Job Details

Division
DoubleTree San Diego Del Mar

Description

Scope of Impact:

As the Director of Food and Beverage of DoubleTree by Hilton San Diego - Del Mar, you will serve as the face and ambassador of our creative and operational heartbeat of our F&B Service culture, beverage programming and supporting the creativedirection of the culinary program executing safe and delicious food. You will be responsible for delivering on our Food & Beverage Principles. People: Elevate & Empower, Products: Quality over Everything, Perception: Crafting our Presentation, Process: Streamline & Innovate, Purpose: Serve with Intent, and Pride: Passion in Every Detail. You will be shaping not only menus, but memorable guest experiences across every dining outlet, banquet and catering event, creative activations and in-room dining. This role is both strategic and hands-on, balancing leadership, guest and team member experience with artistry with accountability, innovation with execution and delivering results each day.

You will lead a team of inspiring food and beverage team members along with culinary and stewarding professionals with vision and integrity, fostering a culture of excellence, continuous learning, and elevated hospitality. From championing food and beverage safety and kitchen efficiency to driving profitability and mentoring rising talent, your influence will extend far beyond the day-to-day service of our guests. This is more than a position - it's a platform to define food and beverage programming and culinary excellence in sunny SoCal.

How you'll shape the experience & future:

• Conduct, lead and deliver inspiring pre-shift topics and trainings daily to F&B and Culinary teams
• Develop and maintain standards of food and beverage quality and guest service quality.
• Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department. Participate in the preparation of the annual hotel budget, capital expenditures, and forecast for Food & Beverage.
• Maintain product and service quality standards by conducting ongoing and daily line check evaluations and investigating complaints.
• Monitor the performance of the kitchen, restaurant and banquets to ensure customer satisfaction and to initiate corrective action.
• Assist in preparing local and national sales/marketing programs for food and beverage.
• Develop short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant and banquet departments.
• Ensure proper cleaning of all equipment after all function is completed
• Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image.
• Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws regulations regarding alcohol service, health and safety, and established labor regulations
• In partnership with Human Resource, recruit, train, and evaluate F&B staff. Fostering a positive teamwork environment that emphasizes development and accountability
• Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions as well as maintain inventory control procedures.
• Receive departmental related guest concerns and ensures corrective action is taken.
• Determine amount of future business and work load requirements with information gathered from the sales department.
• Assist personnel in setting up a function room to the desired specifications set forth by the sales department.
• Implement and maintain rigorous guidelines and control procedures for purchasing, receiving, and inventory management, ensuring quality and cost-efficiency.
• Requisition food, equipment, and supplies, clearly specifying quality, quantity, and vendor expectations to support seamless kitchen operations.
• Monitor and control departmental expenses, including food cost, supply usage, uniform inventory, and equipment maintenance, while optimizing profit margins.
• Participate in the annual budgeting process and support ongoing financial performance monitoring within culinary operations.
• Promote and enforce all safety standards and sanitation protocols, including brand-specific codes and regulatory compliance, ensuring team awareness and adherence.

Academic background & professional development:

• Required: Formal training in food safety and sanitation and RBS/TIPS (ServSafe Certification, TIPS Certification, or equivalent)
• Preferred, not required: Degree in Hospitality Management, Business Administration, Culinary Arts, or related field
• Preferred, not required: Event Planning & Banquet Operations
• Financial/Revenue Management for Hospitality
• Proficient in industry-standard hospitality software, including MICROS POS, Oracle hospitality systems, and BirchStreet for procurement and cost control.
• Experienced in using Microsoft Office Suite (Excel, Outlook, Word) for inventory management, scheduling, budgeting, and communication at an executive level.
• Familiarity with payroll and labor platforms such as Paychex.

Leadership foundations & professional experience:

This is a senior-level leadership role, ideal for those with a proven track record of excellence in high-end hospitality environments. Experience in luxury or premium or Upper Upscale hotels is strongly preferred.

• A minimum of 6 years of F&B leadership experience, to include:
• Minimum of 2 years in Department head Role, demonstrating progressive leadership and oversight of daily operations.
• At least 2 years in a supervisory F&B operations leadership position
• Minimum 2 years of line level experience to have included, Service support, table service, bar/beverage experience
• Deep understanding of Culinary and Stewarding and all back-of-house support operations, staffing and chemical safety
• Equivalent combinations of relevant education and experience will be considered.

Preferred Education & Experience:

• High school diploma or GED with at least 6 years of culinary or F&B leadership experience, or
• 2-year degree in Culinary Arts, Hospitality Management, or a related field from an accredited institution, plus 4 years of relevant professional experience.

Certifications Required:

• Valid and current Food Safety Certification (e.g., ServSafe or local equivalent)
• 2 years supervisory experience in food and beverage operations as a Department Manager.
• 2 years line level operations experience, and 2 years of direct sales or retail trade experience. or, an equivalent combination of education and experience.

Licenses/Certifications:

• TIPS Certification and Food Safety Certification
• CPR Certification

Key strength for success:

• Ability to read & interpret business records & statistical reports; interpret financial information & prepare budgets.
• Make business decisions based on production reports, facts, and personal experience.
• Interact with the general public, customers, employees, and government officials with tact and courtesy
• A strategic mindset capable of navigating ambiguity, adapting systems to evolving demands, and resolving complex challenges with calm, resourceful precision.
• Expertise in F&B and culinary financials, including accurate forecasting, food and beverage cost controls, yield analysis, and menu engineering to enhance both profitability and value.
• Acute mathematical fluency in calculating ratios, percentages, surface measurements, and pricing structures to support precise portioning and cost integrity.
• The ability to interpret and implement complex directives - whether visual, written, or spoken - ensuring operational clarity and seamless team alignment

What you can expect:

Operational setting:

• Combination of indoor and outdoor work, servicing the indoor restaurant space, lounge/bar, room service, banquet facilities, outdoor patio and poolside service
• Requires mobility throughout the hotel property, including walking for long periods of time, standing, and lifting of supplies and equipment

Hours/Shifts:

• Flexible schedule based on business demands. Regular coverage of either breakfast/lunch or dinner/happy hour service and alternating as needed to ensure visibility over various meal periods.
• Extended hours may be required during special events, such as banquets or high volume business demands

Benefits & Perks:

• Medical Coverage - several plans through United Healthcare that include PPO plans (Preferred Provider Organization) or HDHP plans (High-Deductible Health Plan)
• Dental Coverage - several plans through United Healthcare that offer PPO plans
• Vision Coverage - PPO plan provided through Guardian • Additional benefits include matching 401K, Supplemental Health Plans, Wellness Programs, Life & Disability, EAP
• Supplemental benefits
• 401k matching
• Free Parking

Financial Compensation:

• $87,000.00 - $92,000.00 annually

Position Requirements

Sucessful completion of a criminal background check is required prior to employment.

Category
Food & Beverage

Location
DoubleTree San Diego Del Mar 209

Full-Time/Part-Time
Full-Time

Shift
-not applicable-

CA Pay Range
$87,000.00 - $92,000.00 annually

Number of Openings
1

Req Number
FOO-25-00263

EOE Statement
HM Alpha Hotels & Resorts is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind. We are committed to providing an environment of mutual respect, the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, sex (including pregnancy and gender identity), national origin, age (40 or older) disability, genetic information, family or parental status, military service, or any other status protected by the laws or regulations in the locations where we operate. HM Alpha Hotels & Resorts will not tolerate discrimination or harassment based on any of these characteristics.

This position is currently accepting applications.