Bahia Resort Jobs (NOW HIRING)

LOCATION
Bahia Resort Hotel
Since opening in 1953, the Bahia Resort Hotel has been a hospitality leader in San Diego. Tucked away on a fourteen-acre peninsula in Mission Bay, the 314-room resort is a beachside escape for experiencing the best of America’s Finest City.
The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. 
SUMMARY
The Director of Food and Beverage (“Director/a de Alimentos y Bebidas”) directs, manages and supervises the food and beverage functions at the Bahia Resort Hotel including the following outlets and operations: banquets and catering operations, audio visual services, culinary operations, stewarding, restaurant and bar, coffee shop and other food and beverage outlets as required. The Director ensures the department achieves the highest level of guest satisfaction by providing world-class service and food by way of a friendly and well-trained staff. Additionally, the Director is responsible for maintaining quality standards, achieving financial goals, and coordinating with Sales and Marketing to promote all outlets effectively.
PAY & PERKS

• Compensation: $125,000 - 135,000 DOE**
• Discounted Hotel Rooms for you, family and friends
• Free Employee Parking and/or discounted MTS Pronto card
• Free Meals & Refreshments during working shifts
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.

ESSENTIAL DUTIES

• Develop and execute the food and beverage strategy in alignment with the hotel’s vision, guest expectations, and financial objectives.
• Partner with Human Resources to recruit, train, coach, and retain top talent across the division.
• Faithfully executes Evans Hotels engagement programs with the food and beverage team including Evans Team Chats, Evans Check-Ins, Hospitality Star, associate engagement action planning, and more.
• Coordinates all administrative activities of the department, including schedules, performance evaluations, recruiting, record keeping, orientation, supervision, staffing, organizing and attending meetings.
• Prepares the department’s operating and capital budgets as well as the forecasts; conforms to them and ensures all department heads are keenly aware of the financial goals and objectives and are made accountable for them.
• Ensure all food and beverage operations meet or exceed the food safety standards of our Organization and the County of San Diego.
• Implement Evans Hotels associate safety SOPs, ensuring a robust culture of safety is thoroughly implemented throughout the food and beverage division.
• Creates and approves menus, pricing, and promotions to enhance service and profitability.
• Guide the development of innovative, guest-centric dining experiences, menus, and beverage offerings in partnership with the Executive Chef and General Manager.
• Collaborate with the Executive Chef and culinary leaders—who operate within a separate reporting structure—to align service delivery with seasonal menus, brand standards, guest preferences, and culinary vision.
• Develop and oversee liquor and wine strategies, including the wine, spirits, and beer programs.
• Drives innovation and creativity, ensuring our food and beverage operation continuously evolves in alignment with the market.
• Sets up training programs to ensure consistent world-class service and ensure that personnel are well-trained in interpersonal behavior and hotel asset protection.
• Support, develop, and mentor the food and beverage leadership team to reach their highest potential. Ensure leaders receive training and development in line with their needs.
• Lead impactful pre-shift meetings and internal communications that reinforce service culture, recognize achievements, address operational priorities, and adapt messaging based on team engagement and feedback.
• Liaises with other operating departments to guarantee quality of services rendered.
• Participates in setting goals for food and beverage leaders in alignment with our company’s priorities. Work with leaders to reach their goals, providing timely feedback, course corrections, resources, and direction.
• Monitor guest feedback across all platforms and ensure daily follow-up from leadership occurs in accordance with Evans Hotels’ expectations.
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• At least 4 years of relevant experience and/or training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Previous similar position in a hotel, or similar business entity preferred.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Must have an unexpired and valid driver's license with no recent violations.
• For insurance purposes, candidates must be over 21 years of age.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.