Food and Beverage Manager - Bear Restaurant

Auberge Collection•Napa, CA

1d•$80,000

About The Position

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.

Requirements

Current Food Handler's Card
RBS - Alcohol Training Certification Required
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

Nice To Haves

At least two years of management or supervisory experience
Bachelor’s Degree or Certification in Hospitality-related field or equivalent experience

Responsibilities

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.
Organize 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.