Company & Property Description
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil offers the quintessential Napa Valley adult getaway. Nestled into a 33-acre sunlit hillside olive grove, the property is renowned for spectacular views, Michelin Star cuisine and the most luxurious accommodations in wine country. The hotel’s Mediterranean-inspired design effortlessly matches its comfortable, contemporary style in a welcoming atmosphere where guests are encouraged to savor fresh, seasonal-inspired cuisine, enjoyed with world-class wines, in an exquisite setting. Auberge du Soleil continues to be a timeless destination where guests return time and again for its natural beauty, tranquility and unmistakable romance.
Role Summary
Seeking an inspiring leader to manage all elements our private dining department serving Corporate Groups, Weddings and Social Events. Works closely with the property's Michelin Star culinary team, sales and catering managers, and other operating divisions to ensure all programs and events are seamlessly executed with uncompromising attention to detail and exceptional service standards.

Core Responsibilities
Candidate must have a strong track record in high-end Banquet Management and an enthusiastic desire to constantly enhance event experiences. Responsible for daily operations of the banquets team overseeing event set-up, scheduling, culinary and bar presentation and service of each event. Hires and trains new team members, and delivers ongoing training and refreshers to existing staff in an effort to elevate standards and protocols. Responsible for scheduling, billing, inventories, ordering, and maintaining event equipment and back of house area. Actively participates in weekly event review meetings as well as pre- and post-cons. Leads by example to ensure event spaces are clean, orderly and set to event-ready standards for both site visits and imminent programs. Requires excellent verbal and written communication skills. Candidate must have ability to stay calm in stressful situations. Must lead by example and create a supportive "can-do" team environment.

Required Qualifications
  • High school or equivalent education required. College degree preferred
  • Minimum 4 years of Banquet Management experience
  • Prior experience in a fine dining establishment paired with a strong knowledge of and interest in elevated culinary and beverage programming
  • Passion for delivering exceptional service 
  • Demonstrates a positive attitude, sense of urgency, and problem solving skills in a fast-paced, high volume atmosphere
  • Must be able to walk or stand for long periods of time and lift up to 50 pounds.
  • Must be willing to work a flexible schedules that fluctuates with business levels and involves early mornings, evenings, weekends and holidays.
  • Must meet the minimum age requirements to work in an alcohol and food service operation.
  • Valid certified food handlers card and alcohol awareness certification


Department: Banquets
This is a management position

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