2 jobs found

RESTAURANT GENERAL MANAGER, CLEMENTINE Yountville, CA Laying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat. Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world. We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner: two luxury hotels with decidedly different personalities - the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary. A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB SUMMARY The General Manager will oversee all front-of-house operations, ensuring smooth day-to-day service, exceptional hospitality, and a culture of collaboration. This role is critical in setting the tone for the guest experience and working in lockstep with the Executive Chef to maintain high standards across service and execution. ESSENTIAL JOB RESPONSIBILITIES Lead and manage the front-of-house team, including hiring, training, scheduling, and performance management. Drive a welcoming, polished service style that reflects Clementine's brand and values. Partner closely with the Executive Chef to ensure communication, alignment, and consistency between FOH and BOH. Maintain a strong floor presence during service and model hands-on, hospitality-driven leadership. Oversee daily operations including reservations, guest recovery, service pacing, and team coverage. Monitor front-of-house labor, service standards, and costs to ensure efficient, high-quality operations. Create and nurture a positive workplace culture where the team feels supported, empowered, and engaged. Uphold all health, safety, and labor standards and maintain compliance with local regulations. REQUIRED QUALIFICATIONS Bachelor's degree in Hospitality, Business, or related field strongly preferred Proven success in a front-of-house leadership role (GM, AGM, or Service Director) in an upscale or high-volume restaurant. A calm, confident floor presence and a genuine passion for hospitality. Strong organizational and communication skills. Experience training and mentoring teams with a focus on service excellence. Familiarity with restaurant systems (POS, reservation platforms, labor tools). Ability to collaborate effectively with culinary leadership and ownership. Hotel Villagio & Vintage House offer an attractive compensation and benefits package and the opportunity to be part of a dynamic team. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Hotel Villagio and Vintage House are equal opportunity employers (Minorities/Females/Disabled/Veterans) PM22 Compensation details: 00 Yearly Salary PIea3df51d5-

EXECUTIVE SOUS CHEF, HOTEL Yountville, CA Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty. JOB SUMMARY: The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel's culinary program. ESSENTIAL JOB RESPONSIBILITIES Oversee kitchen operations across multiple outlets including, in-room dining, and special events. Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed. Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members. Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards. Ensure all food is consistently prepared and presented according to established recipes and portion guidelines. Monitor food quality and assist with preparation and innovation of new dishes. Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets. Promote timely and courteous resolution of guest and team member concerns or special requests. Ensure compliance with all hotel safety and sanitation policies and local health department regulations. Collaborate with the Executive Chef and F&B leadership to review staffing levels and meet operational and financial objectives. Engage with guests for feedback and ensure culinary standards are aligned with guest expectations. Maintain open communication with other hotel departments to ensure cohesive service delivery. Perform additional duties as assigned by hotel management. REQUIRED QUALIFICATIONS Culinary degree preferred; Bachelor's degree in food service management or related field is a plus. 5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment. Strong background in kitchen and banquet operations, menu development, and cost control. Experience managing multiple food & beverage outlets and teams. Deep understanding of culinary trends, safety standards, and food presentation. Proven leadership and team development skills. Excellent verbal and written communication abilities. Strong problem-solving and decision-making skills. Knowledge of local, state, and federal food safety regulations. Professional, enthusiastic, and service-oriented demeanor. PM22 Compensation details: 0 Yearly Salary PIb06ab75b388d-2014