About Saddlehill Winery & Farmhouse Kitchen

Nestled amidst 70+ acres of picturesque vineyards and preserved farmland in Voorhees Township, NJ, just a short drive from Philadelphia, Saddlehill Winery & Farmhouse Kitchen offers a unique agritourism experience. Our expansive tasting room boasts stunning views of the vineyards, farm, horse pastures, and flower gardens. We are a 300+-seat farm-to-table establishment committed to serving lunch and dinner featuring dishes crafted primarily from ingredients grown on our estate. We also offer our estate-crafted wines and a curated selection of farm-produced retail items. At Saddlehill, we strive to create a welcoming and beautiful environment for our customers to unwind and savor world-class wine and food pairings.

The Role

Saddlehill Winery & Farmhouse Kitchen is seeking a dynamic and enthusiastic Assistant Manager with a primary focus on Event Coordination. Reporting to the General Manager, this role will be instrumental in driving revenue and enhancing the guest experience by actively soliciting, planning, and executing a variety of group events, while also providing floor management support as needed. The ideal candidate will be a highly organized, customer-centric individual with a passion for wine, culinary pairings, and creating memorable experiences.

Responsibilities (Event Coordination Focus)

• Event Sales & Booking:
• Proactively identify and solicit large group bookings, including wine tastings, culinary pairing experiences, corporate events, networking gatherings, and other private functions.
• Respond promptly and professionally to all event inquiries, providing detailed information about our offerings, pricing, and availability
• Develop and present compelling event proposals and contracts tailored to client needs and budgets.
• Conduct site tours and client meetings to showcase our facilities and capabilities.
• Negotiate event details and finalize booking agreements.
• Maintain accurate and up-to-date records of all event bookings and related communications.
• Event Planning & Execution:
• Serve as the primary point of contact for event clients, building strong relationships and ensuring clear communication throughout the planning process.
• Collaborate with the culinary team and other relevant departments to design customized menus and wine pairing options.
• Coordinate all logistical aspects of events, including room setup, staffing,wine & culinary offering,
• Create detailed event orders and communicate all necessary information to the operational teams.
• Oversee the execution of events on-site, ensuring seamless delivery and exceptional guest satisfaction.
• Troubleshoot any issues that may arise during events, ensuring swift and effective resolution.
• Follow up with clients post-event to gather feedback and cultivate repeat business.
• Business Development & Marketing:
• Research and identify potential event markets and opportunities.
• Assist in the development of marketing materials and promotional strategies to attract group bookings.
• Network with local businesses and organizations to build relationships and generate leads.
• Stay informed about industry trends and competitor offerings in event management.
  

Responsibilities (Assistant Manager / Floor Manager Support)

• Supervising Staff:
• Overseeing the front-of-house team, including hosts, servers, and bussers, during scheduled shifts.
• Ensuring that staff members adhere to Saddlehill's standards for service, appearance, and conduct.
• Assisting with training new employees and providing ongoing support and feedback to current staff.
• Customer Service:
• Handling customer inquiries, complaints, and special requests to ensure a positive experience.
• Interacting with guests to gauge their satisfaction and address any issues promptly.
• Coordinating with the kitchen to ensure timely and accurate order delivery.
• Floor Operations:
• Managing the seating of guests to optimize table turnover and reduce wait times.
• Monitoring the dining room to ensure it remains clean, organized, and properly set up throughout service.
• Overseeing the flow of service, ensuring that all areas of the restaurant are running smoothly.
• Coordination and Communication:
• Communicating effectively with the kitchen, bar, and other staff to ensure seamless service.
• Coordinating with other managers to implement daily specials, promotions, and events.
• Ensuring that all team members are informed about the menu, specials, and any changes to operations.
• Problem Solving:
• Quickly addressing and resolving any issues that arise during service, whether they involve staff, guests, or the restaurant environment.
• Making real-time decisions to maintain service quality during peak hours.
• Safety and Compliance:
• Ensuring that the restaurant complies with health and safety regulations, including food safety, cleanliness, and employee conduct.
• Conducting regular checks of the dining area to identify and address any potential hazards.
• Financial Oversight:
• Assisting with cash handling procedures, including closing out servers' cash drawers and ensuring accurate end-of-day reports.
• Inventory Management:
• Monitoring and managing front-of-house inventory, such as table settings, linens, and cleaning supplies.
• Ensuring that necessary supplies are stocked and available for use.
• Staff Scheduling:
• Assisting with creating and managing staff schedules to ensure adequate coverage during peak hours.
• Adjusting staffing levels in real-time based on customer flow and operational needs.
  

Qualifications

• 2+ years of previous management experience in a restaurant, winery, or event venue environment, with a strong emphasis on event coordination and sales.
• Proven track record of successfully booking and executing group events.
• Exceptional customer service and interpersonal skills, with the ability to build rapport with clients and guests.
• Strong organizational and time-management skills, with the ability to multitask and prioritize effectively in a fast-paced environment.
• Excellent 1 written and verbal communication skills, 2 including the ability to create professional proposals and correspondence.
• Strong knowledge of food and wine, with the ability to make informed recommendations and pairings.
• Proficiency in basic computer applications and point-of-sale (POS) systems.
• Ability to work effectively both independently and as part of a team.
• Flexible schedule availability, including days, evenings, weekends, and holidays, as required by event schedules.
• Knowledge of safety and sanitation standards in the food and beverage industry.
• TIPS Certification or willingness to obtain prior to start of work.
• A genuine passion for the hospitality industry, wine, and creating memorable guest experiences.
  
  

Salary: $55000 - $62000 per year

Job Posted by ApplicantPro