Food and Beverage Manager - Bear Restaurant

Company DescriptionStanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection" of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation.Job DescriptionJoin 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.The key responsibilities for this position are: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 accurateParticipate 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 policiesEnsure 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.The starting range for this position is $80K. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.QualificationsRequired QualificationsCurrent Food Handler's CardRBS - Alcohol Training Certification RequiredMinimum of 2 years' in dining room experience in hospitality & upscale dining, with excellent food, wine & beverage knowledgeDemonstration of the ability to multitaskA passion for details, strong communication skills, and an entrepreneurial spiritAbility to remain calm and prioritise in stressful situationsAbility to captivate, lead, and manage team members from line-ups through serviceKnowledge of reservations system software, POS systemsInitiative & follow throughExcellent verbal & written communicationManager ServeSafeUnderstanding of Google SuiteMust be able to work nights, weekends, and holidays.Demonstrated experience collaborating and communicating across teamsPreferred QualificationsAt least two years of management or supervisory experienceBachelor's Degree or Certification in Hospitality-related field or equivalent experienceAdditional InformationAuberge 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, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations.For more information: auberge.comConnect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge