Vice President of Food & Beverage Ponte Winery, BOTTAIA Winery, and Ponte Vineyard Inn – Temecula, CA

Do you have the right skills and experience for this role Read on to find out, and make your application. Full-Time | Executive Leadership About Our Companies: Located in the heart of Temecula Wine Country, Ponte Winery, BOTTAIA Winery, and Ponte Vineyard Inn are three distinct yet interconnected hospitality destinations committed to providing elevated food, wine, and lodging experiences. We operate five year-round food & beverage outlets across the properties, offering a variety of service styles—from fine dining to casual poolside fare. Our mission emphasizes sustainability, hospitality, and excellence. Together, we foster a collaborative, forward-thinking environment where culinary and service professionals can thrive. Position Summary: We seek a dynamic, strategic, and hands-on Vice President of Food & Beverage (F&B) to oversee culinary and service operations across our three properties. This role manages five kitchens, two seasonal outlets, and all front-of-house (FOH) food and beverage operations, ensuring seamless coordination between culinary teams and guest service staff. The VP will lead a team of 7 outlet managers, their assistants, kitchen staff, and 90 hourly associates, maintaining leadership, team development, and accountability. Reporting to company leadership, the VP collaborates with executive chefs, outlet managers, and directors to deliver high-quality experiences that exceed guest expectations and enhance profitability. The position does not oversee tasting room operations, which are managed separately by our Direct to Consumer team, nor is it responsible for Special Events operations, though some coordination may be necessary. Key Responsibilities: Oversee all F&B operations across the properties, including five kitchens and two seasonal outlets. Provide strategic leadership to BOH and FOH teams, ensuring alignment between culinary output and guest service standards. Lead and develop a team of over 100 staff across multiple outlets and service types. Uphold exceptional guest service and hospitality standards, focusing on satisfaction, consistency, and brand integrity. Drive menu innovation, beverage program development, and staff training. Manage labor and food costs, developing scalable operational systems. Oversee seasonal staffing and operational readiness for peak periods. Collaborate on long-term strategy, capital improvements, and company initiatives. Ensure compliance with health and safety regulations. Foster a culture of collaboration, respect, and continuous improvement. Qualifications: At least 10 years of progressive leadership in multi-unit F&B operations, including FOH and BOH oversight. Proven success managing large, diverse teams across various venues and service formats. Strong financial skills, including budgeting, labor management, and P&L oversight. Experience managing seasonal operations and fluctuating guest volumes. Passion for hospitality, food, wine, and creating memorable guest experiences. Knowledge of wine service and hospitality in wine country preferred. Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred. Work Schedule: Full-time, exempt Availability to work evenings, weekends, and holidays as needed Compensation Package: Base Salary: $135,000 – $165,000 annually, commensurate with experience. Annual Bonus: Up to 25% of base salary, based on performance metrics such as guest satisfaction, financial targets, team development, and innovation. Benefits: Medical, Dental, Vision 401k Matching Life Insurance Hospital Confinement Insurance Pet Insurance 3 Weeks PTO Paid Holidays (Thanksgiving & Christmas) + 6 Floating Holidays Additional benefits include professional development stipends, relocation assistance, travel allowances, dining and wine privileges, and wellness programs. Company Standards: Align with Ponte/BOTTAIA Values and Service Standards Prioritize guest and staff safety Follow environmental standards Maintain respectful interactions with all guests and staff Uphold integrity and perform duties as assigned

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