Director of Outlets

Auberge du Soleil is the flagship location of the Auberge Collection, offering attentive yet unobtrusive service in a luxury setting. As a member of Relais & Châteaux, we uphold the highest culinary and hospitality standards. Employees enjoy competitive pay, benefits, and a dynamic work environment in the stunning Napa Valley.

About the role

The Director of Outlets is responsible for the strategic leadership, operational excellence, and financial performance of all food and beverage outlets, including The Restaurant, The Bar, In-Room Dining, and Pool Dining. This role ensures an exceptional guest experience aligned with luxury hospitality standards while fostering a culture of accountability, collaboration, and continuous improvement. The Director partners with the Executive Chef, Hotel Leadership Team, and Talent & Culture to drive performance through strong leadership and operational discipline.

Responsibilities

• Champion Auberge’s culture, fostering trust, accountability, and engagement across all outlets.
• Lead, coach, and develop department leaders to build a high-performing, empowered management team.
• Model intentional communication and inspire teams to deliver warm, anticipatory, and personalized service.
• Drive alignment with “Promises & Practices,” ensuring consistency in leadership behaviors and guest interactions.
• Partner with Talent & Culture to support recruitment, onboarding, training, and retention strategies.
• Oversee daily operations of The Restaurant, Bar, In-Room Dining, and Pool to ensure seamless execution and service consistency.
• Establish, implement, and refine SOPs to improve efficiency, service delivery, and guest satisfaction.
• Maintain Forbes 5-Star and Michelin-level standards across all outlets.
• Ensure compliance with health, safety, sanitation, and alcohol service regulations.
• Collaborate with culinary leadership to align kitchen and front-of-house operations.
• Ensure every guest interaction reflects luxury, personalization, and attention to detail.
• Actively engage with guests, handling escalations with professionalism and empathy.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Partner with Sales, Events, and Concierge to coordinate group and VIP experiences.
• Oversee financial performance, including budgeting, forecasting, and cost control.
• Drive revenue through strategic initiatives, upselling, and innovative programming.
• Analyze financial reports and KPIs to identify opportunities for improvement.
• Manage labor effectively, aligning with business levels while maintaining service excellence.
• Partner with Finance on reporting, forecasting, and long-term planning.
• Lead performance management processes, including coaching, feedback, and disciplinary action.
• Ensure consistent application of policies, procedures, and California labor laws.
• Identify talent and create development plans to support internal growth and succession planning.
• Support Management in Development (MDP) participants through coaching and mentorship.
• Promote a culture of recognition, engagement, and continuous feedback.
• Develop and execute outlet strategies aligned with overall hotel goals.
• Introduce new concepts, programming, and service enhancements to elevate the guest experience.
• Stay current on industry trends and seek opportunities for innovation.
• Collaborate cross-functionally to drive property-wide initiatives and operational improvements.

Requirements

• Minimum 5–7 years of progressive leadership experience in luxury food & beverage operations.
• Proven experience overseeing multiple outlets in a high-end or Forbes/Michelin-level environment.
• Strong financial acumen with experience managing budgets, forecasting, and labor controls.
• Deep understanding of front-of-house operations, service standards, and guest experience design.
• Exceptional leadership presence with the ability to inspire and influence at all levels.
• Strong communication skills with a focus on clarity, empathy, and accountability.
• Highly organized with strong operational and strategic thinking capabilities.
• Ability to navigate complex situations with professionalism and sound judgment.
• Passion for luxury hospitality, food & beverage, and creating memorable guest experiences.

Physical Demands

• Ability to maneuver at least 35 pounds.
• Ability to stand and walk for extended periods.
• Ability to work evenings, weekends, and holidays as business needs require.

Pay

The starting range for this position is $120,000 - $130,000. Decisions regarding individual salaries will be based on experience and education.