Food and Beverage Manager at Madeline Hotel and Residences Auberge Resorts Collection

Napa, California, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Dec, 25

Salary

80000.0

Posted On

27 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Knowledge, Wine Knowledge, Beverage Management, Communication Skills, Multitasking, Leadership, Team Management, Administrative Skills, Customer Service, Health Compliance, Scheduling, Training, Inventory Management, POS Systems, Google Suite, ServeSafe Certification

Industry

Hospitality

Description

Company Description A private Napa Ranch cultivating the future of wellbeing. Stanly Ranch - a land that was established with legacy in mind and furthers its progression now with enlightened 21st century ideals. A vanguard in the movement toward holistic wellbeing, Stanly Ranch empowers an immersive agricultural experience intended to not only revitalise those lucky enough to visit, but to leave them transformed. Guests, owners, and locals alike will be captivated by an active and engaged private ranch lifestyle uniquely curated to nourish the mind, body, and soul through a rare connection to the land and its bounty. Job Description Join our team as F&B Manager and become one of the authors of our story. The F&B Manager sets the tone for a successful day, each day. They are key in shaping the success of each team member and thus the success of the experience provided to our guests. They are efficient, thoughtful and clear communicators who bridge the gap between guests, kitchen and restaurant team members, chefs and hotel operations. The F&B Manager - is responsible for overseeing the daily food and beverage operations with a main focus at Bear Restaurant. Among their responsibilities include maintaining budgets and employee schedules, delegating tasks to staff, developing, executing staff training and ensuring a memorable and luxurious experience for all guests of Stanly Ranch. Core Responsibilities The key responsibilities for this position are: Support and develop the culture of learning through collaboration with chefs for team member trips to vendors & tastings. Effectively open and close physical operation. Ensure excellent maintenance and cleanliness of the department. Organise and complete the administrative set up and breakdown of service (including but not limited to, menus, line up, employee reports, payroll adjustments, etc.). Maintain effective & timely communication to all FOH/BOH and team members. Maintain a positive working relationship with kitchen leaders and line team members. Continuously provide support to all service team members and actively participate in the cycle of service as needed. Cultivate Regulars and continue to find ways to strengthen the operation. Ensuring all VIP amenities are complete and the information is accurate Participate and assist, when necessary, in wine training/tastings conducted by sommeliers. Work with beverage management to conduct, reconcile and submit month-end beverage inventory. Complete all assigned administrative requirements accurately and on time. Remain current and compliant with the correct ARC/HR practices and policies Ensure payroll processes are completed accurately, on time and according to business/accounting procedures. Ensure Health Department compliance as it pertains to the operation. Ensure appropriate physical inventory is available to team members/guests at all times. Ensure that OSE products are of a high quality and appropriate aesthetic. Meet or exceed the budget for COG’s through effective purchasing and product maintenance. Ensure all team members are properly acquainted with appropriate CGS as it pertains to the cycle of service. In conjunction with F&B management, hire and train team members according to standards for hospitality and excellence, manage scheduling of team members when needed. Provide continuous training and leadership to develop and grow the team. Hold team members accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary. Salary - $80K Qualifications Required Qualifications Minimum of 2 years’ in dining room experience in hospitality & upscale dining, with excellent food, wine & beverage knowledge Demonstration of the ability to multitask A passion for details, strong communication skills, and an entrepreneurial spirit Ability to remain calm and prioritise in stressful situations Ability to captivate, lead, and manage team members from line-ups through service Knowledge of reservations system software, POS systems Initiative & follow through Excellent verbal & written communication Manager ServeSafe Understanding of Google Suite Must be able to work nights, weekends, and holidays. Demonstrated experience collaborating and communicating across teams Preferred Qualifications At least two years of management or supervisory experience Bachelor’s Degree or Certification in Hospitality-related field or equivalent experience Additional Information Auberge Resorts 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 and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP 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, SRGA Resort LP 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.

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Responsibilities

The F&B Manager oversees daily food and beverage operations, focusing on Bear Restaurant. They ensure a memorable and luxurious experience for all guests while maintaining budgets and employee schedules.