Reports to: Director of Food & Beverage

Position Overview: The Assistant Director of Food and Beverage at Carneros Resort and Spa is responsible for driving a culture of excellence in service and operations across all food and beverage outlets. This role ensures that guest experiences consistently exceed expectations by upholding the highest luxury standards, fostering team accountability, and leading strategic planning efforts for optimal operational and financial performance.

Key Responsibilities:

Leadership and Team Development:

• Lead, mentor, and inspire Food & Beverage leaders and frontline teams, with a strong emphasis on beverage leadership, to consistently deliver exceptional guest experiences while meeting operational and financial expectations.
• Establish and sustain a culture of accountability, professionalism, and continuous improvement across all Food & Beverage outlets, with particular focus on bar operations and beverage execution.
• Oversee recruitment, onboarding, training, and performance management for the department, including bartenders, sommeliers, and beverage leadership, with a focus on skill development, service excellence, and employee engagement.
• Drive a service-oriented and beverage-forward mindset through ongoing coaching, recognition, and alignment with luxury brand, service, and mixology standards.

Guest Experience and Service Standards:

• Maintain a visible leadership presence in outlets, particularly bar and lounge environments, actively engaging with guests to gather insights, resolve concerns, and elevate the beverage experience.
• Lead the development and execution of the beverage program, ensuring wine, spirits, cocktails, and non-alcoholic offerings are innovative, on-trend, and aligned with the property’s luxury positioning.
• Collaborate closely with Culinary leadership to ensure food and beverage offerings are complementary and cohesive.
• Analyze guest feedback and beverage performance metrics to identify trends, implement improvements, and continuously enhance the overall guest experience.
• Ensure all Food & Beverage outlets consistently meet or exceed luxury service standards, with exceptional execution of beverage presentation, service rituals, and product knowledge.

Operational Management and Accountability:

• Oversee daily Food & Beverage operations with direct accountability for bar operations, beverage service standards, and consistency across all outlets.
• Develop, track, and review operational KPIs related to beverage quality, speed of service, sales mix, and guest satisfaction, holding leaders accountable for results.
• Establish clear expectations for beverage preparation, presentation, cleanliness, safety, and compliance with alcohol service regulations.
• Ensure consistent execution of beverage programs across outlets, events, and banquet operations.

Financial Performance and Resource Management:

• Lead beverage inventory management, procurement, and supplier relationships to ensure optimal stock levels, quality standards, and cost efficiency.
• Manage beverage cost of goods, labor efficiency, and pour controls while maintaining product integrity and guest satisfaction.
• Drive beverage revenue growth through menu engineering, pricing strategies, upselling initiatives, and experiential programming.
• Support the development and management of departmental budgets, forecasts, and financial controls to achieve revenue and profitability targets.

Collaboration and Strategic Planning:

• Drive continuous improvement of the beverage program by analyzing sales data, guest feedback, and industry trends.
• Develop and implement beverage strategies that adapt to evolving guest preferences and elevate the property’s market positioning.
• Collaborate with Sales and Marketing teams to create beverage-driven promotions, activations, tastings, and special events.
• Partner with the Executive Chef and Events teams to ensure beverage programs are seamlessly integrated into banquets, group events, and seasonal offerings.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of five (5) years of progressive leadership experience in Food & Beverage operations, with demonstrated strength in beverage program leadership within a luxury hotel, resort, or high-end restaurant environment.
• Advanced knowledge of wine, spirits, cocktails, and beverage trends; sommelier or spirits certifications strongly preferred.
• Proven ability to lead, develop, and retain high-performing beverage and service teams.
• Strong financial acumen with experience managing beverage budgets, cost controls, and revenue targets.
• Exceptional interpersonal and communication skills with a polished, guest-focused approach.

TOTAL COMPENSATION

• Base Salary
• Medical, Dental & Vision Insurance 
• Health and Dependent Care FSA Options
• Life Insurance, Short-Term Disability and Long-Term Disability 
• Critical Illness, Cancer, Hospital Indemnity and Accident Supplemental Insurance
• 401k with Employer Match
• Paid Time Off (PTO) & Sick Leave