Work LocationGeyserville, CA

Position Purpose

Lights, Camera, Action!

Be part of the award-winning food and beverage team at the iconic Francis Ford Coppola Winery as our next Restaurant Supervisor for our Rustic Front of House Team! Acting under the leadership of our Restaurant Manager, the Restaurant Supervisor brings both an operational awareness and servant leadership style to the floor, overseeing the tasks of FOH staff, including but not limited to Bartenders, Servers and Bussers. The Restaurant Supervisor assists with customer service and operational needs of the Front-of-House (FOH) team across the Winery, ensuring the highest standards of service, cleanliness and presentation are met for the restaurant and associated public spaces. This person will spend a majority of their time leading on the floor. This is a critical role supporting our Front of House team, fostering a positive and FUNwork environemnt of passionate and people-centric ambassadors, committed to serving our Guests with hospitality heart while providing best in class experiences full of food, wine and adventure!

Functional Responsibility

•  Assigns daily tasks and monitors the output of the team to meet production requirements
•  Leads in a constructive manner by example; demonstrates and encourages a strong work ethic and fosters an environment of trust and respect
•  Guides team in the proper use of assets and resources to avoid waste and ensure cost-effective operations
•  Provides immediate feedback and directly assists team to maintain level of productivity and deliver daily results
•  Informs supervisor of staffing needs
•  Ensures employees have a safe, healthy, and rewarding work environment; provides applicable safety training and resolves/reports safety issues to management
•  Supports change initiatives and company decisions in an effective manner
•  Communicates closely with supervisor regarding employee issues, concerns, and complaints in an objective and confidential manner
•  Maintains company and regulatory compliance during day-day-operations and advises supervisor of any infractions; assigns and monitors employee breaks and lunches and provides backup relief
•  Adheres to departmental GPS (Performance Management) guidelines and ensures proper GPS documentation; trains employees to do the job; identifies and makes suggestions for training needs and development opportunities

Essential Duties

•  Partners with Restaurant Manager to assure front of house (FOH) service standards, GPS, training and payroll are inline with company expectations
•  Oversees activities for restaurant team
•  Supports front and back of the house staff, primarily working on the floor
•  Partners with the restaurant leadership to develop pricing and promotional strategies on food and beverage menus and experiences
•  Partners with Hospitality and Event Manager to supervise and execute private and public events
•  Works with the other Hospitality and DTC managers and supervisors on maintaining the guest experience across all channels of the hospitality operation; gives focus to club membership and facilitates effective retention actions to maximize the value of each member
•  Ensures that all safety, sanitation and preventive maintenance and other standards are consistently utilized
•  Assures that all standard operating procedures for revenue and cost control are in place in partnership with the Restaurant and Hospitality and Event Manager
•  Partners with the Restaurant to develop Restaurant and Bar promotions and provides input for menu suggestions and options
•  Works with Restaurant Manager to develop beverage menus and programs (wine, beer, spirits and non-alcohol)
•  Assists with the Restaurant and Kitchen managers to supervise the remodeling, refurbishment and other building design enhancements applicable to food and beverage service

*Other duties may be assigned

Non-Essential Duties

*Other duties may be assigned

Minimum Requirements

Education and Experience

•  High school diploma or GED equivalent
•  3+ years combined work experience in a restaurant or winery
•  1+ years of leadership experience
•  Previous experience maintaining food inventory, tracking, and reporting costs

Certificates and Licenses

•  Food Safety Manager Card - to be obtained within the first 60 days of employment

Knowledge, Skills, and Abilities

•  Must be 21 years old to serve, pour and taste wine
•  Basic accounting knowledge and cash handling experience
•  Great attention to detail
•  Proficiency in Microsoft 365 programs including Outlook, Excel, Word, and Teams
•  Restaurant operations and marketing knowledge and experience with Contemporary Casual and/or Fine Dining kitchen management
•  Ability to plan difficult tasks and projects to achieve financial goals and objectives
•  Excellent verbal/written communications, presentations, customer service and organizational skills
•  Advanced knowledge of safe food handling, preparation procedures, safe handling, and precautionary procedures of chemicals, detergents, and sanitizers
•  Understanding of use, operations, and care for all FOH restaurant equipment
•  Knowledge and excellent execution of sanitation rules

Working Conditions

•  General kitchen environment with no travel
•  Exposure to weather-related temperature & humidity extremes
•  Extended Hours
•  Required to wear PPE (Personal Protective Equipment)
•  Work in close quarters or confined spaces
•  Exposure to varying levels of dust, chemicals, fumes, gases, and noisy equipment
•  Occasionally may be required to lift and carry cases of wine
•  May need to determine color, taste and smell of wine using eyes, tongue, and nose
•  Must wear closed toed shoes

Work Standards

•  Acts in a manner reflective of the Company culture of High Moral Standards, Innovation and Continuous Evolution, Trust in Team, Continuous Improvement, and Sustainable Relationships
•  Communicates, interacts, and works effectively with others; receptive to feedback and coaching; voices concer...