Wine Bar Manager - The Little Nell - Winter

Wine Bar Manager - The Little Nell - Winter

The Wine Bar Manager oversees daily restaurant and bar operations ensuring a high level of guest service, efficient staff management and training, upkeep of the operation and service execution. This role requires strong leadership, attention to detail, and the ability to maintain high standards of food quality, cleanliness, and guest satisfaction. This position reports to the Bar Manager.

The budgeted pay range for this position is $29.00 to $32.00 per hour, actual pay will be dependent on budget and experience.

Applications for this position will be accepted until September 13, 2026.

Supervise and coordinate restaurant staff to ensure exceptional guest service and efficient operations

Train, motivate, and provide feedback to staff to maintain high service standards

Oversee daily restaurant activities, including guest seating, order taking, and food delivery

Ensure food quality, cleanliness, and presentation meet hotel standards

Handle guest complaints and resolve service issues promptly and professionally

Maintain records of employee needs and responsibilities including time off requests, schedules, tip sheets, and Personal Action Forms (PAFs)

Collaborate with the kitchen to ensure timely and accurate food preparation

Monitor staff performance and assist with performance evaluations

Ensure adherence to health, safety, and sanitation standards in the restaurant

Assist with opening and closing procedures, including restaurant setup and cleanup, cash handling and processing of guest payments accurately

Conduct daily pre-meal meeting and tasting in congruence with Chef and Restaurant Manager, ensuring staff's knowledge of food, menus, beverage, wine and service

Maintain high level of guest satisfaction, make immediate corrective action when guests needs are not met

Other duties as assigned

Bachelor's degree in hospitality management, or related field preferred

Four years' experience in food service environment required

Two years in a supervisory role preferred

CMS 1 preferred

Strong knowledge of restaurant operations, including service, food preparation, and sanitation standards

Excellent leadership and team management skills to motivate and guide staff

Ability to handle guest concerns, complaints, and feedback in a professional and efficient manner

In-depth knowledge of food and beverage menus, including ingredients, preparation, and presentation

Strong communication skills for interacting with guests, staff, and management

Ability to manage time effectively, multitask, and prioritize in a fast-paced environment

Proficiency in point-of-sale (POS) systems and restaurant management software

Ability to train, coach, and develop staff to improve performance and service quality

Strong organizational skills to manage reservations, schedules, and inventory

Knowledge of health, safety, and sanitation regulations in a restaurant setting

Ability to monitor and maintain inventory levels of food, beverages, and supplies

Strong problem-solving skills to address operational challenges and guest issues

Ability to maintain a calm and composed demeanor under pressure

Flexibility to work evenings, weekends, and holidays as needed

Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time

Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces

Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance

Paid Time Off Programs

Paid Leave Programs

Employee Ski Pass

Other company perks