Auberge Resorts, LLC
Restaurant Manager
Auberge Resorts, LLC, Napa, California, United States, 94559
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 revitalize 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
Opportunity to lead, inspire, and mentor a diverse team of front-of-house and culinary professionals to ensure an exceptional guest experience. Develop and execute strategic initiatives to drive revenue and enhance the overall success of our culinary program. As a key member of the food and beverage team, be a champion of the brand and our values.Be curious about the latest in food and beverage styling and design and be aware of competitor offerings in the local market.Develop and execute innovative food and beverage strategies.Manage and inspire a talented team of culinary and service professionals.Demonstrate exceptional relationship-building skills with all stakeholders and be a warm, welcoming, and recognizable presence within the local community.A thoughtful operator with an ability to manage both short and long-term financial objectives, adding value and managing outcomes through a balanced lens.Maintain and champion the Auberge Resorts Collection culture.Core Responsibilities
Maintain floor presence during open hours of service.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 dining room at all times.Organize and complete the administrative set up and break down of service (including but not limited to floor plans, 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 restaurant.Provide support to host/reservation team members and assist the front door and phone teams as needed.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 restaurant management, hire and train team members according to restaurant 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 Rate: $90K to $100KQualifications
Minimum of 4 years’ dining room experience in hospitality & upscale dining, with excellent food, wine & beverage knowledge.Proven experience in driving a profitable operation and leading F&B teams.Strong aptitude in financial management, financial reports and analysis.Experience curating and executing creative events in a variety of settings with a keen eye for detail.Demonstrated track record of strong attention to detail and effective communication skills.Demonstration of the ability to multitask.A passion for details, strong communication skills, and an entrepreneurial spirit.Ability to remain calm and prioritize in stressful situations.Ability to captivate, lead, and manage team members from line-ups through service.Knowledge of reservations system software, avero, POS systems.Initiative & follow through.Understanding of Google Suite.Must be able to work nights, weekends, and holidays.Demonstrated experience collaborating and communicating across team.Preferred Qualifications
Hotel or Resort 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.
#J-18808-Ljbffr
Opportunity to lead, inspire, and mentor a diverse team of front-of-house and culinary professionals to ensure an exceptional guest experience. Develop and execute strategic initiatives to drive revenue and enhance the overall success of our culinary program. As a key member of the food and beverage team, be a champion of the brand and our values.Be curious about the latest in food and beverage styling and design and be aware of competitor offerings in the local market.Develop and execute innovative food and beverage strategies.Manage and inspire a talented team of culinary and service professionals.Demonstrate exceptional relationship-building skills with all stakeholders and be a warm, welcoming, and recognizable presence within the local community.A thoughtful operator with an ability to manage both short and long-term financial objectives, adding value and managing outcomes through a balanced lens.Maintain and champion the Auberge Resorts Collection culture.Core Responsibilities
Maintain floor presence during open hours of service.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 dining room at all times.Organize and complete the administrative set up and break down of service (including but not limited to floor plans, 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 restaurant.Provide support to host/reservation team members and assist the front door and phone teams as needed.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 restaurant management, hire and train team members according to restaurant 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 Rate: $90K to $100KQualifications
Minimum of 4 years’ dining room experience in hospitality & upscale dining, with excellent food, wine & beverage knowledge.Proven experience in driving a profitable operation and leading F&B teams.Strong aptitude in financial management, financial reports and analysis.Experience curating and executing creative events in a variety of settings with a keen eye for detail.Demonstrated track record of strong attention to detail and effective communication skills.Demonstration of the ability to multitask.A passion for details, strong communication skills, and an entrepreneurial spirit.Ability to remain calm and prioritize in stressful situations.Ability to captivate, lead, and manage team members from line-ups through service.Knowledge of reservations system software, avero, POS systems.Initiative & follow through.Understanding of Google Suite.Must be able to work nights, weekends, and holidays.Demonstrated experience collaborating and communicating across team.Preferred Qualifications
Hotel or Resort 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.
#J-18808-Ljbffr