Reports to: Director of Operations

Position Overview

The General Manager of Boon Fly Café at Carneros Resort and Spa leads all front-of-house operations for one of the resort’s most vibrant and beloved dining venues. Boon Fly Café is known for its modern rustic cuisine and lively roadhouse atmosphere. This role is responsible for daily service execution, team leadership, guest experience, and financial performance—while upholding Forbes-level standards and embodying the resort’s luxury hospitality ethos.

The ideal candidate is a versatile, hands-on leader who excels in fast-paced, high-volume environments, demonstrates strong emotional intelligence, and leads by example with grace, adaptability, and accountability.

Key Responsibilities

Operational Leadership

• Oversee all front-of-house operations, ensuring smooth, professional, and efficient service across breakfast, lunch, and dinner.
• Ensure ambiance, cleanliness, service standards, and guest flow align with Carneros Resort and Spa’s brand and Forbes expectations.
• Lead, coach, and inspire the Boon Fly Café service team—including hosts, servers, and bartenders—to consistently deliver an exceptional guest experience.
• Proactively respond to guest feedback and dining trends to enhance satisfaction and drive repeat business.
• Manage scheduling, labor costs, and staffing plans based on business needs and seasonal demand.

Service Excellence & Financial Oversight

• Maintain Forbes Five-Star service expectations across all shifts and touchpoints.
• Collaborate with culinary and beverage leadership to support seasonal menus, wine pairings, and cocktail program integration.
• Oversee daily revenue reporting, cost controls, and financial goals for the café.
• Conduct pre-shift meetings, menu trainings, and service briefings to ensure team readiness and consistency.

Team Development & Cross-Training

• Recruit, onboard, and develop team members who reflect the resort’s values of service, inclusion, and excellence.
• Provide clear direction, coaching, and performance feedback to foster accountability and growth.
• Support cross-training initiatives to provide flexibility for team members to assist in banquets or other outlets as needed.

Qualifications

• 3–5 years of management experience in a high-volume, luxury hospitality or upscale dining environment.
• Proven ability to lead teams in dynamic, guest-focused operations with a commitment to service excellence.
• Strong financial and operational acumen with experience managing budgets, labor, inventory, and POS systems.
• Expertise in guest service standards, training delivery, and conflict resolution.
• Excellent interpersonal and communication skills, with a hands-on leadership approach.
• Familiarity with Napa/Sonoma wine country dining culture and Forbes service standards preferred.
• Ability to work a flexible schedule, including evenings, weekends, holidays, and peak seasons.

Physical Requirements

• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 40 pounds, including service trays, supplies, and café equipment.
• Comfortable navigating indoor and outdoor spaces throughout the resort.