Food and Beverage Manager

Auberge Collection•Los Olivos, CA

17h•$75,000 - $80,000

About The Position

The Tavern at The Inn at Mattei’s Tavern is proud to be recognized as Michelin Guide Recommended, reflecting a commitment to quality, consistency, and thoughtful hospitality. We are seeking a Food & Beverage Manager to help lead daily operations, support the team, and uphold the standards that define our guest experience.The Food & Beverage Manager is responsible for overseeing the daily operations of The Tavern, including service execution, team leadership, administrative functions, and compliance. This role partners closely with culinary and hotel teams to ensure alignment, operational consistency, and a high-quality dining experience.

Requirements

Valid Food Handler Card (California requirement)
Responsible Beverage Service (RBS) Certification (or ability to obtain within required timeframe)
ServSafe Manager Certification (or ability to obtain within required timeframe)
Minimum of two (2) years of dining room experience in hospitality or upscale service
Experience using POS and reservation systems
Basic proficiency in Google Workspace or similar tools
Ability to manage multiple priorities in a fast-paced environment
Ability to communicate effectively in English, both verbally and in writing, as required for the role
Ability to work evenings, weekends, and holidays
Ability to work collaboratively across teams
Ability to stand and walk for extended periods
Ability to lift and carry items as needed for the role
Ability to work in a restaurant environment with varying conditions

Nice To Haves

Two (2) or more years of leadership or supervisory experience
Degree or certification in Hospitality Management, or equivalent experience

Responsibilities

Oversee daily restaurant operations, including opening and closing procedures
Ensure cleanliness, organization, and overall presentation of all service areas
Actively support service to ensure timely and effective guest experience
Ensure VIP amenities are accurate, complete, and delivered on time
Maintain appropriate inventory levels of food, beverage, and operating supplies
Ensure operating supplies and equipment (OSE) meet quality and presentation standards
Oversee administrative setup and breakdown of service (e.g., menus, line-ups, reports, payroll adjustments)
Complete required administrative tasks accurately and on time
Develop and manage team member schedules based on business needs
Ensure payroll processes are accurate, timely, and compliant with company procedures
Conduct, reconcile, and submit monthly beverage inventory
Lead, coach, and develop team members through consistent training and feedback
Conduct pre-shift line-ups to align expectations and priorities
Partner in hiring, onboarding, and training team members in accordance with company standards
Hold team members accountable to established service, conduct, and performance standards
Address performance concerns and follow appropriate disciplinary procedures when necessary
Maintain clear and timely communication across FOH, BOH, and hotel teams
Build and sustain positive working relationships with kitchen leadership and team members
Act as a liaison between service, culinary, and hotel operations
Support a cohesive and well-coordinated operating environment
Manage labor through effective scheduling aligned with business levels
Monitor and control cost of goods (COGs) through purchasing and inventory practices
Support achievement of operational and financial goals
Cultivate guest relationships and support initiatives that drive repeat business
Execute and support ongoing training programs for service team members
Participate in and support wine training and tastings
Ensure team members are trained in accordance with service standards and expectations
Maintain compliance with health, safety, and sanitation regulations
Ensure adherence to all Talent & Culture policies and procedures
Remain current on company practices and regulatory requirements