Director of Food & Beverage

Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality.  The mild climate and natural beauty of our region make it a desirable place to be all year round.  Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers.  No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends. 

 Inviting, understated, and elegant,
our 36 suites and rooms offer guests an immersion in the Napa Valley lifestyle.

Set amid the trees of the Meadowood estate, our accommodations are elegantly furnished for privacy, relaxation, and repose both in and out of doors. Each lodging uniquely combines the wine country’s distinctive blend of rustic and refined materials with an acute sensitivity to the nuances of comfort and the sophisticated ease of visual simplicity.

For over 40 years, Meadowood has served as the gathering place for social, cultural, and viticultural life in the Napa Valley and as the ultimate destination for those seeking insider’s access to Napa Valley.

Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality.  The mild climate and natural beauty of our region make it a desirable place to be all year round.  Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers.  No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends. 

Food and Beverage at Meadowood is the heart and soul of the guest experience and are the benchmarks of the quality for our property. Leaders of the Food & Beverage team are consummate professionals in all areas of service and experts in the areas of wine and the art of hospitality. They are superior teachers and role models.  Meadowood cuisine is created to showcase Napa Valley wines. It is fresh, beautiful, healthy and delicious and inspired by the bounty of estate-grown and regional ingredients.

All members of the Food & Beverage staff at Meadowood are professionals in their specific area of service, students of wine and the art of hospitality and are passionate about learning.  They come to Meadowood to work in their profession at the highest level for which they are trained and to continue their evolution as culinary and wine service professionals.

Position Summary

The Food and Beverage Director must want to be at the heart of this experience and further, have a passion for the product, service and the warmth of genuine hospitality that governs and permeates all actions, program, hiring and training efforts.  Meadowood’s Food and Beverage Director is a leader who gives the most competent Food and Beverage staff members the sense that they have room to grow yet simultaneously coaches and encourages those with promise who are only just beginning a career.

As important as it is for this person to lead the Food and Beverage team, it is of equal importance that they be a contributing, creative member of the Executive team, expanding outside of their discipline to aid in the Meadowood Mission to always provide memorable experiences for our guests and members, thereby creating long-term, loyal customers; to bring pleasure to our guests by delighting them in the moment, enhancing and inspiring their lives.

The Food and Beverage Director is responsible for directing, implementing, and maintaining a service and management philosophy which serves as a guide to respective staff.  Areas of responsibility include all F&B staff and venues including Forum, the Pool Terrace Café, Private Dining, Catering & Banquets, Staff Cafeteria, and associated storerooms, kitchens, administrative offices, both on and off property.

Major Responsibilities & Work Activities

Guest Satisfaction

Ensure guest satisfaction through continual monitoring and maintaining highest level of service and       wine & cuisine offerings across all venues of the F&B division

Monitor guest reactions, conferring frequently with staff to ensure guest satisfaction

Correspond directly with guests having negative experiences with division

Ensure individualized attention to all guests by keeping current of daily house counts, arrivals/departures, VIPs and in-house group activities, locations and times

Facilitate individualized attention to all guests by maintenance of guest history in V1 database    ensuring that F&B staff log individual guest preferences into guest records and utilize this information when interacting with guests

Financial

Oversee the development of annual F&B budget including average checks (food, liquor/beer and             wine) and cover counts by outlet and meal period, labor (staffing guide) by department, cost      of sale, percentages and other related expenses

Oversee all aspects of the division’s financial standing on a month-to-date, year-to-date standing

Review monthly financial information explaining variances between P&L, budget and historical             performance

Review F&B sales daily, resolving discrepancies with accounting

Maintain labor and associated costs within budgeted parameters

Manage payroll through strict review of F&B manager and staff schedules on a weekly basis to ensure that they are in accordance with anticipated business demands

Review regularly and establish all pricing including such items as rental fees, corkage charges, etc.

Staff Management & Development

Foster and promote a cooperative working climate, maximizing productivity and staff morale

Oversee hiring of F&B staff, interviewing all candidates being considered for hire to ensure cultural and experiential fit into division

Directly supervise F&B managers of Forum, The Pool Terrace Café, Catering and Banquets; Executive Chef; F&B Division staff.

Ascertain position specific training needs of F&B staff with support of the Service Director and implement training as appropriate.

Develop and implement cross-training such that staff are knowledgeable, experienced and interchangeable across F&B venues

Develop and implement incentive programs that motivate managers to perform at an exceptional level

Prioritize, organize and delegate work assignments for direct reports, following up as appropriate to achieve desired results

Manage performance of direct reports with consistent coaching, training and performance reviews

Implement professional development plans for F&B staff

Conduct weekly F&B manager meeting

Handle disciplinary situations and counsel staff members according to Meadowood standards as             established through Human Resources

Standards Development & Maintenance

Collaborate with Executive Chef on development, presentation, pricing, pre-implementation      tasting and implementation of all menus to ensure adherence to the high, consistent standards 

Maintain complete knowledge and strictly abide by local, state and federal liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving

Collaborate with the Service Director to monitor F&B staff performance in all phases of service standards and job functions, ensuring that all procedures are carried out to establish standards

Inspect all aspects of the F&B environment ensuring compliance with standards of cleanliness and             order, directly respective personnel to rectify deficiencies as appropriate

Ensure all staff grooming and attire standards are adhered to at all times.

Follow and teach all Meadowood and Forbes Standards, with support of the Service Director.

Purchasing & Receiving

Approve all F&B related invoices (food, beverage, non-food, non-beverage) ensuring that invoices are coded correctly and forwarded to accounting in a timely manner

Ensure that all expenditures are within budgeted parameters

Ensure that scheduled inventories for food, beverage, china, glass, silver and linen are performed consistently and accurately

Set and maintain pars for china, glass, silver and linen for all outlets as appropriate

General

Serve as active member of Executive Committee

Maintain current knowledge of industry trends and competition

Be familiar with all aspects of Meadowood services and features

Maintain all policies and procedures as detailed in the Staff Handbook

Ensure that all F&B staff have updated Food Handlers Permits and TIPs training.

Track F&B trends and new concepts throughout Napa Valley.

Personal Characteristics Required

Strong leadership skills

Thorough, detail oriented, organized, and pro-active

Independent thinker and doer

Strong sense of style and taste

Strong, intuitive ability to deliver exceptional customer service

Team player

Strong values and integrity

Proven work ethic in pursuit of excellence

Professional and positive attitude

Experience/Knowledge Required

Minimum of ten years’ experience in Food and Beverage management

Two years’ experience as a Food and Beverage Director, preferably at a Relais & Chateaux (or equivalent) hotel, i.e., Four Seasons, St. Regis, high-end luxury destination resort.

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 local, state and federal liquor regulations.

Working knowledge of State of California Wage and Hour laws.

Working knowledge of Forbes Travel Guide and their standards.

Education, Certification, Licenses, Registrations Required

Bachelor’s degree in Hotel Management or Business Management, highly desirable

Formal culinary training, highly desirable

Certification in alcohol awareness program, i.e. TIPS

Special Skills & Abilities

Computer Skills/Program Knowledge

Fully functional with Windows environment, including use of MS Word, Teams, Outlook, Access and Excel

Communication Skills (verbal/written)

Ability to speak standard English in a clear, coherent, highly professional manner

Ability to speak basic Spanish highly desirable

Ability to actively listen

Ability to write clearly and concisely in standard written English

Mathematical/Analytical Skills

Ability to perform basic mathematical skills (addition, subtraction, multiplication, division) including fractions and percentages for all operations

Ability to forecast and create a budget and to analyze the results of current operations against the budget

Reasoning Ability

Ability to think clearly, logically, yet creatively

Ability to analyze and resolve problems exercising sound judgment

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to be inside and outdoors; must be able to participate in moderate to fast-paced mobility for periods of up to (2) hours in length and shifts of up to 8+ hours in length. Able to talk and/or hear.

All your information will be kept confidential according to EEO guidelines.