Verjus, the third destination from Michael and Lindsay Tusk, is now open and hiring an Assistant General Manager to lead our front of the house team. Inspired by the bistros and caves a manger of Paris, Verjus is a lively space that encompasses a “bar a vin” (wine bar) and adjoining “cave” (wine shop) and conserva bar. The all-day menu features French bistro-inspired dishes and traditional house-made charcuterie. All made with impeccably sourced ingredients and products grown on the restaurant’s own Farm in West Marin County.
The Assistant General Manager works in conjunction with the General Manager to oversee and direct the day to day service and administrative operations. This role is responsible for working cross-functionally across both concepts (the cave and wine bar) with a strong focus on hospitality, wine education and staff development and mentorship. The AGM is the relied upon individual, in the absence of the General Manager, that supports staff training, guest service, product knowledge and education.
Verjus, is a Values-Driven operation that is committed to creating rewarding experiences for our employees with growth opportunities for advancement.
As an important member of our team, you’ll enjoy the following benefits:
- Full Medical, Dental, and Vision insurance coverage
- Retirement savings offering 401 K matching employer contributions
- Commuter tax deferred benefits
- Employee discount at our QPA family of restaurants – Quince, Cotogna, Verjus
- Complimentary participation in our community sponsored agriculture (CSA) program with Fresh Run Farm
- Relais & Chateaux discount at participating hotels and restaurants
- Sponsorship of continuing education classes and professional training opportunities in food and beverage
- Paid family meals provided
Key Responsibilities include:
As part of the management team work collaboratively to achieve company objectives in sales, service and quality standards, appearance, sanitation and cleanliness of the facility, through employee training and creating a positive, productive working environment.
Ensure that all guests are receiving the highest level of service and hospitality from all culinary and front of the house staff. Fill in where needed to ensure guest experience is never compromised as a result of operational challenges.
Work with the Corporate Beverage Director and Retail Manager to direct the programming and selections at the wine bar, including wines by the glass placements and overall wine list management. Assist with weekly and monthly inventories and reporting procedures as needed.
Schedule front of the house staff as required by anticipated business volumes while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Modify staffing levels based upon increases or decreases in sales activity and enforce all applicable labor compliance requirements, such as meal breaks and rest periods.
Assist in front of the house hiring, on-boarding procedures, training, supervising and progressive coaching and counseling in coordination with General Manager and Human Resources Manager. Provide and demonstrate mentorship to foster professional development for all hourly employees
Develop and schedule educational programing to foster professional development on topical issues, as it relates to hospitality, food, beverage and the QPA Culture at large.
If you would like to be a part of the Verjus team, please send a cover letter and a resume to [email protected]
Basic Floor Service
Classic Wine Service Expertise
Classic Wine Service Knowledge
Understanding Of Viticulture & Winemaking
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Part of Chef Michael Tusk
Verjus is an exciting new concept from Michael and Lindsay Tusk owners of Quince and Cotogna Restaurant.
Due to open in Fall 2018, Verjus is a Cave á Manger; an unfamiliar concept in the landscape of the American food and beverage industry but one that has been popularized over the last 30 years throughout Parisian dining scene. The Cave á Manger merges both the traditional Bar á Vin and the cave or wine merchants. Born out of archaic Parisian licensing laws that forbade wine retailers to open and serve bottles of wine in their own stores without offering food to patrons these wine bars / shops now offer some of the most exciting drinking and dining experiences in Paris.
The Cave á Manger typically marries simply prepared high quality ingredients with wines sourced from a diverse array of wine regions with an emphasis on lesser encountered appellations, responsibly farmed terroir and vignerons on the vanguard of natural wine making.