LOCATION
The Lodge at Torrey Pines
Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.
The Lodge at Torrey Pines 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 & Beverage (“Director/a de Alimentos y Bebidas”) is responsible for leading, developing, and overseeing all food and beverage service operations at The Lodge at Torrey Pines, including restaurants, bars/lounges, catering, in-room dining, banquets, cart services, and purchasing. This role ensures the highest standards of luxury service and quality, while driving financial performance, operational efficiency, and team development. The Director of Food & Beverage reports to the General Manager and collaborates with the Executive Chef and other members of the Executive Committee to deliver exceptional guest experiences aligned with the property’s Five-Star and AAA Five Diamond standards.
PAY & PERKS
- Compensation: $125,000 - $160,000 DOE**
- Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
- Discounted Hotel Roomsfor you, family and friends
- Free Employee Parkingand/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.
- Discounts on cell phone bills, shoes, gym memberships, and more!
ESSENTIAL DUTIES
- Lead and manage all guest-facing food and beverage operations, including The Grill, A.R. Valentien, banquets, in-room dining, pool bar (Judson’s), golf food and beverage (“Carts”), catering, and the purchasing department.
- Develop and execute the food and beverage strategy in alignment with the hotel’s vision, guest expectations, and financial objectives.
- Analyze business performance and market trends to identify areas of opportunity, implementing creative initiatives to drive growth and guest engagement.
- Partner with the catering and sales teams to identify revenue-generating opportunities, including promotions, events, and private dining experiences.
- Develop and implement internal controls to safeguard assets and ensure financial integrity.
- Maintain accurate inventory, purchasing, and stock control procedures to minimize waste and loss.
- Lead and mentor a high-performing team of food and beverage managers, supervisors, and associates.
- Foster a positive, collaborative work environment with a strong sense of accountability and pride in hospitality.
- Partner with Human Resources to recruit, train, coach, and retain top talent across the division.
- Conduct regular coaching sessions and performance check-ins with department leaders, using clear goals and development plans to drive individual growth, accountability, and succession planning.
- Mentor and coach direct report managers on effective leadership by helping them set clear expectations, drive accountability, and provide consistent follow-through. Support their growth in areas such as performance management, career development, succession planning, and financial acumen—including payroll, labor planning, and P&L responsibility—to strengthen both team culture and business results.
- Set up training programs to ensure consistent world-class service and ensure that personnel are well-trained in interpersonal behavior.
- 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.
- Lead the team in achieving guest satisfaction goals and upholding Five-Star and AAA Five Diamond standards.
- Regularly engage with guests to assess satisfaction, resolve concerns, and ensure expectations are exceeded.
- Guide the development of innovative, guest-centric dining experiences, menus, and beverage offerings in partnership with the Executive Chef and General Manager.
- Maintain brand standards and continuously seek improvements in service delivery and product quality.
- Ensure all departmental policies, procedures, and SOPs are documented, updated, and consistently followed.
- 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.
- Collaborate closely with Engineering and Housekeeping to ensure all systems, tools, and facilities are properly maintained and that any safety concerns are promptly addressed and resolved.
- 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.
- Work with culinary and food and beverage service managers to drive menu planning, pricing strategies, and promotional initiatives ensuring smooth service flow and excellent guest experiences.
- Participate in long-range planning and executive-level decision-making, collaborating with hotel leadership to drive continuous improvement and ensure strategic alignment with overall business goals.
- Serve as Manager on Duty and participate in hotel leadership meetings, supporting emergency preparedness, operational coverage, and additional responsibilities as assigned.
- Perform additional duties and responsibilities as directed by the leadership.
