What are the responsibilities and job description for the Tasting Room Server position at Weisinger Family Winery?
Weisinger Family Winery
Tasting Room Job Description, Server
Qualities and Abilities:
Warm and friendly, outgoing, professional, reliable, trustworthy
-Greet guests promptly and courteously, even if you cannot help them right away, always greet them as soon as they enter the tasting room.
-Making sure all guests have a positive and memorable experience.
-Ability and desire to become knowledgeable about:
- Wines and wine grape-growing in general
- Our wines, vineyard, and business in particular
- The Rogue Valley AVA/region
-Maintain a professional appearance at all times.
-Lift up to 40 lbs repeatedly
Duties include but not limited to:
-Tasting Bar
- Excellent people skills, friendly, professional attitude, in person
- Answering the phone in the same manner.
- Educate; entertain; promote our wines and gifts and the region in general
- Guides guests to wines based on their preferences.
- Conducting wine tastings
- Light food prep and service as needed.
- Office/clerical work as needed.
- Self-Starting, able to perform quality work with minimal supervision/direction.
Tasting Room upkeep
-Maintenance of bar
- Washing of glasses and dishes.
- Organizing supplies
- Cleaning: Including restrooms, bar area, service areas, staff areas, sweeping, mopping, dusting, and wiping down surfaces, etc.
- Keeping track of wine stock used for tasting
- Maintain wine inventory on floor and behind bar
- Assist with maintaining non-wine merchandise inventory on floor
- Stocking, pricing
- Tidying gift items, dust
-Cleanup
- Cleaning Tasting Room and all dishes/glasses
- At end of day
- During down time
-Customer safety
- OLCC license required or must be obtained within 45 days of hire.
- Know when and how to tell a customer who has had too much to drink, covered in OLCC training/exam.
- Determine when guests should be asked for ID, covered in OLCC training/exam.
Dates and Hours
-Hours vary, but we try to maintain a “fixed” weekly schedule
-Flexibility required
Employees are asked to be available to work on most:
-Holiday long weekends (Friday, Saturday, Sunday)
-Special Events, such as Wine Club releases.
-Occasional evening event e.g. Winemaker’s Dinner, off-site tasting (time and mileage paid) to include pouring and preparing/clean-up of event space.
Tasting Room starting times
-For opening shifts 1 hour before official opening time on normal days.
-1-2 hours before official opening time for major public events (Wine Club pick up/Sales)
-Depending on the season and our needs, we may ask some employee(s) to commence work later, e.g at 12 noon, work a half-day, or be on call.
Tasting Room closing
-Please be prepared to stay at least ½ hour beyond official closing time, to an 1 hour or more, to clean and prepare for the next day.
-Cash control and balancing till.
Training
-Training is conducted for every new employee for at least 4 shifts. Time is paid and attendance is mandatory.
-Servers are required to attend an OLCC class and pass the OLCC servers exam to obtain their OLCC license which is needed to serve or sell alcohol in the State of Oregon and must be kept with you when working.
-State of Oregon Food Handlers card is required.
Prior Wine Knowledge is strongly encouraged, but not required, though an interest in learning about wine is a must.'
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Work Location:
- One location
Job Types: Full-time, Part-time
Pay: From $15.00 per hour
Benefits:
- 401(k)
- Employee discount
- Flexible schedule
- Paid sick time
- Paid time off
- Paid training
Shift:
- Day shift
Work Location: In person
Salary : $15