Food and Beverage Manager

Position Summary

The Food and Beverage Manager oversees all front-of-house operations (Food Service and Tasting Room) at Oak Farm Vineyards to ensure exceptional guest experience, effective service, and a positive team environment. This role ensures high-quality food and Tasting Room service, manages staff and budgets, maintains compliance with health and safety regulations, and drives guest satisfaction and profitability. The manager coaches and develops front-of-house staff while managing daily operations and ensuring adherence to company policies.

Key Responsibilities

• Lead, supervise, and support all Front of House staff members, including Food Service and Tasting Room employees. Ensure smooth service flow, proper staffing levels, cleanliness, and consistent quality standards.
• Oversee daily Restaurant and Tasting Room operations to ensure smooth, efficient service during all shifts.
• Interview, hire, schedule, train, and supervise employees. Provide constructive performance evaluations and foster a positive team culture.
• Enforce company policies, procedures, and service standards consistently and fairly.
• Oversee compliance with all health, safety, sanitation, alcohol, and food-handling regulations.
• Ensure cleanliness, organization, and presentation meet company standards.
• Ensure guests receive exceptional service by maintaining high hospitality standards. Handle complaints and special requests promptly and implement improvements based on feedback.
• Create and manage budgets for labor, food and beverage costs, and supplies. Negotiate vendor contracts as needed and track inventory of perishables, beverages, and equipment.

Qualifications

• Minimum of five years of full-service restaurant management experience. A degree in hospitality management, hotel/restaurant management, culinary arts, business administration, or a related field is preferred. An associate degree plus substantial experience is often accepted.
• Experience in a high-volume restaurant or Tasting Room environment, including weekend shifts, while managing multiple servers and support staff.
• Strong guest service and conflict-resolution skills, with the ability to multitask and make sound decisions in a fast-paced environment.
• Experience with cash handling, POS systems, and food safety standards.
• Strong knowledge of restaurant and beverage operations.
• Ability to analyze sales, labor, and operational metrics to improve efficiency.
• Strong understanding of California labor laws, including scheduling, meal/rest breaks, and overtime.
• Experience managing teams of 20+ people.
• Ability to work flexible hours (nights, weekends, and holidays) and handle pressure in a fast-paced environment.
• Required certifications: California Food Handler Certificate, California Responsible Beverage Service (RBS) Certification, and ServSafe.

Ideal Candidate

• A leader who holds themselves and others accountable while treating employees with respect.
• Thrives under pressure during peak business periods.
• Goes above and beyond for both guests and staff.
• Focused on growing the department, encouraging repeat visits, and retaining club members.
• Reports to the General Manager.