Restaurant General Manager

Auberge Collection•Rutherford, CA

7d•$105,000 - $115,000

About The Position

Founded in 1981 by visionary French restaurateur Claude Rouas as Napa Valley’s first fine-dining establishment, The Restaurant has maintained its legacy as a “must experience” culinary destination for more than 40 years. Executive Chef Robert Curry sources the freshest ingredients from local purveyors, harvested at their peak of flavor, to create delicious dishes that showcase the region's best seasonal ingredients. AWARDS: Michelin Michelin Star award for 18 consecutive years Wine Spectator Best of Award of Excellence Forbes Forbes Travel Guide: Four Star Michelin Three Keys

Requirements

Three or more years’ operating experience in a luxury hotel Food & Beverage environment, such as a stand alone restaurant or within a hotel or resort
Experience in maintaining state and federal health and safety regulations
Experience in completing administrative tasks, to include, reporting, budgeting, project management, etc.
Ability to work a flexible schedule, including weekends and holidays, according to department needs

Responsibilities

Oversee the restaurant and bar operations
Ensure the teams are consistently maintaining Auberge quality of service standards.
Liaise with all departments to ensure clear and concise communication on all reports, functions, and guest notes for the day.
Maintain the highest levels of guest service and develop a rapport with both the hotel guests and the local clientele, meeting, and greeting guests at the Restaurant, and handling guest complaints effectively and pleasantly.
Lead the training and education of the service staff in products and service.
Coach and Counsel restaurant leaders in reaching and exceeding the goals for sales in the restaurant.
Evaluate staff performance and create plans for improvement.
Provide insight and analysis to the Food and Beverage management team aiding in cost control and minimizing waste.
Ensure quality Food & Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.
Conduct pre-shift informational briefings with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.
Act as a role model for the Food and Beverage Department, communicate effectively with team members, and act as a motivating influence. Supervise the alcoholic/non-alcoholic service in accordance with federal, state, local, and company regulations.
Handle any guest incidents ensuring 100% guest satisfaction. Record and distribute all GIR reports following up on any incidents.
Assist in the completion of Payroll - service charge distribution and audits
Work as an active member of the management team during service. Creating professional relationships and active involvement with all hotel operations, including but not limited to; daily, and weekly management meetings, and support to all team members, including Manager on Duty Shifts.
Maintain and champion the Auberge Collection culture.