Food & Beverage Manager - InterContinental Houston

Socket.dev; Houston (TX); On-site; USD 60,000 - 100,000; Full time

Job summary

InterContinental Hotels & Resorts is seeking a seasoned venue leadership professional in Houston to oversee one or more full‑service food and beverage outlets. You will ensure guest satisfaction, profitability, and regulatory compliance, guiding operations with a focus on service excellence.

Responsibility includes budgeting, staffing, training, and coordinating with Culinary, Sales, Catering, and Front Office to deliver memorable guest experiences and strong financial results.

Qualifications

• Experience leading a food and beverage operation in a hotel setting.
• Ability to manage budgets, schedules and inventory efficiently.
• Strong focus on guest service and team development.

Responsibilities

• Oversee all aspects of one or more F&B outlets to ensure performance.
• Achieve budgeted revenues, control expenses and labor costs.
• Hire, train and supervise hourly staff and coordinate with departments.

Skills

People management

Budgeting

Guest service

Job description

JOB OVERVIEW:

Oversee all aspects of one or more full-service food and beverage outlet(s) to ensure optimum performance, superior guest service and maximum profitability. Adhere to federal, state and local regulations concerning health safety or other compliance requirements.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.

• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.

• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

DUTIES AND RESPONSIBILITIES:

Financial

• Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet (s).

• Maintain procedures to (1) ensure the security and proper storage of restaurant 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. Participate in taking inventories.

• Drive new initiatives, ensure F&B promotion plan is in place for the year and execute this plan supported with a solid PR activity both print and on social media to ensure the outlet receives maximum exposure in the local market.

People

• Drive the hiring process, including job posting, candidate selection, interviewing and hiring of hourly employees.

• Drive disciplinary, or other staffing-related actions. Resolve 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.

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

• Working closely with the Executive Chef on special events, promotions and the Daily specials to ensure staff are familiar with the menus and events

• 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)

Guest Experience

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