Food & Beverage Manager - InterContinental Boston

Role Purpose

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. 

Key
Accountabilities

People

• 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 

Guest
Experience

• 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 

Responsible Business

• 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 

Financial

• 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 

Accountabilities

This is the top food
and beverage job in the hotel. Supervising a large number of team
members in one or two food and beverage outlets, kitchens, and may include
banquet facilities that cater to 500 people or less. May oversee one or more
subordinate managers or supervisors. 

Key Skills &
Experiences

• 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 
• Bachelor’s degree / higher education qualification
  in Hotel Management, culinary arts, or related field
  preferred 
• Must speak local language 
• Alcohol
  awareness certification and/or food service permit or valid health/food handler
  card, as required by local law