Thursday, July 14, 2016

WineTalent Classifieds: Restaurant Service Manager

WineTalent Classifieds:  Restaurant Service Manager at Farmstead at Long Meadow Ranch in St. Helena, CA.

WineTalent is working on a Restaurant  Service Manager role for Farmstead at Long Meadow Ranch located in St. Helena, the heart of the Napa Valley.


Position:  Restaurant Service Manager
Description:  Long Meadow Ranch is a family-owned and operated producer and purveyor of world-class wine and food that is economically successful and socially responsible using diversified, sustainable, and organic farming methods.
Long Meadow Ranch’s restaurant at Farmstead showcases the seasonal, ingredient-driven American farmhouse cooking of executive chef Stephen Barber.  Housed in a former nursery barn, our 110-seat restaurant features an authentic farm-to-table menu.  The ingredients are foraged from local sources and feature Long Meadow Ranch’s award-winning wines, handcrafted extra virgin olive oils, grass-fed beef, eggs, and heirloom fruits and vegetables.
Long Meadow Ranch has an exciting opportunity for a Restaurant Service Manager to manage the delivery of a consistent, customer focused experience.  The Service Manager will provide staff training and coaching to reach operational excellence.  Actively involved on the restaurant floor, the Service Manager will provide oversight of the staff and will address customer service issues.  This role will also manage the day-to-day operations of the restaurant including ordering product and optimizing profits.
Responsibilities
Direct Service and Staff on the Floor
  • Actively engage in service for the majority of working hours. Directly perform hands-on work on an ongoing basis to manage employee performance, provide feedback and coaching, and otherwise role model appropriate behaviors in the restaurant.  Lead by example and maintain a strong floor presence.  Support staff throughout the day- get your hands dirty.
  • Maintain procedures and standards for team service. Correct and coach employees as needed.
  • Ensure positive guest experience in all areas. Respond promptly to complaints and take action to resolve guest issues.  Maintain guest satisfaction by monitoring and auditing food, beverage and service offerings.
  • Build relationships with preferred patrons, recognize special occasions and PX guests.
  • Ensure that all food safety, food quality standards, workplace safety standards, customer service standards and company policies are met. Comply with all Department of Environmental Health food safety regulations.
  • Maintain a facility that is safe, secure and healthy as well as consistently “inspection ready” in all areas including front of house and back of house. Following systems established by the General Manager, maintain facilities as needed including mechanical systems, equipment, operation of lights, music and decor.
  • Maintain standard operating procedures as established by the General Manager
  • Under the supervision of the General Manager, manage the recruitment, selection, training, counseling and discipline of front of house staff. Maintain written documentation of discipline on company templates.
  • Lead daily pre-shift meetings and communicate menu features, service points and beverage training. Develop weekly focus topics for service points.
  • Open and close the restaurant as needed. Support the management team when someone on the team is out on leave or sick.
  • Keep the General Manager fully informed of all issues and take prompt corrective action when necessary or suggest alternate courses of action.
  • Maintain a favorable working relationship with all company employees to foster and promote a cooperative, positive and respectful workplace culture.
Administrative and General
  • Collaborate with the General Manager to develop an effective plan for training including food & wine education, one-on-one training, communication of company standards & policies and Long Meadow Ranch brand training.
  • Manage the weekly distribution of the front of house schedule.
  • Conduct regular staff performance reviews and provide growth opportunities.
  • Meet restaurant financial objectives by helping to analyze variances; initiate corrective actions; develop and implement strategies to increase average meal checks.
  • Order restaurant supplies as needed including coffee, tea, guest supplies, menu paper. Approve and code invoices per company standards and policies.
  • Be responsible for all cash handling, banking and accounting procedures including end of day reconciliation and tip cash out systems.
Qualifications and Requirements
  • At least 5 years of management experience in a fast paced restaurant.
  • Proven experience managing and coaching service staff in a fast paced restaurant setting.
  • Strong organizational and communication skills to manage staff, interact with management and resolve customer service issues.
  • Excellent written and verbal communication skills.
  • Valid driver’s license and maintain a safe driving record.
  • A pre-employment background check is required.
  • Able to lift 40+ lbs.
Compensation and Benefits

  • This is a full-time, salaried position. Competitive compensation depending on experience plus benefits including medical/dental insurance, paid vacation and 401(k).
INTERESTED:  Email your resume to amy@winetalent.net

WineTalent Classifieds: Restaurant General Manager

WineTalent Classifieds:  Restaurant General Manager for Farmstead at Long Meadow Ranch in St. Helena, CA

WineTalent is working on a Restaurant General Manager  for Farmstead at Long Meadow Ranch located in St. Helena, the heart of the Napa Valley.

Position:  Farmstead General Manager
Description:  Long Meadow Ranch is a family-owned and operated producer and purveyor of world-class wine and food that is economically successful and socially responsible using diversified, sustainable, and organic farming methods.
Long Meadow Ranch’s restaurant at Farmstead showcases the seasonal, ingredient-driven American farmhouse cooking of executive chef Stephen Barber.  Housed in a former nursery barn, our 110-seat restaurant features an authentic farm-to-table menu.  The ingredients are foraged from local sources and feature Long Meadow Ranch’s award-winning wines, handcrafted extra virgin olive oils, grass-fed beef, eggs, and heirloom fruits and vegetables
Long Meadow Ranch has an exciting opportunity for a Restaurant General Manager to manage the daily operations of the restaurant.  The General Manager will hire, train and mentor employees.  As the Restaurant General Manager this role is responsible for managing the operation and ensuring guests have an exceptional dining experience.  Additionally, the Restaurant General Manager will look at ways to increase efficiencies and optimize profits. 
Responsibilities:
Manage Daily Operations
  • Actively engage in service for the majority of working hours. Directly perform hands-on work on an ongoing basis to manage employee performance, provide feedback and coaching, and otherwise role model appropriate behaviors in the restaurant.  Lead by example and maintain a strong floor presence.  Support staff throughout the day - get your hands dirty.
  • Ensure positive guest experience in all areas. Respond promptly to complaints and take action to resolve guest issues.  Maintain guest satisfaction by monitoring and auditing food, beverage and service offerings. 
  • Build relationships with preferred patrons, recognize special occasions and PX guests.
  • Provide overall leadership for the front of house staff as well as recognize and motivate staff and coach for operational excellence. Provide continuous, constructive feedback and guidance to the restaurant management team via weekly meetings. 
  • Ensure that all food safety, food quality standards, workplace safety standards, customer service standards and company policies are met. Comply with all Department of Environmental Health food safety regulations.
  • Maintain a facility that is safe, secure and healthy as well as consistently “inspection ready” in all areas including front of house and back of house. Develop systems and awareness to repair and maintain facilities as needed including mechanical systems, equipment, operation of lights, music and decor.
  • Develop standard operating procedures; determine and implement system improvements as needed.
  • Oversee the recruitment, selection, training, scheduling, counseling and discipline of front of house staff and managers. Maintain written documentation of discipline on company templates.  Communicate job expectations and assign accountability to managers for restaurant priorities and tasks.
  • Lead daily pre-shift meetings and communicate menu features, service points and beverage training.
  • Evaluate reservation books against traffic patterns to optimize restaurant seating. Adjust books seasonally to account for the patio and outdoor bar.
  • Open and close the restaurant as needed. Support the team when a manager is away on leave or sick.
  • Keep the Director of Destination Operations fully informed of all issues and takes prompt corrective action where necessary or suggest alternate courses of action.
  • Maintain a favorable working relationship with all company employees to foster and promote a cooperative, positive and respectful workplace culture.
Administrative and General:
  • Meet restaurant financial objectives by helping to prepare forecasts and budgets; analyzing variances; initiating corrective actions; developing and implementing strategies to increase average meal checks. Deliver financial performance meetings to the front of house managers and kitchen managers.
  • Develop and maintain an effective plan for training including food & wine education, one-on-one training, communication of company standards & policies and Long Meadow Ranch brand training.
  • Conduct regular manager performance reviews and provide growth opportunities.
  • Provide weekly traffic projections to the restaurant managers to most efficiently schedule employees and manage labor cost.
  • Review and approve payroll, approve hourly rate and status changes for employees. Approve and code purchases and submit promptly to the finance team.
  • Collaborate with the finance team to process end of month accounting procedures in a timely manner, following company procedures.
  • Manage restaurant purchases and inventory by negotiating prices, monitoring usage and taking corrective action.
  • Develop systems to manage the ordering of restaurant supplies, usage and organization.
  • Be responsible for all cash handling, banking and accounting procedures including end of day reconciliation and tip cash out systems. Submit change orders weekly to replenish the safe.
  • Identify competing businesses and make changes to the offerings and operations of the restaurant to stay relevant.
  • Manage the restaurant manager schedule to best suit the needs of the business and approve time off requests.
Qualifications and Requirements
  • At least 5 years of management experience in a fast paced restaurant.
  • Proven commitment to creating a great first impression with the ability to consistently provide excellent guest experiences.
  • Strong organizational and communication skills to manage staff, interact with management and respond to guests’ needs.
  • Excellent written and verbal communication skills.
  • Valid driver’s license and maintain a safe driving record.
  • A pre-employment background check is required.
  • Able to lift 40+ lbs.
Compensation and Benefits
  • This is a full-time, salaried position. Competitive compensation depending on experience plus benefits including medical/dental insurance, paid vacation and 401(k)
INTERESTED:  Email your resume to amy@winetalent.net

Monday, June 27, 2016

WineTalent Classifieds: Program Manager in Napa

Program Manager

WineTalent is working with our client, the Napa Valley Grapegrowers (NVG), to find a Program Manager to support the organization.  The Napa Valley Grapegrowers is a nonprofit organization dedicated to preserving and promoting Napa Valley’s world-class vineyards.  The Program Manager will be responsible for the development of educational seminars, the logistics of all events and will be responsive to the needs of NVG membership.  The Program Manager will exhibit exceptional professionalism, analytical skills, communication abilities and organizational skills.

Napa Valley Grapegrowers routinely puts together educational seminars to support the needs of the membership.  The Program Manager will work with the Associate Director to identify potential seminar topics, develop the content, reach out to industry experts to support the seminars and handle all of the logistics of these seminars.  The Program Manager is also interacting with the membership and the Board of Directors to identify topics and programming for seminars.  Additionally the Program Manager will play a key role in all special events NVG puts on.  This will include venue selection, vendor contract negotiation and scheduling all actions that must happen to create a professional and seamless event.  To support and build on the mission of the Napa Valley Grapegrowers, the Program Manager will manage the website content related to the position, assist with the grant process including all necessary reporting, and administrative duties as needed. 

Responsibilities:  

  • Seminars & Events
    • Responsible for coordinating all event logistics from start to finish
    • Create event timelines and checklists
    • Manage all aspects of event registration and work with Director of Finance to ensure payment is received
    • Manage all event budgets reporting regularly to NVG Associate Director
    • Coordinate all vendor logistics – catering, event rentals, audio visual, set up, breakdown, d├ęcor, etc.
    • Secure event venues and oversee all rental and contract agreements
    • Assist with sponsorship outreach and details
    • Create attendee folders, handouts, and event materials
    • Manage event volunteers and ensure staffing needs are met
    • Responsible for all event follow up and wrap up
    • Manage and plan the annual Afternoon in the Vineyards event

  • ROOTSTOCK
    • Assist with the management, planning and execution of the NVG annual exhibition & symposium
    • Assist NVG Associate Director and ROOTSTOCK Event Coordinator in managing the marketing & promotion schedule, timeline, printing and mailing requirements for signs, postcards, event program, billboards, online & print ads, etc.
    • Work with event committee on the development of seminar topics and overall program
    • Assist with sponsorship outreach efforts and coordination of sponsor benefits
    • Assist with the management of the event budget
    • Manage all aspects of event registration and work with bookkeeper to ensure payment is received
    • Assist with all aspects of event logistics and execution


  • Harvest STOMP
    • Provide event planning support to NVG Associate Director and Harvest STOMP Steering Committee
    • Assist with all event logistics and execution
    • Assist in creating overall event design and decor
    • Assist with managing event staff, vendors and volunteers

  • Research, Reports and Services
    • Assist with the coordination of the NVG Vineyard Trial Program

  • Website Management
    • Responsible for creating all website pages for NVG events and seminars
    • Responsible for day-to-day updates of website to ensure information is current and accurate
    • Responsible for creating all online event registration pages

  • Grants
    • Responsible for assisting Associate Director with grant reporting and budgeting
    • Responsible for keeping annual grant program folder up-to-date with all relevant reporting information
    • Act as co-coordinator for all grant activities

  • Administrative duties for each of the above programs and associated committees

  • General support to NVG Associate Director



Interested candidates should email a resume to amy@winetalent.net.  All inquiries are completely confidential.   PLEASE DO NOT CONTACT THE NVG OFFICE DIRECTLY.  

Employers: Deadline This Friday for Piece Rate Safe Harbor

Employers  with piece rate compensation systems must act now to take advantage of safe harbor; deadline for state registration is July 1, 2016

              Although deciphering and complying with California’s labor laws is challenging for most employers, it has recently become even more so for employers with piece rate compensation systems.  Although for years such employers reasonably assumed that such systems were lawful so long as the piece rate compensation provided at least minimum wage for all hours worked, a number of courts began ruling that such pay systems were in fact unlawful unless they included a distinct payment for rest periods.   Recognizing the unfair dilemma confronted by employers who assumed their employees were paid properly, the Legislature approved AB 1513, which allows employers to minimize the risk of lawsuits over piece rate pay plans by making retroactive payments to employees for rest periods.  

The so-called “safe-harbor plan” is conditioned upon meeting two deadlines – a July 1, 2016 deadline to register with the state for participation in the plan and a December  15, 2016 deadline for making the actual payments.  As expressly stated in the safe harbor statute,  participation in the plan does not preclude lawsuits over rest period pay, but it provides an affirmative defense to such lawsuits, precluding an award of damages or penalties.  To take advantage of the affirmative defense, however, the employer must prove that it complied with the letter and spirt of AB 1513’s safe harbor program.    

Any employer with piece rate compensation systems should carefully consider the pros and cons of the safe harbor program before July 1.  Exposure to wage and hour litigation after the deadline elapses will increase dramatically for employers who have not taken advantage of the safe harbor.  As the list of employers who register for the program is on-line and publicly available, anyone considering a wage and hour class action will instantly know who has registered and who has not.  Given the difficulties inherent in overcoming the affirmative defense,  employers who have registered for the program will be positioned to aggressively block rest period litigation.  Those who fail to register may still argue that their pay systems were adequate, but they will have to overcome the current precedents holding that rest periods must be separately paid.  Registering with the state’s program is user-friendly.  Employers interested in the program should immediately log onto the Department of Industrial Relations website and click on the AB 1513 link: http://www.dir.ca.gov/pieceratebackpayelection/piecerate.html.

Tuesday, May 31, 2016

WineTalent Classifieds: SALES: Bottling Equipment Product Manager

WineTalent Classifieds:  Now Hiring a Bottling Equipment Product Manager for ColloPack Solutions in Napa, CA.

WineTalent is working with our client ColloPack Solutions on a Product Manager search.  ColloPack is a leading distributor of equipment to the US wine and beverage industry.  The Product Manager position is responsible for the sales and marketing of the bottling equipment product line.  The Product Manager is responsible for the entire sales cycle.  This includes initial customer contact, developing an understanding of potential needs, demonstrating equipment capabilities in person, following-up on potential orders, generating sales orders, negotiating contracts, scheduling delivery and installation, and ongoing support.  The Product Manager will be working with ColloPack’s technical sales team to promote the company’s offerings throughout the domestic wine and beverage industries. 

Responsibilities:
  • Executing the marketing and sales of the bottling equipment product line.
  • Building and maintaining long-term business relationships with customers throughout the US. 
  • Effectively communicating the capabilities and applications for the product line.
  • Collaborating with the equipment suppliers to manage logistics, scheduling and maintenance requirements.
  • Professionally representing ColloPack throughout the US at industry events, tradeshows, and in-person meetings. 
  • Identifying opportunities for additional sales opportunities with existing customers of all ColloPack equipment offerings.
  • Preparation and presentation of customized plans, budgets and schedules for each customer.
  • Prioritizing duties effectively and managing sales cycle to maximize efficiency.
  • Following up with customers on a timely basis.

Qualifications: 

  • Bachelor’s degree in Mechanical, Process, Electrical or related Engineering discipline desired.  Bachelor’s degree in Enology and Viticulture, Food Science, Chemistry, Business, Marketing or related disciplines required.
  • A keen understanding of beverage bottling systems, mechanical equipment and production environments is essential in this role.
  • Good presentation and listening skills.
  • Technical sales experience highly desirable but not required.
  • Strong organization skills required.
  • Excellent interpersonal skills to effectively facilitate internal and external business relationships.
  • Hard-working, trustworthy and positive demeanor.