A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
Standard benefits; regional relocation assistance available The Restaurant Assistant General Manager/Wine Director supports the General Manager in leading all front-of-house operations for a fine dining restaurant in Auburn, while bringing a deep passion for wine and beverage excellence to an elevated, guest-focused dining experience. This role is responsible for supporting daily operations, developing a high-performing service team, and curating and managing an exceptional wine program that reflects the restaurant's commitment to fine dining excellence. Qualifications Proven experience as an Assistant General Manager or senior service leader within a fine dining or upscale restaurant environment, with a strong background in wine program development and beverage management Deep knowledge of wine, spirits, and beverage service with demonstrated ability to curate, manage, and grow a distinguished wine program that enhances the overall fine dining experience Exceptional leadership and guest service skills with the ability to develop and inspire a high-performing service team while maintaining the highest standards of hospitality and operational excellence Responsibilities Support the General Manager in overseeing all front-of-house operations, ensuring consistent service quality, exceptional guest satisfaction, and alignment with the restaurant's fine dining brand standards Curate, manage, and develop an exceptional wine program, including wine list development, inventory management, staff training, and personalized wine service that elevates the overall guest dining experience Lead, mentor, and develop the service team while fostering a culture of hospitality, wine knowledge, accountability, and continuous improvement in a fine dining environment
