The Culture at Renault Winery resort is built on our shared core
VIVAMEE Values-JOY, HUMILITY & MINISTRY. JOY means that we are a true team
that enjoys serving others and winning together. We have a healthy sense of
pride in a job that is well done.

HUMILITY means that we recognize the
infinite dignity of each other (both team members & guests) and that
we seek to be helpful to everyone no matter what
they are asked. Additionally, we are not afraid to ask for help or
admit when we make a mistake. MINISTRY means that we know that our spirit of
hospitality can be a true gift for our guests. We realize the purpose of our
daily tasks and duties must be to deliver kindness and love, and that this
power of intentionality has the capacity to revive the souls of our guests and
our team. We hire, fire, reward, and praise our team members based on these
characteristics, so it is essential that you share these core
values to be a part of our wonderful team.

Come join a fun team with an amazing culture
while working in a beautiful environment! Renault Winery is a recognized New
Jersey State Historical site and the second oldest operating winery in the
United States. The property currently consists of our hotel, SPA, Chateau
Renault, our golf course, Vineyard National at Renault, a
restaurant, Taste 1864, a cafe, Cafe Le Fleur, and of course our historic
winery, which includes the largest wine tasting room on the east coast. Today,
Renault Winery has plans to offer a complete revitalization to this beautiful
property, pursuant to the original vision of Louis Renault.

Perks for being a Renault team member:

• 
  Free Golf
• 
  Benefits for Full-time team members
• 
  Health Benefits​
• 
  PTO
• 
  Discounted merchandise and dining
• 
  Discounts on hotel stays at all VIVÂMEE
  Hospitality resorts
• 
  Exciting work culture

Summary:

The AGM of Restaurants supports
the Restaurant General Manager in all aspects of the restaurant
front-of-the-house (FOH) activities and interface with the back-of-the-house
(BOH) related to guest satisfaction. The AGM is required to manage,
train, and develop best practice standards for personnel, resulting in new
business and returning business while maintaining quality guest
service and guest satisfaction in all Food & Beverage outlets.

Responsibilities:

• 
  Promote and portray the VIVÂMEE Values.
• 
  Manage various Food and Beverage outlet
  operations, excluding Banquets and BOH areas.
• 
  Know, understand, and
  adhere to company established policies and procedures.
• 
  Ensure
  compliance with brand standards.
• 
  Work with Marketing
  personnel to generate new ideas in driving business through direct
  marketing campaigns, e-mail, social media, and promotional materials and
  offers.
• 
  Coordinate all work
  and interface details leading up to each work shift. This
  includes beverage menu planning and preparation, produce a
  floor plan with reservations of large parties, schedule, and ensure
  that all crew side work is being executed, discuss all
  details with pertinent parties regarding any functions held
  within the restaurant to ensure efficient and quality service.
• 
  Oversee late night
  operations specific to bar operations and wedding parties.
• 
  Create seasonal cocktails
  for the bar and restaurant menus.
• 
  Develop beverage menus with other members of
  the Food and Beverage team.
• 
  Keep cost cards updated
  and bar binders up to date.
• 
  Execute all LBW related
  Programming events.
• 
  Maintain all Bar Policies
  & Procedures.
• 
  Keep Bar Sanitation
  and Cleanliness in “like new” conditions.
• 
  Prepare
  weekly Bartender and Barback SCHEDULES.
• 
  Oversee all Smallware and Supply orders.
• 
  Schedule
  setup, service and supervision of each work shift, on
  days off, make sure we have adequate coverage
  to operate the restaurant.
• 
  Coordinate dinner reservation numbers and
  menu changes with the chefs.
• 
  Establish working money bank for working each
  shift, secure all payments and end of night shift, and prepare night deposits
  with bank deposit slips.
• 
  Possess knowledge of
  all opening and closing procedures and be able to implement them as
  they pertain to all aspects of our point of sales system.
• 
  Responsible for any other
  tasks deemed necessary to the overall efficiency of the restaurant
  and the maintenance of a successful revenue stream.
• 
  Maintain exceptional
  levels of guest service.
• 
  Recruit, manage, train, and develop the Food
  and Beverage team, including supervisors/managers.
• 
  Manage guest queries
  in a timely and efficient manner.
• 
  Work within budgeted guidelines in relation
  to Food, Liquor Costs, and Payroll.
• 
  Set departmental targets
  and objectives, work schedules, budgets, and policies and procedures.
• 
  Responsible for the
  strategic direction of all Food & Beverage outlets.
• 
  Incentivize team members to maximize sales
  and revenue.
• 
  Evaluate guest satisfaction levels with a
  focus on continuous improvement.
• 
  Ensure Pre-shift
  meetings are conducted.
• 
  Be environmentally aware.
• 
  Assist other
  departments wherever necessary and maintain good working
  relationships.
• 
  Comply with fire
  regulations and all health and safety legislation.

• 
  At least 4 years
  of Food & Beverage experience in a supervisory role.
• 
  High School diploma or equivalent preferred.

Disclaimer

“This is not necessarily an exhaustive list
of all responsibilities, skills, duties, requirements, efforts or working
conditions associated with the job. While this is intended to be an
accurate reflection of the current job, management reserves the right to
revise the job or to require that other or different tasks be performed when
circumstances change (e.g. emergencies, changes in personnel, workload,
rush jobs or technical developments).”

Renault Winery Resort is an Equal Opportunity Employer. In
Compliance with the American with Disabilities Act, Renault may provide
reasonable accommodations to qualified individuals and encourage both
prospective and current employees to discuss potential accommodations with the
employer.