Food and Beverage Outlet Manager

At Meadowood, gracious hospitality defines the style of service and timeless, natural beauty, the sense of place. A rich company culture inspires staff to achieve the highest service standards in hospitality. Join the Meadowood team and experience the pride and teamwork of working alongside a dedicated team of professionals in a truly beautiful setting.

Division Support of Meadowood Mission:

Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality. The mild climate and natural beauty of our region make it a desirable place to be all year round. Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers. No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends.

Food and Beverage Outlet Manager at Meadowood is the heart and soul of the guest experience and are the benchmarks of the quality for our property. Leaders of the Food & Beverage team are consummate professionals in all areas of service and experts in the areas of wine and the art of hospitality. They are superior teachers and role models. Meadowood cuisine is created to showcase Napa Valley wines. It is fresh, beautiful, healthy and delicious and inspired by the bounty of estate-grown and regional ingredients.

All members of the Food & Beverage staff at Meadowood are professionals in their specific area of service, students of wine and the art of hospitality and are passionate about learning. They come to Meadowood to work in their profession at the highest level for which they are trained and to continue their evolution as culinary and wine service professionals.

Position Summary:

The Food and Beverage Outlet Manager, along with their support of the F&B Director, must want to be at the heart of this experience and further, have a passion for the product, service and the warmth of genuine hospitality that governs and permeates all actions, program, hiring and training efforts. Meadowood’s Food and Beverage Outlet Manager is a leader who gives the most competent Food and Beverage staff members the sense that they have room to grow yet simultaneously coaches and encourages those with promise who are only just beginning a career.

As important as it is for this person to help lead the Food and Beverage team, it is of equal importance that they be a contributing, creative member of the overall Meadowood Estate team, expanding outside of their discipline to aid in the Meadowood Mission to always provide memorable experiences for our guests and members, thereby creating long-term, loyal customers; to bring pleasure to our guests by delighting them in the moment, enhancing and inspiring their lives.

The Food and Beverage Outlet Manager is responsible for directing, implementing, and maintaining a service and management philosophy which serves as a guide to respective staff. Areas of responsibilities include all F&B staff and venues including The Pool, Terrace Café, Forum, and Private Dining.

Major Responsibilities & Work Activities:

Guest Satisfaction

• With guidance from the F&B Director, ensure guest satisfaction through continual monitoring and maintaining highest level of service and wine & cuisine offerings across all venues of the F&B division.
• Monitor guest reactions, conferring frequently with staff to ensure guest satisfaction.
• Correspond directly with guests having negative experiences with division.
• Ensure individualized attention to all guests by keeping current of daily house counts, arrivals/departures, VIPs and in-house group activities, locations and times.
• Facilitate individualized attention to all guests by maintenance of guest history in V1 database ensuring that F&B staff log individual guest preferences into guest records and utilize this information when interacting with guests.

Financial

• Help the F&B Director oversee the development of annual F&B budget including average checks (food, liquor/beer and wine) and cover counts by outlet and meal period, labor (staffing guide) by department, cost of sale, percentages and other related expenses.
• Help oversee all aspects of the division’s financial standing on a month-to-date, year-to-date standing.
• Review monthly financial information explaining variances between P&L, budget and historical performance.
• Review F&B sales daily, resolving discrepancies with accounting.
• Maintain labor and associated costs within budgeted parameters.
• Manage payroll through strict review of staff schedules on a weekly basis to ensure that they are in accordance with anticipated business demands.

Staff Management & Development

• Foster and promote a cooperative working climate, maximizing productivity and staff morale.
• With the F&B Director, help oversee hiring of F&B staff, interviewing all candidates being considered for hire to ensure cultural and experiential fit into division.
• Directly supervise F&B supervisors of The Pool Terrace Café, Forum, In-room Dining, F&B Division staff.
• Ascertain position specific training needs of F&B staff and implement training as appropriate.
• Develop and implement cross-training such that staff are knowledgeable, experienced and interchangeable across F&B venues.
• Develop and implement incentive programs that motivate managers to perform at an exceptional level.
• Prioritize, organize and delegate work assignments for direct reports, following up as appropriate to achieve desired results.
• Manage performance of direct reports with consistent coaching, training and performance reviews.
• Implement professional development plans for F&B staff.
• With the F&B Director, handle disciplinary situations and counsel staff members according to Meadowood standards as established through Human Resources.

Standards Development & Maintenance

• Maintain complete knowledge and strictly abide by local, state and federal liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Monitor F&B staff performance in all phases of service standards and job functions, ensuring that all procedures are carried out to establish standards.
• Conduct regular inspections of all Food & Beverage areas to ensure compliance with cleanliness, organization and operational standards.
• Identify deficiencies and direct appropriate team members to take corrective action as needed.
• Ensure all staff grooming and attire standards are always adhered to.
• Follow and teach all Meadowood and Forbes Standards.

Reporting

• Prepare and submit daily reports to upper management, providing a comprehensive overview of daily operations. Reports include items such as guest cover counts, VIP and special guests, operational issues, sales performance, average checks, labor metrics, maintenance concerns, and relevant internal communications.

General

• Maintain current knowledge of industry trends and competition.
• Be familiar with all aspects of Meadowood services and features.
• Maintain all policies and procedures as detailed in the Staff Handbook.
• Ensure that all F&B staff have updated Food Handlers Permits and TIPs training.
• Track F&B trends and new concepts throughout Napa Valley.

Personal Characteristics Required

• Strong leadership skills.
• Thorough, detail oriented, organized, and pro-active.
• Independent thinker and doer.
• Strong sense of style and taste.
• Strong, intuitive ability to deliver exceptional customer service.
• Team player.
• Strong values and integrity.
• Proven work ethic in pursuit of excellence.
• Professional and positive attitude.

Experience/Knowledge Required

• Minimum of five years of experience in Food and Beverage management.
• Two years experience as a Food and Beverage Manager, preferably at a Relais & Chateaux (or equivalent) hotel, i.e., Four Seasons, St. Regis.
• Food service experience, front and back of house.
• Knowledge of various food service techniques.
• Strong knowledge of wines, with focus on Napa Valley and California wineries.
• Working knowledge of local, state and federal liquor regulations.
• Working knowledge of State of California Wage and Hour laws.
• Working knowledge of Forbes Travel Guide and their standards.

Education, Certification, Licenses, Registrations Required

• Bachelor’s degree in Hotel Management or Business Management, highly desirable.
• Formal culinary training, highly desirable.
• Certification in Responsible beverage service, and management food handler’s certification.

Special Skills & Abilities

• Computer Skills/Program Knowledge.
• Fully functional with Windows environment, including use of MS Word, Outlook and Excel, Point of Sales systems and open table.

Communication Skills (verbal/written)

• Ability to speak standard English in a clear, coherent, highly professional manner.
• Ability to speak basic Spanish highly desirable.
• Ability to write clearly and concisely in standard written English.

Mathematical/Analytical Skills

• Ability to perform basic mathematical skills (addition, subtraction, multiplication, division) including fractions and percentages for all operations.

Reasoning Ability

• Ability to think clearly, logically, yet creatively.
• Ability to analyze and resolve problems by exercising sound judgment.
• Ability to effectively resolve concerns and address issues involving guests, staff, and vendors.

Physical Requirements

• Able to work in a variety of locations including sitting in an office environment, standing in a restaurant. environment, walking throughout catering and event environments.
• Able to endure abundant physical movements in carrying out job duties of all functions in division.
• Be able to lift up to 50 pounds periodically throughout the shifts.
• Able to exert physical effort moving, transporting, and handling equipment, supplies, and service wares.
• Able to safely ascend and descend stairs as required to perform job duties.

Working Conditions

• Work may take place in a variety of locations including office spaces, storage areas, restaurants, catering venues and outdoor environments.
• Due to the nature of the hospitality industry, the position requires flexibility to work weekends, holidays, and varying shifts as business needs dictate.

Compensation:

The rate for this position is $80,000 - $95,000 annual salary

• This is the rate Meadowood Napa Valley reasonably expects to pay. Final compensation will depend on factors such as experience, education, and other job-related qualifications. Total compensation varies and is not guaranteed.

Benefits:

• Health insurance
• Vision insurance
• Dental insurance
• 401(k) matching
• Employee discounts
• Flexible spending account
• Health savings account
• Life insurance
• Pet insurance
• Vacation
• Sick Pay
• Paid holidays (10)
• Referral program
• Daily employee meals
• Uniforms
• On site parking
• Wine classes

*Due to the nature of the hospitality industry, you may be required to work weekends and holidays. Your immediate supervisor will determine these dates in advance.

Meadowood is proud to be an Equal Opportunity Employer. We do not discriminate based upon race, religion, color, national origin, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. Meadowood is committed to providing reasonable accommodations for candidates with disabilities in our recruiting process. Please let us know if you need any assistance or accommodations due to a disability.