Food and Beverage Manager

Napa, CA, USA|

Job Overview

Compensation

Salary

Range $85,000.00 - $90,000.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee wellness programs

Job Description

Auberge du Soleil is a premier luxury resort inspired by the south of France and imbued with the vibrant spirit of California. Located in the heart of Napa Valley amidst a scenic 33-acre hillside olive grove, the resort offers some of the most luxurious accommodations in the wine country region. Known as the "Inn of the Sun," Auberge du Soleil is renowned for its stunning valley views, its Michelin Star Restaurant, and an exclusive wellness retreat available only to hotel guests. The property features 50 residential-style rooms, suites, and private maisons, providing a romantic and intimate environment tailored exclusively for adults. Auberge du Soleil is a long-standing member of Relais & Châteaux, a prestigious international association recognizing exceptional boutique properties worldwide for their commitment to excellence in hospitality and culinary arts. As the flagship hotel of the Auberge Collection, the resort exemplifies high standards in luxury accommodation and guest experiences.

The Food & Beverage Manager at Auberge du Soleil plays a pivotal leadership role in the resort's hospitality team. This position is responsible for the daily management and smooth operation of both The Restaurant and The Bar, emphasizing an outstanding Forbes Five-Star dining experience. The manager fosters a culture of excellence, accountability, and authentic hospitality, ensuring that every guest interaction reflects the resort's luxury standards and personalized service philosophy. As a key leader, the Food & Beverage Manager oversees all facets of service quality, team member engagement, financial outcomes, and operational efficiency. Close collaboration with culinary and resort management teams enables this role to create memorable dining experiences that align with Auberge Collection's values.

Core responsibilities include supervising daily service operations, maintaining compliance with health and safety regulations, managing inventory and cash handling procedures, and sustaining operational readiness. The manager actively engages with guests on the floor, resolves concerns professionally, and anticipates guest needs in a welcoming and attentive manner. Leadership duties extend to coaching and developing high-performing team members, ensuring rigorous training, recruitment, and performance management practices. The manager additionally coordinates labor scheduling, payroll management, and contributes to budgetary and financial planning. With a strong focus on revenue maximization and service efficiency, the role also requires participation in resort-wide initiatives such as special events and seasonal programming. The starting salary ranges from $85,000 to $90,000, with final compensation reflective of the candidate's experience and educational background. This position offers an exciting opportunity to lead food and beverage operations in one of Napa Valley’s most prestigious luxury resorts, promoting a culture of refined hospitality, team development, and operational excellence.

Job Requirements

Minimum of 3-5 years of experience in food and beverage leadership
previous management experience in upscale restaurant operations
knowledge of luxury hospitality standards
strong leadership and team management abilities
ability to multitask and prioritize in a busy environment
excellent communication and interpersonal skills

Job 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

Job Duties

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