety and compliance matters.
Other contacts as needed (professional organizations, community groups, local media).
May serve as Manager on Duty or assist with other duties as assigned.
Guest Experience
Establish and achieve quality and guest satisfaction goals; respond courteously and promptly to all guest queries, complaints, and requests.
Ensure robust training programs are implemented, monitored, and updated regularly for all hotel outlets.
Implement a beverage‑focused training program to elevate wine, cocktail, and bar service standards.
Responsible Business
Direct day‑to‑day activities of food and beverage staff; ensure proper coverage, develop departmental strategies, and assign priorities.
Establish procedures and timeframes for conducting inventory and determine minimum and maximum stocks for all food, beverage, material, and equipment.
Maintain procedures to secure food, beverage, and monetary assets, replenish supplies in a timely manner, and minimize waste and pilferage.
Ensure all equipment is in proper operational condition and cleaned regularly; notify Engineering of maintenance and repair needs.
May recruit, evaluate, and select entertainment for outlets and events.
Accountability This is the top food and beverage role in a large full‑service, luxury, or resort hotel. The manager supervises a large number of employees across multiple major food and beverage outlets, kitchens, and high‑volume banquet and convention facilities that serve more than 500 guests, including VIPs and key guests. Oversight extends to multiple subordinate managers and supervisors.
Qualifications and Requirements Bachelor’s degree in Hotel Management, Culinary Arts, or a related field plus 4+ years of related experience, including management experience, or an equivalent combination of education and experience. Must speak fluent English. Beverage‑related certifications such as sommelier, cicerone, or Bar Smarts are strongly preferred.
Move about the facilities.
Carry or lift items weighing up to 50 pounds.
Handle food, objects, products, and utensils.
Bend, stoop, and kneel as necessary.
Salary Range : $120,000 – $130,000
Additional Requirements
Communication skills are used frequently when interacting with guests, employees, and third parties.
Reading and writing abilities are required when completing paperwork and management reports.
Mathematical skills, including budgeting, profit/loss concepts, percentages, and variances.
Problem solving, reasoning, motivation, organization, and training abilities.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state agency.
May be required to work nights, weekends, and/or holidays.
Important Information
The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. The range may be modified in the future.
No amount of pay is considered wages or compensation until it is earned and determinate. Bonus, commission, or other compensation remains at the Company’s discretion until paid.
If you require reasonable accommodation during the application process, please let us know.
IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Our agency policy is posted online.
If you are a resident of or applying to a job opening in the State of Washington, read about applicable benefits on our website.
#J-18808-Ljbffr