Job Description

Hospitality and Customer Experience Manager

Sage Hayward Vineyards and the Feral Goat Bistro are located on beautiful Saturna Island in the Southern Gulf Islands. We are seeking an experienced Hospitality Manager to lead our 2025 wine tasting and Bistro season (April 15st to Oct 15th). You are passionate, energetic and collaborative. You are a driven person, eager to offer exceptional and memorable wine-centric dining and tasting experiences for our guests and motivated to help us grow and become a premiere coastal winery, restaurant and tourism destination.

Responsibilities & Qualifications

Ideal skills and Qualifications

 3 or more years’ experience working in a restaurant or food and beverage supervisory or management role
 A background in fine dining or winery restaurant setting preferred
 Diploma/Certificate or degree in Business/Hospitality/Tourism
 WSET level 2 or higher preferred
 Serving It Right Certification
 Familiarity with special event planning and remote destination hospitality operations
 Strong organization abilities and attention to detail
 Work calmly under pressure
 Honest, kind, respectful leader able to manage

Responsibilities

 Create memorable and authentic experiences and deliver an exceptional level of service for all Sage Hayward guests
 Lead and provide exceptional wine service standards ensuring tasting room and Bistro staff are championing Sage Hayward Vineyards wines
 Develop and lead wine tours and seated wine tasting experiences
 Participate in special event planning and oversee, staffing and coordination of festival events and Winemaker’s dinners
 Hire, train, schedule, supervise and mentor FOH staff with a goal to create a positive, collaborative and enjoyable workplace environment
 Oversee online and telephone Bistro and Dock reservation systems to maximize guest booking availability and ensure appropriate staffing needs
 Manage the Point-of-Sale system (Commerce Seven/Auphan) and ensure staff are fully trained on its use
 Ensure safe food handling procedures, scheduled cleaning and sanitation of hospitality areas are completed and documented
 Collaboratively monitor and communicate garden, grounds and dock upkeep/maintenance needs
 Manage administrative tasks including inventory records, cost reporting, tip distribution, supply ordering, waste disposal, occupational health and safety record keeping
 Collaborate with the Bistro kitchen team to ensure exceptional guest experiences and seamless service.
 Seek ways to improve Front of House (FOH) processes, Standard Operation Procedures (SOPs) and Inventory tracking to reduce waste, control costs and optimize service efficiency
 Track and communicate Key Performance Indicators (KPI) and metrics with management and ownership regularly effectively

Salary/Wage

28-32/hour

Other Perks/Benefits

$28-32/hr. depending on experience 4% vacation pay, paid out bi-weekly Percentage of tip pool Accommodation support and subsidy

Recommended Training

Safety Basics - Health & Safety OrientationServing It RightWHIMIS

Job Application Process

Email

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