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Salamander Hotels & Resorts

Gold Cup Wine Bar Manager

Middleburg, VA

POSITION OBJECTIVE

Responsible for the management of all aspects of the Gold Cup Restaurant functions, in accordance with Resort standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

ESSENTIAL JOB FUNCTIONS
• Responsible for the hiring, termination, coaching, recruiting, and developing of service professionals on the PM shift.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

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• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Check wine and liquor storage areas for organization, cleanliness and appropriate par levels.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Schedule attendants and control of greeters, servers and bus attendants.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Maintain positive, professional and productive relations with both Internal and External client(s), including but not limited to the following:

o External: Hotel guests/visitors and Suppliers.

o Internal: Staff in Gold Cup Wine Bar, Stewarding/Kitchen, Catering & Sales/ Storeroom/other F&B Services and Managers/ Front Desk/Accounting/Housekeeping/ Executive Offices and Engineering
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Maintain complete knowledge of:

o All liquor brands, beers and non-alcoholic selections available in Restaurant.

o The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

o Designated glassware and garnishes for drinks.

o Daily menu specials, 86'd items.

o Gold Cup room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

o Manual system procedures.

o Daily house count, arrivals/departures, VIPs.

o Scheduled in-house group activities, locations and times / Resume.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff are aware of changes.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Review open table, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of wine lists are available and in good condition for each meal period.
• Handle void checks in accordance with accounting procedures.
• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering via HOTSOS directly for urgent repairs.
• Review status of assignments and any follow-up action with on-coming Supervisor.
• Responsible for supervising all opening and/or closing side duties. Make entries into logbook.

 In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

o Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.

o Additional duties as necessary and assigned.

EDUCATION/EXPERIENCE
• Must be 18 years of age or older.
• High school diploma or equivalent required.

REQUIREMENTS
• 2 years F&B management experience.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Ability to solve problems and make rational decisions.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.

PHYSICAL DEMANDS
• The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
• While performing the duties this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
• The employee must be able to lift and move up to 25 pounds.
• The employee must be able to see differences in widths and length of lines such as those on graphs.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

WORK ENVIRONMENT
• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

Job ID: Salamander-1199
Employment Type: Other

Perks and Benefits

  • Health and Wellness

    • FSA With Employer Contribution
    • Health Insurance
    • Dental Insurance
    • Vision Insurance
    • Life Insurance
    • Short-Term Disability
    • Long-Term Disability
  • Office Life and Perks

    • Company Outings
  • Vacation and Time Off

    • Leave of Absence
    • Personal/Sick Days
    • Paid Holidays
    • Paid Vacation
  • Financial and Retirement

    • Relocation Assistance
    • 401(K) With Company Matching
  • Professional Development

    • Promote From Within
    • Shadowing Opportunities
    • Access to Online Courses
    • Tuition Reimbursement

This job is no longer available.

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