Qualifications

• Minimum of 5 years of progressive leadership experience in luxury hospitality or resort environment.
• Deep knowledge of food, wine, and service excellence in both restaurant and banquet setting.
• Proven experience managing P&L and driving financial results.
• Strong leadership skills with the ability to inspire, coach, and develop high-performing teams.
• Exceptional communication, organizational, and interpersonal skills.
• Experience in a winery or wine country setting preferred.
• Degree in Hospitality Management or a related field is a plus.

Responsibilities

• Direct and supervise F&B team to deliver exceptional service across all venues.
• Manage daily operations of the restaurant, banquets and culinary programs.
• Develop and manage budgets, control costs, and drive revenue through upselling and pricing strategy.
• Champion a service culture that prioritizes personalized, memorable guest interactions.
• Hire, train, mentor, and retain top talent across front and back of house operations.
• Collaborate closely with Executive Chef and General Manager to align offerings with brand identity.

Benefits

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Opportunity for advancement
• Paid time off
• Parental leave
• Training & development
• Tuition assistance
• Vision insurance
• Wellness resources