Manager, Food & Beverage Concept & Innovation

IHG Hotels & Resorts is a leading global hospitality company renowned for its diverse portfolio of hotel brands that cater to various guest needs worldwide. With a commitment to delivering exceptional guest experiences and innovative hospitality solutions, IHG operates thousands of hotels across various segments ranging from luxury to economy. The company prioritizes sustainability, community engagement, and technological advancement, making it a preferred employer in the hospitality industry. IHG offers a dynamic, inclusive work environment where innovation and collaboration are encouraged, supported by comprehensive benefits including paid time off, medical, dental, vision insurance, and 401K options.

The Manager, Food & Beverage - Concept & Innovation plays a pivotal role within IHG, responsible for the development, testing, and scalable rollout of innovative food and beverage concepts across the company’s multiple brands. This full-time position, with a salary range of $83,000 to $105,000 plus eligibility for bonus pay, demands a strategic and operational leader capable of bridging the gap between brand vision and practical execution. The role involves leading cross-functional workstreams comprising Brand, Operations, Procurement, Design, and Finance teams to create food and beverage programs that align with brand standards, enhance guest experiences, and improve hotel owner economics.

Key responsibilities include leading the end-to-end development of F&B concepts including breakfast offerings, coffee, bars, and ancillary services from ideation to launch. The manager must translate brand vision and guest insights into executable programs, ensuring these concepts are operationally sound and financially viable. The role requires the creation of tiered and modular solutions adaptable to different hotel types and owner investment levels, assuring scalability and ease of adoption.

The manager also owns the rollout of approved F&B innovations across the hotel estate, ensuring readiness, clarity, and program consistency. This includes coordinating cross-functional partners to deliver aligned workstreams, developing comprehensive playbooks and tools to support implementation and sustain long-term success. Pilots and testing phases are also integral, requiring capturing insights and program refinement before scaling.

From an owner economics perspective, the role demands evaluation of concepts using economic markers such as cost per occupied room (CPOR), labor models, capital expenditure impact, and return on investment. Collaborating closely with Finance and Procurement teams is critical to validate cost assumptions and monitor post-launch performance, identifying optimization opportunities to enhance results.

Additionally, stakeholder and franchise engagement feature prominently in the role, necessitating the balancing of inputs from multiple stakeholders while maintaining focus on scope, timelines, and outcomes. The manager supports franchise communications to articulate the rationale and methods behind F&B changes and actively engages with franchise communities and owner associations to drive adoption and alignment.

This role requires up to 30% travel and is based in Atlanta, with a hybrid work structure requiring three days in the office. The ideal candidate possesses strong knowledge of hotel F&B economics, labor and supply chain models, and demonstrated experience managing complex, cross-functional initiatives in franchised hotel environments. Exceptional organizational, data-driven, communication, and stakeholder management skills are essential. The manager must balance creativity with standardization and scalability and utilize owner-centric, data-informed decision making to continuously enhance F&B offerings across IHG’s brands.