Crescent Hotels & Resorts is seeking a Food & Beverage Manager for the Hotel Republic, located in the heart of downtown San Diego. This vibrant and sophisticated boutique hotel offers a unique blend of modern luxury and local charm. As part of the Autograph Collection, each aspect of Hotel Republic is thoughtfully crafted to reflect the distinctive character of its surroundings creating an unforgettable experience.

The Crescent portfolio is comprised of full-service premium branded hotels within the Marriott, Hilton, Hyatt and IHG brands, as well as high-end independent and lifestyle hotels within the Latitudes by Crescent collection.

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need.  We are ready for you to start your journey with us where You Belong. We Care. Shine Bright. 

We are committed to providing you with:

Excellent compensation package with an annual compensation range of 70k - 75k Operational incentive plan eligibility An exceptional benefit plan for eligible associates & your family members 401K matching program for eligible associates Discounts with our Crescent managed properties in North America for you & your family members

The Food & Beverage Manager will manage, administer, direct and control the smooth, friendly and efficient operation of the restaurant and/or room service discipline. To direct staffing of areas consistent with volume of business and needs. To maintain high sanitation standards and ensure compliance with all standards, policies and procedures.

ESSENTIAL JOB FUNCTIONS: 

Know all emergency procedures Efficiently supervise, guide and train all restaurant/room service employees to perform their job duties to the best of their abilities. Schedule, evaluate and direct all direct-reports. Keep open communication between management and employees. Provide disciplinary action when, and if, necessary. Provide employees with the tools and equipment they need to perform their jobs. Participate in the following: Oversee all functions of the Restaurant Supervisor and all hourly personnel. Take immediate action on problems that are encountered in the restaurant. Maintain constant control of sanitation levels and operating standards for the restaurant. Responsible for the care, handling and storage of all restaurant equipment placed in his or her care. Responsible for the proper forecasting and payroll controls in the restaurant. Assure prompt and professional service to all guests. Advise Food & Beverage Director of daily problems and needs and utilize all available resources to maximize profits. Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, guest counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports). Share accountability for achieving cost goals in the area of sales, labor and expense. Interview and hire new personnel when needed. Review and approve all restaurant evaluations, hires, job transfers, warning notices, counseling sessions and termination records. Evaluate staff performance on a 90-day and annual basis. Conduct self to reflect the high standards of professionalism within the company. Read, learn, understand, and refer tot the applicable company Standard Operating Procedures. Accurately perform cash handling procedures. During scheduled shift and specifically during peak hours, generally circulate through the restaurant to cordially greet and visit with guests. Enforce alcohol awareness policy.

REQUIRED SKILLS AND ABILITIES:

Previous experience in all food and beverage areas with emphasis on creativity and merchandising. Strong knowledge of supervisory and other management skills. Thorough knowledge of food preparation and purchasing, dining room service, banquet operation, back-of-the-house operations, cost control, basic accounting, scheduling, payroll, bartending, wine and alcoholic beverage merchandising and dispensing.

Flexible schedule required!!