Job DescriptionOpportunity to lead, inspire, and mentor a diverse team of front-of-house and culinary professionals to ensure an exceptional guest experience. As a key member of the food and beverage team, be a champion of the brand and our values.
- Supports in overseeing the daily front-of-house operations for Solbar and In-Room Dining.
- Leads restaurant operations and serves as the primary manager on duty when assigned or in the absence of other Solbar managers.
- Assists with the coordination and execution of food, beverage, and wine menus in partnership with the Director of Food & Beverage, Area Director of Beverage and Executive Chef.
- Supports the development and execution of strategies to increase revenue, manage expenses, and improve overall business performance.
- Assists with creating and executing experiences, activations, and special events.
- Supports the preparation and management of front-of-house schedules based on business levels and operational needs.
- Participates in recruiting, onboarding, training, coaching, counseling, and developing front-of-house team members.
- Partners with senior Food & Beverage leaders and Talent & Culture to complete objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
- Provides consistent leadership, direction, and support to leaders and hourly team members.
- Reviews payroll edits and timekeeping records to help ensure accuracy before payroll processing.
- Conducts leadership meetings, lineup meetings, and pre-shift briefings to communicate service expectations, financial performance, operational updates, and areas of opportunity.
- Maintains a visible presence on the floor and actively supports the team during peak business periods.
The starting pay range for this position is $95,000-$107,000/yr. This is the pay range for this position that Solage reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education.
- Assists with opening and closing the restaurant and performs service duties when operationally necessary.
- Ensures server checkouts, cash-handling procedures, side work, and closing responsibilities are completed accurately and consistently.
- Monitors the organization, efficiency, cleanliness, and overall condition of all assigned Food & Beverage areas.
- Builds strong relationships with guests and creates personalized, memorable dining experiences.
- Resolves guest concerns graciously and promptly, completing all necessary follow-up and documentation.
- Promotes teamwork, positive morale, accountability, and a service-focused culture.
- Ensures team members consistently follow Auberge service standards.
- Maintains a safe, secure, clean, and healthy work environment by enforcing sanitation standards and complying with all health and legal requirements.
- Demonstrates a strong understanding and embodiment of the Promises and Practices.
- Assumes additional leadership responsibilities and completes other work-related duties as assigned.
Qualifications- Full Time Management Position that requires full flexibility, including the ability to work weekends and holidays and a varied schedule.
- Two to four years experience managing restaurants, preferably in a luxury resort setting.
- Ability to coordinate multiple activities with attention to detail.
- Ability to work independently, with minimal supervision.
Additional Information 
