Position: AWS Chef’s Kitchen Service Manager About Vino Venue No where exists a concept like Vino Venue! Combining a wine bar, wine/beer store, and tapas restaurant, it is roughly one month away from opening its doors. Vino Venue will be the place for artisanal cheeses, charcuterie, and seasonal small plate offerings. Guests can enjoy wines, beers or trendy non‐alcoholic selections, as well as buying the same selections (retail) that evening. Vino Venue is also home to the Southeast' most notable wine institution, the Atlanta Wine School. So we expect the high energy environment to always have something going on! Basic Functions: 
The Service Manager oversees all aspects of a class, meeting or event, including set‐up, food, wine & supplies preparation, serving, and cleanup. 
Being a Service Manager can be stressful. It requires quickly solving problems that arise during an event. Service Managers spend long hours on their feet and are often required to lift heavy objects, such as tables, chairs and bulk foodstuffs, as well as cases of wine or other beverages. 
The Service Manager oversees all aspects of the AWS Volunteer Pool, from recruitment, to staffing, to placement, to time tracking for a rewards system. 
The Service Manager will be the “go to” person on all operations and maintenance of DACOR appliances, including training others as well as providing an overview to guest chefs and instructors Essential Functions: 
Receives BEO (Banquet Event Orders) detailing all aspects of a class, meeting or event from the Vino Venue Manager. 
Based on BEO, Service Manager coordinates with AWS Administrator, Kitchen Manager, and/or Vino Venue Manager to ensure adequate supplies, room set‐up, and staffing needs 
Tracks inventory of wine, beverages, and supplies required to properly stage classes, meetings or events 
Based on BEO specifications, stages (or removes) table and chairs accordingly 
Where possible, event set‐up shall be conducted before the actual event, and immediately after the preceding event 
Sets excellent customer service and work examples 
Trains volunteer staff to handle food and wine professionally in front of guests 
Keeps all work areas clean & tidy during classes, events and meetings 
Keeps Chef’s Kitchen supplies, dishes, glassware and storage areas clean and organized 
Provides food and supply order needs to Vino Venue Manager on a timely basis 
Oversees food cost to budgetary requirements 
Actively participates as a member of the Vino Venue Management Team Qualifications Knowledge 1. Culinary training, banquet management, extensive cooking or event management experience. 2. Commitment to quality service, and food and beverage knowledge. 3. Basic math skills. 4. Knowledge of basic training techniques. 5. Awareness of local, state and federal health and sanitation laws. 6. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. 7. A minimum of 2 years working in a food preparation position. Skills/Aptitudes I. Professional communication skills, oral and written. 2. Actively supervises, motivates and disciplines employees. 3. Assists with hiring and training of all new employees. 4. Ability to work in a high‐energy and demanding environment. 5. Organization and leadership skills. 6. Demonstrates strong leadership skills and is a team player. 7. Works well under pressure. 8. Can effectively solve problems. 9. Able to take direction. Compensation: $18.50/hour Shifts: 3 ‐ 6 days per week, Monday ‐ Saturday Shift Hours: Random! Minimum of 4 hours, up to a 10 hour day. Based on classes, meetings, events staged per day. Some will be held during day, MOST will be after 5pm. How to Apply: Please send resume to [email protected] and a cover letter if you believe additional explanation is helpful on your traits/experience.