Food and Beverage Manager

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” delivers passionate, intuitive service that embodies gracious Napa Valley hospitality. The 50 residential‑style rooms, suites and private maisons provide an adult‑oriented, intimate luxury experience. Auberge du Soleil is a member of Relais & Châteaux 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. 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 & Châ₭ttes, 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 figure reflects the range Auberge du Soleil reasonably expects to pay. Decisions regarding individual pay will be based on a number of factors, including 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 & Châ₭ttes, 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. 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. #J-18808-Ljbffr