Food and Beverage Manager at Auberge Collection

Rutherford, California, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

90000.0

Posted On

16 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Luxury Hospitality Management, Fine Dining Operations, Team Leadership, Financial Performance Management, Guest Relations, Staff Training and Development, Inventory Control, Labor Management, Forbes Five-Star Standards, Budgeting and Forecasting, Compliance Management, Strategic Floor Management

Industry

Hospitality

Description

Company Description Inspired by the south of France, and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a Michelin Star Restaurant, and a tranquil wellness retreat reserved exclusively for hotel guests. Nestled within a 33-acre hillside olive grove, the “Inn of the Sun” is celebrated for delivering passionate, intuitive service that embodies gracious Napa Valley hospitality. The 50 residential-style rooms, suites and private maisons set the stage for romance in the seclusion of the adult-oriented environment. The property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts, and the flagship hotel for the Auberge Collection. Job Description The Food & Beverage Manager is responsible for the daily leadership and operation of The Restaurant and The Bar at Auberge du Soleil, ensuring an exceptional Forbes Five-Star dining experience while fostering a culture of excellence, accountability, and genuine hospitality. This leader oversees all aspects of service, team member engagement, financial performance, operational execution, and guest satisfaction. Working closely with culinary and resort leadership, the Food & Beverage Manager creates memorable guest experiences while developing high-performing teams that embody Auberge Collection's values and service philosophy. Oversee the daily operations of The Restaurant and The Bar, ensuring smooth and efficient service. Monitor service standards, cleanliness, organization, safety, and overall operational excellence. Collaborate with Culinary leadership to ensure seamless communication between front and back of house. Maintain compliance with all health department regulations, Responsible Beverage Service (RBS), food safety, and alcohol service standards. Ensure opening, closing, and cash handling procedures are consistently followed. Maintain inventory controls, equipment standards, and operational readiness. Ensure every guest interaction reflects Auberge du Soleil's luxury standards and personalized approach to hospitality. Maintain an active presence on the floor, engaging with guests and team members throughout service. Resolve guest concerns professionally and proactively, turning service opportunities into memorable experiences. Anticipate guest needs while creating a warm, welcoming atmosphere that exceeds expectations. Ensure Forbes, Michelin, Relais & Châteaux, and Auberge Resorts Collection service standards are consistently executed. Lead, coach, and inspire Restaurant and Bar team members to consistently deliver Forbes Five-Star service. Recruit, onboard, train, mentor, and develop team members through ongoing coaching, performance feedback, and career development. Foster a positive, inclusive, and collaborative work environment built on respect, accountability, and continuous improvement. Conduct daily pre-shift meetings, line-ups, and service briefings to ensure team readiness and alignment. Manage scheduling, labor deployment, attendance, and payroll in accordance with business demands and labor budgets. Partner with Talent & Culture to support performance management, recognition, corrective action, and team member engagement initiatives. Support achievement of departmental revenue, profitability, and labor goals. Monitor labor productivity and scheduling to optimize service while managing payroll expenses. Assist in forecasting, budgeting, and financial planning. Analyze sales trends, guest feedback, labor reports, and operational metrics to identify opportunities for improvement. Maximize revenue through strategic floor management, reservations, upselling, and service efficiency. Partner closely with Culinary, Private Dining, Events, Rooms, and Spa teams to deliver exceptional guest experiences across the resort. Participate in leadership meetings and contribute to operational planning and continuous improvement initiatives. Support resort-wide events, special programming, wine dinners, and seasonal activations. The starting salary for this position is $85,000-$90,000. This is the salary for this position that Auberge du Soleil reasonably expects to pay. Decisions regarding individual pay will be based on a number of factors, such as experience and education. Qualifications Minimum of 3–5 years of progressive food and beverage leadership experience in luxury hospitality or fine dining. Previous management experience overseeing upscale restaurant operations required. Forbes Five-Star, Michelin, Relais & Châteaux, or luxury resort experience strongly preferred. Demonstrated ability to lead, motivate, and develop high-performing teams. Strong knowledge of restaurant operations, food and beverage service, wine, cocktails, and luxury guest service standards. Excellent communication, organizational, and interpersonal skills. Proven ability to manage multiple priorities in a fast-paced environment. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge About Friedkin Friedkin is a privately held family of global brands spanning automotive, entertainment, hospitality, investments, and sports. Founded in 1969 and headquartered in Houston, Texas, the company is led by Chief Executive Dan Friedkin, and united by a mission to build breakthrough brands that redefine the status quo. The Friedkin portfolio includes Gulf States Toyota, 30WEST, Accelerated Solutions Group, AS Roma, Ascent Automotive Group, Auberge Collection, Congaree, Copilot Capital, Diamond Creek, Everton Football Club, GSFSGroup, Imperative Entertainment, Legendary Expeditions, NEON, Northside Lexus, Pursuit Sports, The Friedkin Group International, USAL and Westside Lexus. For more information, please visit www.friedkin.com Terre du Soleil Ltd is an Equal Opportunity Employer, M/F/D/V. Terre du Soleil Ltd provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Terre du Soleil Ltd complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Management Compensation: USD 85000 - USD 90000 - yearly

Responsibilities

Oversee the daily operations of the restaurant and bar to ensure a Forbes Five-Star dining experience and operational excellence. Lead and develop the service team while managing financial performance, labor budgets, and guest satisfaction.