Assistant General Manager

Our Ideal Candidate:

• Experience in the areas of restaurant business and management principles involved in strategic planning, resource allocation, and operations methods.

• Knowledge of principles and processes involved in providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.

• Must be able to demonstrate specific, proven track record of individual sales performance relative to established goals. Preferably also proven track record of managing a team to meet and exceed sales goals.

• Wine tasting room experience and/or sommelier experience or certification strongly preferred.

• Commitment to fostering a culture of accountability, aligning with company values, and contributing to a collaborative and high-performance work environment.

• Ability to deal tactfully with staff, customers, and third parties.

Position Requirements:

• Demonstrated experience working in the premier dining industry, including extensive knowledge of luxury wines as defined by the Wine Spectator, Wine Enthusiast, and Wine Advocate
• Education: A bachelor’s degree in hotel and restaurant management, hospitality, business administration, or an equivalent combination of education and experience.

• 5 years of experience in food and beverage, culinary, event management, or related industry, including 3 years with P&L accountability for luxury restaurant or catering operations.

• Required Food Handler certification and an OLCC permit.

• Proficiency in using standard software applications, including Office 365 and other winery-specific tools like Wine Direct, ShipCompliant, Vintrace, Innovint, etc.

• Must be willing to work wekends and evenings, as necessary

Position Responsibilities:

• Reinforce, model, and make decisions based on Amaterra’s Mission and Values
• Ensure that the Restaurant, Kitchen, Event, and Operation teams adhere to the Amaterra standard in every aspect of the operation.
• Champion, train, and continually reinforce a hospitality and service excellence culture
• Direct and oversee recruitment and development of departmental employees; hire, train, empower, coach, counsel, and evaluate staff.
• Manage food and beverage operations to meet or exceed budgeted income and expenses
• Lead the training of tasting room associates and restaurant servers with all wine product knowledge.
• Lead tasting room associates and restaurant servers to meet wine and wine club sales goals. Meet own individual sales goals as well.
• Implement and manage all company programs to ensure compliance with the SOPs, including safety and sanitary regulations and all federal, state, and local regulations.
• Manage the maintenance/sanitation of the food and beverage areas and equipment to protect the assets, comply with regulations, and ensure quality service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate the quantities required. Provide directions to bartenders for ordering.
• Respond to customer needs, issues, comments, and complaints, ensuring quality experience and enhancing future sales prospects
• Assist the Executive Chef and culinary team in monitoring the presentation of food products and reviewing any areas of concern raised by guests or staff.
• Collaborate with the General Manager to schedule the distribution of wine to local hotels, resorts, and restaurants.
• Work with the Amaterra Portland location, the local wine storage facility, and team members to ensure adequate wine volume and varietals are available on-site and at the local storage facility on a regular basis.
• Organize and execute regular wine trainings, pairings and brand information to the restaurant, bar, and service staff.
• Manage the service execution for private events, including corporate and social events, large-party private dining and tastings, and member wine club events.
• Monitor and follow up on all Food and Beverage overages and shortages.
• Respond promptly to guest online reviews, emails, and phone calls to provide an appropriate response to the guest.
• Prepare employee shift schedules according to the business forecast, payroll budget guidelines, and productivity requirements—schedule staff to meet operational needs while minimizing overtime.
• Partner with the Executive Chef to effectively manage the performance of all back-of-house Team Members using Progressive Discipline and other tools to manage attendance and performance to drive results.

Benefits:

We offer a competitive compensation and benefits package to our team members who work 30 hours per week which includes:

• Paid time off
• Health, dental, and vision insurance plans for employees and eligible dependents
• Education assistance
• Bonus and retirement plans
• Health care, dependent care, and commuter Flexible Spending Accounts
• Employee Resource Program
• Supplemental insurance options

We are looking to hire individuals whose values align with ours and who believe in doing everything they can to lead by example in safety, compassion, and empathy. If that sounds like you, we encourage you to apply.