Food and Beverage Manager - Solbar

As the Food and Beverage Manager at Solbar, your primary responsibilities will include overseeing and influencing the service culture, executing all aspects of service delivery, and managing day-to-day operations. Additionally, you'll be tasked with training and coaching your team to maintain high service standards, monitoring quality and guest satisfaction, implementing marketing strategies, and working to uphold the Auberge Resorts Collection ethos.

To be considered for the Food and Beverage Manager position at Solbar, candidates should possess at least three years of experience in managing food and beverage operations within a restaurant or hotel setting. A strong record in driving profitable operations and experience with events is essential. Aptitude for financial management and effective communication skills are also key qualifications for success in this role.

The starting pay range for the Food and Beverage Manager position at Solbar is between $75,000 and $88,000 annually. The final salary will be determined based on diverse factors such as your previous experience and educational background, ensuring recognition of your qualifications.

At Solbar and within the broader Auberge Resorts Collection, you can expect a vibrant and inclusive work culture that emphasizes exceptional service, attention to detail, and a deep connection to the local spirit of Calistoga. The team is united by a passion for hospitality, with a structured approach to training and ongoing support for personal and professional growth.

Marketing strategy implementation plays a vital role for the Food and Beverage Manager at Solbar. You'll be responsible for initiating and implementing strategies that not only enhance guest satisfaction but also maximize revenue through upselling techniques, special events, and engaging promotions that showcase the best of our offerings.

To ensure high service standards, I focus on regular training and coaching for the team, emphasizing the importance of customer experience. I also implement feedback loops where guest reviews can guide improvements, all while fostering a culture of excellence and open communication.

In my previous role, I encountered a situation where a customer was unhappy with their meal. I actively listened to their concerns, apologized for any inconvenience, and offered to replace the dish while providing a complimentary drink. This approach not only resolved the issue but also turned the situation into a positive experience for the customer.

I employ diverse training sessions that focus on both skill development and the ethos of our service culture. To motivate staff, I create an environment where achievements are recognized, and I encourage open dialogue for feedback and suggestions that can contribute to the overall success of our operations.

Monitoring guest satisfaction and quality involves analyzing feedback from surveys, online reviews, and direct guest interactions. I also encourage my staff to maintain a proactive approach in checking in with guests during their experience to gauge satisfaction in real-time.

My experience managing food and beverage budgets includes creating detailed financial reports and performing analyses to track expenditures and revenues. I believe in setting realistic budgets based on historical data while also adjusting for trends and guest feedback to maintain profitability.

I approach marketing for food and beverage services by understanding our target audience and tailoring promotions that resonate with them. I also focus on leveraging social media and engaging with local influencers to amplify our reach while creating unique events that draw people's interest.

My leadership style is collaborative and supportive. I believe in leading by example and empowering my team members to take ownership of their roles. I prioritize open communication, welcoming feedback, and encouraging innovation to enhance our operations.

I have extensive experience with coordinating various events, from intimate dinners to larger gatherings. My approach focuses on detail and organization, ensuring that every event meets guest expectations from menu selection to service execution, while also managing logistics smoothly.

Incorporating feedback is crucial for continuous improvement. I utilize guest surveys and team meetings to gather insights and discuss areas of improvement. This collaborative approach not only leads to actionable changes but also fosters a culture of responsiveness.

I admire Solbar’s commitment to exceptional service and their beautiful locale in Calistoga. I am passionate about creating memorable dining experiences and believe my values align with Auberge Resorts Collection's mission of offering a crafted approach to luxury hospitality.