Position Summary The Food and Beverage Manager oversees all front-of-house operations (Food Service and Tasting Room) at Oak Farm Vineyards to ensure exceptional guest experience, effective service, and a positive team environment. This role ensures high-quality food and Tasting Room service, manages staff and budgets, maintains compliance with health and safety regulations, and drives guest satisfaction and profitability. The manager coaches and develops front-of-house staff while managing daily operations and ensuring adherence to company policies. Key Responsibilities Lead, supervise, and support all Front of House staff members, including Food Service and Tasting Room employees. Ensure smooth service flow, proper staffing levels, cleanliness, and consistent quality standards. Oversee daily Restaurant and Tasting Room operations to ensure smooth, efficient service during all shifts. Interview, hire, schedule, train, and supervise employees. Provide constructive performance evaluations and foster a positive team culture. Enforce company policies, procedures, and service standards consistently and fairly. Oversee compliance with all health, safety, sanitation, alcohol, and food-handling regulations. Ensure cleanliness, organization, and presentation meet company standards. Ensure guests receive exceptional service by maintaining high hospitality standards. Handle complaints and special requests promptly and implement improvements based on feedback. Create and manage budgets for labor, food and beverage costs, and supplies. Negotiate vendor contracts as needed and track inventory of perishables, beverages, and equipment. Qualifications Minimum of five years of full-service restaurant management experience. A degree in hospitality management, hotel/restaurant management, culinary arts, business administration, or a related field is preferred. An associate degree plus substantial experience is often accepted. Experience in a high-volume restaurant or Tasting Room environment, including weekend shifts, while managing multiple servers and support staff. Strong guest service and conflict-resolution skills, with the ability to multitask and make sound decisions in a fast-paced environment. Experience with cash handling, POS systems, and food safety standards. Strong knowledge of restaurant and beverage operations. Ability to analyze sales, labor, and operational metrics to improve efficiency. Strong understanding of California labor laws, including scheduling, meal/rest breaks, and overtime. Experience managing teams of 20+ people. Ability to work flexible hours (nights, weekends, and holidays) and handle pressure in a fast-paced environment.

Required certifications:

California Food Handler Certificate, California Responsible Beverage Service (RBS) Certification, and ServSafe. Ideal Candidate A leader who holds themselves and others accountable while treating employees with respect. Thrives under pressure during peak business periods. Goes above and beyond for both guests and staff. Focused on growing the department, encouraging repeat visits, and retaining club members. Reports to the General Manager.