St. Francis Winery & Vineyards

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PLAN A VISIT : Careers : Wine & Food Pairing Supervisor

Job Description

St. Francis Winery & Vineyards believes each employee has the potential to make a significant contribution to the Winery’s success. This job description is designed to outline the essential functions of the position, but is not intended to be all inclusive. St. Francis Winery expects that employees will perform additional responsibilities as necessary to ensure the success of the Winery, maximizing their contributions while enhancing personal growth and development.

POSITION SUMMARY
Responsible for daily operations of the Wine & Food Pairing experiences, including supervising wine & food pairing educators and serving guests at our daily wine & food pairing events and increasing sales to meet sales goals through personal sales efforts. Lead point person for management of reservation system for Wine & Food Pairing experiences. Also responsible for assisting with trade lunches, events and winery dinners as needed. The primary emphasis of this position is to lead a small team to successfully increase wine sales by creating outstanding guest experiences and building loyal customer relationships through our wine and food pairing experiences. This is a regular, full-time position Thursday through Monday Flexibility to work weekends and holidays (day and evening shifts) required. Overtime occasionally required, often on short notice.

ESSENTIAL FUNCTIONS
Service

  • Oversee Wine & Food Pairing Experience and day to day operations of Dining Room, including:
  • Manage OpenTable system: Reservation seating chart to maximize open seats
  • Confirm parties of 6+ have paid deposit
  • Charge and reconcile deposits
  • Email receipts and confirmations
  • Check for duplicate reservations
  • Conduct confirmation calls on daily schedule
  • Ensure calls are returned in timely manner
  • Ensure guest accounts are created or updated prior to arrival
  • Ensure table is set correctly with glasses, flatware, menu, napkin etc.
  • Training of WFP service staff and ensure staff abides by policies
  • Communicate Reservation requests and dietary restrictions to FOH & BOH Staff before each shift begins
  • Walk guests from tasting room to dining room for each seating.
  • Support Wine & Food Pairing educators with service. Ability to jump in to service when necessary or in absence of educator.
  • Describe St. Francis Winery brand story, wines and history in a fun and engaging way.
  • Serve and describe each course, highlighting wine and food pairing techniques.
  • Assist guests with wine and wine club purchases.
  • Assist with trade lunches and winery dinners as needed.
  • Knowledge of upcoming wine club events and shipment schedules and releases, tasting room specials, Visitor Center events etc.

Supervisor

  • Monitor staff break schedules and ensure staff are getting break times.
  • Track and manage time clock punches for service staff to ensure that policy is followed.
  • Perform data entry in POS for sales, marketing, visitor tracking purposes.
  • Captain events when necessary.
  • Host site visits for potential clients in absence of Events Manager.
  • Maintain current informational tools for team members to access, i.e. shipping processes, SOP’s, promotions, tasting notes etc.

Administrative

  • Administrative duties (emailing receipts, filing, processing Wine & Food Pairing deposits etc.).
  • Run sales reports at the end of day to capture meeting staff goals.
  • Assist with creating staffing schedule.
  • Running Closing register reports and ensures accuracy.
  • Input daily tips and commissions for department staff.
  • Perform data entry in POS for sales, marketing, visitor tracking purposes.
  • Manage, maintain, and reconcile inventory of wines.
  • Special projects and other responsibilities as assigned.

KEY RELATIONSHIPS

  • Executive Chef/Kitchen Staff: Work to develop thorough understanding of menus, culinary ingredients, wine and food pairing essentials and service requirements.
  • Executive Chef/Events Manager: Develop thorough knowledge of our wines and sales techniques.
  • Events Manager: scheduling, reports successes and challenges.
  • Executive Administrator: Coordinate trade reservations and prepare for wine and food pairing guests.
  • Bussers: Coordinate food service, table preparation and cleanup.
  • Director of Consumer Sales & Marketing: Identify sales tools and promotional materials.
  • Wine & Food Pairing Educators: Assist in running food courses, pouring wine, and discussing pairings confidently

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform the essential functions satisfactorily. The requirements listed below are representative of the education, knowledge, skills and abilities required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience/Skills

  • Minimum 3 - 4 years wine industry and/or food service experience and/or training required.
  • Previous wine and wine sales experience preferred.
  • Previous dining reservation system preferred, OpenTable, Tock, Resy.
  • High hospitality standards consistent with the guests’ expectations of a prestigious brand.
  • Exemplary sales skills.
  • Exceptional customer service skills required, including the ability to anticipate customer needs and respond appropriately.
  • Excellent verbal, written and interpersonal communication skills.
  • Highly organized and detail oriented, with strong multi-tasking and time management skills.
  • Ability to remain calm under pressure and handle challenging customers in a professional and courteous manner.
  • Ability to make quick decisions in a fast paced environment.
  • Proficient with POS systems.
  • Must be at least 21 years of age.
  • Ability to work weekends and holidays as well as flexibility in scheduling to ensure business-staffing needs are met.
  • 65% of role is service and supervising, 35% is administrative.

PERFORMANCE REVIEW:
Performance will be measured against accomplishment of job responsibilities and annual goals and strategic objectives using St. Francis Winery & Vineyards performance review system.
WORK ENVIRONMENT:
Most job duties will be performed in the Dining Room area, encompassing all Visitor Center indoor and outdoor spaces. . Minimal responsibilities will take place in the Winery. Some areas of the Winery are cold, wet, slippery and noisy and may involve exposure to heavy equipment and moving parts. Comfortable moving dining room and banquet equipment (tables, chairs, umbrellas). Able to carry a case of wine and operate a dolly with multiple wine cases.

PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to sit, stand, walk, talk, hear, taste and smell. Must possess vision, hearing and sufficient digital manipulation skills to utilize a computer keyboard. The employee is occasionally required to climb, balance, stoop and kneel. The employee must be able to frequently lift and carry up to 50 lbs.

HOW TO APPLY:
If you are interested in applying for this position, please respond with a resume and cover letter to HR@stfranciswinery.com

St. Francis Winery and Vineyards is an equal opportunity employer, committed to a divers and inclusive work environment. (EOE M/V/F/D)

Job Type: Full-time

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