Team Supervisor - Rustic Restaurant at Francis Ford Coppola Winery

Position Purpose

Be part of the award-winning food and beverage team at the iconic Francis Ford Coppola Winery as our next Team Supervisor - Rustic Restaurant to Front of House Team! Acting under the leadership of our Restaurant Manager, the Team Supervisor brings both an operational awareness and servant leadership style to the floor, overseeing the tasks of FOH staff, including but not limited to Bartenders, Servers and Bussers. This role assists with customer service and operational needs of the Front-of-House (FOH) team across the Winery, ensuring the highest standards of service, cleanliness and presentation are met for the restaurant and associated public spaces. This person will spend a majority of their time leading on the floor. This is a critical role supporting our Front of House team, fostering a positive and FUN work environemnt of passionate and people-centric ambassadors, committed to serving our Guests with hospitality heart while providing best in class experiences full of food, wine and adventure! 

Team Leadership & Culture

• Supervises the day-to-day operations and assigned staff in accordance with management's direction
• Leads in a constructive manner by example; demonstrates and encourages a strong work ethic and fosters an environment of trust and respect
• Guides team in the proper use of assets and resources to avoid waste and ensure cost-effective operations
• Monitors performance and regularly communicates with team to achieve mutual understanding, maintain level of productivity, and deliver desired results
• Partners with immediate manager to determine staffing needs
• Ensures employees have a safe, healthy, and rewarding work environment, provides applicable safety training and resolves/reports safety issues to management
• Supports change initiatives and company decisions in an effective manner
• Immediately informs management and addresses employee issues, concerns, and complaints in an objective and confidential manner
• Ensures employees are trained on the policies, processes, and procedures related to functional area; maintains company and regulatory compliance during day-day-operations
• Adheres to departmental GPS (Performance Management) guidelines and ensures proper GPS documentation; trains employees to do the job; identifies and makes suggestions for training needs and development opportunities

Essential Duties

• Serves as an on-floor ambassador of Coppola hospitality, welcoming guests with warmth, generosity, and a strong sense of place reflective of the vineyard estate and family heritage
• Schedules, assigns, and oversees daily restaurant team activities, provides hands-on support to both front and back of house teams
• Supports front and back of the house staff, working on the floor as required
• Serves as an ambassador for wine, positioning it as a key component of the guest experience, fostering a culture of knowledgeable, sales-driven wine engagement
• Drives wine sales by leading guest focused conversations, guiding visitors towards curated selections, flights, and experiences that showcase estate offerings
• Partners with Hospitality, DTC, and Event leadership to align dining room execution with wine sales and wine club acquisition goals; supports both conversion and long-term retention
• Partners with Hospitality and Event Manager to supervise and execute private and public events
• Partners with the Restaurant Manager to ensure front-of-house service standards, GPS practices, training execution, scheduling, and payroll align with company expectations
• Ensures that all safety, sanitation and preventive maintenance, and other standards are consistently utilized
• Ensures all standard operating procedures for revenue and cost control are in place in partnership with the Restaurant and Hospitality and Event Manager
• Collaborates with Restaurant, Events, and Kitchen leadership on menu development, beverage program, promotions, and estate experiences that support wine sales and membership expansion
• Assists with the Restaurant and Kitchen managers to supervise the remodeling, refurbishment and other building design enhancements applicable to food and beverage service

*Other duties may be assigned

Minimum Requirements

Education and Experience

• High school diploma or GED equivalent 
• 3+ years combined work experience in a restaurant or winery
• Previous experience maintaining food inventory, tracking, and reporting costs 
• 1+ years of leadership experience
   

Certificates and Licenses

• Food Safety Manager Card - to be obtained within the first 60 days of employment
• Responsible Beverage Service Certification to be obtained within the first 60 days of employment

Knowledge, Skills, and Abilities

• Must be 21 years old to serve, pour and taste wine
• Basic English speaking and reading skills desired
• Restaurant operations and marketing knowledge and experience with Fine Dining and/or luxury casual kitchen management
• A passion for wine and a working knowledge of wine service, regions, and styles. Formal wine education or certification (such as WSET, Court of Master Sommeliers, or similar programs) is strongly preferred
• Ability to plan difficult tasks and projects to achieve financial goals and objectives
• Excellent verbal/written communications, presentations, customer service and organizational skills
• Advanced knowledge of safe food handling, preparation procedures, safe handling, and precautionary procedures of chemicals, detergents, and sanitizers
• Understanding of use, operations, and care for all FOH restaurant equipment
• Knowledge and excellent execution of sanitation rules
• Proficiency in Microsoft 365 programs including Outlook, Excel, Word, and Teams
• Able to work a Thursday through Monday schedule including most holidays

Working Conditions

• General winery and kitchen environment with no travel
• Indoor and outdoor environment with exposure to the elements/temperature variations
• Exposure to weather-related temperature & humidity extremes
• Extended Hours
• Shift Rotation
• Required to wear PPE (Personal Protective Equipment)
• Work in close quarters or confined spaces
• Exposure to varying levels of dust, chemicals, fumes, gases, and noisy equipment 
• Occasionally may be required to lift and carry cases of wine
• May need to determine color, taste and smell of wine using eyes, tongue, and nose
• Must wear closed toed shoes

Work Standards

• Acts in a manner reflective of the Company culture of High Moral Standards, Innovation and Continuous Evolution, Trust in Team, Continuous Improvement, and Sustainable Relationships
• Communicates, interacts, and works effectively with others; receptive to feedback and coaching; voices concerns in a constructive manner
• Demonstrates commitment to safety first; communicates safety concerns; promotes a safe work environment based on established safety standards and training
• Follows all Company policies and procedures
   

Additional Comments

Management retains the discretion to add to or change the duties of the position at any time.