Required Years of Experience
2 years
Job Details
Under-Study is open and already making its mark in Napa Valley—but we’re just getting started. Adjacent to PRESS and led by Chef Philip Tessier and Managing Partner Justin Williams, Under-Study is a new kind of marketplace: a café, butcher, wine shop, and bakery that’s redefining how guests connect with food and hospitality.
We are seeking a Front of House Manager to help us refine and elevate the guest experience as we continue to grow. This role is about more than overseeing daily service—you’ll be shaping the culture, leading a passionate team, and helping us establish Under-Study as a premier destination for locals and visitors alike.
Key Responsibilities
Guest Experience & Service
-
Lead all front-of-house operations across café, butcher, wine, and coffee programs.
-
Deliver warm, seamless service and ensure every guest feels welcomed and cared for.
Team Leadership
-
Hire, train, and mentor service staff, cultivating a strong hospitality culture.
-
Build schedules, conduct evaluations, and coach team members for continued growth.
-
Inspire a collaborative, professional environment rooted in exceptional service.
Operations & Compliance
-
Manage daily procedures including POS, cash handling, and opening/closing.
-
Uphold cleanliness, safety, and compliance with health and alcohol service regulations.
-
Maintain an inviting, polished atmosphere that reflects Under-Study’s ethos.
Sales, Inventory & Merchandising
-
Support sales through thoughtful upselling and guest engagement.
-
Help build our events, catering and culinary lab programs.
Qualifications
-
2+ years of hospitality or retail management experience.
-
Strong knowledge of wine, coffee and service
-
Excellent leadership, communication, and organizational skills.
-
A genuine passion for creating meaningful guest experiences.
Physical Requirements
-
Ability to stand, reach, squat, twist, and move for extended periods.
-
Ability to lift up to 50 lbs.
-
Available to work weekends and holidays
- While some evening shifts will be required for special events, this is primarily a daytime role, offering a balanced schedule for hospitality professionals.
Compensation Details
Compensation: Salary ($70,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts, Wellness Program
Required Skills
Team Building
Team Leadership
Mentoring and Coaching
Attention to Detail
Ability to work in a fast paced environment
Customer Service
Scheduling
Gallery
Open Jobs From Under-Study
Other jobs you might be interested in
Californian
Cafe, Retailer, Butcher Shop, Bakery / Patisserie
Part of PRESS // Understudy
We are excited to announce a new project called under-study! The 4500 square foot space, located at 607 St. Helena Highway and adjacent to PRESS, will be converted into a marketplace spearheaded by Chef Philip Tessier and Director of Operations Justin Williams, opening in Spring of 2025. Formerly the original and flagship outpost for gourmet grocery chain Dean & DeLuca, under-study will be a fresh iteration with added facets calling back to its marketplace beginnings.
Samantha Rudd, owner of PRESS says, “since coming back to work for my family in 2016, my motto has been ‘We respect the past, we challenge the present, we imagine the future.’ Opening under-study is the next step for PRESS in expanding our culinary influence beyond our original doors. As a member of the community, I myself am looking forward to going to under-study, so we’re working hard to get the space finished and ready to share.” The team aspires to broaden its culinary influence and integrate under-study into the vibrant local community – cultivate a warm and hospitable atmosphere where guests can enjoy outstanding cuisine and culinary artistry at a more accessible price point and to create a playground of exploration and learning for the under-study team.
Plans include a modern patisserie, a butcher shop focused on dry aged meat by Flannery Beef and Snake River Farms, seafood sourced from local and Japanese purveyors, and charcuterie by Tony Incontro, and an ingredient-inspired counter service area. Expect offerings such as a Black Truffle Tarte Flambée with aged gruyère and Grilled Octopus with habanada pepper, squash blossom, and preserved green almond (prices ranging from $6-$25), with opening hours from 7am - 5pm daily.
PRESS Wine Director Tyler Potts is in charge of curating wines and beverage selections, with coffees, espresso, hand-selected hot and cold teas, seasonal cocktails on tap, and beers by the bottle/cans. Retail bottle selections, wine clubs and classes will also be offered.
