In-Room Dining & Mini Bar Manager

Theestateyountville; California (MO); On-site; USD 75,000 - 80,000; Full time

Job summary

Estate Yountville is seeking a leader to head In-Room Dining, Mini Bar, and Guest Amenities at our luxury resort. You will drive revenue, control costs, and deliver Forbes-level service while curating memorable in-room experiences reflecting the Estate Yountville standard.

You will oversee daily operations, develop revenue opportunities, manage inventory and profitability, and ensure guest interactions are thoughtful and excellent.

Qualifications

• Minimum three years of leadership experience in Food & Beverage or luxury hospitality.
• Experience managing In-Room Dining, Restaurant, or Hotel Food & Beverage operations.
• Strong financial and inventory management experience.
• California Food Handler Card is required.

Responsibilities

• Oversee all daily In-Room Dining operations.
• Manage Mini Bar program profitability and inventory.
• Lead guest amenities program and VIP experiences.
• Recruit, train, coach, and develop the team.
• Ensure health, safety, and food safety compliance.
• Monitor costs, budgeting, and profitability.

Skills

Leadership

Financial management

Inventory management

Guest experience

Communication

Education

Food Handler Certification

Tools

POS systems

Inventory software

Job description

Salary Range: $75,000.00 To $80,000.00 Annually

Position Summary

The In-Room Dining, & Mini Bar Manager is responsible for leading all aspects of the resort's In-Room Dining, Mini Bar, and Guest Amenities programs. This position is accountable for delivering exceptional Forbes Travel Guide-level service while maximizing revenue, controlling costs, and creating memorable in-room experiences that reflect the luxury and hospitality of Estate Yountville.

This leader oversees daily operations, develops new revenue opportunities, manages inventory and profitability, and ensures every guest interaction is thoughtful, personalized, and executed with excellence.

Guest Experience

• Ensure all room service orders are delivered accurately, promptly, and professionally.
• Maintain luxury presentation standards for every order and amenity.
• Resolve guest concerns immediately and appropriately.
• Monitor guest satisfaction and implement continuous improvements.
• Partner with Guest Experience, Concierge, Housekeeping, Culinary, and Front Office to create seamless guest experiences.

In-Room Dining Operations

• Oversee all daily In-Room Dining operations.
• Develop service standards and operating procedures.
• Ensure quality, consistency, and timeliness of service.
• Monitor order accuracy and delivery times.
• Maintain all service equipment and work areas.
• Conduct routine quality inspections.

Mini Bar Operations

• Own the overall Mini Bar program from product selection to profitability.
• Curate a luxury mini bar experience highlighting Napa Valley products and local artisans.
• Analyze product performance and adjust offerings based on guest demand.
• Establish pricing strategies that maximize profitability while maintaining value.
• Manage inventory levels, ordering, and product rotation.
• Reduce waste, spoilage, and inventory shrinkage.
• Conduct regular inventory audits and reconciliations.
• Introduce seasonal products and limited-time offerings.
• Continuously improve the guest experience while increasing capture rates.

Guest Amenities Program

• Manage all guest amenities, welcome gifts, and VIP experiences.
• Coordinate amenities for birthdays, anniversaries, weddings, VIP arrivals, repeat guests, and special occasions.
• Develop seasonal and signature Estate Yountville amenity offerings.
• Source premium local products that enhance the guest experience.
• Ensure all amenities are delivered accurately and on time.
• Maintain inventory and cost controls for all amenity items.
• Partner with Sales, Catering, Reservations, and Guest Experience to execute customized guest requests.
• Create pre-arrival amenity packages available for purchase before arrival.
• Develop strategies to grow In-Room Dining, Mini Bar, and Amenity revenue.
• Analyze monthly sales and profitability reports.
• Monitor labor costs and scheduling.
• Control food, beverage, and amenity costs.
• Reduce waste and improve operational efficiency.
• Participate in annual budgeting and forecasting.
• Recommend new products and experiences based on market trends and guest preferences.

Leadership

• Recruit, train, coach, and develop team members.
• Conduct performance evaluations and regular coaching.
• Lead daily pre-shift meetings.
• Foster a culture of accountability, hospitality, and continuous improvement.
• Cross-train associates to improve operational flexibility.

Compliance & Safety

• Ensure compliance with all health department regulations.
• Maintain food safety and sanitation standards.
• Ensure Responsible Beverage Service compliance.
• Maintain accurate cash handling and POS procedures.
• Follow all company policies and luxury service standards.

Qualifications

• Minimum three years of leadership experience in Food & Beverage or luxury hospitality.
• Experience managing In-Room Dining, Restaurant, or Hotel Food & Beverage operations.
• Strong financial and inventory management experience.
• Excellent leadership and communication skills.
• Knowledge of Forbes Travel Guide or other luxury hospitality standards preferred.
• California Food Handler Card.

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans)