Hospitality Diretor
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: 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 Experience Design: 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 Storytelling: 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 Program Management (25%) 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 Wine Service: 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 Pairing Expertise: 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 Team Leadership & Development (20%) 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 Training & Development: 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 Culture Building: 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 Operations Management (15%) 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 Inventory & Supplies: 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 Financial Oversight: 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 QUALIFICATIONS 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 Wine Knowledge: 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 Service Excellence: 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 Leadership: 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 Operational: 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 Preferred: Experience in wine country hospitality (Napa, Sonoma, Willamette Valley, etc.) Michelin-starred restaurant experience specifically Background in luxury hotel or resort hospitality ESSENTIAL SKILLS & ATTRIBUTES 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 Communication: 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 Personal Qualities: 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 Professional Presence: Polished, professional appearance appropriate for luxury hospitality Confident, welcoming demeanor Ability to represent Perlée brand with authenticity and elegance Cultural awareness and sensitivity WORKING CONDITIONS Schedule: Primary work days: Wednesday through Sunday (tasting room operating days) Additional hours as needed for events, training, and administrative duties Flexibility required for evening events and special occasions Estimated 45-50 hours per week during peak season Physical Requirements: Ability to stand and walk for extended periods (6-8 hours) Ability to lift and carry up to 40 pounds (cases of wine, supplies) Manual dexterity for precise wine service and table setting Ability to work in varying temperatures (cool wine storage, outdoor areas) Environment: Luxury wine country tasting room and event spaces Fast-paced service environment with high expectations Close collaboration with culinary team in open kitchen settings Interaction with discerning guests who expect exceptional experiences Company Description Perlée is a luxury sparkling wine brand built on a hospitality-first philosophy. Opening in May 2026, we offer premium tasting experiences in an intimate setting (maximum 36 guests per day, Wednesday-Sunday). With our Executive Chef coming from a 3-Michelin-star background (Smyth, Chicago), we are establishing Perlée as the premier wine country dining destination in the Pacific Northwest. Our name "Perlée" means a string of pearls or bubbles—representing elegance, connection, and the transformative journey from ordinary to extraordinary. Every detail of the guest experience must reflect this philosophy. Company Description Perlée is a luxury sparkling wine brand built on a hospitality-first philosophy. Opening in May 2026, we offer premium tasting experiences in an intimate setting (maximum 36 guests per day, Wednesday-Sunday). With our Executive Chef coming from a 3-Michelin-star background (Smyth, Chicago), we are establishing Perlée as the premier wine country dining destination in the Pacific Northwest. Our name "Perlée" means a string of pearls or bubbles—representing elegance, connection, and the transformative journey from ordinary to extraordinary. Every detail of the guest experience must reflect this philosophy.
