About Tasting House.

We opened Tasting House in January 2022 with the aim of making quality food and wine pairings part of daily life. Since opening, we have been recognized as Best New Restaurant in Los Gatos and Best New Restaurant in Silicon Valley, and we were awarded the Best of Excellence Award by Wine Spectator in 2022 and 2023. Tasting House is multi-faceted with two core businesses: Our Wine Bistro (restaurant), and Champagne Bar. We have a Michelin recognized culinary team, an award winning wine list, and live jazz nightly.

About the Hospitality Management Role

The Hospitality manager is the conductor of the orchestra. They are responsible for managing many moving parts and wearing any hat needed to keep the show running smoothly. They are accountable for a positive guest experience in both the Wine Bistro and Champagne Bar. Th Hospitality manager is responsible for driving business and operating profitably.

They are a natural leader with a passion for continuous improvement and education, particularly related to wine, food, hospitality, and warm, genuine service. They manage the physical property space with the exception of the kitchen.They are responsible for the daily guest experiences.It is important that they also grow the base business, retain regulars and build a business/private dining experience.

They partner with the executive chef on all major decisions and guest experiences.

They oversee the service team, leading daily lineup, and departmental meetings. They head employee relations, conducting interviews, onboarding, counseling, coaching, performance reviews, and terminations. They are responsible for ensuring guests are charged correctly and tips are distributed appropriately among the team. 

They manage payroll, and they have financial and business acumen. They are responsible for monthly, quarterly, and annual financial reviews. He/She supports all teams, and they schedule labor for the service team. They are responsible for maintaining high standards across departments. They know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, standards, and procedures. The Hospitality Manager ensures that safety, security, and loss control policies and procedures are understood and complied with. They are familiar with all facets and machinery on property, and they are in charge of periodic maintenance and scheduling urgent/emergency repairs. 

They are engaged and thorough. They return correspondence quickly, regularly checking phone messages and email to ensure everything receives a response. They fill in where needed to ensure the guest experience is never compromised as a result of operational challenges. 

Responsibilities

• Provide warm, humble, and knowledgeable service throughout the property.
• Manage the restaurant staff to ensure a delightful and seamless guest experience.
• Attend daily briefings and relevant departmental and interdepartmental meetings.
• Manage all menu printings and digital communications on all applications.
• Lead daily lineup meeting.
• Ensure all service areas, the dining room and bathrooms are clean.
• Organize and run staff and department head meetings.
• Disciplinary counseling as needed,
• Employee terminations
• Conducting employment interviews
• Conducting department head performance reviews
• Conducting exit interviews
• Responsible for all dining room waitstaff
• Assist in creating a culture that encourages our staff to grow personally and professionally, act as a mentor.
• Manage reservation and guest services teams.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and that all labor cost objectives are met.
• Prepare all required paperwork including forms, reports, and schedules in an organized and timely manner.
• Manage software systems with proper pricing, discount.
• Financial review - monthly, quarterly, annually
• Ensure that safety, security and loss control policies and procedures are complied.
• Ensuring privacy and anonymity of all guests through adherence to company policy
• Aware of and assist training of other staff on the property’s safety, fire and emergency procedures.
• Seamless Pay Administration (payroll)
• Ensure service team tips in tip worksheet in accordance with pay periods.
• Respond to guest complaints in a timely fashion.
• Closing duties
• Reconcile closing service reports.
• Close office
• Set alarm.
• Lock all outer doors.

• Check email regularly and respond to messages timely and professionally.
• Manage Grounds management and maintenance as needed.
• Manage Network maintenance and back up options as needed.
• Oversee organizational, functional, and cleanliness standards are adhered to in the dining room including service items and tools by personal inspection.
• Ensure consistent, thorough, and timely communication to subordinates, peers, managers, guests, and vendors.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with the restaurant’s accounting policies.
• Fill in where needed to ensure the guest experience is never compromised as a result of operational challenges.
• Continually strive to provide opportunities to advance the education and development of staff as it relates to food, wine, and service.
• Understand and comply with all federal, state, county, and municipal regulations/ordinances that pertain to health, safety, and labor requirements of the restaurant, its employees, and its guests.
• Know, follow, and implement all policies and procedures regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, standards, and procedures.
• Manage and update service training manuals, including but not limited to service, food, and beverage.
• Lead performance counseling and periodic staff reviews.
• Health inspection - liaison between health inspector and property in partnership with Exec Chef
• All other duties as assigned.

Skills and Aptitudes

• Professional communication skills and demeanor are required.
• Ability to have difficult conversations with compassion and understanding.
• Ability to take direction and also give direction. 
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem-solving abilities, be self-motivated and organized.
• Commitment to quality service, and customer service knowledge.
• Commitment to genuine hospitality

Qualifications 

• Minimum 5 years of related food, beverage and/or service management experience in a fine dining atmosphere
• Relevant experience in fine dining reservations and operations
• Excellent computer competency, e.g. well versed in PC and/or Mac based MS Office, POS and PMS
• Knowledge of OpenTable, Tock, or similar booking program
• Highly organized with the ability to manage multiple priorities under time constraints.
• Great interpersonal and communication skills
• Ability to work with confidential information. 
• Flexibility and initiative
• Ability to prioritize without being overwhelmed.
• Exceptional communication skills in English (including oral, written and presentation skills) 
• Fluency in Spanish a plus
• Creative problem-solving and critical decision-making skills
• Ability to work collaboratively across the organization.

Physical Requirements

• Ability to speak and hear, vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.
• Constant standing with some walking
• Be able to work in a standing position for long periods of time (up to 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 35 pounds and occasionally lift/move 50 pounds.
• Be able to climb stairs and ladders.
• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Will be using a computer daily.
• Flexibility in the work area. May be required to sit or stand and move locations as space permits.
• Varying schedule to include evenings, holidays and extended hours as business dictates.

• Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills
• Able to work in ever-changing work settings.

Personal Attributes

• Excellent interpersonal skills: friendly, personable, approachable
• Neat and well-groomed appearance
• Ability to take ownership of problems or situations.
• Tactful, courteous, able to motivate and coach others.
• Fair and consistent
• Strong sense of integrity
• Team player who is punctual, reliable, organized, and self-motivated
• Ability to be flexible, multitask, and communicate effectively.
• Professional communication skills are required.
• Discretion/Independent Judgment
• Ability to take direction.
• Ability to work in a team environment.
• Ability to work calmly and effectively under pressure.
• Must have problem solving abilities, be self-motivated and organized.
• Commitment to quality service, and food and beverage knowledge.
• Hard working

Education and Experience

• High school diploma or GED; 4 years’ experience as F&B Manager

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years’ experience as F&B Manager

Required Licenses and Qualifications

• 2 years of experience as a Restaurant Manager.
• 1 year of experience as Assistant Restaurant Manager.
• Valid Manager/ Food Handlers certificate.
• Able to speak, read, write, and understand the English language.
• Knowledge of health department rules and regulations, liquor laws, and regulations.
• Understanding and knowledge of safety, sanitation and food handling procedures.

We encourage all qualified applicants to submit a résumé for consideration. Tasting House is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation.

Compensation and Benefits

Salary: based on experience

Insurance: Medical, Dental, Vision

PTO: 2 weeks paid vacation.

5 days paid sick leave.

Professional development stipend

Performance-based bonus opportunities

This is a 50 hour a week position.

This position reports to the president and founder and takes direction from the Executive Chef.