Rooftop Restaurant & Bar Manager

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Rooftop Restaurant & Bar Manager

Andaz

Andaz San Diego

US - CA - San Diego

Food and Beverage

Department Head/Manager

Full-time

72,800.00 Yearly US Dollar (USD) pay basis

Req ID: SAN035683

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Summary

At Hyatt, we believe our guests return because of the caring, attentive, and service‑driven associates who bring our hospitality to life. Our Food and Beverage Manager plays a key role in delivering exceptional guest experiences by leading with professionalism, warmth, and a commitment to excellence.

What are the additional benefits to working at Andaz San Diego?

Hyatt associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. Hyatt has the best to offer including: paid PTO, medical health care, 401k and company match after 1 year of service, paid FamilyBonding Time, Adoption Assistance, discounted and complimentary rooms at Hyatt locations across the globe, free colleague meals, discount parking during shifts, and many more!

About the Role

Andaz San Diego is seeking a dynamic and passionate Food & Beverage Manager to oversee the daily operations of the hotel's food and beverage outlets. This leader will be responsible for delivering exceptional guest experiences, driving financial performance, developing colleagues, and creating innovative programming that enhances Andaz San Diego's position as a premier hospitality destination in the Gaslamp Quarter.

Reporting to the Director of Operations and partnering closely with the Executive Chef, Marketing Team, and other hotel departments, the Food & Beverage Manager will cultivate relationships with guests, local partners, vendors, and community stakeholders while fostering a culture of care, creativity, and operational excellence.

Essential Duties and Responsibilities

Operations Leadership

• Lead and direct the daily operations of assigned food and beverage outlets, ensuring exceptional guest and colleague experiences.
• Manage restaurant, bar, in-room dining, private events, and outlet activations while maintaining Hyatt and departmental standards.
• Ensure consistent execution of service standards, cleanliness, food safety, and operational procedures.
• Oversee opening, closing, and shift management responsibilities.
• Maintain outlet readiness through line checks, temperature logs, cooler inspections, side work completion, and cleanliness standards.
• Monitor guest satisfaction and implement service improvements as needed.
• Resolve guest concerns professionally and promptly.

Leadership & Team Development

• Recruit, interview, hire, onboard, train, coach, develop, and retain food and beverage colleagues.
• Provide ongoing performance feedback, recognition, coaching, and corrective action when appropriate.
• Foster a positive and inclusive Culture of Care environment.
• Lead daily pre-shift meetings and communicate operational priorities and service expectations.
• Create schedules that support business demands while maintaining labor efficiency.
• Promote colleague engagement, teamwork, and professional growth.

Financial Management & Business Development

• Drive revenue growth, expense management, and overall profitability of assigned outlets.
• Monitor labor costs, food costs, beverage costs, and operating expenses to achieve budget goals.
• Assist in the development of annual budgets, forecasts, business plans, and financial reporting.
• Analyze sales trends and implement strategies to increase revenue and guest capture.
• Develop and execute creative promotional initiatives, activations, and programming.
• Partner with local promoters, vendors, and community organizations to increase visibility and drive business.
• Actively participate in selling event spaces and food and beverage experiences to support hotel revenue goals.

Beverage Program Management

• Manage all beverage inventories, ordering processes, and stock controls.
• Oversee relationships with beer, wine, liquor, and non-alcoholic beverage suppliers.
• Assist with the development and execution of beverage menus and seasonal offerings.
• Ensure compliance with all alcohol service regulations and responsible beverage service practices.
• Monitor beverage costs and inventory controls to minimize waste and maximize profitability.

Events & Activations

• Plan, coordinate, and execute holiday and special event activations.
• Collaborate with culinary, sales, events, and marketing teams to develop unique guest experiences.
• Ensure successful execution of private events, promotions, community partnerships, and entertainment programming.
• Support hotel-wide initiatives designed to drive guest engagement and revenue.

Compliance & Safety

• Ensure compliance with local, state, and federal regulations related to food safety, sanitation, labor laws, and alcohol service.
• Maintain adherence to company policies and Hyatt brand standards.
• Participate in workplace safety initiatives and emergency response procedures.
• Ensure proper documentation, training, and compliance records are maintained.

This job description is not intended to be all-inclusive. The Food & Beverage Manager may perform other duties and responsibilities as assigned to support the operational needs of the hotel. Responsibilities may change based on business demands, staffing needs, and organizational priorities.

The salary range for this position is $72,800 - $90,000. This is the range for this position that Andaz San Diego reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.

All Candidates must be in possession of identification proving authorization to work in the United States. This Position does not offer sponsorship of Work Visas. Resumes submitted that cannot fulfill these requirements will not be considered.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

• Minimum of 3 years of progressive food and beverage leadership experience, preferably within a hotel, resort, rooftop, nightlife, or upscale restaurant environment.

• Previous experience managing a high-volume food and beverage operation preferred.

• Previous beverage program management experience preferred.

• Proven experience leading, developing, and coaching teams.

• Strong understanding of restaurant operations, food and beverage service standards, inventory management, and financial controls.

• Experience developing budgets, forecasts, and revenue-driving initiatives.

• Excellent interpersonal, leadership, organizational, and problem-solving skills.

• Refined verbal and written communication skills.

• Proficient in Microsoft Office and point-of-sale systems.

• Ability to work a flexible schedule including evenings, weekends, holidays, and special events.

Apply

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