RESTAURANT GENERAL MANAGER, CLEMENTINE

Yountville, CA
Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities – the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion!

JOB SUMMARY

The General Manager will oversee all front-of-house operations, ensuring smooth day-to-day service, exceptional hospitality, and a culture of collaboration. This role is critical in setting the tone for the guest experience and working in lockstep with the Executive Chef to maintain high standards across service and execution.

REQUIRED QUALIFICATIONS

• Bachelor’s degree in Hospitality, Business, or related field strongly preferred
• Proven success in a front-of-house leadership role (GM, AGM, or Service Director) in an upscale or high-volume restaurant.
• A calm, confident floor presence and a genuine passion for hospitality.
• Strong organizational and communication skills.
• Experience training and mentoring teams with a focus on service excellence.
• Familiarity with restaurant systems (POS, reservation platforms, labor tools).
• Ability to collaborate effectively with culinary leadership and ownership.
  Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team.
  The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

• Lead and manage the front-of-house team, including hiring, training, scheduling, and performance management.
• Drive a welcoming, polished service style that reflects Clementine’s brand and values.
• Partner closely with the Executive Chef to ensure communication, alignment, and consistency between FOH and BOH.
• Maintain a strong floor presence during service and model hands-on, hospitality-driven leadership.
• Oversee daily operations including reservations, guest recovery, service pacing, and team coverage.
• Monitor front-of-house labor, service standards, and costs to ensure efficient, high-quality operations.
• Create and nurture a positive workplace culture where the team feels supported, empowered, and engaged.
• Uphold all health, safety, and labor standards and maintain compliance with local regulations.