Food and Beverage Manager - In-Room Dining

Coury Hospitality•San Diego, CA

4d•$70,304 - $75,000•Onsite

About The Position

Coury Hospitality has an amazing opportunity as a Food & Beverage Manager for In-Room Dining and MaryJane’s. This role is at the Hard Rock Hotel San Diego and is an On-Site, Full-Time position. The Food & Beverage Manager will lead the In-Room Dining operation and provide leadership and operational support to MaryJane’s Restaurant. The ideal candidate will balance polished service with a hands-on leadership style and understand the importance of every guest interaction. This is a hands-on leadership role for someone who thrives in a fast-paced hotel environment, knows how to rally a team, and is passionate about delivering elevated hospitality with a Hard Rock edge.

Requirements

3+ years of food and beverage leadership or supervisory experience, preferably in a high-volume hotel, restaurant, resort, or upscale hospitality environment.
Demonstrated experience leading an In-Room Dining, restaurant, banquet, or comparable food and beverage operation.
Lead by example with presence, professionalism, accountability, and purpose.
Passionate about hospitality, team development, guest satisfaction, and operational excellence.
Strong understanding of food and beverage operations, service standards, POS systems, labor management, and cost controls.
Organized and able to effectively prioritize multiple operational needs in a fast-paced environment.
Communicate clearly and confidently with Experience Curators, leaders, guests, and hotel partners.
Strong problem-solving skills and a genuine commitment to service recovery.
Comfortable working a flexible schedule, including evenings, weekends, holidays, and other business-demanded periods.

Responsibilities

Own the daily operation and overall guest experience of In-Room Dining.
Lead, train, coach, and motivate In-Room Dining Experience Curators.
Ensure timely, accurate, and professional delivery of all guest orders.
Monitor order flow, service times, food quality, presentation, and delivery standards.
Establish and maintain exceptional guest service standards from order placement through delivery and follow-up.
Partner with culinary teams to ensure food quality, presentation, temperature, and consistency meet established standards.
Ensure proper setup, delivery, pickup, sanitation, and organization of In-Room Dining equipment and service areas.
Monitor inventory, supplies, equipment, and operating costs to support efficient departmental performance.
Review guest feedback and identify opportunities to improve service, quality, and overall satisfaction.
Respond to guest concerns and service recovery opportunities with professionalism and a solutions-first mindset.
Partner with the MaryJane’s Restaurant Manager to support daily restaurant operations and service execution.
Provide leadership coverage for MaryJane’s as needed, including during peak periods, manager days off, and other operational needs.
Support front-of-house service, guest relations, team communication, and shift execution.
Assist with training, onboarding, coaching, and performance development of MaryJane’s Experience Curators.
Help ensure consistent service standards, cleanliness, safety, and operational procedures across the restaurant.
Collaborate with culinary and bar leadership to promote seamless communication and coordinated service.
Assist with resolving guest concerns and maintaining a high level of guest satisfaction.
Build an engaged, accountable, and service-focused team through visible and inspirational leadership.
Conduct pre-shift meetings, communicate daily priorities, and keep the team informed and aligned.
Assist with scheduling, staffing, shift coverage, and labor management.
Support onboarding and ongoing training to ensure Curators understand service expectations and operating procedures.
Provide timely coaching and recognition that encourages performance and professional growth.
Lead by example and foster a culture of teamwork, respect, inclusion, and accountability.
Ensure compliance with hotel, brand, company, health, safety, sanitation, and food safety standards.
Monitor departmental expenses, labor, supplies, and other controllable costs.
Assist with maintaining accurate operational records, reports, and inventory controls.
Identify opportunities to improve efficiency, productivity, and profitability.
Partner with other hotel departments to ensure seamless overall guest experience.
Support F&B leadership with special events, VIP experiences, activations, and other hotel initiatives as needed.