Food & Beverage Manager - Tru & HomeSuites Hilton

The countdown is on! This November, two brand-new Hilton hotels open their doors under one roof in the heart of Downtown San Diego, and we want you there on opening day. Rising 16 stories above the city with 263 rooms, our hotels have views stretching from Coronado to Point Loma to La Jolla, plus a rooftop bar and pool that will be one of downtown's hottest spots.

We're building our opening team right now, so this is your chance to get in on the ground floor with a world-class brand. Bring your energy and personality, and we'll bring the training, the growth opportunities, and the Hilton team member perks. No two days are the same, and you'll never forget opening day.

Founded in 1985, Baxter Hotel Group is a San Diego based family-owned hospitality and real estate investment company with a strong presence across the U.S. and Canada. For more than 40 years, we’ve built a reputation for developing and operating top-branded hotels and trend-forward restaurants in some of the most desirable locations. With four successful properties in our growing portfolio, we’re excited to expand once again and we're looking for passionate people to grow with us.

At Tru and Home2 Suites, you are Free to be You with Tru Spirit! We foster an energetic, fresh and playful attitude that creates an easygoing, laid-back and authentic sense of belonging for our Team Members and our Guests. The Food & Beverage Manager is responsible for leading all food and beverage operations, including the complimentary breakfast buffet, rooftop bar and pool deck, and market.

This hands-on leadership role brings culinary expertise to every guest experience, drives financial performance and maintains Hilton brand standards. It also builds a team culture rooted in hospitality, creativity and teamwork.

• Leadership: Lead day-to-day food and beverage operations, including the breakfast buffet, rooftop bar, pool deck and market. Recruit, hire, train, schedule and coach the team, and build a positive, guest-focused culture.
• Pre-Opening: Set up the breakfast, rooftop and kitchen operations, including equipment and small wares ordering, vendor setup, assist with menu development and opening team training.
• Kitchen: Run all kitchen operations, including prep systems, line setup, production schedules, par levels and back-of-house sanitation. Step in at the buffet, on the line or behind the bar as needed.
• Culinary: Develop, cost and standardize recipes and menus for breakfast, rooftop and private events, and train cooks on technique, plating and portion control to Hilton brand standards.
• Breakfast: Oversee the complimentary breakfast buffet so food is prepared, presented and replenished to brand standards, and train and supervise Breakfast Attendants.
• Bar: Build and manage the rooftop bar program, including cocktails, drink specials, bartender training, pour cost, liquor inventory, and responsible alcohol service in line with ABC and state and local laws.
• Rooftop Pool: Oversee pool deck operations, including guest experience, cleanliness, safety rules and capacity, and work with engineering on maintenance and health department compliance.
• Events & Sales: Plan and promote rooftop events, specials and private gatherings with sales and marketing to drive business from hotel guests and locals.
• Compliance: Meet all food safety, sanitation and health department requirements, keep the operation inspection-ready, and keep accurate records for inventory, inspections, certifications and training.
• Admin: Manage budgets, P&L, payroll, invoicing, purchasing, vendor relationships and pricing, inventory, and food, beverage and labor costs, including breakfast cost per occupied room. Report regularly to hotel leadership.
• Guest
  
  Experience:
  
  Monitor guest feedback, reviews and satisfaction scores, respond to concerns promptly, and coordinate with the front desk, housekeeping, engineering and sales teams.
• Perform other duties as assigned by hotel leadership.

• 3+ years of progressive kitchen and bar leadership experience, ideally as a Sous Chef or Kitchen Manager in a hotel, high-volume restaurant or rooftop/pool bar; culinary degree a plus.
• Strong hands-on cooking skills and experience with menu development, recipe costing and waste control.
• Proven bar management experience, including cocktail programs, beverage inventory and pour cost control.
• Strong…