Associate Director of Food & Beverage

San Diego, CA, USA|

Job Overview

Compensation

Salary

Range $100,000.00 - $125,000.00

Benefits

Health Insurance

Dental Insurance

Vision Insurance

short-term disability

Life insurance

401K Plan with employer match

paid holiday

vacation

sick leave

Onsite Complimentary Parking

Free On-duty Meals

Hotel and restaurant discounts

Career growth opportunities

recognition programs

Job Description

L'Auberge Del Mar is a prestigious, award-winning luxury resort located in the scenic coastal village of Del Mar, Southern California. Known for its breathtaking views of the Pacific Ocean, the resort combines estate-style guest rooms and suites with exceptional amenities such as a full-service spa, tennis courts, an inviting ocean-view pool, and multiple gourmet dining options. L'Auberge Del Mar offers guests an elegant and memorable hospitality experience, making it a sought-after destination for travelers and locals alike. The resort prides itself on a culture that values authenticity, teamwork, and a passion for hospitality, cultivating a working environment where staff members are encouraged to bring their true selves to work and contribute to a family-rooted community.

The Associate Director of Food & Beverage at L'Auberge Del Mar plays a crucial leadership role within the resort's food and beverage department, overseeing multiple dining outlets such as Adelaide Restaurant, Lobby Bar, Pool Bar, Lyric Cafe, In Room Dining, Minibar, and Banquets. This executive committee position reports directly to the General Manager and is responsible for setting and maintaining exceptional service and management standards aligned with the resort's brand. The role demands an experienced, detail-oriented leader with a demonstrated ability to foster teamwork, maintain high operational standards, control costs, and deliver an outstanding guest dining experience consistently.

This hands-on, guest-facing position requires the Associate Director to actively engage across all food and beverage outlets, ensuring compliance with service philosophies and operational procedures. Duties include maintaining thorough knowledge of resort services, beverage and food menus, regulatory compliance such as liquor laws and sanitation standards, and collaborating closely with the Executive Chef to implement daily specials and updates. The position involves managing staffing schedules, conducting training sessions, monitoring guest satisfaction, resolving complaints, and participating in broader strategy discussions as part of the resort's executive leadership.

Ideal candidates will bring over five years of progressive food and beverage leadership experience in multi-outlet and banquet operations, complemented by strong organizational, financial management, and communication skills. Certifications, including Manager Food Handler and Responsible Beverage Service (RBS), are essential. A bachelor's degree in Hospitality, Business, or a related field is preferred but equivalent experience will be considered. Leadership style is expected to balance empathy and patience with a strong drive for results, cultivating a positive team climate focused on productivity and morale.

L'Auberge Del Mar offers a competitive salary range from $100,000 to $125,000 annually along with an attractive benefits package that supports team members and their families. The resort emphasizes career growth, recognition programs, and invites candidates to join a dynamic and supportive team that cherishes location, distinction, and soul in delivering unforgettable experiences.

Job Requirements

bachelor's degree in Hospitality, Business, or a related field or equivalent experience
5+ years of progressive Food & Beverage leadership including multi-outlet and banquet operations
proven ability to lead salaried and hourly teams
control labor and cost of goods
manage a departmental budget
manager food handler certification and RBS (Responsible Beverage Service) certification or ability to obtain both upon hire
strong computer skills including POS systems and Microsoft Office
excellent organizational, time management, and communication skills
ability to stand for long periods and lift up to 25 lbs

Job Qualifications

bachelor's degree in Hospitality, Business, or a related field or equivalent experience
5+ years of progressive Food & Beverage leadership including multi-outlet and banquet operations
proven ability to lead salaried and hourly teams
control labor and cost of goods
manage a departmental budget
manager food handler certification and RBS (Responsible Beverage Service) certification or ability to obtain both upon hire
strong computer skills including POS systems and Microsoft Office
excellent organizational, time management, and communication skills
ability to stand for long periods and lift up to 25 lbs
prior department-head or assistant-director experience at a luxury or upscale property preferred
certification of training in liquor, wine, and food service preferred

Job Duties

maintain complete knowledge of and comply with all departmental policies, service procedures, and standards including correct maintenance and use of equipment
anticipate guests' needs, respond promptly, and acknowledge all guests at all times, maintaining positive guest relations and resolving complaints to ensure satisfaction
be familiar with all resort services, features, and local attractions to respond to guest inquiries accurately
maintain complete knowledge of all liquor brands, beers, non-alcoholic selections, and the wine and champagne list including designated glassware and garnishes
maintain complete knowledge of all menu items, preparation methods, ingredients, portion sizes, presentation, and prices
maintain complete knowledge of dining room layouts, table setups, room capacity, hours of operation, dress code, and POS and manual system procedures
maintain complete knowledge of daily house count, arrivals and departures, VIPs, and scheduled in-house group activities
maintain complete knowledge of state liquor regulations including prohibitions on service to minors and intoxicated persons and regulations addressing drunk driving
monitor and maintain cleanliness, sanitation, and organization of all assigned work areas and departmental equipment
meet with the Executive Chef to review daily specials and 86'd items, and ensure staff are informed throughout the shift
review previous day's sales, resolve discrepancies with Accounting, and track revenue against budget
monitor guest reactions and confer with service staff to ensure orders are delivered within timelines and tables are cleared and reset to standard
conduct weekly training sessions and new hire orientation, provide ongoing training to existing staff, and foster a cooperative working climate that supports productivity and morale
establish daily priorities, assign production and prep tasks, review schedules and business levels, and communicate changes throughout the shift
ensure staff report to work as scheduled, document late or absent associates, coordinate breaks, and inspect grooming and attire
ensure all opening and closing duties are completed to standard before staff sign out
work the line during service and assist wherever needed to ensure optimum service to guests
ensure staff abide by state sanitation and health regulations and hotel requirements, including proper storage procedures and safe use and care of equipment
complete and submit work orders for maintenance repairs, and contact Engineering directly for urgent repairs
prepare weekly work schedules in accordance with staffing guidelines and forecasted labor costs, and adjust as needed to meet business demands
prepare daily and weekly payroll reports
document pertinent information in the logbook and follow up on items from other shifts
assist in planning monthly departmental meetings and attend weekly staff, F&B, pre-convention, and B.E.O. review meetings
research local farm products, new suppliers, and special markets, and represent the resort at gourmet shows, food and wine events, and off-premise functions
perform other duties as assigned