Waterfront Dining General Manager

Grand Hyatt San Diego; San Diego (CA); On-site; USD 90,000 - 125,000; Full time

Benefits offered by this job

Paid holidays

Discounted Hyatt rooms

Free colleague meals

Job summary

Manchester Grand Hyatt San Diego is seeking a Restaurant Manager for Sally's Waterfront Dining to lead daily restaurant operations and ensure exceptional service. You will collaborate with hotel departments, manage promotions, training, and development, and drive guest satisfaction while maintaining financial and service goals.

The role requires full-time availability, weekends and holidays, and a background in food and beverage with strong leadership and communication skills.

Qualifications

• Full-Time Management Position with flexibility to work weekends and holidays.
• Desire to understand and anticipate needs in a high-volume, fast-paced environment.
• Refined verbal and written communication skills.
• Proficient in Microsoft Office Suite; knowledge of POS and reservation systems.
• Detail oriented, organized; proven leadership skills.
• Strong food and beverage knowledge including wine, spirits, and beer.

Responsibilities

• Support and manage the restaurant while coordinating with hotel departments.
• Lead F&B operations and learn outlets across the hotel to support coverage.
• Hire, train, and develop team members; ensure service standards.
• Plan and implement revenue-enhancing strategies and cost controls.
• Drive guest satisfaction and employee engagement through coaching.
• Coordinate promotions, events, and marketing opportunities.

Skills

Leadership skills

Customer service

Communication skills

High energy

Food & beverage knowledge

Restaurant management experience

POS systems proficiency

Tools

POS systems

Reservation systems

Microsoft Office Suite

Job description

Manchester Grand Hyatt San Diego is seeking a Restaurant Manager for Sally's Waterfront Dining to lead daily restaurant operations and ensure exceptional service. You will collaborate with hotel departments, manage promotions, training, and development, and drive guest satisfaction while maintaining financial and service goals.

The role requires full-time availability, weekends and holidays, and a background in food and beverage with strong leadership and communication skills.