Director of F&B Outlets

Auberge du Soleil is the flagship location of the Auberge Resorts collection. Service is attentive yet unobtrusive, genuine yet poised. Our employees are committed to ensuring that each guest’s stay is perfect. Auberge du Soleil is a member of Relais & Châteaux, an international association of 500+ elite independent hotels and restaurants in 60 countries. Founded in France and headquartered in Paris, the association serves as an ambassador for the French "joie de vivre" and the highest culinary standards. As an employee of Auberge du Soleil, you will enjoy not only the stunning beauty of our gorgeous Napa Valley hillside, but also competitive pay, benefits, and a challenging, fun working environment.

The Director of Outlets is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including The Restaurant, The Bar, In-Room Dining, and Pool Dining. This role ensures an exceptional guest experience that reflects the highest standards of luxury hospitality, while fostering a culture of accountability, collaboration, and continuous improvement.

This leader serves as a key partner to the Executive Chef, Hotel Leadership Team, and Talent & Culture, driving performance through strong leadership presence, operational discipline, and a deep commitment to Auberge’s values and service philosophy.

KEY RESPONSIBILITIES

• Champion Auberge’s culture, fostering an environment of trust, accountability, and engagement across all outlets

• Lead, coach, and develop department leaders, building a high-performing and empowered management team

• Model intentional communication and inspire teams to deliver warm, anticipatory, and personalized service

• Drive alignment with “Promises & Practices,” ensuring consistency in leadership behaviors and guest interactions

• Partner with Talent & Culture to support recruitment, onboarding, training, and retention strategies

• Oversee daily operations of The Restaurant, Bar, In-Room Dining, and Pool to ensure seamless execution and service consistency

• Establish, implement, and refine SOPs to improve efficiency, service delivery, and overall guest satisfaction

• Maintain Forbes 5-Star and Michelin-level standards across all outlets

• Ensure compliance with all health, safety, sanitation, and alcohol service regulations

• Collaborate closely with culinary leadership to ensure alignment between kitchen and front-of-house operations

• Ensure every guest interaction reflects luxury, personalization, and attention to detail

• Actively engage with guests, handling escalations with professionalism, empathy, and urgency

• Monitor guest feedback and implement improvements to enhance the overall dining experience
   

• Partner with Sales, Events, and Concierge to ensure seamless coordination for group and VIP experiences

• Oversee financial performance of all outlets, including budgeting, forecasting, and cost control

• Drive revenue through strategic initiatives, upselling, and innovative programming

• Analyze financial reports and KPIs to identify opportunities for improvement

• Manage labor effectively, ensuring alignment with business levels while maintaining service excellence

• Partner with Finance on reporting, forecasting, and long-term planning

• Lead performance management processes, including coaching, feedback, and disciplinary action when necessary

• Ensure consistent application of policies, procedures, and California labor laws

• Identify talent and create development plans to support internal growth and succession planning

• Support Management in Development (MDP) participants through coaching, mentorship, and exposure to outlet operations

• Promote a culture of recognition, engagement, and continuous feedback

• Develop and execute outlet strategies aligned with overall hotel goals

• Introduce new concepts, programming, and service enhancements to elevate the guest experience

• Stay current on industry trends and continuously seek opportunities for innovation

• Collaborate cross-functionally to drive property-wide initiatives and operational improvements

The starting range for this position is $115,000 - $125,000. This is the pay range for this position that Auberge du Soleil reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. 

Required

• Minimum 5–7 years of progressive leadership experience in luxury food & beverage operations

• Proven experience overseeing multiple outlets in a high-end or Forbes/Michelin-level environment

• Strong financial acumen with experience managing budgets, forecasting, and labor controls

• Deep understanding of front-of-house operations, service standards, and guest experience design

• Exceptional leadership presence with the ability to inspire and influence at all levels

• Strong communication skills with a focus on clarity, empathy, and accountability

• Highly organized with strong operational and strategic thinking capabilities

• Ability to navigate complex situations with professionalism and sound judgment

• Passion for luxury hospitality, food & beverage, and creating memorable guest experiences

PHYSICAL DEMANDS

• Ability to maneuver at least 35 pounds

• Ability to stand and walk for extended periods

• Ability to work evenings, weekends, and holidays as business needs require

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeCollection and #AlwaysAuberge.