Read below to learn about our available positions at Wine & Roses.

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For employment questions or to email a resume/application click here.

Phone: 209.371.6102
Fax: 209.371.6108

You can apply for employment by using the resume or application link above or you can obtain an employment application from the hotel front desk.  You can turn in all completed applications to the hotel front desk.

Hotel

Housekeeping Supervisor

Responsible for overseeing and directing the daily activities of the housekeeping department in the absence of the Executive Housekeeping Manager.  Continually train and develop the housekeeping staff.  Must maintain clean, sanitized hotel guestrooms, front of the house facilities, break areas, restrooms and offices. In addition this position is required to help and be able to assist other departments as needed and to follow company policies and procedures.  This is a full time position.  Must have previous supervisory experience.

Towne House

Server Assistant

The server assistant will assists both front and back of the house staff by expediting miscellaneous needs such as the removal of soiled plate ware, stocking needs, and cleaning. They expedite the table turning process by clearing tables, cleaning table and re-setting for the next customers. This position is also responsible for delivering all Hotel Room and Spa service orders and picking up dishware from them as well.  This is a part time position with weekend availability.

Food & Beverage

Banquets

Banquet Captain

The banquet captain directs the efforts of banquet staff in production, food and beverage service, and guest attention for all logistics of banquet events. Assists in managing all operations related to the delivery of banquet food service. Provides support and guidance to fellow personnel and effectively communicate with Catering and Kitchen Departments to ensure a successful and effective operation ending in a positive guest experience while maintaining the company’s standard for excellence.  This is a part time position with weekends and evenings required.  Must have excellent communication skills.

Assistant Banquet Manager

The Assistant Banquet Manager works closely with the Banquet Manager to ensure our guests receive the highest level of service. The position will oversee the execution of all Banquet functions by assisting the Banquet Manager in all operations of the department. In addition, this position helps in the training and development of the team by carrying out all Company and Banquet Standard Operating Procedures while ensuring full adherence to company mission, vision and core values. This is a full time position with weekend and evening availability required.  Must have previous food and beverage supervisory or management experience.

Banquet Servers

Banquet server will effectively assist food and beverage service, guest attention, and overall logistics of banquet events by way of set-up, clear communication and teamwork, while maintaining the company’s standard for excellence, resulting in the overall success of banquet events.  Must have previous experience.  Nights and weekends are required.

Banquet Bartender

The Bartender prepares mixes, pours and garnishes alcoholic and specialty drinks for guests at the bar. The bartender is responsible for the set up and break down of the bar area for each event.  Must have previous bartending experience.  This is a part time position with nights and weekends required.

Banquet Back of the House

Sous Chef

The Sous Chef is responsible for supporting the Executive Chef in overseeing the day-to-day administration and culinary operations of the hotel. This person is responsible for training, supervising and working with the culinary staff in order to prepare, cook and present menu items consistent with the Hotel’s culinary standards and excellence. Monitors and controls kitchen maintenance/sanitation; labor and food costs; creating and enforcing standards and internal and external guest relations while keeping with the company’s Mission Statement.

A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests’ needs in a timely manner of banquet meal functions. Additionally, they will be creative and knowledgeable of current culinary trends.  This is a full time position.  Candidates should have at least 2-3 years experience as a Sous Chef and must have strong communication skills.

Banquet Cook III

This position is responsible for all preparation of food items, appropriate appetizers, and plating of meals and desserts.  Prepares and portions food items such as proteins, salads, appetizers, salad dressings and buffet prep. This position is the initial station for quality control in food production as well as being responsible for maintaining a sanitary workstation in the kitchen. The prep cook assures that all products are prepared according to specifications and general recipes.  This is a part time position with varied schedule including weekends and evening.  This position requires a can do attitude and can take charge in the kitchen.

 

 

 

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