For employment questions or to email a resume click here.
To download an application click here.
Phone: 209.371.6102
Fax: 209.371.6108
Position: Event Specialist - Full Time
Department: Sales
Job Description:
The Event Specialist is responsible for all
aspects of event planning in relation to sales and service. The Event Specialist ensures
that the customer's events are planned and executed to the standards and mission/vision
of Wine & Roses. The Event Specialist maximizes revenues through innovative upselling
opportunities. Strong emphasis is placed in developing customer relationships and
ensuring total customer satisfaction through high levels of product and service. This
position must act as a liaison between the customer and operating departments to ensure a
successful event and generate repeat business.
This is a Full Time position with weekends required.
Position: Banquet Captain
Department: Banquet Department
Job Description:
This position directs the efforts of banquet staff in production, food and beverage service, and
guest attention for all logistics of banquet events. Assists in managing all operations related to the
delivery of banquet food service. Provides support and guidance to fellow personnel and
effectively communicate with Catering and Kitchen Departments to ensure a successful and
effective operation ending in a positive guest experience while maintaining the company's
standard for excellence.
The position requires strong and active leadership, excellent communication and organization
skills as well as commitment to excellence and training skills.
Position: Sous Chef
Department: Food & Beverage
Job Description:
The Sous Chef is responsible for supporting the Banquet and Restaurant Chefs in the day-to-day
administration and culinary operations of the hotel. This person is responsible for training,
supervising and working with the culinary staff in order to prepare, cook and present menu items
consistent with the Hotel's culinary standards and excellence. Monitors and controls kitchen
maintenance/sanitation; labor and food costs; creating and enforcing standards and internal and
external guest relations while keeping with the company's Mission Statement.
The Sous Chef must be a liaison with all departments within the kitchen and all other hotel
departments. To perform this job successfully, an individual must be able to perform each
essential duty satisfactorily. This position requires 50-60 hours per week during peek times and
10-12 hour days.
Position:Server
Department: Restaurant
Job Description:
The server is responsible for welcoming and serving our guests with warmth and a high
level of professionalism. This position is responsible for ensuring that our guests have a
memorable dining experience. Our emphasis is based on caring and attentive employees
who embrace the Company's Mission/Vision Statement and Core Values.
Position: Front Desk Agent
Department: Hotel
Job Description:
This position requires greeting each guest who walks through our door and offer them
any assistance they may request. Must be knowledgeable in all areas of Wine & Roses
and be able to communicate information to a guest. Front Desk Agents are responsible
for answering and handling all incoming calls, direct guests when needed, handle each
stage of a hotel stay, from reservation, to arrival, to departure and all aspects of customer
service.
Position: Irrigation Specialist
Job Description:
Must have knowledge of sprinkler systems and timers.
Position: Bartender
Department: Banquets
Job Description:
The Bartender prepares mixes, pours and garnishes alcoholic and specialty drinks for guests at the bar. The bartender is responsible for the set up and break down of the bar area for each event. This position needs to be thoroughly familiar with all alcoholic beverages. They are responsible for corking the wine and champagne bottles for banquet events. Our emphasis is based on caring and attentive employees who embrace the Company's Mission/Vision Statement and Core Values.
Position: Server Assistant
Department: Restaurant
Job Description:Objectives of Position:
The server assistant will assists both front and back of the house staff by expediting miscellaneous needs such as the removal of soiled plate ware, stocking needs, and cleaning. They expedite the table turning process by clearing tables, cleaning table and re-setting for the next customers. This position is also responsible for delivering all Hotel Room and Spa service orders and picking up dishware from them as well.
Position: Prep Cook
Department: Banquet / Restaurant
Job Description:Objectives of Position:
This position is responsible for all preparation of food items, appropriate appetizers, and plating of desserts. Prepares and portions food items such as salads, appetizers, salad dressings and buffet prep. Will be responsible for maintaining a sanitary workstation in the kitchen. The prep cook assures that all products are prepared according to specifications and general recipes.
Position: Banquet Server (part time)
Department: Banquets
Job Description: Objectives of Position:
To effectively assist food and beverage service, guest attention, and overall logistics of banquet events by way of set-up, clear communication and teamwork, while maintaining the company's standard for excellence, resulting in the overall success of banquet events.
