Manager, Restaurants + Bars InterContinental San Francisco

At the Inter Continental San Francisco, exceptional hospitality is at the heart of everything we do. We are seeking a dynamic, service-driven Food & Beverage Operations Manager to lead daily outlet operations, inspire and develop our colleagues, and deliver memorable dining and beverage experiences that reflect our commitment to luxury hospitality.

This role is ideal for a leader who thrives in a fast-paced, high-volume environment and understands how to balance exceptional guest service with operational excellence. The successful candidate will bring a hands-on leadership style, and a passion for building engaged teams, elevating service standards, and creating experiences that keep guests coming back.

Reporting to the Director of Restaurants, this visible leader will be an ambassador for the hotel, and will foster a culture of accountability, collaboration, recognition, and continuous improvement while partnering with colleagues across the property to achieve our operational and business objectives.

• Oversee daily food and beverage outlet operations, ensuring efficient service, consistent quality, and adherence to luxury hospitality standards.
• Plan, schedule, and assign work to ensure appropriate staffing levels and operational coverage based on business needs and anticipated guest volumes.
• Ensure guests are warmly welcomed upon arrival and receive attentive, personalized, and professional service throughout their experience.
• Establish and implement effective service recovery practices, empowering colleagues to resolve guest concerns promptly and thoughtfully while protecting guest satisfaction and loyalty.
• Monitor operational performance and proactively identify opportunities to improve service delivery, efficiency, and the overall guest experience.
• Maintain a visible leadership presence on the floor, providing hands-on support during peak periods and assisting the team as needed.
• Serve as Manager on Duty as assigned, representing the hotel and supporting overall property operations.

• Lead, coach, and develop food and beverage colleagues, fostering a positive, inclusive, and performance-driven work environment.
• Establish, communicate, and consistently reinforce departmental policies, procedures, service standards, and performance expectations.
• Ensure colleagues receive appropriate training, required certifications, and the tools and resources necessary to perform their roles effectively.
• Provide ongoing feedback, recognize outstanding performance, and support professional growth and leadership development.
• Recommend and initiate personnel actions, including compensation, performance management, and disciplinary matters, in accordance with company policies and applicable labor agreements.
• Conduct regular team meetings and pre-shift briefings to communicate promotions, daily specials, operational updates, service priorities, and other relevant information.
• Promote teamwork, accountability, and open communication while addressing performance concerns and resolving workplace conflicts constructively.

• Manage labor costs, control operating expenses, and maximize outlet profitability while maintaining appropriate staffing levels and exceptional service standards.
• Monitor revenue, expenses, productivity, and other key performance indicators to identify trends, address variances, and implement corrective actions.
• Develop creative promotions, menu features, beverage initiatives, and other programs that enhance the guest experience, drive revenue, and support broader food and beverage strategies.
• Evaluate promotional effectiveness through guest feedback, sales performance, and financial results, adjusting strategies as needed.
• Identify opportunities to increase revenue, improve operational efficiency, reduce costs, and strengthen overall business performance.

• Ensure appropriate controls are in place for cash handling, credit transactions, and financial reconciliation.
• Minimize waste, breakage, and unnecessary expenses through effective inventory controls and responsible resource management.
• Ensure bar equipment, including sinks, taps, blenders, and point-of-sale systems, remains clean, safe, and in proper working condition.
• Maintain outlet cleanliness, organization, presentation, and stocking levels in accordance with hotel standards and…