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Federation Brewing is hiring a part time beertender/bartender for our taproom near Jack London Square in Oakland. We are looking for a friendly, hard-working person, ideally with experience in the the beer industry and/or service industry generally.

We are committed to creating a safe, diverse and inclusive culture in and around our business. 


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 McGrail Vineyards and Winery is a family owned Livermore Valley Winery that is looking for a passionate, hard working, detail oriented, flexible wine loving, customer service oriented person to join our tasting room team.  We are looking for someone Thursday-Monday. This can be a part-time or full time position. This opportunity is great for someone that loves WINE and customers!

We are hard-working, family-oriented, food and wine loving, loyal, fun loving folks with stunning wines and great views. We're a get it done, team work, all hands on deck kinda place.

We are looking for dynamic and meticulous team members that are passionate about wine and fabulous customer service! You must LOVE wine and LOVE building relationships.

What you'll be doing once our tasting room is able to open back up:

-Greet guests, make them feel welcome

-Ensure staff and guests are safe during this pandemic

-Present history of winery and focus of our brands

-Tasting: pouring wines with conversation; educational and current winery direction

-Promote Winery Clubs and Winery events

-Selling Wine

-Assist with functions necessary for a successful shift -- opening and closing duties, restocking of wines, non-wine items, food items, sanitizing between each guest, cleaning and organization of kitchen area and tasting room(s), glassware cleaning, drying and restocking, assist with periodic duties check restrooms, merchandising areas, setting up tables and chairs inside and out, check garbage inside and outside of building

While the tasting room is closed, we are looking to train someone and have someone assist with curbside pick ups.

You're OUR person if:

- You LOVE hospitality and find it easy to connect with people and build relationships

- You love to learn, grow, and make things happen

- You're organized, yet can be flexible

- You're smart, but not snooty

- You can plan to the smallest detail, but don't get your feathers ruffled when the wind changes.

- You can work your way through computer programs and point of sales, you can work on an Ipad

- You're not afraid of research and love the process of innovation.

- You're a team player and enjoy paving the path with your colleagues.

- You're not easily offended and love to give your opinion

The usual stuff:

Wine knowledge preferred. Excellent customer service, people and communication skills. Basic math, writing skills, and computer skills a must. Must speak English fluently. Team Player. Over 21 years old.

PHYSICAL DEMANDS

-Requires the ability to stand, for potentially long periods of time throughout the workday.

-Must be able to lift 42 lbs. (case of wine)


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  • Prepare alcohol or non-alcohol beverages for bar and restaurant patrons.

  • Interact with customers, take orders and serve snacks and drinks.

  • Assess customers' needs and preferences and make recommendations.

  • Mix ingredients to prepare cocktails.

  • Plan and present bar menu.


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Summary

The Part-Time Tasting Room Associate is responsible for hospitality and customer service for all tour and storefront operations. Performs and schedules standard tours as well as private and specialty tours and tastings. Provides support for distillery hosted and private events at the visitors’ center. The Tasting Room Associate is responsible for offering a premium, brand-centric experience for all visitors to the distillery. Supports merchandise sales, inventory and stock management.

Responsibilities

Tour and Storefront Operations:

· Perform routine tours and selling merchandise.

· Educate visitors on the Hangar 1 Brand, production process and vodka tasting techniques

· Specialty and VIP tours for valued accounts, private groups and special guests

· Daily store sales and tour number reporting.

· Support the execution of private events in the distillery event space

· Support the execution of off-site events as needed

Production Support:

· Assist with distillation and distillery maintenance as needed

· Assist with bottling and blending

· Support production staff and activities

Skills/Requirements

· Proven success with prior experience in Hospitality, Tourism, Marketing, Sales, or a related discipline preferred.

· BA Degree in related field preferred

· Experience with POS inventory tracking systems

· Experience in retail, inventory management or e-commerce

· Excellent customer service, interpersonal and organizational skills

· Microsoft Office expertise

· Must be able to work flexible hours, most working hours occur evenings, weekends, and holidays


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Job Description


 


Position: Steakhouse Manager/Sommelier


Department: Food and Beverage (F&B)


 


Job Summary: Ensures a high quality food and wine experience along with exceptional guest service by successfully managing the restaurant activities, functions, and operations.


 


Duties and Responsibilities (specific areas of responsibility include but are not limited to):



  1. Oversees and monitors daily operations to ensure compliance with departmental and Entertainment Enterprise Division (EED) internal controls, policies, and procedures as well as applicable laws and regulations.

  2. Greets and communicates with guests in a friendly and courteous manner.

  3. Circulates through restaurant and coordinates activities of service personnel to provide efficient and courteous service to guests.

  4. Ensures compliance with State alcohol laws and server requirements.

  5. Maintains a safe, clean, and comfortable environment at all times.

  6. Manages the requisition, receipt, storage, and inventory of supplies and products to ensure items are neither over nor under ordered; ensures inventory is managed and controlled.

  7. Maintains product and service quality standards by conducting ongoing evaluations.

  8. Identifies and purchases wines; travels to wineries and vineyards to choose wine.

  9. Maintains professional relationships with wine distributors.

  10. Monitors the conditions of the wine cellar, ensuring optimal storage.

  11. Manages the daily activities necessary for maintenance and promotion of the wine collection.

  12. Works with kitchen staff to develop food and wine pairings.

  13. Guides guests in selecting the appropriate wine for dinner using an ability to understand different wine tastes and preferences.

  14. Describes wines with depth and expertise providing information such as the types of grapes and the region where it was produced.

  15. Takes wine bottles to the table with appropriate glasses; encourages guests to smell and taste before serving.

  16. Decants vintages properly with the showmanship and standards required by traditional wine service.

  17. Aims to achieve a high degree of wine service along with generating revenue targets.

  18. Educates wine serving team members about wine etiquette, wine attributes, and general wine knowledge.

  19. Teams with others to maintain an attractive wine cellar display in accord with departmental standards.

  20. Expands knowledge by attending courses and seminars as well as visiting wineries and wine producing regions.

  21. Updates self and keeps abreast of the latest trends and developments in the wine industry.

  22. Relies on extensive experience and judgment to plan and accomplish goals.

  23. Recommends and implements techniques to improve productivity, reduce costs, and improve guest service.

  24. Resolves guest and team member complaints in a diplomatic and level headed manner quickly, professionally, and effectively.

  25. Monitors the restaurant team members to assure they provide service in accordance with established standards and takes action to correct deficiencies.

  26. Prepares financial reports as well as utilizes and applies the information in a timely and practical manner to improve the operation.

  27. Produces regular reports that compare activity with the previous year in areas such as sales, average spent per head, and food purchases as a percentage of sales and labor; forecasts sales and labor per day for the next week.


28. Maximizes cost effectiveness within the venue by ensuring compliance with established budget, labor, and revenue benchmarks.



  1. Assists with the development of long-term strategic planning regarding food services; ensures delivery is consistent with the EED’s mission and business strategy.

  2. Enforces health and safety standards rigorously; ensures work related injuries or incidents are reported to Security but also maintains own accurate and timely records for purposes of assessing training needs and taking corrective action.

  3. Maintains appropriate staffing levels; prepares work schedules as well as delegates work and makes station assignments.

  4. Operates Micros Point-of-Sale system, Food Trak system, and back office computer systems proficiently to support operations.

  5. Supervises and develops direct reports by mentoring, coaching, and providing performance feedback; works collaboratively with them to design professional development plans that support their continuous learning.

  6. Assigns decision making and work functions in an appropriate manner to maximize effectiveness; communicates clearly the parameters of the delegated responsibility and required actions, constraints or deadlines.

  7. Interviews, recommends hires, writes and issues performance appraisals, resolves problems, provides open communication, and recommends corrective action and/or termination, when appropriate.

  8. Develops and conducts staff training programs; ensures all team members receive on-going training.

  9. Develops the talents and skills of team members as measured by guest satisfaction, team member satisfaction, and successful team member advancement.

  10. Develops ‘team” atmosphere with team members and a pro-active leadership role in both front and back of the house.

  11. Exhibits superb team leadership/development and partnering ability while working with department team members and other department staff.

  12. Maintains constant awareness of services, promotions, and events offered by the EED to inform guests.

  13. Presents a neat, clean, well-groomed appearance at all times.

  14. Performs other job-related duties as assigned.


 


Knowledge, Skills, and Abilities:



  1. Knowledge of menu engineering, inventory control, purchasing, forecasting, and scheduling.

  2. Knowledge of service, service etiquette, and standard service practices for full-service restaurants.

  3. Knowledge of service technologies needed to provide a high level of merchandising and suggestive selling.

  4. Working knowledge of tasting, theory, practical, and dining room applications related to fine wine and spirits beverage service.

  5. Knowledge of departmental and EED’s internal controls, policies, and procedures as well as applicable laws and regulations.

  6. Knowledge of supervisory principles and practices.

  7. Knowledge of budgetary principles and practices.

  8. Knowledge of modern filing and recordkeeping practices and procedures.

  9. Proficient kitchen and service management skills.

  10. Sales oriented skills

  11. Strong organizational, planning, and time management skills.

  12. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, and Micros Point-of-Sale system.

  13. Skill in working courteously with the public as well as developing and maintaining strong working relationships.

  14. Ability to market food and wine to brand the experience.

  15. Ability to control costs related to manpower, productivity, food and wine costs, and other expenses.

  16. Ability to inspire all team members in the department to provide the highest levels of guest service.

  17. Ability to communicate and follow directions effectively.

  18. Ability to define problems, collect data, establish facts, and draw valid conclusions.

  19. Ability to read, analyze, and interpret complex documents, such as technical journals, financial reports, and legal documents.

  20. Ability to think strategically, synthesize complex business/financial data, and develop innovative solutions.

  21. Ability to perform mathematical computations pertaining to the position.

  22. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

  23. Ability to work with minimal supervision.

  24. Ability to exercise independent judgment and be fiscally prudent in recommending and/or selecting vendors, materials, and procedures to accomplish assigned tasks.

  25. Ability to maintain the physical stamina required in a fast-paced work environment with challenging situations; ability to stand and walk for long periods of time in an environment with a loud noise level.

  26. Ability to accomplish duties in a positive manner.


 


Minimum Qualifications:


1. Five (5) years food and beverage management experience in a fine dining venue at the management level, including two years supervisory experience.


2. Three (3) years experience with point-of-sale systems.


3. Three (3) years cash handling experience.


4. Two (2) years sommelier experience in a fine dining venue.



  1. Must either possess or obtain valid Food Handler’s and Alcohol Awareness cards and ServSafe certification within three (3) months of employment.

  2. Computer proficiency with Microsoft Office Suite software, especially word processing and spreadsheet applications, and point-of-sale systems.

  3. Demonstrated track record of reliability, responsiveness, and creativity.

  4. Demonstrated track record of providing excellent guest service.

  5. Must be able to work any shift, weekends, holidays, and special events, as needed.

  6. Must have employment eligibility in the U.S.

  7. Must be able to obtain, maintain, and retain a valid gaming license.


 


Preferred Qualifications:



  1. Associate’s degree in hospitality related program.

  2. Bilingual (English/Spanish).


Company Description

Just 15 minutes from Tucson International Airport and downtown, you’ll discover The Sol of Tucson—Casino Del Sol. An oasis nestled in the secluded mesquites of the high Sonoran Desert. Our gracious and welcoming casino resort is a successive five-time recipient of a AAA Four-Diamond rating, and TripAdvisor’s Certificate of Excellence.


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