Food and Beverage Manager - IC New York Barclay

Do you see yourself as a Food and Beverage Manager? What's your passion? Whether you're into sports, shopping or just reading a good book, at IHG we're interested in YOU. At IHG we employ people who apply the same amount of care and passion to their jobs as they do their hobbies - people who put our guests at the heart of everything they do. And we're looking for more people like this to join our friendly and professional team.   

An icon of refined Manhattan elegance since 1926, the InterContinental New York Barclay re-opened in 2016, following an extensive renovation as the city’s luxury hotel of choice. Located off Park Avenue in Midtown East, there’s something magical about a Barclay room or suite. Each of the 704 bedrooms with 32 suites are spacious, light and elegantly furnished, complete with many thoughtful luxurious touches. While every room is unique, all share the distinctive Barclay blend of comfort and glamour. Located just steps away From Park Avenue's hustle and bustle, you'll find New York's perfect intimate hideaway, The Parlour, paying tribute to the hotel's 1920's origin. We aim beyond the obvious, turning our attention to thoughtful touches and signature moments. For world-class service and details that truly delight. 

JOB OVERVIEW: 

Assist in managing all food and beverage outlets on a daily basis. Supervise any F&B area at any given time. Assist in other areas as required. Adhere to federal, state and local regulations concerning health safety or other compliance requirements. The manager plays a key role in enhancing the guest experience, managing staff, controlling costs, and maintaining a safe and clean environment in all food and beverage outlets.

DUTIES AND RESPONSIBILITIES: 

Supervise day-to-day shift activities of one or more food and beverage outlet(s). Schedule employees to ensure proper shift coverage. Assist in communicating and enforcing policies and procedures.  

Recommend and/or initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues.  

Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions. 

Ensure guests are greeted upon arrival. Respond appropriately to guest complaints. Maintain appropriate service recovery guidelines in order to ensure total guest satisfaction.  

Assist in monitoring performance of all outlets through analysis of guest feedback and financial results. Make recommendations for corrective action as needed.  

Assist in maintaining and enforcing procedures to (1) ensure the security and proper storage of F&B inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. 

Ensure that all F&B equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes.  

Develop and implement food and beverage strategies to increase sales, profitability, and customer satisfaction. 

Collaborate with the marketing team to design and implement promotions, events, and special offerings that drive guest traffic and revenue. 

Notify Engineering immediately of any maintenance and repair needs. 

Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services. 

Interact with outside contacts: 

Guests – to ensure their total satisfaction  

Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.  

Regulatory agencies – regarding safety and compliance matters  

Other contacts as needed (professional organizations, community groups, local media) 

Serve as Manager on Duty 

Perform other duties as assigned. 

ACCOUNTABILITY: 

Assists with the supervision of a number of service employees such as wait staff, buspersons, cashier/greeters, stewards and cooks, in all food and/or beverage outlets. 

Ensure all food safety, sanitation, and health regulations are strictly adhered to across all outlets. 

Maintain up-to-date knowledge of local laws and regulations related to alcohol service, food handling, and safety. 

Conduct regular safety audits and implement corrective actions when necessary.  

QUALIFICATIONS AND REQUIREMENTS: 

High school diploma or equivalent and one year supervisory experience in a full service restaurant or similar setting. Hospitality Management Degree or some college preferred.