Food & Beverage Manager - Temporary Assignment

At IHG we're interested in YOU. 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.

As the world’s largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental® brand. Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world.

Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience. If you’d like to embrace a wider world of experiences and opportunities, we’d like to welcome you to the world’s most international luxury hotel brand.

As splendid now as when it opened to great fanfare in 1926, the InterContinental Mark Hopkins San Francisco is one of the city’s finest hotels. Situated at the crest of illustrious Nob Hill, and at the crossing of three cable car lines, this venerable landmark is minutes from Union Square, Chinatown, and the Financial and Theater Districts. Fisherman’s Wharf and the Golden Gate Bridge are just short drives away.

This iconic hotel offers 383 classically elegant rooms including 33 suites; two beautiful ballrooms and 17 meeting rooms comprise over 19,000 square feet of versatile function space; the unique Nob Hill Club; and the legendary Top of the Mark sky-lounge, famed for its panoramic city views and cocktails.

Position Summary

We are seeking an experienced Food & Beverage Manager for a three-month temporary assignment. This leader will oversee daily restaurant, in-room dining and/or bar operations, support and coach the service team, and deliver exceptional dining experiences that reflect the hotel’s service standards.

The ideal candidate is a hands-on leader who can quickly build relationships, adapt to established operations, and maintain service consistency throughout the assignment.

Key Responsibilities

Lead daily restaurant and in-room dining operations, ensuring attentive, personalized service and a welcoming dining environment.
Maintain hotel and brand standards for service, presentation, cleanliness, and colleague professionalism.
Lead pre-shift briefings, communicate daily priorities, and ensure colleagues understand menus, promotions, guest preferences, and service expectations.
Provide visible floor leadership during service, supporting colleagues and coordinating seating, pacing, and service recovery.
Address guest concerns promptly and professionally, partnering with hotel leadership as needed.
Collaborate with culinary, stewarding, front office, and other departments to deliver a seamless guest experience.
Prepare and adjust staffing schedules based on business demand and approved labor budgets.
Coach colleagues, recognize strong performance, and address performance concerns in partnership with Food & Beverage leadership and Human Resources.
Monitor restaurant revenue, labor, inventory, waste, and operating expenses; identify opportunities to improve results.
Oversee opening and closing procedures, point-of-sale accuracy, cash handling, and operational documentation.
Follow hotel policies and applicable food safety, alcohol service, workplace safety, and employment requirements.
Support established initiatives and provide a clear operational handoff at the conclusion of the assignment.

Qualifications

At least two years of restaurant leadership experience, preferably within a luxury hotel, resort, or upscale dining environment.
Demonstrated ability to lead restaurant operations and deliver high standards of guest service.
Strong leadership, communication, organization, and problem-solving skills.
Working knowledge of scheduling, labor management, restaurant financial performance, and point-of-sale systems.
Ability to coach diverse teams and collaborate across departments.
Knowledge of food safety and responsible alcohol service; required certifications must be current or obtained as applicable.
Experience working with a union-represented team preferred.
Hospitality education or equivalent relevant experience preferred.

Assignment and Schedule Requirements

Availability to work the full three-month assignment, through January 14, 2027.
Flexibility to work mornings, evenings, weekends, and holidays based on operational needs.
Ability to quickly learn hotel systems, service standards, and operating procedures.
This is a temporary position with an anticipated end date of January 14, 2027.  Any extension will depend on business needs.