Job Description
Job Description Job Description POSITION SUMMARY
The Front of House Manager is the guardian of the Perlée guest experience. This role demands someone who understands Michelin-level service standards, possesses deep wine knowledge, and can lead a hospitality team to deliver flawless, warm, and memorable experiences. You will be responsible for orchestrating every aspect of service in our tasting room, from the moment a guest arrives until their departure, ensuring that each visit creates lasting memories and deep connection to our brand.
This is not a traditional tasting room position-this is luxury hospitality at the intersection of wine, food, and elevated service.
KEY RESPONSIBILITIES
Guest Experience Leadership (40%)
Service Excellence:
Wine Knowledge & Education:
Staff Management:
Service Operations:
Required:
Experience:
Service Philosophy:
Schedule:
The Front of House Manager is the guardian of the Perlée guest experience. This role demands someone who understands Michelin-level service standards, possesses deep wine knowledge, and can lead a hospitality team to deliver flawless, warm, and memorable experiences. You will be responsible for orchestrating every aspect of service in our tasting room, from the moment a guest arrives until their departure, ensuring that each visit creates lasting memories and deep connection to our brand.
This is not a traditional tasting room position-this is luxury hospitality at the intersection of wine, food, and elevated service.
KEY RESPONSIBILITIES
Guest Experience Leadership (40%)
Service Excellence:
- Design and execute service standards that rival Michelin-starred restaurants and luxury hospitality venues
- Orchestrate seamless service flow for premium experiences
- Anticipate guest needs and exceed expectations without being intrusive
- Create personalized, memorable moments that reflect each guest's preferences and interests
- Handle VIP guests, wine club members, and special occasions with discretion and care
- Manage guest feedback, concerns, and service recovery with grace and professionalism
- Collaborate with Executive Chef to ensure perfect harmony between food and wine service
- Develop service choreography that allows cuisine and wine to shine
- Create timing protocols that balance education, enjoyment, and pacing
- Design table settings, ambiance, and environmental details that enhance the experience
- Curate music, lighting, and atmospheric elements appropriate to luxury wine country hospitality
- Master the Perlée story and communicate it authentically to guests
- Train team on effective storytelling techniques that engage without overwhelming
- Connect guests emotionally to our wines, vineyard, and philosophy
- Share wine knowledge in accessible, engaging ways appropriate to each audience
Wine Knowledge & Education:
- Develop expert-level knowledge of all Perlée wines (production methods, tasting notes, food pairings)
- Maintain comprehensive knowledge of sparkling wine production, Champagne traditions, and Oregon wine regions
- Stay current on wine industry trends, competitors, and new releases
- Educate hospitality team on wine knowledge and tasting techniques
- Lead wine education sessions and staff tastings
- Execute flawless sparkling wine service (opening, pouring, temperature management)
- Train team on proper glassware handling, wine storage, and service techniques
- Manage wine inventory for tasting room (ensure proper stock levels, rotation, storage conditions)
- Coordinate with winemaking team on new releases, library wines, and special allocations
- Oversee proper handling of magnums, special formats, and library selections
- Work closely with Executive Chef on food and wine pairing development
- Understand how each dish enhances and complements our wines
- Train team to articulate pairing rationale to guests
- Adjust pairings based on guest preferences and dietary needs
Staff Management:
- Recruit, hire, and onboard front of house staff (sommeliers, servers, support staff)
- Create work schedules that ensure appropriate staffing levels and labor cost management
- Conduct performance reviews and provide ongoing coaching and mentorship
- Address performance issues promptly and professionally
- Foster a culture of excellence, teamwork, and continuous improvement
- Design and implement comprehensive training program for all FOH staff
- Develop service standards manual and training materials
- Conduct regular training sessions on wine knowledge, service techniques, and guest engagement
- Create opportunities for team professional development (industry events, wine education, restaurant visits)
- Lead pre-shift meetings to ensure team alignment and readiness
- Model the hospitality standards and values you expect from the team
- Create positive, supportive work environment that attracts and retains top talent
- Recognize and celebrate team achievements
- Encourage open communication and collaborative problem-solving
- Maintain high morale during high-pressure service periods
Service Operations:
- Oversee all front of house operations including reservations, table management, and guest flow
- Ensure dining room, lounge, and all guest-facing areas are immaculately maintained
- Coordinate with kitchen team on timing, special requests, and dietary accommodations
- Manage reservation system and optimize booking strategy
- Create and maintain opening/closing checklists and procedures
- Ensure compliance with OLCC regulations and responsible alcohol service
- Manage FOH supplies (glassware, linens, tableware, décor items)
- Monitor inventory levels and place orders as needed
- Maintain equipment (glassware, decanting tools, service pieces)
- Coordinate with vendors for linens, flowers, and other hospitality supplies
- Track breakage and implement loss prevention strategies
- Manage FOH labor budget and optimize scheduling for efficiency
- Track and report on key metrics (guest counts, average check, wine sales conversion, club sign-ups)
- Control costs while maintaining service excellence
- Participate in pricing strategy and menu development discussions
- Process payments and manage POS system accuracy
Required:
Experience:
- Minimum 5 years in luxury hospitality, fine dining, or high-end wine country operations
- Proven experience in Michelin-starred restaurants, luxury hotels, or equivalent upscale environments
- Demonstrated track record of leading service teams to exceptional performance
- Experience managing premium dining experiences or similar luxury service
- Advanced wine knowledge with focus on sparkling wines and Oregon wine regions
- WSET Level 3 minimum (Level 3 or Certified Sommelier strongly preferred)
- Deep understanding of food and wine pairing principles
- Ability to communicate wine knowledge to diverse audiences
- Mastery of fine dining service standards and luxury hospitality protocols
- Understanding of Michelin-level service expectations and execution
- Impeccable attention to detail and commitment to excellence
- Ability to anticipate needs and create personalized guest experiences
- Strong team leadership and people development skills
- Ability to inspire, coach, and hold team accountable to high standards
- Conflict resolution and service recovery expertise
- Emotional intelligence and cultural sensitivity
- Proficiency with POS systems, reservation platforms, and inventory management
- Strong organizational and time management skills
- Financial acumen and budget management experience
- Knowledge of OLCC regulations and responsible alcohol service
- Experience in wine country hospitality (Napa, Sonoma, Willamette Valley, etc.)
- Michelin-starred restaurant experience specifically
- Background in luxury hotel or resort hospitality
Service Philosophy:
- Genuine passion for hospitality and creating memorable experiences
- Belief that service is both an art and a discipline
- Understanding that luxury means warmth and connection, not formality and distance
- Commitment to making every guest feel valued and special
- Exceptional verbal communication and storytelling ability
- Active listening skills and ability to read social cues
- Professional written communication for guest correspondence
- Ability to communicate effectively with diverse personalities and backgrounds
- Warm, engaging personality with natural hospitality instincts
- Grace under pressure and composure during high-stress situations
- Meticulous attention to detail without losing sight of the bigger picture
- Flexibility and adaptability to changing circumstances
- High integrity and professional ethics
- Passion for wine, food, and continuous learning
- Polished, professional appearance appropriate for luxury hospitality
- Confident, welcoming demeanor
- Ability to represent Perlée brand with authenticity and elegance
- Cultural awareness and sensitivity
Schedule:
- Primary work days: Wednesday through Sunday (tasting room operating days)
- Additional hours as needed for events, training, and administrative duties . click apply for full job details
Skills & Keywords
Auto-detected from this job's description. Click any skill to find similar roles.
Line Cook
Uptown Kitchen
Night Shift Kitchen Manager
Rendezvous Sports Bar and Grill
Restaurant General Manager Fast Casual $65K-$75K H...
The Restaurant Zone
Fast Food Restaurant General Manager
Genesh, Inc. A Burger King Franchisee
Food and Beverage Manager
Nova restaurant and sports Bar
Restaurant Manager - Part Time (Weekends Required)
Power 2 LLC
Get started today
Your next great job is one click away
Join thousands of professionals finding verified U.S. jobs every day. Sign up free, set your preferences, and let opportunities come to you.
230K+Open Jobs
10K+Employers
50U.S. States
100%Free
Jobs in USA is your premier destination for finding job opportunities across the United States. We connect job seekers with employers in various industries, locations, and experience levels. Discover your next career opportunity with our comprehensive job search platform.