Director Of Service Jobs

Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award-winning, locally produced wines. But there's more to us than that - we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life.
Who are you?
You're a rockstar with a passion for music, a love of wine, and a deep respect for hospitality. You know how to connect with people, but you're not just a people pleaser - you thrive under pressure and love making quick decisions that impact the business and culture. You know you have more to learn and are always looking for ways to grow, both personally and professionally. With an entrepreneurial spirit and a desire to be a part of something bigger, you want to join a brand and culture that not only makes a difference, but also helps others INDULGE THEIR SENSES.
Who are we?
City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world-class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of top-notch events & experiences.
Why us?
Competitive pay plus generous benefits. An atmosphere of learning, development & enrichment opportunities. A career trajectory within a growing company with abundant opportunities for advancement. A fun team of passionate individuals who share your love of hospitality and the opportunity to provide guests with unforgettable nights filled with music & wine.
Position Summary
The AGM oversees all front-of-house operations and provides support to the General Manager and serves as secondary leader for the property. The AGM develops practices and works with all department heads to drive initiatives to drive top line sales and while controlling expenses and COGS to protect bottom line margins. S/he oversees and develops the operations management team and oversees the hiring of all service staff while ensuring proper training on all aspects of our company culture and service responsibilities.
Minimum Qualifications

• Proven financial and business acumen; analytical skills, and ability to meet and exceed set budgets
• Minimum 5 years’ experience in multi-faceted, high volume restaurant, venue and/or equivalent relevant experience
• Able and willing to work flexible scheduling including days, nights, weekends, and holidays
• Proven leadership skills and commitment to excellence
• Exceptional communication and interpersonal skills both written and verbal
• Unparalleled passion for hospitality, food, wine, and music
• Able to travel and attend business-related meetings and trips
• Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, per business need
• Must have proficient computer and technological skills
• Strong culinary and wine knowledge
• Must be detail oriented, strong execution skills
• Must be fluently literate in English including ability to read, write, and communicate, conduct business related mathematics and analyze data
• Functional working knowledge of health department and all other related regulations
• Ability to successfully multi-task, delegate, and manage several projects at once in high-pressure, fast paced environment
• Ability to respectfully mentor, train, develop, and hold teams accountable to expectations

Overview Of Responsibilities
General Management & FOH Service Responsibilities
Assist in oversight and management of all aspects of property and associated internal departments. Ensure successful execution of all shows, events and daily activity. Oversee ownership of all operating spaces within both locations.

• Collaborate with the GM to address social media comments related to service issues.
• Maintain a healthy working relationship between FOH and BOH and address any opportunities with operational departments in the weekly BEO / Management Meeting.
• Develop staff sales incentives programs and communicate through all FOH managers and supervisors
• Collaborate with events department to review the upcoming months in the calendar and discuss programming ideas for any holes in the schedule
• Oversee the management of Open Table and reservation confirmations.
• Field all service complaints: prepare a reply to the guest and send with a final sign off from the GM
• Manage pre-shift messaging and oversee EOD notes as related to daily operations
• Address ongoing facilities issues and maintenance needs.
• Assure all marketing materials are present in check presenters, on tables, slideshow and throughout the space and in line with national initiatives.
• Uphold City Winery Hospitality service standards
• Manage pre-service meeting agendas: shift notes, F&B training, policies & procedures.
• Maintain a monthly staff meeting to celebrate the staff and ensure good inter-departmental communication: employee of the month, new policies or changes, menu items, new hires, etc.
• Review and sign off on weekly FOH team schedules.
• Perform any and all other related functions, projects, initiatives as per business need
• Practice a consistent survey of the facility to ensure the staff, artists, and guests have everything they need to have a positive experience
• Coordinate operational details for Public Events amongst all appropriate departments.

Leadership

• Ensure proper and timely reporting of all incidents, injuries, accidents through proper channels
• Interview, select, train, supervise, counsel, and monitor performance of staff
• Foster positive Company culture, build morale, and create on-going positive work environment and maintain a productive and professional workforce
• Direct and oversee proper and continued training of staff. Monitor management teams to ensure they are developing direct reports
• Clearly communicate and train staff on company updates, policy changes, and initiatives in a timely manner
• Ensure safe working environment in all areas
• Conduct disciplinary action as needed, including termination, when necessary in partnership with GM & HR and in accordance with Company policies and guidelines
• Handle personnel issues in partnership with GM, HR and COO when needed
• Assist in conducting staff meetings regularly to ensure effective and clear communication including management meetings, BEO meetings
• Handle recruitment of new hires, with senior leadership partnership when required, set fair wages consistently, and ensure all hires and properly onboarded and given tools to succeed
• Conduct semi-annual performance evaluations with staff

Hiring and Training

• Ensure new hire paperwork is complete and coordinate the on-boarding with Business Manager
• Review basic rules of the handbook with the new hires
• Maintain up to date training documents & quizzes for new and existing staff training
• Monitor new hire training for each service position and facilitate training schedules for new FOH staff
• Work with production team to address FOH & production and ambiance needs
• Coordinate new menu trainings with Beverage Director and Chef
• Ensure ongoing training on new and existing products
• Sign off on completed training materials for all service positions

Weekly Communications Responsibilities

• Meet with Service Team to review operations, service gains and/or areas of improvements, and a 10-day forecast of the upcoming schedule of events.
• Meet individually with internal department heads to ensure alignment in operation including Executive Chef, Events department, GM, programming, and service team.

Public & Private Events

• Schedule and develop event leads or supervisors
• Ensure pull-logs or cash handling procedures are well executed
• Monitor operations throughout the duration of the event to ensure client satisfaction and proper execution of timeline
• Produce BEO’s for public or off-site activations.
• Help oversee in-house event inventories: glassware, plateware, décor, tables, chairs
• Oversee staffing needs in alignment with event department billing
• Attend weekly Events meeting to assess BEO timelines and night-of execution needs
• Manage event extensions and any night-of client billing

Financial Responsibilities

• Manage FOH F&B Forecast Sales and Labor Budgets

Analyze F&B Sales by Revenue Center Reports to drive PPA’s.

• Produce a weekly Product Mix to analyze opportunities for improvement to COGS
• Review the P&L Statement and Management Report Monthly with the GM
• Assess Comp & Void activity and monitor all Waste/Loss management
• Review monthly budget to pace and control operating expenses
• Communicate over time reports to enforce labor controls
• Review payroll punches weekly to make sure clock-outs are correct

Administration
Monitor FOH department scheduling and adjust as necessary to ensure operational success
Ensure proper completion of administrative tasks including trackers, financial-related reports, personnel forms including PAFs, CAFs, injury reports, and other necessary admin tasks.
Assist in oversight and approval of accurate payroll administration and processing
Assist in ensuring communication to personnel regarding benefits timelines and proper administration, in partnership with HR
Ensure accurate reporting and entries into all systems/ software that is utilized.
Salary: 85k - 95k based on experience