Job description

We are looking for an experienced General Manager who will oversee the Winery facility, Kitchen operations, Food and Beverage, Wine Club; Retail and wholesale wine, and events.

Overall Responsibilities

• Managing the overall day-to-day operations of the winery with oversight to include Tasting Room, wine sales and retail gift shop; kitchen operations that include the Le Grand Cru Bistro and Catering functions.
• Responsible for staffing: Recruitment, hiring, training and overall team management.
• Coordination of Front of house (FOH) and Back of House (BOH) operations along with our public and private event functions.
• Assures sales and marketing strategies are defined and implemented based on current in house initiatives and promotions.
• Oversees and directs general maintenance of facility and grounds.
• Fiscally responsible for monitoring Profit and Loss (P&L) statements for Potomac Point Winery and Le Grand Cru Catering.
• Understands owner’s philosophy and implement policies, procedures and written guidelines accordingly. Develop new standards or guidelines as needed.

Duties

• Directly supervises the following Department Managers: Kitchen Operations, Food and Beverage, Wine Club. This position is not directly responsible for wine cellar and vineyard operations or Sales and Marketing or Guest services but will contribute and coordinate as needed.
• Reviews, implements and oversees winery operations guidelines as they relate to industry regulations, compliance issues and interstate commerce rules.
• Hires, trains, supervises, motivates, and develops winery department managers; manages work schedules and workflow, provides support for staff.
• Provides day-to-day guidance and oversight of staff; actively works to promote and recognize performance.
• Coordinates and tracks, manager goals, labor and operating costs in each functioning area and monitors.
• Understands and complies with federal, state and local regulations related to health, safety, alcohol and labor requirements for the business.
• Reviews, analyzes and makes recommendations for information technology systems integration in conjunction with General Manager.
• Implements policies and procedures that assist with general operations.
• Achieves company’s objectives in sales, events, service, quality, appearance of facilities grounds, sanitation and cleanliness through manager and employee training.
• Provides control and analysis for capital and operating activities.
• Executes current and long-range objectives and business plans of winery operations.
• Keeps weekly management reports and communicate with program managers and owners.
• Supports all areas to increase profitability.
• Game-day leader; able to oversee and manage the entire operation as multiple events and core business are happening simultaneously.
• Fills in where needed to ensure guest service standards are met and efficient operations regardless of Front or Back of the house.
• Coordinates with managers to anticipate appropriate staffing levels to provide excellent customer service while maintaining labor costs.
• Ensures all managers performance appraisals are completed on a timely basis;
• Portrays and delivers exceptional customer service.
• Creates a positive and productive work environment.
• Makes employment and termination decisions in conjunction with the owners.
• Keeps up-to-date on overall activities of the team, identifying problem areas and taking corrective action.
• Act as motivator for all staff.
• Other responsibilities as assigned by the Owners.

Minimum Education and Qualifications

• Bachelor’s Degree in Business, Hospitality Management or Tourism required or minimum of 5 years’ management experience with a like company.
• Wine knowledge required.
• Strong knowledge of In-house POS system; strong computer skills with excel, MS 365; IPad etc. Quick to learn new systems and software required.
• Strong Leader with heavy Food and beverage operation experience.
• Very strong analytical reporting and strategy experience.
• Outstanding customer service skills and abilities.
• Detail oriented a must.

Physical Requirements

• Be able to work in a standing position for long periods of time (up to 10 hours).
• Be able to frequently lift and carry 50 lbs.
• Must have stamina to work 48 -52 hour work weeks if operationally required.

Other

• Advanced wine knowledge required.
• Passion for Wine a must!

Job Type: Full-time

Pay: $75,000.00 - $95,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 7 years

Restaurant type:

• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Every weekend

COVID-19 considerations:
Required to be vaccinated and boosted

Application Question(s):

• General manager of multiple outlets at once to include facility and grounds.

Education:

• Associate (Required)

Experience:

• Hospitality management: 10 years (Required)

Work Location: One location

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