RENAULT WINERY & RESORT

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 

• 401k for Full-time team members 

• 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. 

Job Requirements 

• 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.