Hotel Restaurant Outlet Manager

Margaritaville-Hotel-SAN-Diego-Gaslamp-Quarte; San Diego (CA); On-site; USD 74,000 - 78,000; Full time

Benefits offered by this job

Medical Coverage

Dental & Vision

Teledoc

Pet Insurance

Hotel Discounts

401K Match

Paid Time Off

Job summary

The Margaritaville Hotel San Diego Gaslamp Quarter is seeking an Outlet Manager to ensure restaurant operations run efficiently and profitably while upholding exceptional guest service. You will coordinate activities across related outlets including Room Service and Bar, and oversee business performance and high standards for food, service, and safety.

The role requires supervisory experience, strong communication skills with guests and staff, and a focus on strategic planning, shift

Qualifications

• Read, write and speak English.
• Fine dining experience preferred (2–3 years).
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
• Requires 12th grade language use level.
• No employee will pose a direct threat to the health/safety of self or others.

Responsibilities

• Ensure the restaurant operates efficiently and profitably.
• Coordinate activities for related outlets, such as Room Service and Bar.
• Responsible for the business performance of the restaurant and maintaining high standards of food, service, health and safety.
• Combine strategic planning, shift organization, and some HR components of leading a team.

Skills

English proficiency

Fine dining exp.

Supervisory exp.

Public & staff comms

Job description

The Margaritaville Hotel San Diego Gaslamp Quarter is seeking an Outlet Manager to ensure restaurant operations run efficiently and profitably while upholding exceptional guest service. You will coordinate activities across related outlets including Room Service and Bar, and oversee business performance and high standards for food, service, and safety.

The role requires supervisory experience, strong communication skills with guests and staff, and a focus on strategic planning, shift