Food and Beverage Manager at Auberge Collection

Los Olivos, California, United States -

Full Time

Start Date

Immediate

Expiry Date

08 Jul, 26

Salary

80000.0

Posted On

09 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant operations, Team leadership, Inventory management, Service execution, Staff training, Financial management, POS systems, Reservation systems, Google Workspace, Compliance, Customer service, Communication, Scheduling, Conflict resolution, Hospitality management

Industry

Hospitality

Description

Company Description Opened in February 2023 in charming Los Olivos, The Inn at Mattei’s Tavern, Auberge Collection offers 67 luxury guest rooms, cottages, and suites that marry the simplicity of modern farmhouse design with the eclectic spirit of nearby ranch life. Set on historic grounds shaded by old-growth palm trees and surrounded by renowned vineyards, The Inn at Mattei’s Tavern originally served as a popular stagecoach stop in the late 1800s. Considered the social center of the Santa Ynez Valley through the 1930s, the property has remained a lively local landmark, revered and enjoyed for generations. Today, guests can savor farm-driven menus that celebrate the Central Coast’s land and sea, unwind at the new Lavender Barn, a luxury spa rooted in nature and renewal, and enjoy destination-inspired experiences that engage the senses. For more information: auberge.com/matteis-tavern Connect with The Inn at Mattei’s Tavern on Instagram and Facebook at @matteistavernauberge. Job Description The Tavern at The Inn at Mattei’s Tavern is proud to be recognized as Michelin Guide Recommended, reflecting a commitment to quality, consistency, and thoughtful hospitality. We are seeking a Food & Beverage Manager to help lead daily operations, support the team, and uphold the standards that define our guest experience.The Food & Beverage Manager is responsible for overseeing the daily operations of The Tavern, including service execution, team leadership, administrative functions, and compliance. This role partners closely with culinary and hotel teams to ensure alignment, operational consistency, and a high-quality dining experience. Job duties includes but are not limited to the following: Operations & Service Execution Oversee daily restaurant operations, including opening and closing procedures Ensure cleanliness, organization, and overall presentation of all service areas Actively support service to ensure timely and effective guest experience Ensure VIP amenities are accurate, complete, and delivered on time Maintain appropriate inventory levels of food, beverage, and operating supplies Ensure operating supplies and equipment (OSE) meet quality and presentation standards Administrative & Operational Management Oversee administrative setup and breakdown of service (e.g., menus, line-ups, reports, payroll adjustments) Complete required administrative tasks accurately and on time Develop and manage team member schedules based on business needs Ensure payroll processes are accurate, timely, and compliant with company procedures Conduct, reconcile, and submit monthly beverage inventory Team Leadership & Accountability Lead, coach, and develop team members through consistent training and feedback Conduct pre-shift line-ups to align expectations and priorities Partner in hiring, onboarding, and training team members in accordance with company standards Hold team members accountable to established service, conduct, and performance standards Address performance concerns and follow appropriate disciplinary procedures when necessary Communication & Collaboration Maintain clear and timely communication across FOH, BOH, and hotel teams Build and sustain positive working relationships with kitchen leadership and team members Act as a liaison between service, culinary, and hotel operations Support a cohesive and well-coordinated operating environment Financial & Business Performance Manage labor through effective scheduling aligned with business levels Monitor and control cost of goods (COGs) through purchasing and inventory practices Support achievement of operational and financial goals Cultivate guest relationships and support initiatives that drive repeat business Training & Development Execute and support ongoing training programs for service team members Participate in and support wine training and tastings Ensure team members are trained in accordance with service standards and expectations Compliance & Standards Maintain compliance with health, safety, and sanitation regulations Ensure adherence to all Talent & Culture policies and procedures Remain current on company practices and regulatory requirements Work Environment & Physical Requirements Ability to stand and walk for extended periods Ability to lift and carry items as needed for the role Ability to work in a restaurant environment with varying conditions The salary range for this position is $75,000 to $80,000 annually. Actual compensation will be determined based on experience, education, and job-related factors, consistent with applicable California law. Qualifications Valid Food Handler Card (California requirement) Responsible Beverage Service (RBS) Certification (or ability to obtain within required timeframe) ServSafe Manager Certification (or ability to obtain within required timeframe) Minimum of two (2) years of dining room experience in hospitality or upscale service Experience using POS and reservation systems Basic proficiency in Google Workspace or similar tools Ability to manage multiple priorities in a fast-paced environment Ability to communicate effectively in English, both verbally and in writing, as required for the role Ability to work evenings, weekends, and holidays Ability to work collaboratively across teams Preferred Qualifications Two (2) or more years of leadership or supervisory experience Degree or certification in Hospitality Management, or equivalent experience 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 Railway Jonata LLC is an Equal Opportunity Employer, M/F/D/V. Railway Jonata LLC 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, Railway Jonata LLC 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

Responsibilities

The Food & Beverage Manager oversees daily restaurant operations, including service execution, inventory management, and administrative tasks. They also lead, coach, and develop the team to ensure high-quality guest experiences and operational consistency.