Business Skills, Cost Control, Cost of Goods Sold (COGS), Financial Management, Food Quality, Leadership, Menu Management, Procurement Management, Profit & Loss, Quality Management, Restaurant, Up-Selling
The ideal candidate blends exceptional, guest-first hospitality with sharp business acumen. You will be directly responsible for protecting margins through strict food costing, optimization of inventory, and driving staff productivity to build a highly profitable operation.
- Financial Management: Execute precise food costing and menu management to control cost of goods sold, audit weekly purchasing sheets, and control labor spend.
- Maximize Profitability: Implement service strategies and upselling techniques to increase average guest check sizes across the dining room, tasting bar, and private events.
- Labor & Productivity: Build an efficient staff schedule that balances labor targets with high-volume peak periods, ensuring seamless cross-training between front-of-house and kitchen workflows.
- Operational Leadership: Maintain an energetic, hospitable floor presence. Oversee food quality, guest satisfaction, safety protocols, and general maintenance.
- Event Oversight: Supervise execution of peak winery traffic periods, weekend brunch crowds, and special events.
Qualifications:
- 2-years of restaurant management experience in a full-service environment. Winery or event-venue experience is a plus but not necessary.
- Hands-on experience calculating food costs and reducing waste.
- High-energy motivator who leads by example on the floor during busy shifts.
- TABC Certificate required.
Food Handlers Manager Certificate required.