FARM | Restaurant Manager - Carneros Resort and Spa

Position Overview: 

The Restaurant Manager plays a pivotal role in ensuring the seamless operation of FARM by consistently delivering Forbes luxury service standards, fostering a culture of excellence, and creating memorable guest experiences. 

Key Responsibilities: 

Team Leadership and Development:  

Inspire accountability and teamwork, empowering staff to deliver exceptional guest interactions. 

Assist with recruitment, onboarding, and performance evaluations to build a cohesive, high-performing team. 

Provide continuous coaching, feedback, and training to elevate service quality and enhance team engagement. 

Supervise, motivate, and develop food and beverage team members, ensuring alignment with Forbes Five-Star standards. 

Guest Experience and Service Excellence: 

Monitor guest feedback and proactively implement improvements based on trends and insights. 

Collaborate with the culinary team to ensure a seamless service experience and exceptional dining offerings. 

Ensure service staff adhere to luxury standards, providing personalized, attentive, and anticipatory service. 

Maintain a visible presence in dining areas to engage with guests, address concerns, and gather valuable feedback. 

Operational Accountability: 

Conduct regular audits to ensure compliance with health, safety, and sanitation standards. 

Implement and enforce service standards and procedures, holding team members accountable for excellence. 

Oversee the cleanliness, organization, and presentation of all food and beverage areas. 

Manage daily food and beverage operations, including setup, service, and breakdown, ensuring efficiency and consistency. 

Financial Management and Cost Control: 

Assist in managing budgets, tracking expenses, and implementing cost-control measures to achieve financial goals. 

Oversee inventory, maintaining adequate stock levels and efficient resource use. 

Identify opportunities to optimize labor, reduce waste, and increase revenue through innovative promotions. 

Collaboration and Problem-Solving: 

Work closely with the Food and Beverage Director, culinary team, and other departments to enhance guest satisfaction. 

Solution oriented, appropriately managing conflict, stays on task and promotes teamwork. 

Assist in planning and executing special events, seasonal promotions, and VIP experiences. 

Proactively address operational challenges and collaborate with other managers to resolve issues efficiently. 

Qualifications: 

Minimum of 3 years of supervisory experience in food and beverage operations, ideally in a luxury resort or Forbes-rated property. 

Must be available to work all shifts and be able to flex schedule based on business needs.   

Strong leadership, organizational, and problem-solving skills. 

Excellent guest service abilities and a commitment to exceeding expectations. 

Familiarity with Napa and Sonoma dining trends is a plus.