About the Role:

The Cellar Door Manager will be a pivotal role in shaping the success of our establishment, putting us at the forefront of destinations within the state and nationally.

Lead by example and inspire your team to provide first class customer service.

Oversee each area of service, ensuring seamless customer transitions across the venue, delivering an outstanding experience to all guests.

Create a warm and inviting atmosphere for guests, ensuring their satisfaction and comfort, flex your style to adapt to a diverse clientele.

Build, mentor, and manage a front of house team, fostering a positive work environment.

Plan and book FOH staff in advance for peak periods and functions.

Monitor budgets, control costs, and maximize revenue whilst maintaining the highest quality.

Maintain high standards of food, service, and cleanliness, reflecting the company’s reputation.

Deliver a short order menu by meal preparation as agreed upon with the owners to deliver a remarkable experience to showcase the services provided.

Deliver tastings and tours of the distillery

Controlling and directing the food preparation process and any other relative activities

Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings

Approving and “polishing” dishes before they reach the customer

Manage week to week ordering of food

Ensure the property remains clean and tidy at all times

Oversee the work of other staff (permanent and casual)

Estimate staff’s workload and compensations

Maintain records of payroll and attendance

Comply with nutrition and sanitation regulations and all other work, health and safety standards

Foster a climate of cooperation and respect between co-workers

Plan and execute special events and private functions.

· The day to day running, ordering stock and managing up to 2 employees plus casuals.

· Assist with additional roles such as bottling, labelling, online orders and general maintenance

· Willingness to work in other tasks deemed appropriate by the owners during periods of slower throughput such as winter

· Annual Leave to be taken during winter period

· Commencement June/July 2025

· Local accommodation available if needed.