Gus Thompson
Imperial Beach,CA
Summary
Food and beverage professional with extensive expertise in enhancing dining experiences and optimizing service standards. Recognized for fostering collaborative team environments and consistently achieving business objectives. Highly adaptable to evolving industry trends and operational needs.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Associate Food & Beverage Director
Sheraton San Diego Resort
11.2024 - Current
- Sheraton San Diego Resort completed a $120 million renovation in 2024 that included rooms, both guest and meeting spaces, and F&B Outlets in the Marina Tower. Increased Outlets revenue from 5.5 million in 2024 to 9.5 million in 2025. F&B Department of 200+ team members and revenues of 40 million+.
Director of Outlets
L’Auberge Del Mar
07.2024 - 11.2024
- Directed Food and Beverage operations for 120 room luxury property in Del Mar, CA. Re-concepted the Adelaide restaurant to include new beverage and food menus. Hosted large scale events for the opening of the Del Mar Race Track and the Breeders Cup.
- Directed operational strategy for multiple dining outlets, enhancing overall guest experience and service quality.
Director of Outlets
Estancia La Jolla
06.2023 - 07.2024
- Led hotel outlets through 26-million-dollar remodel of hotel. Opened three new outlets to include Trading Post coffee shop, new pool kitchen and bar and new lobby bar. Changed POS system from Micros to Toast to leverage technology to increase efficiency. Trained FOH team to Forbes standards and achieve status as a Forbes recommended hotel.
General Manager
Leroy’s Kitchen + Lounge
01.2020 - 12.2020
- Managed farm to table restaurant in Coronado. Lead the team through the COVID shut down in March. Reopened operations in June of 2020. Concept closed in December 2020.
Assistant F&B Director
Hard Rock Hotel San Diego
03.2019 - 12.2019
- Managed 36-million-dollar F&B department to include banquets, restaurant, room service and minibar operations. Lead change as beta test for changing room service format from traditional to knock & drop format.
Executive Director
UCSD Faculty Club
07.2017 - 03.2019
- Coordinated operations for restaurant service and banquets for the UCSD Faculty Club, a private club on UCSD’s campus. Supervised Banquets, Restaurant, Sales team and Facilities. Worked with Board of Directors.
Director of Operations / F&B Director
Morgan Run Club & Resort
11.2014 - 07.2017
- Ran a private country club with 1250 members with 27 holes of golf, 11 tennis courts, 69 room hotel, athletic facility, Spa, Banquets and multiple food and beverage outlets. Responsible for budgeting, forecasting, period end reporting and financial compliance for the club. Supervised 13 department heads to ensure proper daily operation of club.
Food & Beverage Manager
Handlery Hotel & Resort
06.2010 - 08.2014
- Led both the Restaurant and Banquet Departments in 227 room hotel. Designed and opened poolside Reef Lounge, full bar and dining operation. First year sales 200% over budget.
General Manager
Karl Strauss Brewing Co.
08.2008 - 01.2010
- Operated original location of Karl Strauss Brewing Company. 150 seat brewpub and brewing location. Worked with updating company packaging and rolled out cleaning and sanitation program company wide.
First Assistant Manager
Islands Fine Burgers
07.2005 - 08.2008
- Handled day to day operations for family-oriented burger restaurant. Systems driven operation to control payroll, inventory, and costs of goods.
Director of Outlets
Loews Coronado Bay Resort
10.2003 - 07.2005
- Oversaw the operations for all F&B outlets in 424 room hotel and resort to include fine dining restaurant, 3 meal restaurant, room service, lobby bar and poolside bar & grill. Over 15 million in sales and 85-125 employees in season
Education
BS - Biology
San Diego State University
San Diego, CA01.1998
Skills
- Hospitality operations management
- Budget development
- Forecasting
- Cost control
- Forecasting
- Event management
- Inventory control
- Food safety compliance
- Strategic planning
- Effective communication
Certification
- Certified ServSafe Manager Food Safety Valid until 11/2027
- RBS Certified
- Founder of Mission Valley Craft Beer & Food Festival
- Founder of San Diego Bacon Fest
- Cicerone Certified Beer Server 2/2012
Languages
English
Native or Bilingual
German
Limited Working
Timeline
Associate Food & Beverage Director
Sheraton San Diego Resort
11.2024 - Current
Director of Outlets
L’Auberge Del Mar
07.2024 - 11.2024
Director of Outlets
Estancia La Jolla
06.2023 - 07.2024
General Manager
Leroy’s Kitchen + Lounge
01.2020 - 12.2020
Assistant F&B Director
Hard Rock Hotel San Diego
03.2019 - 12.2019
Executive Director
UCSD Faculty Club
07.2017 - 03.2019
Director of Operations / F&B Director
Morgan Run Club & Resort
11.2014 - 07.2017
Food & Beverage Manager
Handlery Hotel & Resort
06.2010 - 08.2014
General Manager
Karl Strauss Brewing Co.
08.2008 - 01.2010
First Assistant Manager
Islands Fine Burgers
07.2005 - 08.2008
Director of Outlets
Loews Coronado Bay Resort
10.2003 - 07.2005
BS - Biology
San Diego State University