One Haus Recruiting

This company's mission is to grow our community, business, and family through a passion for great food, exceptional experiences, and genuine hospitality. 

The Sommelier/Beverage Manager oversees and manages our fine dining property’s beverage program and focuses to promote and maximize wine sales. Prioritizing to ensure the achievement of established beverage quality and standards and departmental revenue and profit goals by managing daily operations, developing menus, overseeing staff training, monitoring inventory and cost control, and ensuring compliance with health and safety regulations. As the Sommelier, duties also include creating and updating wine lists, collaborating with chefs to pair wines with food, advising guests on wine choices, ensuring proper wine service, managing the wine cellar, and conducting wine tastings. They also must stay informed
about different wine varieties, prices, and regional production.

Under the direction of the GM, our Managers are responsible for hiring, training, scheduling, and managing a Front of House team that aligns with our values (aggressive hospitality and training and development). Managers must be able to clearly communicate and instruct the team in standards and steps of service to achieve consistent, high quality, memorable guest experiences. Managers are responsible for monitoring food and beverage preparation methods, portion sizes, garnishing, and presentation to ensure that the quality of the food and beverages
meets our brand standards, from the moment an ingredient arrives to the moment it hits the table.

Setting the example for service. Responsible for responding to guest inquiries, proactively supporting servers with guest interaction, maintaining a strong presence on the floor to anticipate and address issues, investigating and resolving guest concerns, and setting the standard for genuine + aggressive hospitality. Set the example for compliance. Responsible for ensuring that the staff understands and follows all company standards and governmental regulations for food safety and service. Responsible for adhering to all federal and state labor laws and resolving any building maintenance issues. Assist in monitoring the restaurants' financials. Responsible for supporting the GM in taking and maintaining inventory, making projections, creating budgets, establishing spending limits, managing P&L, reporting on financials, and running payroll. Responsible for supporting the GM in counting money, maintaining cash logs, making bank deposits, and ensuring the accuracy of balances.

ESSENTIAL FUNCTIONS:
● Arrive to work with a positive attitude and greet all employees
● Conduct yourself in a professional manner at all times
● Prepare for the shift following the manager checklist to ensure a smooth shift to
maximize guest satisfaction.
● In service, make brief visits to guests as they are dining to ensure an exceptional dining experience
● Be involved with any and all guest issues and complaints. Resolve the matter timely and professionally
● Follow Problem Solving Process to better the restaurant with inclusion and
forward thinking ideas from current industry practices.
● Be present in the dining room or ensure if you must leave the floor, that another
manager is present in your absence.
● Follow all health and sanitation practices and ensure the employees do as well.
● Uphold all standards at all times and ensure that employees are doing the same.
● Assist with hiring, onboarding, and training new hire employees
● Communicate clearly and effectively in a positive manner with all colleagues and
employees.
● Lead by working with your team in service.
● Follow processes and procedures. Ask for assistance when you are unsure about
completing a task related to a process or system.
● Steer the shift in service. Oversee all areas of the restaurant to ensure there is area
without support.
● Knowledge of spirits, wines, beers, food and industry standards.
● Ensure communication with corporate office and other members of management via
emails, manager logs, phone calls, etc.
● Prepare for meetings with managers, restaurant staff, ownership, and corporate staff
● Close the restaurant following the restaurant closing checklist.
● Work efficiently and complete required tasks within the assigned time frame.
● Attend all scheduled employee meetings and participate in a meaningful way.
● Other duties as assigned.

REQUIREMENTS:
● High school graduate or equivalent is preferred.
● Minimum of 3 years industry experience with at least 1 year supervisory/management
experience.
● ATC Responsible Vendor’s License
● Proficiency in Google Workspace applications
● ServSafe Manager Certification (Can be obtained internally)
● Basic math and computer/tablet skills.
● Ability to stay professional in a stressful work environment.
● Ability to work in a team environment and maintain a professional manner.
● Superb multitasking skills and an eye for detail.
● Available to work different hours including weekends, days, nights, and holidays.
● Positive, engaging personality and professional appearance.
● Ability to uphold company standards relating to appearance and dress.
● Exceptional interpersonal and communication skills as well as strong task and time management abilities.
● Manual dexterity
● Knowledge of principles and processes for providing customer services. This includes
meeting quality standards and company standard policies and procedures.
● Able to listen and follow instructions, work unsupervised, and adapt to changing
situations.
● Displays integrity and honesty and maintains a positive attitude towards managers, co-workers, guests and visitors.
● Comply with all company policies