Successful candidate will be hardworking, motivated, self-starter with a great personality and ability to manage time well, even if working independently, but also work as part of a collaborative team. Leadership qualities are a must with the ability to motivate employees to strive for excellent customer service at all times.
Responsibilities will include:
Management of the Restuarant:
Embodies our Core Values at all times
Manage staffing needs and plan staff coverage of all shifts; maintain schedule for all staff as a budgeted schedule
Develop excellent customer relations on a managerial level and systems for the hourly level
Manage inventory and par levels as necessary to operations and event execution
Manage financials for budgeting as they relate to labor, food cost, beverage cost and operations
Manage hiring and termination of staff as needed in coordination with Human Resources
Responsible for development of program for employee training especially in proper steps of service
Responsible for oversight of employee tip distribution and reporting
Responsible for proper cash handling procedures
Responsible for creation of Managerial areas of responsibility
Coordination of licensing and health department inspections punch list and projects
Ensure schedules are being written correctly in regard to sales projections, and in a timely manner
Ensuring the cleanliness of the FOH and BOH areas used by personnel
Build programs and incentives to better engage our staff and guests into our products
Build promotions to strengthen sales when and where they are needed
Ensuring the profitability of the restaurant
Management of supplies relative to the restaurant
Management of inventory pars related to bar, glass and plate ware
Management of liquor program and loss prevention relative to same
Meet weekly with management members of departments to ensure all are staying on track to achieve weekly, quarterly, and yearly goals
Ability to take part in management of the restaurant when the time and opportunity calls for it
Other duties as assigned
Management of The Winery Tasting Room
Embodies our Core Values at all times
Manage staffing needs and plan staff coverage of all shifts; maintain schedule for all Tasting room staff as a budgeted schedule
Develop excellent customer relations
Manage inventory and par levels as necessary to operations and event execution
Work with Tasting Room managers to better implement cleanliness, organization, and work flow practices
Manage financials for budgeting as they relate to labor, beverage cost and operations
Manage hiring and termination of staff as needed in coordination with Human Resources
Ensure schedules are being written correctly in regard to sales projections, and in a timely manner
Responsible for development of program for employee training especially in proper steps of service and wine service
Responsible for proper cash handling procedures
Responsible for creation of Managerial areas of responsibility
Work with marketing department to influence sales in areas where it's needed to bolster overall sales of department
Meet weekly with management members of departments to ensure all are staying on track to achieve weekly, quarterly, and yearly goals
Communicate needs of other departments as the pertain to the overall goal of the tasting room
Ensure communication is tight between tasting room and other departments as many of the spaces used are shared
Management of Kitchen Operations
Embodies our Core Values at all times
Work with chef team and executive chef to manage staffing needs and plan staff coverage of all shifts; maintain schedule for all Tasting room staff as a budgeted schedule
Develop excellent teamwork and communication between both Front and Back of house operations
Manage inventory and par levels as necessary to operations and event execution
Manage financials for budgeting as they relate to labor, food cost, and operations
Ensure schedules are being written correctly in regard to sales projections, and in a timely manner
Work with chefs to build relationship with providers for better and best pricing structures
Manage hiring and termination of staff as needed in coordination with Human Resources
Responsible for development of program for employee training especially in proper steps of service for food service and proper handling of food
Work with in collaboration with chefs to build menus seasonly that both stay on brand, and meet our guests expectations
Management of Event Operations
Embodies our Core Values at all times
Manage staffing needs and plan staff coverage of all shifts; maintain schedule for all Tasting room staff as a budgeted schedule
Develop excellent customer relations
Manage inventory and par levels as necessary to operations and event execution on weekly basis as the needs and inventories of event often change
Ensure schedules are being written correctly in regard to sales projections, and in a timely manner
Work with admin to be certain all product is available to fulfill needs of guests for the weekly events
Attend BEO weekly to better organize events and their operational needs
Work hands on with the event teams for the most successful product output available
Work with Event management team to retain and strengthen over the course of the seasons
Work with sales department to build detailed organization of sellable items to ensure they stay updated in point of sale
Ability to take part in management of the events when the time and opportunity calls for it
Other duties as assigned
Schedule: Full time, Wednesday- Sunday. Days, nights, weekend and holiday attention.
Salary: 65-75k based on experience.
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Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Internet Publishing
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