Food and Beverage Outlet Manager

Meadowood Napa Valley•Saint Helena, CA

32d•$80,000 - $95,000

About The Position

The Food and Beverage Outlet Manager leads service and operations across Meadowood’s Food & Beverage venues, including The Pool, Terrace Café, Forum, and Private Dining, and supports the F&B Director. The role helps create memorable guest experiences through exceptional hospitality, food, and wine service, while contributing to the broader Meadowood Estate team. The manager directs, implements, and maintains the service and management philosophy for the division and develops staff through coaching, training, and professional development. The position oversees guest satisfaction, financial performance, staff management, operating standards, and daily reporting. It supervises F&B supervisors and staff, supports budgeting and payroll oversight, maintains operational and regulatory standards, and responds to guest concerns. The role requires knowledge of Napa Valley wines, food service, applicable liquor and labor regulations, and Forbes Travel Guide standards. Work takes place in offices, storage areas, restaurants, catering venues, and outdoor environments. The position requires flexibility to work varying shifts, weekends, and holidays as business needs dictate.

Requirements

At least five years of experience in Food and Beverage management.
At least two years of experience as a Food and Beverage Manager; preferably at a Relais & Châteaux or equivalent hotel such as Four Seasons or St. Regis.
Food service experience in both front-of-house and back-of-house operations.
Knowledge of food service techniques.
Strong knowledge of wines, particularly Napa Valley and California wineries.
Working knowledge of local, state, and federal liquor regulations.
Working knowledge of California Wage and Hour laws.
Working knowledge of Forbes Travel Guide and its standards.
Certification in responsible beverage service and management food handler’s certification.
Computer proficiency in Windows, MS Word, Outlook, Excel, point-of-sale systems, and OpenTable.
Clear, coherent, professional spoken English and clear, concise written English.
Ability to perform basic mathematical operations, including calculations involving fractions and percentages.
Ability to think logically and creatively, analyze and resolve problems using sound judgment, and address concerns involving guests, staff, and vendors.
Able to work in office, restaurant, catering, event, and outdoor environments; stand, walk, and sit as required.
Able to perform abundant physical movements, lift up to 50 pounds periodically, move and handle equipment and supplies, and safely ascend and descend stairs.
Strong leadership, organization, attention to detail, initiative, independent judgment, style and taste, customer-service ability, teamwork, integrity, work ethic, and a professional, positive attitude.
Flexibility to work varying shifts, weekends, and holidays as business needs dictate.

Nice To Haves

Bachelor’s degree in Hotel Management or Business Management.
Formal culinary training.
Basic Spanish-speaking ability.

Responsibilities

Monitor guest satisfaction and service and wine-and-cuisine offerings across all F&B venues; respond directly to guests who have had negative experiences.
Keep current on house counts, arrivals and departures, VIPs, and in-house group activities to support individualized guest attention.
Maintain guest history in the V1 database and ensure staff record and use guest preferences.
Support the F&B Director in developing the annual F&B budget, including outlet and meal-period sales, cover counts, staffing, and costs.
Oversee divisional financial performance, review monthly financial reports and variances, review daily sales, and resolve discrepancies with accounting.
Maintain labor and associated costs within budget and review weekly staff schedules against anticipated business demands.
Promote a cooperative working environment and support staff morale and productivity.
Help oversee hiring, interview candidates, and assess their fit with the division.
Directly supervise F&B supervisors and staff across the specified venues and division functions.
Identify training needs; implement training and cross-training across F&B venues; develop incentive and professional-development programs.
Delegate and follow up on work assignments, and manage direct reports through coaching, training, and performance reviews.
Work with the F&B Director on disciplinary matters and staff counseling in accordance with Meadowood and Human Resources standards.
Maintain knowledge of and compliance with local, state, and federal liquor regulations.
Monitor service and job performance, inspect F&B areas, ensure cleanliness and operational standards, identify deficiencies, and direct corrective action.
Ensure staff grooming and attire standards and teach and follow Meadowood and Forbes standards.
Prepare and submit daily operational reports covering matters such as covers, VIPs, issues, sales, average checks, labor, maintenance, and internal communications.
Maintain knowledge of industry trends, competitors, Meadowood services and features, and policies in the Staff Handbook.
Ensure F&B staff maintain updated Food Handlers Permits and TIPs training; track F&B trends and concepts in Napa Valley.