Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley’s wine-growing region with access to both Napa and Sonoma, the resort will include 135 airy, cottage guestrooms, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection of 3–6-bedroom Vineyard Homes and furnished 2-bedroom Villas. The resort will feature Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination, capturing the casual, honest luxury of culture and cultivation. 

For more information: auberge.com/stanlyranch 

Follow Stanly Ranch on Facebook and Instagram @StanlyRanchAuberge

Join our team as F&B Manager and become one of the authors of our story.  The F&B Manager sets the tone for a successful day, each day. They are key in shaping the success of each team member and thus the success of the experience provided to our guests.  They are efficient, thoughtful and clear communicators who bridge the gap between guests, kitchen and restaurant team members, chefs and hotel operations.    

The F&B Manager -  is responsible for overseeing the daily food and beverage operations with a main focus at Bear Restaurant. Among their responsibilities include maintaining budgets and employee schedules, delegating tasks to staff, developing, executing staff training and ensuring a memorable and luxurious experience for all guests of Stanly Ranch.

Core Responsibilities

The key responsibilities for this position are:

• Support and develop the culture of learning through collaboration with chefs for team member trips to vendors & tastings. 

• Effectively open and close physical operation.

• Ensure excellent maintenance and cleanliness of the department.

• Organize and complete the administrative set up and breakdown of service (including but not limited to, menus, line up, employee reports, payroll adjustments, etc.).

• Maintain effective & timely communication to all FOH/BOH and team members.

• Maintain a positive working relationship with kitchen leaders and line team members.

• Continuously provide support to all service team members and actively participate in the cycle of service as needed.

• Cultivate Regulars and continue to find ways to strengthen the operation. 

• Ensuring all VIP amenities are complete and the information is accurate

• Participate and assist, when necessary, in wine training/tastings conducted by sommeliers.

• Work with beverage management to conduct, reconcile and submit month-end beverage inventory.

• Complete all assigned administrative requirements accurately and on time.

• Remain current and compliant with the correct ARC/HR practices and policies

• Ensure payroll processes are completed accurately, on time and according to business/accounting procedures.

• Ensure Health Department compliance as it pertains to the operation.

• Ensure appropriate physical inventory is available to team members/guests at all times.

• Ensure that OSE  products are of a high quality and appropriate aesthetic.

• Meet or exceed the budget for COG’s through effective purchasing and product maintenance.

• Ensure all team members are properly acquainted with appropriate CGS as it pertains to the cycle of service.

• In conjunction with F&B management, hire and train team members according to standards for hospitality and excellence, manage scheduling of team members when needed.

• Provide continuous training and leadership to develop and grow the team.

• Hold team members accountable to all standards and practices, evaluating and/or following disciplinary procedures when necessary.

• Salary - $80K

Required Qualifications

• Minimum of 2 years’ in dining room experience in hospitality & upscale dining, with excellent food, wine & beverage knowledge

• Demonstration of the ability to multitask

• A passion for details, strong communication skills, and an entrepreneurial spirit

• Ability to remain calm and prioritise in stressful situations

• Ability to captivate, lead, and manage team members from line-ups through service

• Knowledge of reservations system software, POS systems

• Initiative & follow through

• Excellent verbal & written communication

• Manager ServeSafe

• Understanding of Google Suite

• Must be able to work nights, weekends, and holidays. 

• Demonstrated experience collaborating and communicating across teams

Preferred Qualifications

• At least two years of management or supervisory experience

• Bachelor’s Degree or Certification in Hospitality-related field or equivalent experience

Auberge 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 world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @Auberge and #AlwaysAuberge.

SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.