Food & Beverage Outlet Manager

Relais & Châteaux•St. Helena, CA

11d•$80,000 - $95,000

About The Position

The Food & Beverage Outlet Manager leads service and management across Meadowood’s food and beverage venues, including The Pool, Terrace Café, Forum, and Private Dining, supporting the F&B Director. The role helps deliver memorable guest experiences through high service standards, wine and cuisine offerings, genuine hospitality, and individualized guest attention. The manager also contributes to the broader Meadowood Estate team and helps develop staff through coaching, training, and professional development. Responsibilities span guest satisfaction, financial oversight, staff management and development, standards maintenance, and operational reporting. The manager monitors guest feedback and service, supports budgeting and financial reviews, manages labor and payroll scheduling, supervises F&B supervisors, and ensures regulatory, cleanliness, grooming, service, and operational standards are followed. The role also prepares daily operational reports and maintains current knowledge of hospitality and food-and-beverage trends.

Requirements

At least five years of experience in food and beverage management.
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- and back-of-house operations.
Knowledge of various 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 standards.
Strong leadership, organization, attention to detail, initiative, independent judgment, teamwork, integrity, work ethic, and a professional, positive attitude.
Ability to deliver exceptional customer service and demonstrate sound style and taste.
Computer proficiency in Windows, MS Word, Outlook, Excel, point-of-sale systems, and OpenTable.
Ability to speak clear, coherent, professional English and write clearly and concisely in standard written English.
Ability to perform basic mathematical operations, including fractions and percentages.
Ability to think clearly, logically, and creatively; analyze and resolve problems using sound judgment; and address concerns involving guests, staff, and vendors.
Certification in responsible beverage service and management food handling.

Nice To Haves

Bachelor’s degree in Hotel Management or Business Management.
Formal culinary training.
Ability to speak basic Spanish.

Responsibilities

Monitor and maintain guest satisfaction and the quality of service, wine, and cuisine across F&B venues, consulting with the F&B Director and staff.
Respond directly to guests who have had negative experiences and monitor guest reactions.
Use daily house counts, arrivals and departures, VIP information, and group activities to support individualized guest attention.
Maintain guest histories in the V1 database and ensure staff record and use guest preferences.
Support development of the annual F&B budget, including average checks, cover counts, staffing, cost of sales, and related expenses.
Monitor monthly and year-to-date financial performance, review variances, and review daily sales with accounting to resolve discrepancies.
Keep labor and associated costs within budget and review weekly staff schedules against anticipated business demands.
Foster a cooperative working environment and support staff morale and productivity.
Help oversee hiring, including interviewing candidates for cultural and experiential fit.
Directly supervise F&B supervisors across The Pool, Terrace Café, Forum, In-room Dining, and F&B division staff.
Identify staff training needs and implement training, cross-training, incentive programs, and professional development plans.
Organize and delegate assignments, coach direct reports, conduct performance reviews, and support disciplinary matters with the F&B Director.
Maintain knowledge of and compliance with local, state, and federal liquor regulations.
Monitor staff performance and ensure service procedures and established standards are followed.
Inspect F&B areas for cleanliness, organization, and operational compliance; identify deficiencies and direct corrective action.
Ensure staff grooming and attire meet standards and follow and teach Meadowood and Forbes standards.
Prepare and submit daily reports on operations, guest counts, VIPs, issues, sales, average checks, labor, maintenance, and internal communications.
Maintain knowledge of industry trends, competition, Meadowood services and features, and F&B trends and concepts in Napa Valley.
Follow policies and procedures in the Staff Handbook and ensure F&B staff maintain current Food Handlers Permits and TIPs training.