Solbar General Manager

Auberge Collection

$110K — $120K *
Food & Beverages
Less than 5 years of experience
Job Overview by Ladders

Qualifications

  • Three or more years in food and beverage operations.
  • Proven track record in running profitable food and beverage teams.
  • Experience in curating and executing diverse creative events.
  • Strong financial management and analytical skills.
  • Demonstrated attention to detail and communication proficiency.

Responsibilities

  • Lead and mentor a diverse team of culinary and service professionals.
  • Develop and execute strategic initiatives to boost revenue.
  • Oversee and coordinate food, beverage, and wine menus.
  • Collaborate on business direction and daily operations with leadership.
  • Manage FOH schedules and ensure payroll accuracy.
  • Build and maintain strong relationships within the community.
  • Ensure compliance with sanitation and health regulations.

Benefits

  • Work in a dynamic environment with a focus on guest experience.
  • Opportunity to lead and influence a talented culinary team.
  • Access to ongoing professional development and mentorship programs.
  • Be a key member of a reputable food and beverage team.
  • Engagement with the local community and culinary trends.
Full Job Description
Job Description

Opportunity to lead, inspire, and mentor a diverse team of front-of-house and culinary professionals to ensure an exceptional guest experience. Develop and execute strategic initiatives to drive revenue and enhance the overall success of our culinary program. As a key member of the food and beverage team, be a champion of the brand and our values.
  • Be curious about the latest in food and beverage styling and design and be aware of competitor offerings in the local market.
  • Oversight and coordination of all Solbar food, beverage & wine menus with the oversight of the Food & Beverage Director.
  • Works with the Director of Food and Beverage and the Executive Chef in setting the direction of the business in day to day operations as well as developing and executing a plan to drive sales, manage costs, and grow the business.
  • Manage and inspire a talented team of culinary and service professionals.
  • Manages FOH schedule (including In Room Dining and Napa Pantry) and payroll edits ensuring all is correct by payroll processing time.
  • Demonstrate exceptional relationship-building skills with all stakeholders and be a warm, welcoming, and recognizable presence within the local community.
  • A thoughtful operator with an ability to manage both short and long-term financial objectives, adding value and managing outcomes through a balanced lens.
  • Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
  • Maintain and champion the Auberge Resorts Collection culture.
  • Performs other work-related duties as assigned.

Starting Salary Range - $110,000-$120,000/annually

Qualifications
  • Three or more years of experience in food and beverage operations.
  • Proven experience in driving a profitable operation and leading F&B teams.
  • Experience curating and executing creative events in a variety of settings with a keen eye for detail
  • Strong aptitude in financial management, financial reports and analysis.
  • Demonstrated track record of strong attention to detail and effective communication skills.


Additional Information

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