Freixenet USA

  • Tasting Room Assistant Manager

    Job Locations US-CA-Sonoma
    Req No.
    2018-1059
    Category
    Hospitality / Direct To Consumer
    Type
    Regular Full-Time
  • Overview

    ABOUT GLORIA FERRER CAVES & VINEYARDS
    Gloria Ferrer is located in the picturesque Sonoma Carneros region, 40 miles northwest of San Francisco. Our winery’s sun-drenched Vista Terrace overlooks breathtaking estate vineyards — providing the perfect place to enjoy a glass of sparkling or estate wine with the savory food pairings. With over 400 gold medals in the last 5 years and earning Top 100 Wineries of California, our winery hosts over 100,000 guests annually.

     

    SUMMARY

    The Tasting Room Assistant Manager is responsible for achieving our sales goals and fulfilling our brand message while executing the business objectives of the Tasting Room by providing a professional operation that ensures outstanding service to guests and reflects superior leadership to sales staff. 

     

    The Tasting Room Assistant Manager:

    • Experience with financial management, including tracking budget to actual performance against key metrics and understanding of the inter-relationship of those metrics;
    • An organized planner and detail oriented multi-tasker that can coordinate labor related to multiple areas while maintaining required standards of operations and creating an elevated guest experience;
    • Has high volume and fast paced retail and/or restaurant management experience;
    • Leads by example and is ready to support for the team in any function;
    • Is a passionate, confident, enthusiastic leader, who can work in a fast-paced environment and is graceful under pressure.
    • A great listener and communicator with sound decision making skills who will tap into the team’s strengths to solve operational problems, builds consensus and keeps team accountable for action.

    Responsibilities

    ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

     

    Operational Duties:

    • Plans the week/day in advance ensuring all resources are in place for successful execution of each day to exceed goals.
    • Conducts morning staff updates to communicate sales/service goals and individuals’ status, company news, and safety training topics and invites team ideas.
    • Ensures that daily tasting room “opening” and “closing” procedures are attended to by staff. Assigns duties as needed.  Reconciles daily sales and posts transactions.
    • Assists with monthly inventory reconciliation of physical stock. Monitors daily wine inventory and audits retail (food & gift) merchandise.  Assists with purchasing of TR merchandise, supplies and wine inventory.   
    • Ensures that daily & periodic inspections of the cleanliness of the Tasting Room, restrooms, terrace and tour route for visitors are attended to. Performs spot checks.
    • Meets regularly and at the end of a shift with Managers & Hospitality Director to communicate Tasting Room successes, challenges and plans.

    Adheres to all daily/monthly operational policies and procedures as they relate to the tasting room business

     

    Supervisory Duties:

    • Provides day-to-day guidance to ensure that staff operates according to standards for professional guest services and that the company policies and procedures are followed by all staff members.
    • Continuously monitors activities to provide mentoring/coaching to the Tasting Room team to achieve business priorities: guest relationships, club membership acquisitions, visitor contact information, profit generation and brand affinity; communicates status and motivates /supports staff to achieve goals.
    • Establishes an atmosphere of teamwork and positive employee relations. Actively works to promote and recognize performance.  Provides training and direction to new staff.
    • Identifies behavior or performance problems and addresses to take immediate correction action, as needed.
    • Confirms staff attendance as scheduled on calendar and assigns daily lunch schedules to ensure compliance with Wage & Hour laws. Records/documents absences or/and tardiness.

     

    Customer Service/ Hospitality:

    • Continually ensures that the GF/FX exceptional service standards are provided.
    • Performs standard Tasting Room staff duties as needed, including greeting customers, conducting tours, providing table side service and wine education, operation of cash register and credit card machines.
    • May be requested to attend special events and tastings outside the winery for special pourings.

     

    Other Responsibilities

    • Continual development of staff to meet short and long term goals necessary to retain and grow staff in their current positions. Develops staff to be able to transfer to other functions or be promoted within the organization.
    • Ensures that the FX/GF culture is consistently supported in all business and employee interactions, which includes both ethical and legal aspects, complying with federal and state laws and FX/GF company policies and procedures. Ensure all staff conducts themselves in an appropriate manner at all times.
    • Continuously creates new ways to improve job performance, efficiencies and profitability.

     

    SUPERVISORY RESPONSIBILITIES

    Assists with the activities and development of Tasting Room staff.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include retention, and training employees; planning, assigning, and directing work.  Conducts performance appraisals; rewarding and disciplining employees; addressing complaints and resolving problems. 

     

    QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

     

     

     

     

    Qualifications

    EDUCATION and/or EXPERIENCE

     

    • Bachelor’s degree in Business or equivalent or 5 to 7 years related experience and/or training; or equivalent combination of education and experience.
    • Retail or Restaurant Management experience a must; 3+ years preferred.
    • Proven success in exceeding revenue goals, controlling expenditures and budget adherence.
    • Proficient in inventory management, merchandise selection, visual presentation and rotation.
    • Demonstrated success as a leader promoting excellence for team and individual growth.
    • Excellent interpersonal and communication skills.
    • Scheduling flexibility to work weekends and ensure business staffing needs.
    • High level attention to detail, ability to anticipate customer needs and respond appropriately.
    • Computer proficiency: Word, Excel, Outlook, Vin65 or other database management systems, and cash register.
    • Must have knowledge of all California labor laws and be familiar with employee performance management.
    • Must be able to maintain a professional and positive relationship with the all staff.

     

    PHYSICAL DEMANDS  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations 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 stand, walk, and talk or hear.  The employee frequently is required to use hands to finger, handle, or feel; reach with hands and arms; and taste or smell.  The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 50 pounds. 

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