Job Description

The iconic Hotel del Coronado is looking for a talented Restaurant General Manager to oversee Serẽa, our sea-to-table dining experience offering elevated coastal cuisine with a Mediterranean flair!

It’s an exciting time to join the resort with a recently completed $200M renovation project that included additional banquet space and other exciting F&B enhancements. Located on Coronado Island just minutes from Downtown San Diego, this 28-acre property was built in 1888 and has over 700 rooms (to include cottages and villas), 96,000 square feet of banquet space, and 10 food and beverage outlets. This includes 4 restaurants, 2 bars, food truck, marketplace, and ice cream shop.

Serẽa, created by Clique Hospitality, offers a robust, environmentally friendly menu that includes raw and cooked options—from fresh whole catch, to seafood towers and composed dishes. The menu at Serẽa showcases the comprehensive, complex and expressive flavor profiles of the best fresh fish, intricate seafood and heritage meats the region has to offer, prepared by San Diego native and Clique Hospitality Executive Chef and Partner, JoJo Ruiz.

The ideal candidate must be an exceptional leader with a passion for creating extraordinary experiences, a talent for training and developing others, and experienced in all aspects of restaurant operations (ex. financial performance, social media reputation, local market capture, and employee relations). At least 4 years of restaurant management experience in an upscale dining environment is required. Strong beverage knowledge and prior union experience are a plus.

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! As a Restaurant General Manager, you’re not just directing operations for one of our premier dining outlets – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here's what you'll do during a typical day:

• Lead restaurant operations: Direct all aspects of restaurant management, including guest service standards, product quality, cost controls, profitability, marketing strategies, budgeting, and enforcing policies and procedures
• Create exceptional guest experiences: Monitor service quality, assess guest satisfaction trends, address concerns, and continuously improve guest interactions
• Inspire and develop the team: Supervise, coach, and mentor team members; conduct performance evaluations, provide professional development opportunities, and recognize achievements to build, retain, and engage a high-performing team
• Collaborate on marketing and sales: Partner with Sales, Marketing, and PR teams to create effective marketing campaigns, manage customer databases, and increase brand visibility and guest loyalty
• Optimize technology and systems: Maximize the use of technology (e.g., OpenTable) to improve operational efficiency, streamline reservations, and enhance the guest experience
• Drive revenue growth: Implement up-selling techniques, develop new menu items, cross-sell hotel-wide services, and use innovative strategies to maximize restaurant profitability
• Ensure regulatory excellence: Uphold compliance with health, safety, sanitation, and alcohol awareness regulations, fostering a culture committed to the highest standards of guest and team member wellbeing #LI-JP2

What It Takes to Make the Stay

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality Acting with Integrity and always doing the right thing. Inspiring others through Leadership A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.