Restaurant manager jobs in Petaluma, CA

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.

General Manager - Owner-User Urban Office Campus This position is based onsite in Oakland, California and requires the employee to live within reasonable commuting distance. Candidates outside the Bay Area will not be considered. The General Manager is responsible for the full scope of operations and workplace experience at a premier, owner-occupied Class A office project, that serves as the company's corporate headquarters. In this unique role, the General Manager serves as both the steward of the asset for ownership and the primary partner to the owner-occupier, ensuring that the building operates seamlessly, efficiently, and at the highest standards of service. This position blends professional property management expertise with a hospitality-driven approach, delivering an exceptional environment that supports the owner's business, its employees, and its long-term investment objectives. Key Responsibilities Owner-User Service & Workplace Experience Act as the primary on-site liaison with the owner's leadership, facilities, and employee engagement teams. Anticipate and address operational needs that directly impact the owner's employees, ensuring a comfortable, safe, and productivity-enhancing environment. Develop and manage programs, amenities, and workplace initiatives tailored to the unique requirements of the owner-user. Maintain proactive communication with ownership regarding building performance, upcoming needs, and opportunities for improvement. Operations & Building Management Oversee all aspects of daily building operations including engineering, maintenance, security, janitorial, and sustainability initiatives. Oversee maintenance of building systems and infrastructure at peak performance to support continuous business operations. Provide oversight of lease administration and tenant relations for any tenants of the owner-occupier, ensuring compliance, effective communication, and strong landlord-tenant relationships. Work with owner representative and facilities teams to implement and execute preventative maintenance schedules and to manage capital improvements and modernization projects. Ensure all spaces-both front-of-house and back-of-house-reflect the owner's standards of quality and professionalism. Financial & Asset Stewardship Oversee the development and management of the property's annual operating and capital budgets, balancing fiscal discipline with the owner's business needs. Provide regular reporting and insights on building operations, expenses, and long-term asset planning. Partner with ownership on forecasting, major capital planning, and alignment of building operations with corporate goals. Leadership & Vendor Oversight Lead, train and mentor on-site staff with a culture of accountability, professionalism, and hospitality. Negotiate, manage, and monitor contracts with vendors to ensure high-quality, cost-effective service delivery. Establish and enforce service-level standards consistent with both property management best practices and ownership's expectations. Compliance & Risk Management Ensure building operations and vendors meet all applicable regulatory, environmental, and safety standards. Serve as the primary coordinator for safety, security, and emergency preparedness programs. Maintain and update risk management procedures that safeguard both the business operations of the owner-occupier and the long-term value of the asset. Qualifications Bachelor's degree in Business, Real Estate, Facilities Management, or related field. 7+ years of commercial property management experience, ideally including direct oversight of single-tenant or corporate headquarters environments. Strong operational and financial management skills, paired with a service-oriented mindset. Exceptional communication skills and the ability to build trust with ownership and corporate leadership. Proficiency with property management systems (Yardi, MRI, etc.) and Microsoft Office Suite. Professional designations such as RPA, CPM, or LEED AP preferred. Must have a California Department of Real Estate License Core Competencies Owner Partnership - Serves as a trusted advisor to ownership, aligning property operations with corporate strategy. Hospitality-Driven Leadership - Engages with ownership and enhances the workplace experience for employees in a manner that demonstrates service excellence. Operational Rigor - Manages the building with discipline, foresight, and attention to detail. Hands-On Stewardship - Maintains a visible presence in daily operations to ensure quality and responsiveness. Strategic Alignment - Balances immediate operational needs with long-term investment and asset performance goals. Salary Range: 185,00 - 200,000 Note: We kindly ask that recruiting agencies do not contact the company or its employees regarding this position. Unsolicited resumes from third parties will not be accepted.

We are so glad you are interested in joining Sutter Health! Organization: ABSMC-Summit Campus Provides administrative leadership to Food Production operations, which may include one or more teams performing related work. Establishes and implements goals, standards and practices that guide and support initiatives while ensuring the delivery of quality service or exceptional customer/employee experiences. Develops and fosters a solid partnership with leaders, work teams and other employees to facilitate and collaborate on initiatives, to resolve operational challenges and/or to improve processes. Works with senior leadership to develop and establish short- and long-term strategic plans that complement system, operating unit or affiliate goals and initiatives, including business, operations, and/or organizational priorities. Sets priorities and allocates resources to align with business objectives and annual plan. Develops and establishes the direction of policies and procedures, and sets a structure for providing a safe and productive work environment. Establishes overall operating and capital budget with input from management team, ensuring financial targets are achieved and variances are addressed timely. : OPERATIONS. * Provides administrative leadership for Food Production department or program, which may include one or more teams performing related work. * Establishes and implements goals, standards and practices that guide and support initiatives while ensuring the delivery of quality service or exceptional customer/employee experiences. * Develops and fosters a solid partnership with leaders, work teams and other employees to facilitate and collaborate on initiatives, to resolve operational challenges and/or to improve processes. * Develops and establishes the direction of Food Production Services including policies and procedures and sets a structure for providing a safe and productive work environment. * Ensures protocols are in place to comply with affiliate and operating unit policies and procedures, and regulatory requirements. * Takes a strategic approach in identifying best practices and standardizing workflows/processes and developing plans of action to implement changes. * Establishes and communicates priorities and operational objectives to ensure business results are achieved. * Makes rounds with staff and customers, listening to concerns and issues, conducting service recovery, and ensuring deficiencies are addressed. * Develops, implements and/or ensures corrective action plans are implemented to address or minimize operational risk. * Reviews complaints and incidents, responding as appropriate and ensuring improvement plan, if needed, is developed and implemented. * Directs or leads continuous improvement efforts using Lean or other process improvement methods and concepts. * Promotes efficient and effective communications between departments and/or business teams to improve and standardize work flows * Identifies and works to remove barriers that may hinder delivery of services or the achievement of process/productivity improvement and efficiency. * Develops and maintains a working relationships external peers and/or local/state/federal agencies to facilitate and collaborate on issues resolution. * Negotiates with external partners, vendors or agencies relating to contracts, services and audits, ensuring terms and conditions follow operating unit and/or system protocols. * Provides guidance and/or direct intervention in resolving operating challenging or complex situations. * Keeps leadership informed of operations that may impact the community at-large or require proactive intervention. STRATEGY/PLANNING. * Works with senior leadership to develop and establish short- and long-term strategic plans that complement system, operating unit or affiliate goals, including business, operations, and/or organizational priorities. * Communicates strategic plans to department managers to ensure alignment of goals. * Sets priorities and allocates resources to align with business objectives and annual plan. * Leads departmental goal setting process, and provides roadmap for accomplishing goals. Monitors progress, developing action plans to address issues and challenges. * Communicates affiliate, operating unit and system goals to staff, helping staff understand impact on patients, operations and resources. * Develops/approves plan of action to address current and future resource needs in order to meet service and/or operational demands and objectives. * Identifies process improvement opportunities, and ensures action plans short/long term operational objectives. * Monitors operational trends and recurrent issues, ensuring managers implement appropriate actions to address issues. * Actively includes other leaders in the development of new or existing programs. * May participate in and/or facilitate ad-hoc committees and task forces to collaborate on or support new or ongoing initiatives. FINANCIAL MANAGEMENT. * Establishes overall operating and capital budget with input from management team, ensuring financial targets are achieved and variances are addressed timely. * Approves department operating budgets, and capital requests. * Works with department managers to ensure achievement of financial targets via effective utilization of personnel, resources and supplies. * Monitors department productivity, ensuring operational challenges are addressed timely. * Reviews financial reports, and develops and implements corrective action plans to address unfavorable variances. * Reviews and approves employee expense reimbursements, and billing statements from vendors according to established protocol. PEOPLE. * Provides and fosters an inclusive work environment that encourages staff engagement and collaboration, establishing a culture of teamwork * Manages assigned staff, makes hiring and termination decisions, and reviews and approves timekeeping records. * Establishes expectations with all direct reports, holds individuals and work teams accountable, and ensures job descriptions accurately reflect job responsibilities and expectations. * Evaluates staff performance and determines/approves merit increase. Provides constructive feedback, coaching and counseling. Implements disciplinary actions and/or performance improvement plans to achieve desired performance. May work with leadership when major disciplinary action is necessary or in consultation with Human Resources. * Provides opportunities for career development, role expansion, and cross-training. * Conducts staff meetings for informative and educational purposes. * Responds timely to alleged violations of policies, procedures, regulations and standards of conduct by evaluating or initiating investigative procedures. May consult with Human Resources or Compliance to determine appropriate course of action. * Ensures staff maintains current and appropriate professional credentials. * During peak periods or emergencies, may perform tasks to assist team in achieving business results. * May assume responsibilities of one-up leader role during his/her absence. EDUCATION: Equivalent experience will be accepted in lieu of the required degree or diploma. Bachelor's: Bachelor's degree in food and/or nutrition science, food service management, or related field CERTIFICATION & LICENSURE: SS-Serve Save Certified Certified Dietary Manager TYPICAL EXPERIENCE: 12 years recent relevant experience. Job Shift: Days Schedule: Full Time Days of the Week: Monday - Friday Weekend Requirements: As Needed Benefits: Yes Unions: No Position Status: Exempt Weekly Hours: 40 Employee Status: Regular Sutter Health is an equal opportunity employer EOE/M/F/Disability/Veterans. Pay Range is $75.88 to $113.82 / hour The salary range for this role may vary above or below the posted range as determined by location. This range has not been adjusted for any specific geographic differential applicable by area where the position may be filled. Compensation takes into account several factors including but not limited to a candidate's experience, education, skills, licensure and certifications, department equity, training and organizational needs. Base pay is just one piece of the total rewards program offered by Sutter Health. Eligible roles also qualify for a comprehensive benefits package.

We are seeking a highly skilled and collaborative Culinary Manager to lead Mamahuhu's culinary vision across all restaurants. This role is responsible for maintaining culinary excellence in all facets of our operation, including key aspects such as quality assurance, food safety and sanitation programs, kitchen leadership development, management of kitchen operational systems and driving product consistency across all locations. You will work closely with ownership, Operations, Training, and GMs to ensure our food remains delicious, consistent, and reflective of Mamahuhu's mission and values. This is a full-time role based in the San Francisco Bay Area. We offer a supportive culture, strong cross-department partnership, and an opportunity to shape the future of a growing brand. Responsibilities Quality Assurance Maintain Quality & Consistency Across all Locations Conduct regular in-store visits to evaluate food quality, recipe adherence, prep execution, speed, portioning, and consistency. Efficiently troubleshoot issues that arise and devise/implement systems to address core issues. Operations Support Work Inside the Restaurants to Support Operations Support line service, production, and peak operations as needed to uphold food quality and safety. Spend time in our kitchens, side-by-side with our team, to support service, manage systems and develop talent as needed. Training & Leadership Development Train & Develop Kitchen Leaders Provide hands-on coaching for Kitchen Team Leads and GMs to ensure consistent execution of recipes, techniques, stations, and standards. Build Kitchen Training Programs & Tools Create and maintain training materials using Mamahuhu's training tools and software. Take a multi-media and multi-tool approach to training systems that best support learning and development. Includes elements such as training modules, recipe videos, SOPs, station guides, prep systems, etc. Food Safety, Sanitation & Compliance Develop and Lead Cleanliness & Safety Programs Establish, implement, and maintain sanitation, cleanliness, and food-safety systems that meet or exceed state and local regulations. Ensure All Locations Maintain Passing Health Scores Partner with GMs to prepare for inspections and monitor ongoing compliance. Menu Rollouts & Cross-Functional Collaboration Oversee Rollout of All New Menu Items and Recipe Updates Manage timelines, communication, training, and operational readiness for all new food and beverage items. Partner with Operations, Training & Marketing Collaborate cross-functionally to ensure new initiatives are aligned, communicated clearly, and executed consistently across all restaurants. Support New Store Openings Assist with hiring, onboarding, training, kitchen setup, recipe consistency, and operational execution for all new Mamahuhu locations. Qualifications Located in the San Francisco Bay Area 3-5+ years culinary leadership experience (multi-unit experience strongly preferred) Strong background in fast-casual, full-service, or high-volume kitchens Demonstrated ability to build, train, and develop kitchen teams Comfortable working a flexible schedule, including mornings, evenings, weekends, and holidays Strong understanding of food costing, menu engineering, and kitchen financial management Expertise in food-safety regulations and sanitation systems Excellent communication skills, including the ability to work across diverse teams California Food Manager Certification required (or obtained upon hire) WHO YOU ARE You're a culinary leader who loves great food and understands what it takes to scale quality across multiple locations. You are: Passionate about food - especially Chinese-American cuisine and cultural storytelling through food A strong trainer and coach who elevates others through clarity, consistency, and hands-on leadership Quality-driven with a deep commitment to recipe accuracy, consistency, and excellence Calm under pressure, able to guide teams through busy shifts and high-volume environments Collaborative and thrives in a cross-functional, “we over me” culture Organized & detail-oriented, with strong systems thinking and follow-through Curious, always learning, exploring trends, and pushing culinary creativity Accountable & reliable, setting high standards for yourself and the teams you lead LOCATION This is a full-time position located in the San Francisco Bay Area. You should be able to commute to multiple Mamahuhu locations and attend on-site development sessions, tastings, and training meetings. SCHEDULE This role will require a flexible schedule and time spent across multiple restaurants weekly. Hours will vary based on operational needs, menu development cycles, and new restaurant openings. SALARY & BENEFITS The starting salary for this role is $100,000 annually. Mamahuhu also offers a competitive benefits package, including: Medical insurance with 75% of the premium covered by the company Annual wellness stipend Three weeks of paid time off (PTO) Eligibility for our quarterly bonus program

Salary Range: $90,000-$100,000 DOE. The Banquets Manager assists the Director of Banquets with assuring the success of all banquet events, while maintaining a profitable operation and high-quality products and service levels. They are expected to share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Essential Functions Must adhere to the company's Service culture - 4 Keys to creating guests for life. Must align with Peregrine Hospitality TBO Strategy and focus on recruiting and retaining top talent. Must participate in all resort required meetings and trainings. Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag. Focuses on Unifocus guest scores and ensures the feedback is addressed in a timely manner. Assist Director of Banquets and help oversee all aspects of the daily operation of the resort's Banquet Operations. Ensure you Work with other SVR managers to ensure consistency within the operation. Stay up to date with the latest Banquet trends and make suggestions to drive revenue. Monitor attendance and overall performance of the team, coach and council when needed. Coordinate and monitor all phases of Loss Prevention in the Banquets. Prepare and submit required reports in a timely manner. Monitor quality of service in Banquet Events, drive the team to achieve high service standards. Ensure compliance with requisition procedures. Be visible on the floor and assist team members as needed during each meal period. Report broken and damaged equipment and utilize Nuvola to place repair orders to Engineering. Comply with weekly and monthly forecasting procedures. Interview candidates for Banquet positions and follow standards for hiring approvals. Maintain compliance with Silverado Resort policies, standards and regulations to ensure safe and efficient operation of the resort. Abide by all resort policies and safety rules. Perform other duties as requested by management. Qualifications Previous experience in leading banquets team is a must. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. In compliance with California laws, Responsible Beverage Service and Food Handlers Certification are required. Must be able to work under pressure in a faced paced environment. Proficiency in Microsoft Office applications is preferred. Working Conditions and Schedule Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally (and/or with assistance), and/or frequently or constantly lift, carry, push, pull or otherwise move objects weighing 20 pounds. Must be able to work under pressure in a faced paced environment. Flexible schedule required. Must be able to bend, reach and stand for a minimum of eight hours per day. Must be able to work in an outdoor environment with varying temperatures. This role requires operating a golf cart. SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Director of Operations for ASM Global/Savor at the Moscone Center. Responsible for leading our operation staff and motivating our union and non-union staff to provide excellent customer service. Other responsibilities include ensuring efficient F&B operation, as well as maintaining high production, productivity, quality, and customer-service standards. To be successful in this role, you will need management skills and experience in both front and back of the house. Expectation to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, this position helps ensure our events run smoothly and customers have pleasant experiences. Essential Duties and Responsibilities Ensure the budget for the department is monitored and adhered to by implementing effective controls of food, beverage, and labor costs Identify opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change Help lead major events and employees, including managers, supervisors, union and non-union employees Preserve and execute excellent levels of internal and external customer service Maintain a strong presence on the floor during events to oversee execution of plans and services Work closely with clients before and during events to ensure their needs are met Coordinate with other department heads including culinary, sales, operations, and any other division in order to strategically plan for future events, cultivate new relationships, and create unique services for our clients. Provide support and analysis to the General Manager regarding costs, challenges, and areas of improvement for major shows Responsible for the overall management of the F&B Operation and is expected to help market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; meet budgeted productivity while keeping quality consistently high; staffing, training, and planning all F&B activities to ensure efficient operation of the department. Supervisory Responsibilities: Managing Food and Beverage Operation Managers, On-call supervisors, Union Catering Staff. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Minimum 8 years of proven experience in a high-level food and beverage managerial role. Skills and Abilities Ability to work all shifts including nights, weekends and holidays as needed Good written and verbal communications skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to execute instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Computer Skills Proficiency with MS Word, MS Excel, MS PowerPoint and POS Proficient. POS System experience a plus Other Qualifications Prior hotel and convention experience a plus Familiarity working with unions and an understanding of CBA rules Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. COMPENSATION $110,000 - $120,000 (Plus Eligible for 10% Bonus) Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

DIRECTOR, FOOD & BEVERAGE 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! The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (Restaurant, Room Service, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. The Food & Beverage Director is responsible for continually working towards improving sales revenues to meet or exceed budget, directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing the team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. ESSENTIAL JOB RESPONSIBILITIES Responsible for organizing, directing, supervising and assisting in the preparation and service of all food and beverage departments and outlets. Expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Supervise all F&B associates. Respond to guest complaints in a timely manner. Prepare the F&B budget and monitor department performance. Participate in menu planning and preparation. Participate in the hiring process of the departments and outlets. Ensure the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio. REQUIRED QUALIFICATIONS Bachelor's degree required Previous experience in luxury and/or independent hotel required Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid Extensive experience in restaurant bar banquet catering in room dining and kitchen management required. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control The Estate Yountville offers 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. The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans) ************************************ PM22

DIRECTOR, FOOD & BEVERAGE 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! The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (Restaurant, Room Service, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. The Food & Beverage Director is responsible for continually working towards improving sales revenues to meet or exceed budget, directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing the team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. ESSENTIAL JOB RESPONSIBILITIES Responsible for organizing, directing, supervising and assisting in the preparation and service of all food and beverage departments and outlets. Expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Supervise all F&B associates. Respond to guest complaints in a timely manner. Prepare the F&B budget and monitor department performance. Participate in menu planning and preparation. Participate in the hiring process of the departments and outlets. Ensure the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio. REQUIRED QUALIFICATIONS Bachelor's degree required Previous experience in luxury and/or independent hotel required Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid Extensive experience in restaurant bar banquet catering in room dining and kitchen management required. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control The Estate Yountville offers 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. The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans) ************************************ PM22

Chase Center is looking for a Director to serve as the main point of contact with our food and beverage partner and collaborate with an extensive group of internal and external stakeholders to provide a world-class experience and drive revenue. We need a strategic leader with the ability to develop and execute plans that contribute to meeting department and company objectives. In this role, you will serve as an inspiring leader while contributing to a supportive and collaborative culture. This role reports to the Senior Director, Thrive City Retail and Hospitality. Come share your expertise while learning more about this growing sports and entertainment organization that values your initiative and dedication! This is a full-time position and is based in San Francisco, CA. Key Responsibilities Lead the food and beverage strategy and operations in partnership with Chase Center's food and beverage partner Establish and drive key metrics (e.g., NPS scores) Analyze food and beverage data (e.g., revenue per POS/eatery, top selling items, basket size, staffing costs, etc.) to inform ongoing adjustments to menus and overall operations to maximize margins and ensure a world class fan experience Partner with Chase Center marketing to continue to evolve the arena's food and beverage story Establish and lead a regular cadence of meetings (weekly, monthly, annually) to ensure financial and operational excellence Partner with Finance to develop weekly, monthly and quarterly financial statements and lead the development and oversight of an annual budget Play an instrumental role in labor relations for union and non-union work forces including participating in the day-to-day management of complex labor policies and procedures Partner with Chase Center's Sustainability and Safety teams to ensure the food and beverage operations support the company's sustainability and safety efforts Oversee Chase Center's Taste Makers program which supports locally-owned businesses in the Bay area Participate in cross-functional revenue maximization initiatives Ensure food and beverage staff participate in all Chase Center service and safety training efforts Partner with Chase Center corporate partnership team to maximize food and beverage partnership opportunities Aid in pricing strategies to maximize revenue Ensure mix of food and beverage eatery concepts, pricing and menu items deliver on revenue and fan experience goals Partner with the Golden State Valkyries and Golden State Warriors ticket sales and premium departments to ensure premium spaces deliver on menu and service expectations Oversee management of org chart, staffing levels and training guidelines Research, identify and implement industry best practices including innovative technology and create ongoing dialog with industry leaders to expand, promote and strengthen all food and beverage operations Cultivate new relationships and strengthen existing relationships with local and national restaurant, club, bar owners, celebrity chefs and other personalities Other duties as assigned Required Experience & Skills Bachelor's degree or equivalent work experience 7+ years of progressive experience in the food & beverage/hospitality, preferably in a multi-purpose arena; 3 years of people management experience in food service operations Strong working knowledge of labor laws and regulations and experience managing labor relations Excellent customer service and leadership skills; committed to providing world-class service; dedicated to exceeding the expectations and requirements of internal and external customers Proficiency in Microsoft Office suite Ability to build positive working relationships with clients and peers at all levels within the organization Excellent written and verbal communication, service and resolution skills Ability to balance multiple projects at once in a fast-paced work environment Knowledge of and a passion for sports and live entertainment is a plus Time Commitment Ability to work nights, weekend and holidays Compensation $128,000 - 136,000 + Bonus Comprehensive Medical, Dental and Vision benefits for employees and dependents Employer 401K match Vacation, Summer Half-Day Fridays and a generous paid time off plan for pregnancy and parental leaves Warriors home tickets, team store discount and more! Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records. Golden State Warriors is an equal opportunity employer. We will ensure that qualified applicants with disabilities are provided reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. Want to learn more about who we are and what we value? Visit *************************** Please refer to our California Privacy Notice for more information about how we process your personal information, and your data protection rights.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection” of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Become the backbone of the bar scene as a Barback, where your energy fuels the vibrant atmosphere by swiftly ensuring a well-stocked and organized bar. From hustling to restocking supplies to adding that extra sparkle to the mixology magic, your behind-the-scenes efforts make every sip an unforgettable experience. Stock beverage products, including beer, wine, liquor and non alcoholic beverages Replenish bar supplies, ice, glassware, garnishes, and bar snacks to ensure an efficient bar operation. Assist bartenders in preparing and serving drinks Serve water and Bar snacks. Maintain adequate supplies of both behind the bar. Maintain cleanliness and organization in the guest service areas, including the bar top, lounge tables and chairs, and floors Maintain cleanliness and organization of work spaces including the front and back bar, service wells, and beverage storage areas Bussing and pre bussing of dishes and emptying bus tubs. Clearing, rinsing, washing, polishing and stocking cocktail glassware. Change kegs, tap beer, and restock bottled beverages to keep the bar flowing smoothly during busy periods. Provide support to bartenders in handling customer orders, ensuring prompt service and a positive customer experience. Communicate with the bartenders about guest needs and work seamlessly as a member of a team The starting range for this position is $18.00. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications Must be at least 21 Years old in order to assist with preparing and serving alcoholic beverages Prior experience as a Barback or Busser preferred. Ability to work a flexible schedule, including weekends and holidays, according to department needs Ability to communicate in English Must be comfortable on your feet for long periods of time, working in a fast paced environment. Must be able to lift up to 40 lbs repeatedly throughout the shift. Must have or obtain a CA state issued Responsible Beverage Server [RBS] certification and Food Handler Certification Additional Information 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, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves o6f absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Stanly Ranch, Auberge Collection is the resort of new Napa, bringing a bold, dynamic energy and creating an unrivaled destination and community itself. Set on over 700 acres of rolling vineyards and farmland in the southern section of Napa Valley's wine-growing region with access to both Napa and Sonoma, the resort includes 135 airy cottage guestrooms and suites, featuring outdoor terraces with fire pits and views of the Mayacamas Mountains. Stanly Ranch offers a rare ownership opportunity consisting of a limited collection" of three- to six-bedroom Vineyard Homes and furnished two-bedroom Villas. The resort features Halehouse, an Auberge spa offering targeted and intentional treatments that help you reach your full potential, three unique dining venues including Bear, which pays homage to local farmers and makers, and a behind-the-scenes look at wine country with a unique range of thrilling adventures and immersive experiences. Embracing its 100-year Napa Valley history, Stanly Ranch, Auberge Collection has undergone an evolution from a working ranch to a deeply-rooted luxury destination capturing the casual honest luxury of culture and cultivation. Job Description Become the backbone of the bar scene as a Barback, where your energy fuels the vibrant atmosphere by swiftly ensuring a well-stocked and organized bar. From hustling to restocking supplies to adding that extra sparkle to the mixology magic, your behind-the-scenes efforts make every sip an unforgettable experience. * Stock beverage products, including beer, wine, liquor and non alcoholic beverages * Replenish bar supplies, ice, glassware, garnishes, and bar snacks to ensure an efficient bar operation. * Assist bartenders in preparing and serving drinks * Serve water and Bar snacks. Maintain adequate supplies of both behind the bar. * Maintain cleanliness and organization in the guest service areas, including the bar top, lounge tables and chairs, and floors * Maintain cleanliness and organization of work spaces including the front and back bar, service wells, and beverage storage areas * Bussing and pre bussing of dishes and emptying bus tubs. * Clearing, rinsing, washing, polishing and stocking cocktail glassware. * Change kegs, tap beer, and restock bottled beverages to keep the bar flowing smoothly during busy periods. * Provide support to bartenders in handling customer orders, ensuring prompt service and a positive customer experience. * Communicate with the bartenders about guest needs and work seamlessly as a member of a team The starting range for this position is $18.00. This is the pay rate for this position that Stanly Ranch reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience and education. Qualifications * Must be at least 21 Years old in order to assist with preparing and serving alcoholic beverages * Prior experience as a Barback or Busser preferred. * Ability to work a flexible schedule, including weekends and holidays, according to department needs * Ability to communicate in English * Must be comfortable on your feet for long periods of time, working in a fast paced environment. * Must be able to lift up to 40 lbs repeatedly throughout the shift. * Must have or obtain a CA state issued Responsible Beverage Server [RBS] certification and Food Handler Certification Additional Information 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, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge SRGA Resort, LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort, LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort, LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves o6f absence, compensation, and training. SRGA Resort LP is an Equal Opportunity Employer, M/F/D/V. SRGA Resort LP provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, SRGA Resort LP complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21 and our Diversity & Inclusion initiatives Job Description BANQUET MANAGER - Fairmont Sonoma Mission Inn & Spa (Hotel) To assist the Banquet Director in insuring the set-up of and maintaining the cleanliness of the banquet rooms used for banquet functions. The banquet manager must be flexible with the type of work that is needed to be done as well as hours worked including, but not limited to, mornings, nights, weekends, and holidays. The banquet manager is responsible for organizing the team to ensure all standards are met and all events are successful What you will be doing: Building and maintaining extraordinary Guest Service Standards Outgoing and friendly personality (good guest and associate interpersonal skills), working knowledge of food and beverage, working knowledge of Catered events, on and off property. Maintain close guest contact and banquet staff contact. Able to clearly communicate verbally and in writing with Banquet staff, kitchen staff and other hotel departments. Able to make management decisions in the best interest of the hotel and the guest. Able to review and maintain high quality of set-up, service and follow-up for Banquet events. Able to accurately tally beverage consumption sheets in a timely manner. Able to accurately and efficiently process Banquet checks (post, client signatures, close and process). Able to own and follow up on requests from clients and staff. Able to abide by Banquet and SMI service standards. Able to direct multiple events at the same time. Able to make management decisions. Able to lead Banquet Servers, Housemen and kitchen personnel in teamwork. Able to patiently train and rigorously follow up on SMI service standards. Be proficient in practicing safe food handling skills - must be able to direct others in doing so Qualifications Your experience and skills include: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Speak clearly. Talk easily with all kinds of people to put them at ease. Use judgement and reasoning to cope with emergencies such as sudden illness, accident, or interrupted service. Perform a variety of activities, changing activities frequently and sometimes without notice. Analyze and interpret established policies. Make business decisions based on banquet event orders and similar facts as well as on your own experience and personal opinions. Deal with the general public, customers, employees, and union officials with tact and courtesy. Plan and organize the work of others. Change activity frequently and cope with interruptions. Speak and write clearly. Accept full responsibility for managing an activity. Good organizational skills Consistent follow through Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Role OverviewCatering Manager - High‑Profile Corporate ClientSodexo Corporate Services | San Francisco, CASodexo Corporate Services is seeking a hands‑on, high‑energy Catering Manager to support a high‑profile client in San Francisco, California. If you thrive in fast‑paced environments, love creating memorable guest experiences, and excel at managing multiple events at once, this role is for you. As the Catering Manager, you'll take the lead on upscale events, banquet operations, and day‑to‑day catering execution. You'll plan, coordinate, and deliver exceptional experiences while maintaining the highest standards of quality and service. This is a true "roll up your sleeves" position - you'll be on the floor, in the action, and fully accountable for operational success. If you're a driven hospitality professional with strong catering and event management experience, we'd love to meet you. What You'll DoManage and execute multiple catering events simultaneously Lead banquet operations and ensure flawless event delivery Collaborate with clients and internal teams to bring events to life Maintain high standards of food quality, presentation, and service Provide hands‑on leadership and support to the catering team What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringProven experience in catering and upscale event management Strong leadership with a hands‑on, "roll up your sleeves" approach Ability to manage multiple events and priorities with ease Excellent communication and client‑facing skills Sharp attention to detail and commitment to high‑quality service Confidence in training, motivating, and supporting catering staff Strong organizational skills and the ability to stay calm under pressure The ability to partner with clients and internal teams to deliver standout experiences Train and support staff to maintain top‑tier service standards Manage budgets, staffing, and event timelines with precision Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Full-time Description JOB TITLE: Beverage Director REPORTS TO: Corporate Office DIRECT REPORTS: All Bar/Beverage Staff COMPENSATION PACKAGE: Annual Salary commensurate with experience and aligned with the company compensation metrics established 10 days (80 hours) vested Paid Vacation per year, earned by period Sick Leave (earned according to local/state/federal compliance mandates by location) Medical Insurance (Paid 50% by the company after 60-day collaboration period) Maternity/Paternity Leave Cell Phone Reimbursement Commuter Benefits Free Shift Meals Discounted Meals at all corporate owned restaurants KEY AREAS OF PERFORMANCE Bar/Beverage/Cocktail Operations Bar/Beverage/Cocktail Menu Development and Execution HR & Labor Controls/Procedures Accounting/Purchasing/Inventory Control for Beverage Programs and Bars in Company Restaurants IT (minimal operations knowledge), Microsoft Suite, Spreadsheets, Point-of-Sale Systems Public Relations Kitchen and Service Support Office/Admin/Payroll Support Special Events Maintenance of Bar Equipment and Cleanliness SUPERVISORY REQUIREMENTS Supervises all Bar Staff for restaurant locations as assigned PHYSICAL DEMANDS Position may be required to assist in restaurant operations (prolonged periods of standing, walking and/or assist with food production or service) during critical operational demands. WORK ENVIRONMENT The environment within the restaurant may be subject to extreme heat and wet, slippery floors, particularly in the food production area. Care must be exercised to wear appropriate attire such as skid resistant shoes. The herein is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. The company may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of Company Leadership with or without notice. Position Summary Responsible for overall performance of Bar Operations in restaurant locations in a defined region. The Beverage Director is responsible for increasing sales and profits through financial management and leadership practice in the company's Bar Program. This high-level Director's role provides leadership, direction, and support to Bar Manager's and Bar Staff with the overall goal of ensuring the effective operation and success of restaurant locations within their region. The Beverage Director consistently demonstrates, as well as enforces, company policies, practices, and procedures. ESSENTIAL RESPONSIBILITIES Sales and Profits Develops and implements creative and targeted sales-building strategies for assigned company restaurants to ensure optimal sales and earnings Assists in the annual preparation of sales projections, expense budgets, and capital expenditure budgets Meets or exceeds budgeted sales in the Area. Maximizes profits and Area by controlling expenses within established budget guidelines Identifies, evaluates and responds appropriately to labor efficiency problems Monitors restaurant management and employee schedules Assists restaurant leaders in identifying sales growth opportunities in restaurant merchandising and local restaurant marketing ideas Executes and follows up on the financial results on a period basis Executes and is accountable for all controllable financial results on a period basis according to plan Operations and Quality Standards Ensure all restaurants meet or exceed Operations and Quality Standards Performs visitations at each restaurant on a frequent basis to ensure bar staff understands strengths and developmental opportunities as they relate to quality standards. Provides a summary of visitations to company leaders. Completes and maintains an accurate assessment report for each restaurant in the assigned area on an ongoing basis Develops and implements action plans to rectify negative assessments Ensures professional restaurant and consistent team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards Follows and enforces compliance with all brand standards, company policies and procedures Hospitality, Culture, and Community Involvement Responds immediately to all customer issues to ensure guest satisfaction has been achieved Checks with bar staff daily to monitor employee and guest satisfaction, interaction, and engagement for their area Monitors progress of the Bar Manager's/Team Leaders ability to invoke positive change among their team Responsible for providing direction to the Bar Manager with regards to achieving the standard that is established in our values Understands and is capable of telling the “story” of the restaurant(s) how it was started, what it means and how it relates to communities in which our restaurants are located Identifies opportunities for partnerships with local organizations Promotes corporate citizenship and social responsibility Recruiting and Retention Responsible for management staffing, training, retention and turnover Maintains management staffing in each Area according to budgeted levels Forecasts management staffing needs with HR Works collaboratively with HR to create and maintain plans for developing internal candidates for promotion Conducts interviews to assist Bar Manager with store level staffing Collaborates with HR to conduct exit interview process with all management that leave the company Training Conducts training for managers and bar staff on new products and refresher training as necessary Trains Manager in changes in company policy, menus, recipes, or procedures Helps Managers in identifying potential problems and develops solutions Works with Corporate Team to train Managers in use of performance development tools Ensures proper training of Manager Trainees and monitors effectiveness of designated training stores within the region People Development Develops managerial and leadership abilities of restaurant management staff Reinforces our Company's Core Values consistently Conducts meetings with restaurant management team on a regular basis Ensures Bar Managers have meetings with bar staff on a regular basis Conducts performance development reviews on bar staff and collaborates with HR on the staff members individual development plans (IDP). Provides coaching and feedback on an on-going basis Demonstrates positive workplace practices according to our company values Employee Relations Accurately and consistently documents (and requires Bar Manager to document) performance appropriately Responsible for following the approved termination process as outlined in the Employee Handbook Uses consistent practices in managing performance problems Conducts investigations as required for cash, harassment or any unfair employment practices. Requests assistance from HR as needed for advice Coaches bar staff for improved performance Identifies, evaluates and responds appropriately to labor efficiency problems Works with service and culinary management team to define potential issues/problems and assist the restaurant management team in building solutions Policies and Procedures Ensures compliance on procedure outlined in all restaurant reference manuals Ensures compliance on company cash control, and safety and security policy Monitors Internal Audit Controls within each restaurant on a frequent basis Ensures accidents and incidents are reported to HR in a timely manner Monitors procedures for resolving Health Department violations promptly Helps to monitor employee files and payroll records in accordance with company guidelines Monitors compliance with all Equal Employment Opportunity and labor laws (state/federal) Ensures compliance with HR/Financial Audits Ensures that proper I-9 identification and required information is in compliance during on-boarding Administration Completes all required financial reports accurately Responds to weekly and period P&L statement and take corrective action as necessary Reviews all other company generated reports to ensure that proper control and performance is being maintained Researches and processes invoices in a timely manner Reports weekly numbers to leadership in a timely manner Provides and maintains monthly calendars of events, meetings, and store requirements Completes expense reports on a period bases Ensures the Bar Staff complete cash audits nightly Processes Payroll information in a timely manner by making sure Bar Manager's submit and approve labor hours on time. Checks e-mail and Glip on a frequent basis and responds accordingly Summary of Essential Responsibilities Actively participates and encourages Bar Management teams' involvement in Brand sponsored activities Willingly assists others without being asked Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved Achieves controllable profit and flow thru goals by overseeing all controllable costs and taking the appropriate corrective action to achieve the desired result Ensures timely implementation, training and ongoing execution of all company initiatives and marketing promotions Develops employees through training programs, individual development plans and assignments; provides coaching and constructive feedback to employees as needed Ensures all equipment and facilities are in compliance with Brand Standards and all government regulations and takes corrective action when required Attracts, hires, on-boards and retains the best talent to meet staffing requirements and guest service standards at each store in the region Proactively handles employee relations issues and deviations from Brand Standards; involves the Corporate Operations Leader and HR as appropriate to resolve issues Develops and executes the local store marketing plan to build relationships with civic, business, school, and professional organizations to drive sales and guest counts Monitors that proper security procedures are in place to protect employees, guests and company assets Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms Works to create and maintain an enjoyable and respectful environment for our guests and employees Maintains compliance with all employer's employment policies and Brand Standards to include all state, local and federal regulations Follows management cash handling, inventory and other operational procedures as outlined by company standard operating procedures Maintains & implements a strong commitment to guest satisfaction Completes all other tasks and duties as assigned. Requirements POSITION QUALIFICATIONS Four+ years multi-unit supervisory experience in the restaurant, hospitality, or retail industry preferred Demonstrated success in Beverage and Cocktail Development Understanding of Indian Cuisine and how bar/beverage development relates Advanced creativity and innovation in recipe development and flavor profiles Knowledge of OSHA and EEOC regulations, bar, restaurant/food safety procedures, federal and state employment laws, on-boarding and employee exit requirements Must have basic understanding of computer and Point of Sale (POS) systems with a proficiency in Word, Excel, and the ability to navigate through the Internet and various software platforms used by the company Ability to successfully perform all job duties of all bar positions in the restaurant Ability to work a minimum of 55 hours a week Food Safety Manager certification required Strong organizational skills with excellent oral and written communication skills Ability to communicate effectively, both orally and in writing, in the English language. Possesses basic math skill (add, subtract, multiply, divide) Places a value on diversity, community, and shows respect for others Proven ability to problem solve and handle high stress situations Ability to interpret financial statements and understand contributing factors Must be prepared to multitask in accordance with the demands of the business Ability to identify and anticipate opportunities and implement corrective action steps Ability to work weekends, holidays, and evenings as needed Salary Description $70-$100k annually BOE and performance bonus

DIRECTOR, FOOD & BEVERAGE 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! The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (Restaurant, Room Service, and Banquets) while maintaining adherence to budgeted payroll and overhead cost. The Food & Beverage Director is responsible for continually working towards improving sales revenues to meet or exceed budget, directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing the team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. ESSENTIAL JOB RESPONSIBILITIES Responsible for organizing, directing, supervising and assisting in the preparation and service of all food and beverage departments and outlets. Expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Supervise all F&B associates. Respond to guest complaints in a timely manner. Prepare the F&B budget and monitor department performance. Participate in menu planning and preparation. Participate in the hiring process of the departments and outlets. Ensure the cleanliness sanitation and safety in the kitchens service stations FOH BOH work and storage areas while minimizing waste and maximizing cost/production ratio. REQUIRED QUALIFICATIONS Bachelor's degree required Previous experience in luxury and/or independent hotel required Holds and maintains applicable certification requirements for position to include: Food Handlers Alcohol Awareness CPR and First Aid Extensive experience in restaurant bar banquet catering in room dining and kitchen management required. Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data and basic arithmetic functions. Have the ability to analyze forecast data and make judgments to ensure proper payroll and production control The Estate Yountville offers 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. The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans) ************************************ PM22

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Sentral is a network of communities redefining the way people live. Sentral's mission is to be the leading residential hospitality operator through superior performance, enhanced experience, and a network of connected communities. We take the convenience, connection, and comfort of home to new heights-we call it Home+. Our one-of-a-kind communities offer unrivaled locations, innovative tech-enabled services, and premium amenities to enhance everyday life. Sentral lets you live life on your own terms in the heart of the world's best cities: Atlanta, Austin, Chicago, Denver, Los Angeles, Miami, Nashville, Oakland, Philadelphia, Pittsburgh, Portland, San Francisco, San Jose, Santa Monica, Scottsdale, and Seattle, with more coming soon. Our core values reflect our commitment to our employees, as we are service first in our actions, value thinking like an owner, and continuously strive to make one another better. We strongly believe in continuous personal improvement, career growth and diversity in our workforce. With ongoing learning & development offerings, leadership coaching and mentorship programs, we foster an empowered environment rooted in empathy and growth. Our team members are curious explorers who never stop learning and who strive for great outcomes. Learn more about us at **************** Position Overview and Responsibilities At Sentral, we are building a team of people-first focused individuals who thrive on going above and beyond. Ideal candidates will exemplify a can-do attitude, a growth mindset, and an entrepreneurial drive. Successful candidates will be proactive, solution-oriented, and have strong ownership of their work. The Assistant General Manager will report to the general manager and perform administrative and organizational duties such as liaising with residents, collecting rent, doing basic bookkeeping, organizing property viewings and overseeing facility maintenance. This role will also be responsible for evaluating applicants and negotiating contracts. This is an in-person position located on-site of the property. What You'll Do: Uphold Sentral's standards, best practices, policies and procedures, and value of excellence in customer service Assume General Manager's duties/authority in absence of immediate supervisor in accordance with company and community guidelines Establish rapport with residents and guests so they always feel loved Respond to resident and guest questions and concerns in a timely manner Be responsible for resident lease renewal process and retention results Monitor and respond to all online reviews per company procedure and policy Ensure compliance with all company, local, state and federal regulations and safety rules Ensure unsafe conditions are corrected in a timely manner Maintain accurate monthly commission sheets on leases, renewals and delinquencies for bonus purposes Complete accounting month end process and assist with monthly financial statement reporting Provide general clerical assistance to community office Manage the maintenance and custodial teams at the property Schedule and oversee maintenance calls to apartment units Continuous understanding of the property's condition related to capital, repairs, vacant status, etc. Oversee of planning and execution of resident and guest events Oversee and provide back up to the leasing floor Assist in monitoring advertising source effectiveness Assist in conducting market surveys and shop competitive communities Perform other related duties and assignments as needed and assigned Skills and Experience High School Diploma or equivalent required; some college preferred A minimum of one-year experience in a customer service-related industry and one-year apartment leasing experience or a combination of accounting skills/education with customer service experience is preferred Must possess strong attention to detail and sales ability OSHA laws and regulations, willingness to obtain within six months Demonstrate an ability to support and contribute to community team Demonstrate strong oral and written communication skills Great time management skills Strong decision-making and problem-solving skills Computer literate with capability in email, MS Office and related communication tools Must possess a positive attitude and the ability to smile under all circumstances Participate in training in order to comply with new or existing laws Demonstrate ability to diffuse and respond to customer concerns to avoid escalation of the problem Ability to work a flexible schedule, including evenings and weekends Community Team Perks + Benefits Health & Wellness: We offer multiple medical, dental, and vision health plan options that begin the first month after your start date! There is one fully company-paid plan (no monthly premiums for you)*, and HSA and FSA options to set aside pre-tax dollars *Premiums apply for spouse, dependent, or family coverage plans Invest in Your Future: Eligible after just three months of employment, we offer a 401(k) with a 4% company match to help you reach your savings goals. Time Off That Grows with You: In addition to 11 paid holidays, Sentral offers 8 different types of paid time off (PTO) to meet all of life's demands. These 8 types of PTO include personal days that have no waiting period to use, one floating holiday each year, Enrichment Hours for volunteering or career development, and more! Travel Discount: Team members (and their friends and families) receive travel discounts when they stay at a Sentral community. Deep Savings: All team members are Sentral receive discounted rates on pet insurance, attractions, rental cars, shows, events, and more! The following requirements are intended to reflect the expected work environment and physical demands of the role. Candidate must be able to perform the following activities with or without reasonable accommodation to be successful in the role: Work in a space that includes indoor and outdoor spaces, with and without covering Move throughout the property for extended periods of time Transport boxes and equipment weighing up to 20 pounds Communicate with other persons in the building Observe details in surrounding areas and on a screen If you require accommodations to the above listed job duties or would like to request accommodations during the interview process, please indicate so on your applications in the "Accommodations" section. Sentral is dedicated to creating a diverse and inclusive work environment that champions all backgrounds, identities, and voices. We strive to cultivate a space where our team members feel valued, and our residents feel loved. While there is no exact recipe for ensuring our residents feel loved, we believe a key ingredient is seeking and employing individuals that reflect the uniqueness of our residents. As an Equal Opportunity Employer, we do not discriminate based upon actual or perceived race, religion, color, national origin, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, transgender status, sexual stereotypes, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. We also consider qualified applicants with criminal histories, consistent with applicable federal, state and local law.

The Food Manager is responsible for overseeing the day-to-day food service operations at the Mental Health Rehabilitation Center (MHRC). This role ensures that all meals are prepared and served in a safe, sanitary, and nutritionally appropriate manner in accordance with applicable laws and regulations, including Title 22, California Retail Food Code, and dietary guidelines for individuals with mental illness. The Food Manager collaborates with dietitians, clinical staff, and other departments to support client recovery through proper nutrition and mealtime structure. Essential Duties and Responsibilities Plan and implement weekly menus that are nutritionally balanced and culturally sensitive, including accommodations for therapeutic and medical dietary needs. Maintain up-to-date records of food purchases, inventory, food temperatures, and cleaning logs in compliance with state licensing requirements. Supervise, train, and evaluate dietary staff including cooks and food service aides. Conduct regular inspections of food storage, preparation, and service areas to ensure compliance with sanitation and safety standards. Schedule food service coverage to ensure adequate staffing for meal preparation, delivery, and clean-up across all shifts. Serve as the primary liaison with the Registered Dietitian and external food safety inspectors. Develop and maintain standard operating procedures (SOPs) for food service and kitchen operations. Respond to audits, inspections, or client dietary concerns in a timely and professional manner. Implement and monitor infection control practices specific to food handling and service. Promote a supportive and respectful environment during client meal times. Qualifications High school diploma or equivalent required; Associate's or Bachelor's degree in Food and Nutrition, Dietetics, or Food Service Management preferred. Current and valid California Food Manager Certificate. At least two (2) years of experience in food service management, preferably in a healthcare or behavioral health setting. Familiarity with mental health environments and trauma-informed care is a plus. Proficient in Microsoft Office and electronic record systems for documentation. Schedule: Full Time - Day Shift Physical and Environmental Requirements Able to stand for long periods, bend, lift, push, and carry up to 50 pounds. Must be able to work in a kitchen setting with exposure to heat, cold, steam, noise, and cleaning chemicals. Must be able to respond quickly in emergency situations involving clients or food service disruptions.

A privately held New York real estate investment company is looking for a ‘General Manager'. The successful candidate will be responsible for commercial office buildings totaling 1,000,000 plus sq. ft.. Knowledge & Experience A minimum of ten (10) years working in real estate within commercial property management. Must have knowledge and experience with financial accounting in real estate, financial reporting and budgeting. Hands-on experience with base building construction projects. Ability to plan, organize and coordinate multiple projects, ability to read and understand construction specifications and blueprints. Minimum of 10 years' experience directly supervising and managing a staff including experience in planning and assigning work, performance assessments, training, hiring, discipline and development. Strong literacy in MS Word and Excel. Highly organized and skilled with time management. Strong Customer service/tenant relation skill required. Excellent communication skills (written reports/analysis and oral presentation). 4 year College Degree Required Energetic, Personable & able to prioritize assigned duties Principal Responsibilities Has primary responsibility for the day-to-day operation of the properties to ensure that all the site operations are in compliance with established policies and procedures, the management agreement, and are consistent with the Ownership's overall objectives. Prepares annual budget, monthly financial variance reports, operations analysis, and leasing activity reports for the Ownership. Conducts formal site inspections on a routine basis as needed in compliance with established standard operating policies and procedures. Monitors and enforces the terms of all lease agreements, the billing and collection of rents and other tenant charges in compliance with leases Bears primary responsibility for the creation and maintenance of all site-specific documentation including but not limited to property's information book, site operating manual and emergency operations manual. Establishes and maintains open, positive relationships with occupants ensuring that all services and needs are met and in compliance with lease agreements. Conducts periodic visits, inspections and surveys and develops and implements effective tenant retention program. Hires, trains and supervises a qualified team of building, administrative and maintenance staff for the properties to promote efficient and cost effective operation. Participates in the negotiation of service contracts with outside vendors to achieve the highest levels of performance at the lowest cost. Performs other related duties as requested and required. Financial management of the properties. Ability to read and understand financial statements Strong budgeting and budget analysis capability. Create annual budgets, including monthly budget variance reports for both cash and accrual basis Review and approve bills, accruals and tenant charges. On a quarterly basis, prepare variance reports and, if needed, a re-forecasted budget.