Food and Beverage Manager

CoralTree Hospitality•San Diego, CA

2d•Onsite

About The Position

Town and Country Resort is on a mission to build a restaurant worthy of Michelin recognition, with an immediate goal of earning a Bib Gourmand. This means every detail matters, from the food and service to the wine, cocktails, pacing, hospitality, consistency, and the overall guest experience. We are seeking a Restaurant Manager to join us on this journey, offering an opportunity to shape the identity, culture, and standards of a restaurant with serious culinary ambitions. This role is ideal for someone with high standards, a genuine passion for hospitality, and the leadership skills to inspire a team.

Requirements

2+ years of restaurant management or supervisory experience, preferably in an upscale, chef-driven, or high-volume restaurant.
Strong knowledge of restaurant service and front-of-house operations.
The ability to lead with confidence while remaining approachable and collaborative.
Excellent communication and problem-solving skills.
Strong attention to detail and a commitment to consistency.
The ability to coach and develop employees rather than simply direct them.
A willingness to learn, taste, ask questions, and continually improve.
Availability to work evenings, weekends, holidays, and special events.

Nice To Haves

A genuine passion for food, beverage, and hospitality.

Responsibilities

Lead daily front-of-house operations and ensure every shift meets ARLO's standards for service and hospitality.
Maintain a strong presence on the floor and actively engage with guests, employees, and the operation.
Monitor service pacing, table turns, reservations, seating, food delivery, beverage service, and overall guest experience.
Anticipate problems and address them before they become guest complaints.
Conduct pre-shift meetings and ensure the team is prepared for the day's business.
Maintain consistency in service standards across every shift.
Partner closely with culinary and beverage leadership to maintain exceptional standards.
Develop a deep understanding of the menu, ingredients, preparation, wine, cocktails, and the story behind what we serve.
Ensure the team can confidently describe menu items and make thoughtful recommendations.
Pay attention to the details that separate a good restaurant from a great one.
Constantly look for opportunities to improve food quality, service execution, hospitality, and consistency.
Coach, mentor, and develop front-of-house employees.
Set clear expectations and hold the team accountable.
Recognize great performance and provide meaningful feedback.
Help create a culture where people take pride in their work and genuinely care about the guest experience.
Support onboarding, training, menu education, and ongoing development.
Lead by example—especially when the restaurant is busy.
Create genuine connections with guests and make them feel recognized and valued.
Handle guest concerns with professionalism, urgency, and good judgment.
Turn service recovery opportunities into opportunities to build loyalty.
Get to know our regulars and help create the kind of experience that brings guests back.
Be curious about what guests think and use feedback to make ARLO better.
Work closely with the culinary team to ensure food quality, presentation, timing, and consistency meet expectations.
Maintain strong communication between the kitchen, dining room, and bar.
Participate in menu tastings and education.
Help the service team understand not only what we serve, but why we serve it.
Support a culture of collaboration rather than an "us versus them" mentality.
Assist with scheduling, labor management, inventory, purchasing, and cost controls.
Monitor operational performance and identify opportunities for improvement.
Support restaurant events, special programming, and high-volume service periods.
Assist the General Manager with administrative and operational responsibilities.
Step into a leadership role in the General Manager's absence.