Restaurant General Manager

Founded in 1981 by visionary French restaurateur Claude Rouas as Napa Valleys first finedining 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 regions best seasonal ingredients.

AWARDS:

Michelin

Michelin Star award for 17 consecutive years

Wine Spectator

Best of Award of Excellence

Forbes

Forbes Travel Guide: Four Star

Michelin

Three Keys

DUTIES AND RESPONSIBILITIES

• Manage and oversee the restaurant operation.

• Consistently maintain Forbes 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.

• Assist restaurant leaders in reaching and exceeding the goals for sales in the restaurant. 

• Evaluate staff performance and create plans for improvement.

• Control costs and minimize waste

• Ensure quality Food & Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.

• Conduct premeal informational briefings with staff so that all are knowledgeable about dishes cooking methods changes menu items specials etc. 

• Behave as a role model communicate effectively with team members and act as a motivating influence. Supervise the alcoholic/nonalcoholic 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. 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.

• Great communication skills

• Confidence and ability to perform under pressure

• Maintain and champion the Auberge Resorts Collection culture.

Salary Range: $105000 $115000

Qualifications :

Required

• 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

Additional Information :

Auberge Resorts Collection is a portfolio of extraordinary hotels resorts residences and private clubs. While each property is unique all share a crafted approach to luxury and bring the soul of the locale to life through captivating design exceptional cuisine and spas and gracious yet unobtrusive service. With hotels and resorts across three continents Auberge invites guests to create unforgettable stories in some of the worlds most desirable destinations. Please visit to learn more about our Collection. Follow us on Instagram TikTok Linkedin Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge.

Remote Work :

No

Employment Type :

Fulltime