Napa Valley F&B Leader

Relais & Châteaux; St. Helena (CA); On-site; USD 120,000 - 180,000; Full time

Job summary

Meadowood in Napa Valley seeks an experienced Food and Beverage Director to lead the heart of our guest experience. You will manage Forum, The Pool Terrace Café, Private Dining, Catering & Banquets, and related venues, while upholding Meadowood's standards of luxury hospitality.

The ideal candidate has a decade in F&B leadership, strong wine knowledge, budgeting discipline, and a collaborative approach with the Executive team.

Qualifications

• Minimum of ten years’ experience in Food and Beverage management.
• Two years’ experience as a Food and Beverage Director, preferably at a Relais & Châteaux (or equivalent) hotel.
• Food service experience, front and back of house.
• Strong knowledge of wines, with focus on Napa Valley and California wineries.
• Familiarity with food, beverage and labor cost controls.
• Working knowledge of State of California Wage and Hour laws, Forbes Travel Guide standards.

Responsibilities

• Oversee F&B staff and venues including Forum, The Pool Terrace Café, Catering and Banquets.
• Lead menu development, pricing and brand standards with Executive Chef and Service Director.
• Develop and implement budgets, forecasts and variance analyses.
• Ensure compliance with liquor regulations and quality standards.
• Coach and develop F&B managers; conduct performance reviews.
• Participate in Meadowood Executive Committee and strategic planning.

Skills

Leadership

Budgeting

Wine knowledge

Communication

Education

Bachelor’s degree in Hotel Management or Business Management

Formal culinary training

TIPS certification

Tools

MS Word

Outlook

Excel

Teams

Job description

Meadowood in Napa Valley seeks an experienced Food and Beverage Director to lead the heart of our guest experience. You will manage Forum, The Pool Terrace Café, Private Dining, Catering & Banquets, and related venues, while upholding Meadowood's standards of luxury hospitality.

The ideal candidate has a decade in F&B leadership, strong wine knowledge, budgeting discipline, and a collaborative approach with the Executive team.