Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
Experience:
- Minimum of 3-5 years of experience in restaurant management or a related role.
- Proven track record of managing restaurant operations and staff.
- Strong understanding of wine types, regions, and pairings.
- Certification in wine education (e.g., WSET, CMS) is a plus.
- Experience in developing and managing wine lists.
- Strong leadership and team management abilities.
- Ability to motivate and train staff to provide exceptional customer service.
- Excellent communication and interpersonal skills.
- Ability to resolve customer complaints and ensure guest satisfaction.
- Experience with budgeting, forecasting, and financial reporting.
- Ability to analyze sales data and implement strategies to increase profitability.
- Knowledge of health and safety regulations in the food and beverage industry.
- Proficiency in inventory management and cost control.
- Strong time management and multitasking abilities.
- Attention to detail and ability to maintain high standards.
- Willingness to work evenings, weekends, and holidays as needed.
- A genuine interest in culinary trends and beverage pairings