Food and Beverage Manager - In-Room Dining

Hard Rock Hotel San Diego is a high-energy, music-drenched workplace where team camaraderie and creativity thrive. The hotel’s core values—like “CREATE A RAVING TEAM,” “PLAY HARD,” and “LIVE THE MUSIC”—encourage authenticity, innovation, and standout guest service. With perks like free cafeteria meals, flexible scheduling, hotel discounts, and an ongoing social vibe, it’s a workplace that knows how to celebrate its people.

At Coury Hospitality, we bring a commitment to collaborative excellence, a unified vision, and shared principles of partnership to every aspect of hotel management. Our approach is seamless and tailored, ensuring each property under our management offers a unique and exceptional guest experience.

About the role

Join our team of Experience Curators as a Food & Beverage Manager for In-Room Dining and MaryJane’s. This role leads the In-Room Dining operation while providing leadership and operational support to MaryJane’s Restaurant. At Hard Rock Hotel San Diego, we create memorable experiences through exceptional hospitality, bold energy, and genuine connection. We’re looking for a passionate F&B leader who can balance polished service with a hands-on leadership style and who understands that every guest interaction is an opportunity to make the experience legendary.

Responsibilities

• Lead In-Room Dining Operations
  • 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.
• Support MaryJane’s Restaurant Operations
  • 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.
• Lead & Develop Our Experience Curators
  • 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.
• Drive Operational Excellence
  • 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.

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.
• Strong understanding of food and beverage operations, service standards, POS systems, labor management, and cost controls.
• Ability to lead by example with presence, professionalism, accountability, and purpose.
• Passion for hospitality, team development, guest satisfaction, and operational excellence.
• Organized and able to effectively prioritize multiple operational needs in a fast-paced environment.
• Clear and confident communication 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.

Benefits

• Competitive compensation and rockstar benefits.
• Free cafeteria meals.
• Flexible scheduling.
• Hotel discounts.
• Opportunities for professional development.
• Dynamic and vibrant workplace culture with a focus on team camaraderie and creativity.