Taskforce Assistant Director of Food & Beverage
Hotel Brand:
Location: United States, Georgia, Atlanta
Hotel: Corp Atlanta Ravinia, Three Ravinia Drive, Suite 100, 30346
Job number: 153334
Role Purpose
The Taskforce Assistant Director of Food & Beverage is responsible for providing operational leadership, support, and expertise across multiple properties on a temporary assignment basis. This role ensures seamless execution of F&B standards, drives revenue growth, maintains cost efficiency, and upholds exceptional guest experiences during periods of transition such as openings, rebrands, leadership vacancies, or special projects. The individual will act as a key liaison between property teams and corporate/ownership groups, ensuring brand alignment, consistency, and operational excellence.
Key Accountabilities Operational Leadership
- Support property-level F&B operations during transitional or high-demand periods, including restaurant, bar, in-room dining, catering, and banquet functions.
- Ensure compliance with brand standards, health & safety regulations, and financial objectives.
- Implement and monitor SOPs, ensuring consistent service quality and operational efficiency.
- Provide hands-on leadership on the floor to model standards of hospitality and service.
- Financial & Strategic Management
- Support the Director of F&B with financial oversight, including budgeting, forecasting, and P&L review.
- Monitor beverage and food costs, labor allocation, and inventory controls to maximize profitability.
- Drive revenue-generating initiatives through promotions, upselling, and innovative programming.
- Analyze financial and guest satisfaction reports to identify trends and recommend improvements.
- People & Culture
- Provide coaching, mentoring, and training for F&B leaders and front-line staff to ensure service consistency and professional development.
- Support recruitment, onboarding, and scheduling as needed to stabilize operations.
- Build strong relationships with property leadership, team members, and stakeholders.
- Champion a culture of hospitality, accountability, and guest focus.
- Project & Transitional Support
- Lead or support pre-opening, re-launch, or repositioning efforts, including menu development, training programs, and launch activation's.
- Serve as interim leadership coverage during vacancies, ensuring continuity of service and standards.
- Act as a change agent, supporting the adoption of new systems, technologies, and initiatives.
Key Skills & Experiences
Essential Skills:
- Strong leadership presence with the ability to quickly adapt to new environments and teams.
- Financial acumen with proven experience managing F&B budgets, cost control, and revenue strategies.
- Exceptional communication and interpersonal skills, with the ability to influence and engage diverse teams.
- Operational agility with hands-on knowledge of both front-of-house and back-of-house functions.
- High-level organizational and problem-solving skills, capable of driving results under tight timelines.
Experience Required:
- Minimum 5–7 years of progressive leadership experience in Food & Beverage management, preferably in upscale hotel, resort, or country club environments.
- Demonstrated success in multi-outlet operations (restaurants, bars, banquets, catering).
- Proven track record of delivering financial results and elevating guest satisfaction.
- Experience in pre-opening, rebranding, or transitional leadership roles is highly desirable.
- Ability to travel frequently and work in diverse geographic markets as required.
The salary range for this role is $85,000 to $95,000. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.
Who we are
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Important information:
- The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
- No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
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