Verjus, the third destination from Michael and Lindsay Tusk, is now open and hiring a Wine Bar 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 Wine Bar 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.With the Corporate Beverage Director and Retail Manager, this position manages 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.
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:
Work with the Corporate Wine Director to establish Wine Programming at Verjus to include; BTG Programming, List purchasing and pricing to meet financial targets. Manage Cellar and wine inventory. Oversee the daily and weekly wine educational programming for the Verjus staff.
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.
We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.
Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.
If you would like to be a part of the Verjus team, please send a cover letter and a resume to [email protected]
Full benefits, 401K
Classic Wine Service Expertise
Classic Wine Service Knowledge
Food & Wine Pairings
Other jobs you might be interested in
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.