Front of House (Wine Jobs: Wine Retail & Sommelier)

  Provenance Wines

  South West Coast, Victoria

Established in 1997 Provenance Wines opened a new cellar door and winery facility in March 2018. We are located in the historic Fyansford Paper Mill precinct on the outskirts of Geelong. 

All aspects of this operation are premium, from the quality of wine and food to the quality of service and presentation of the venue.

The 150-tonne winery facility is open to the cellar door and affords visitors the opportunity to connect and learn about the winemaking process. The Cellar Door has a licensed capacity of 250 people and includes an impressive Barrel Room with vaulted ceiling and the smaller River Room. Together with the winery (during May-December), these spaces provide a variety of options for small and large functions, including weddings. Management of events is undertaken by the Marketing and Events Manager.

During the first year of operation, the food offer has comprised a premium selection of cured meats, roasted/grilled/marinated vegetables, local and imported cheeses and locally smoked fish, all served on platters that are constructed by permanent and (currently 10) casual staff. Functions have generally been catered by contracted providers.

A chef has now been appointed and will commence at Provenance in July 2019, shortly following which a new kitchen will be operational.

Position Objective and Accountabilities

The objective of the position of Cellar Door and Restaurant Manager is to ensure that all of Provenance’s patrons have a great experience from the time they step through the door, including their interactions with staff, their involvement in cellar door events, their consumption of food/wine, their use of the facilities, and their payment process.

The Cellar Door and Restaurant Manager will oversee (and be accountable for) the operations of the cellar door as follows:

• Front of house
• Cellar door including tastings and point of sale
• Plant & equipment
• Cellar door staff management, training and rostering
• Events staff rostering (in consultation with the Marketing and Events Manager)
• Stock: cellar door, events (stocktake, ordering, appropriate cellaring/storage)
• Budget: cellar door
• Cleaning and presentation of the venue

Selection Criteria

The successful applicant will be able to clearly demonstrate that they have the following essential knowledge, skills and attributes:

1. At least 5 years’ experience in hospitality, including management of front of house operations;
2. Advanced knowledge of relevant hospitality awards, including employee rights and owner obligations;
3. Highly developed interpersonal, presentation, management and communication skills;
4. Knowledge and understanding of what makes great customer service;
5. A current Victorian Driver’s Licence and reliable vehicle

Preferably, the applicant will also have the following:

1. A current Victorian Responsible Service of Alcohol accreditation;
2. A current Victorian Food Handler’s certificate;
3. Experience in the wine industry, a knowledge of common Victorian wine varietals and an understanding of wine terminology;
4. Familiarisation with IMPOS point of sale technology (including programming);
5. A forklift driver’s licence

Other Relevant Information

Applicants should provide the email and phone contact details of 3 professional referees with whom they have worked in the last 3 years in their resume.

Provenance Wines is an Equal Opportunity employer and adheres to relevant Awards.

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