Food & Beverage Manager (FT) ("Gerente de Alimentos y Bebidas")

Job Details

Level: ManagementJob Location: Bahia - San Diego, CA 92109Position Type: Full TimeSalary Range: $80,000.00 - $90,000.00 SalaryJob Shift: ExemptJob Category: Management and Supervisory

LOCATION

Bianchi Pizza & Pasta
Bianchi Pizza & Pasta at the Bahia Resort Hotel is an exciting new restaurant concept from Evans Hotels. Specializing in Italian cuisine, artisanal pizza, and carefully crafted drinks, Bianchi will highlight the finest artisan ingredients, authentic Italian flavors, and traditional cooking techniques. Designed with a relaxed, casual ambiance, the restaurant will offer a warm, welcoming atmosphere where genuine hospitality takes center stage, inviting guests to indulge in the spirit of La Dolce Vita.

The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.

The Food & Beverage Manager (“Gerente de Alimentos y Bebidas”) will lead and inspire the team in driving the growth and success of Bianchi, our new signature restaurant, with a strong focus on hospitality and guest satisfaction. This role oversees the daily operations of the restaurant and bar, ensuring exceptional service, product quality, consistency, and a safe, positive work environment that aligns with ownership’s expectations. In addition to managing Bianchi, the Food & Beverage Manager supports food and beverage operations across the hotel—including Restaurants, Bar, In-Room Dining, and Coffee Shop—and contributes to the coordination of special events.

PAY & PERKS

• Compensation: $80,000 - $90,000 DOE**
• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for you, family and friends
• Free Employee Parking and/or discounted MTS Pronto card
• Free Meals & Refreshments during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Oversee daily restaurant and bar operations with a strong focus on team leadership, service excellence, and adherence to Evans Hotels standards and procedures.
• Spend 70–80% of time on the floor, supporting and guiding team members throughout the Food & Beverage operation.
• Supervise, train, and evaluate FOH staff through coaching, expert-led sessions, vendor training, and regular performance reviews.
• Inspire ongoing development by conducting regular staff testing and scheduling trainings with vendors and industry professionals.
• Recruit and hire top talent by understanding staffing needs, conducting interviews, and actively seeking potential candidates.
• Develop and manage FOH schedules based on business needs, ensuring timely posting, compliance with labor regulations, and proper break management.
• Foster a positive work environment and effectively resolve guest issues through gracious recovery techniques and by modeling warm hospitality.
• Engage with guests during every shift and ensure all team interactions are professional, gracious, and aligned with service standards.
• Lead daily pre-shift lineups and co-lead weekly management meetings to communicate goals, review reservations, and address key priorities.
• Collaborate with the Chef de Cuisine and senior leadership on menu development, recipe testing, and maintaining food and beverage quality.
• Maintain in-depth menu knowledge and ensure attention to detail in plate presentation.
• Conduct regular inventories of beverage, merchandise, small wares, and food to maintain accurate par levels and cost control.
• Track weekl