Perlée

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