Vino Volo General Manager, Paradies Lagardere - Palm Springs International Airport

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Paradies Lagardre is an award-winning and innovative Airport Concessionaire. We are looking for passionate individuals to fill our roles in a retail and dining environment that is diverse and inclusive. Our part-time and full-time opportunities will find you immersed in a rewarding environment in our award-winning concepts that have kept travelers coming back year after year.

Great Reasons to Work with Us

• Career advancement opportunities
• Fun Work Environment
• Medical Benefits
• Company Paid Time Off
• Premium pay for Worked Holidays
• 401K Program
• On-line Learning system
• Associate recognition Programs
• Merchandise and dining discounts
• Transportation and parking space assistance

How You can Make a Difference

• Working for Paradies Lagardre provides you with the opportunity to create a meaningful and positive impact on your community and the environment.
• As airport travel returns to normalcy in a post-COVID-19 world our nationwide employees are upholding the highest safety and health standards to maintain a comfortable environment our customers can trust.

DUTIES AND RESPONSIBILITIES

All Vino Volo positions including the General Manager require that you embody a positive company image by providing courteous friendly and efficient service to customers and team members at all times. We invite you to embrace our family culture by following the Vino Volo core values: Be Extraordinary Cultivate Community Plant and Grow and Share the Wine.

The General Manager will provide 100% support and commitment to achieving the companys strategic goals including profitable growth guest satisfaction and associate engagement. The General Manager is responsible for ensuring that their team surprises and delights Vino Volo customers through sophisticated customer service and wine expertise at the tasting bar in the tasting lounge or in the retail section of the restaurant. The General Manager strives to develop and mentor their team acting as a role model and a teacher. The primary goals of the General Manager are to lead and coach his or her team to 1) impress customers with the quality of the Vino Volo experience; and 2) sell flights glasses food pairings and retail bottles of wine to these same customers. Functions include but are not limited to the following areas:

People

Build a great workplace for strong performers by promoting and driving an engaged workforce career development and

learning.

• Must love and support your TEAM!
• Deliver and coach employees to charm and captivate customers with a service level they have never-before experienced at an airport and rarely ever encountered at stores or wine bars outside the airport
• Inspire and mentor all team members to reach their full potential. Develop bench strength for all positions within your location ensuring upward mobility for high performing team members.
• Consistently recognize team members when they excel. Ensure that a coaching culture thrives holding direct reports accountable to all policies and standard operating procedures using the progressive discipline process when performance expectations are not met.
• Source high potential candidates using variety of recruiting avenues. Ensure each candidate is screened using approved interview guides.
• Ensure all direct reports complete all compliance based and brand specific training by the due date.
• Set clear performance goals and expectations for your team that meet Vino Volos approach to wine service and sales. Following up consistently providing feedback on an ongoing basis.
• Ensure performance evaluations and disciplinary actions are delivered on a timely basis.
• Drive associate engagement through a variety of methods including the annual Speak Up! Survey. Be an active listener and leader holding regularly scheduled meetings to access the teams moral and making necessary adjustments to action plans as needed.
• Leading shifts when necessary

Operational Excellence

Strengthen expertise in the industry and deliver on our plans keeping the needs of our internal and external customers in mind.

• Ensure positive guest service in all areas. Investigate and resolve complaints concerning food quality and service responding to guests with a resolution within 24 hours. Take all appropriate actions to turn dissatisfied guests into return guests.
• Engage customers in an approachable but sophisticated manner and help them to discover and fall in love with Vino Volos wines making them want to buy these wines by the bottle. Create a relaxed refined and enjoyable environment for customers a pleasant contrast to the stresses noise and crowds of the airport.
• Listen and empathize with customers with a focus on gently and persuasively up-selling them on bottles of wine or enrollment in Vino Volos loyalty program and wine club.
• Role model the behaviors and service expectations you have of your team.
• Maintain professional restaurant image including restaurant cleanliness proper uniforms and appearance standards.
• Be a visible presence. Available to members of the team guests and airport partners. Monitor the performance of your team and operational systems.
• Must create a culture where poor health and brand partner inspections are unacceptable.
• Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling general cleanliness and maintenance of kitchen and dining areas.
• Ensure consistent high quality of food preparation and service.
• Ensure all opening and closing checklist are being used and take appropriate disciplinary action when they are not.
• Verify that all nightly weekly and monthly closing procedures are completed accurately including paperwork time adjustments and voucher and invoice data entry.
• Creating and printing daily menus organizing flights of the day and generally managing the offering of the customer in accordance with Company standards
• Ensuring that all collateral materials including but not limited to menus wine discovery books flight blotters merchandise tags and point of purchase materials are up-to-date attractively displayed and accurate

Profitable Growth

Drive top line sales and profitability

• Analyze financial data on a daily basis and take appropriate action to maintain profitability.
• Ensure schedules are written to maximize sales and ensure guest satisfaction. Labor and payroll goals as a percentage of sales must be achieved.
• Maintain an acceptable food cost percentage by oversight food and beverage purchasing quality and cost control.
• Ensure all recipe and portioning standards are being followed to minimize costs
• Monitor supply purchases utility usage and miscellaneous expenditures making adjustments as necessary to ensure profitability.
• Ensure personnel/payroll related administrative duties are completed accurately on time and following company policies and procedures.
• Ensure that proper security and loss prevention procedures are in place to protect associates guests and company assets.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or associate is injured.
• Review financial information frequently with your team to assist with achieving financial goals. All managers are required to know the cost and budget goals.

Innovation

Identify opportunities and solve them.

• Must have a thorough understanding of all hardware and software systems that are used. This includes inventory purchasing forecasting scheduling and time keeping email and electronic filing systems.
• Demonstrate the ability to adapt and adjust readily to fast-moving ever-changing circumstances and utilize problem-solving skills and resourcefulness to solve situations.
• In response to key observations you must be innovative and collaborative in driving departmental success.

Productivity

Maximize resources to improve process and grow the business.

• Exhibit efficiency in completing job requirements through working with a sense of urgency consolidating tasks delegating and empowering others while managing their efforts.
• Self-driven work independently and always do the right thing even when nobody is looking.
• Ensure compliance with operational standards company policies federal/state/local laws and ordinances.
• Must be able to sustain performance under conditions of stresssuch as tight deadlines and detailed questioning.

Effective Communication

Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences.

• Role model and provide accessibility to all staff for open communication leadership direction and motivation.
• Open-minded to feedback.
• Must have sufficient self-confidence poise charisma and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions.
• Must demonstrate the ability to be a team player and quick learner in a dynamic fast-paced environment with varying levels of patrons and team members present.
• Must exhibit leadership courage and the ability to coach up as well as coach direct reports.

Education and Experience Requirements:

• Five or more years as a General Manager Assistant General Manager or Floor Manager of a well-respected full1service restaurant wine bar or winery tasting room F&B Manager at full-service hotel or equivalent position in the hospitality industry; and
• Strong foundation in wine fundamentals. Two or more years performing in some aspect of the wine industry preferred but not required. Examples include wine distribution fine dining wine retail or wine production.
• A four-year college degree is preferred and two years of college education is required.

Knowledge Skills And Abilities Requirements

• Ability to manage a team scout for employee candidates conduct interviews spot talent hire coach and evaluate staff
• Knowledge of wines including how to taste evaluate purchase and sell wines preferred but not required
• Skilled at and enjoys delivering excellent customer service
• Highly responsible and reliable
• Detail-oriented
• Ability to train staff either individually or as a group in a new store
• Ability to manage vendor relationships at a local level including knowledge of how the wine distribution industry works
• Successfully passing required TSA screening and background check
• Basic understanding of restaurant economics how to read a P&L and how to manage costs
• Experienced with and proficient at using retail point-of-sale systems
• Proficient in Microsoft Office suite of products
• 21 years of age or older (must be able to taste and evaluate product)
• Fully functional sense of smell and taste needed to understand wines
• Ability to communicate in English effectively both orally and in writing
• Able to lift and carry a standard case of wine

Salary: $72000

Required Experience:

Director