Located on the shores of sparkling Coogee Beach, the InterContinental Sydney Coogee Beach redefines coastal luxury. Perfectly positioned on Sydney’s iconic beachfront, the reimagined hotel offers 198 elegantly designed rooms and suites, many with uninterrupted ocean views, alongside an infinity pool, world class dining and a vibrant pool bar and leisure deck.

About the Role

We are seeking an experienced and passionate Food & Beverage Manager to lead and manage the front-of-house operations across our premium dining outlets, including Shutters Restaurant & Bar, the Pool Bar and In-Room Dining.

Reporting to the Area General Manager - Restaurants & Bars, this is a senior, hands-on leadership role for someone who thrives on the floor, enjoys building high-performing teams, and is committed to delivering exceptional guest experiences.

About You

You are a passionate hospitality professional who leads from the front and genuinely enjoys engaging with both guests and team members. You are naturally curious about food and beverage, a genuine foodie, and someone who loves discovering new products, flavours, trends and experiences. You bring energy, enthusiasm and a desire to continuously learn and share your knowledge with others.

You will be responsible for the day-to-day operation and performance of the F&B restaurant, bar and IRD operations, ensuring memorable guest experiences, strong financial results, and the development of an engaged and service-focused team. You will work closely with the culinary team to deliver outstanding food and beverage offerings while maintaining the highest standards of service, presentation, and operational excellence.

Key Responsibilities

Guest Experience

• Deliver exceptional and personalised guest experiences.
• Build strong relationships with guests, local community members and returning clientele.
• Lead service during peak periods and remain actively engaged on the floor.
• Drive beverage and wine sales through strong product knowledge and recommendations.
• Collaborate with the Executive Chef on menu development and guest offerings.
• Manage special events, functions and private dining experiences.
• Resolve guest concerns professionally and effectively.

Leadership & People

• Recruit, train, mentor and develop a high-performing team.
• Foster a positive, safe and inclusive workplace culture.
• Conduct performance reviews, coaching and ongoing development.
• Lead by example and uphold the highest grooming and service standards.
• Create a collaborative environment where team members feel empowered and motivated.
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