Job Listings

Join our family of Companies! Our portfolio of companies range from farming, wineries, production, restaurants and catering.
Temecula Valley Winery Management is looking for ambitious, dedicated and hospitality focused individuals to join our team. With TVWM you will find great opportunities for your career to grow as your skills and interests develop.

We Pride Ourselves on these Core Values:

  • We Do What it Takes
  • We Have Integrity
  • We Show Mutual Respect
  • We Act with Humility
  • We Live by “The Golden Rule”
  • We Offer Elevated Hospitality
  • We Forge Sincere Relationships

We look forward to reviewing your resume and are excited by your interest in our companies.

We are always accepting resumes. If you do not see the position you are looking for please submit your resume to hr@tvwinerymanagement.com


All Current Job Listings:

Title Tasting Room Bar Back Tasting Room
Job Information

The Tasting Room Bar Back is primarily responsible for providing support to the Wine Servers, Hosts, and Check-In, and the operations of the Tasting Room, Terraces, and Barrel Room. They also assist with the opening and closing of all winery areas, the stocking and replenishment of wine and wine glasses, and all supplies needed for operation.  As a member of the Tasting Room staff, the Bar back is also expected to respect and support his/her co-workers and management, staying positive and flexible especially during busy periods.

Work Style

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Integrity — Job requires being honest and ethical.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.

Task

  • Wipe down bars and outdoor tables.
  • Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
  • Perform serving, cleaning, or stocking duties in Tasting Room, Terraces, and Barrel Room.
  • Maintain adequate supplies of wine and wine glasses throughout the property.
  • Serve water dispensers locations.
  • Open and close umbrellas at the start and end of shifts.
  • Operate standing heaters and practice proper safety.
  • Stock Terrace bars and fridges with beer, non-alcoholic beverages, fruit, water, and wine.
  • Locate items requested by customers.
  • Clean and polish counters, shelves, walls, furniture, or equipment in food service areas or other areas of restaurants and mop or vacuum floors.
  • Maintain a clean dish pit area and Terrace dish cart.
  • Food run and bus Member’s and Vineyard Terrace.
  • Drive Leoness truck and golf carts.
  • Organize Tasting Room storage area of barn attic.
  • Organize Bottling Room and Wine Room.

Detailed Work Activity

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things

  • Wash dishes, glassware, or related utensils

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials

  • Clean rooms or work areas
  • Set or clear tables in dining area

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • Provide customer service
  • Serve food or beverages

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Understand government health, hotel or food service regulations

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers and customers.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects.

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Use knowledge of food handling rules
  • Use oral or written communication techniques
Apply Now


Title Housekeeping Maintenance
Job Information

As a member of the Facilities Maintenance team, responsibilities include, but are not limited to, clean and tidy up winery public areas and restrooms; report any damage found in the assigned working areas. Housekeeping Host staff also interact with Winery Members and guests daily, responding in a timely manner to their requests, assisting with directions and sharing information.  This position will primarily focus on keeping winery’s outdoor public areas, membership patio, and other common areas in clean and orderly condition.

Work Style

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Integrity — Job requires being honest and ethical.

Self Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Initiative — Job requires a willingness to take on responsibilities and challenges.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Task

  • Complete and approach all tasks in a timely manner. A minimal amount of disruption to the existing operations and the highest amount of efficiency in all tasks is required.
  • Check and maintain equipment to ensure that it is in working order.
  • Inventory stock to ensure that supplies and equipment are available in adequate amounts.
  • Select the most suitable cleaning materials for different types of linens, furniture, flooring, and surfaces.
  • Clean floors, public access areas and patios by sweeping, mopping, scrubbing, or vacuuming them.
  • Gather and empty trash.
  • Pick up empty glasses and litter.
  • Check planters, pathways, patios, and other common public areas for litter and glassware.  Remove items.
  • Interact with members and guests to assist with any requests.
  • Service, clean, and supply restrooms.
  • Clean and polish furniture and fixtures.
  • Clean windows, glass partitions, and mirrors, using soapy water or other cleaners, sponges, and squeegees.
  • Dust furniture, walls, machines, and equipment.
  • Mix water and detergents or acids in containers to prepare cleaning solutions, according to specifications.
  • Steam-clean or shampoo carpets.
  • Strip, seal, finish, and polish floors.
  • Clean and restore building interiors damaged by fire, smoke, or water, using commercial cleaning equipment.
  • Follow procedures for the use of chemical cleaners and power equipment, in order to prevent damage to floors and fixtures.
  • Monitor building security and safety by performing such tasks as locking doors after operating hours and checking electrical appliance use to ensure that hazards are not created.
  • Move heavy furniture, equipment, and supplies, either manually or by using hand trucks.
  • Notify managers concerning the need for major repairs or additions to building operating systems.
  • Requisition supplies and equipment needed for cleaning and maintenance duties.
  • Set up, arrange, and remove decorations, tables, chairs, ladders, and scaffolding to prepare facilities for events such as banquets and meetings.

Detailed Work Activity

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Confer with coworkers to coordinate maintenance or cleaning activities.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

  • Investigate work related complaints to determine corrective actions.

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

  • Clean facilities or sites.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

  • Determine resource needs.
  • Select equipment, materials, or supplies for cleaning or maintenance activities.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Assisting and Caring for Others — Providing personal assistance, medical attention, emotional support, or other personal care to others such as coworkers, customers, or patients.

Repairing and Maintaining Mechanical Equipment — Servicing, repairing, adjusting, and testing machines, devices, moving parts, and equipment that operate primarily on the basis of mechanical (not electronic) principles.

  • Maintain equipment or systems to ensure proper functioning.
Apply Now


Title FOH Assistant Manager Restaurant Front of House
Job Information

The FOH Assistant Manager will primarily focus on planning, directing or coordinating activities in the restaurant under the supervision of the FOH Manager. May order supplies, keep records and accounts, provide departmental training and development and maintain employee related suggestion and recognition programs. Additional duties can include, but not limited to assisting with new hire orientation, recruiting, benefits, wellness, and employee safety.

Work Style

Integrity — Job requires being honest and ethical

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Initiative — Job requires a willingness to take on responsibilities and challenges

Task

  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Count money and make bank deposits.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of service personnel to ensure economical use of food and timely preparation and service.
  • Schedule, order and receive food and beverage service, checking delivery contents to verify product quality and quantity.
  • Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Schedule staff hours and assign duties.
  • Book private events, coordinate reservations and guest accommodations.
  • Develop internal events and promotional items, events and activities.
  • Establish standards for personnel performance and customer service.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facility.

Detailed Work Activity

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

  • Determine food or beverage costs

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

  • Identify training needs

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Assign work to staff or employees
  • Evaluate performance of employees or contract personnel
  • Orient new employees

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

  • Ensure the safety of patrons, volunteers and staff through the proper implementation and enforcement of emergency procedures.
  • Plan for entertainment or dining activities
  • Coordinate FOH requirements for special events such as festivals, award ceremonies and internal social events
  • Coordinate preparations and pars related to the bar

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • Provide customer service
  • Ensure adequate advertising through display unit, brochures and posters in lobby for upcoming events

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Conduct or attend staff meetings
  • Keep current calendar in outlook for Front of House parties of 20 or greater

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

  • Resolve customer or public complaints
  • Resolve personnel problems or grievances

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Understand government alcoholic beverage service regulations
  • Understand government health, hotel or food service regulations

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

  • Coordinate and ensure the smooth operation of the Front of House
  • Coordinate the use of the lobby for receptions including set up, decoration, food preparation and clean up
  • Coordinate banquets, meetings or related events
  • Direct and coordinate food or beverage preparation
  • Oversee execution of organizational or program policies

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

  • Determine reasonable prices
  • Determine the quality of food or beverages

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Follow nutritional practices
  • Use facility management techniques
  • Use government regulations
  • Use health or sanitation standards
  • Use knowledge of food handling rules

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

  • Prepare Front of House manager’s reports nightly including house counts, deposits, lost and found and patron’s feedback.

Staffing Organizational Units — Recruiting, interviewing, selecting, hiring, and promoting employees in the front of house.

  • Hire, discharge, transfer or promote workers
  • Interview job applicants

Communicating with Persons Outside Organization — Communicating with people outside the organization, representing the organization to customers, the public, and other external sources. This information can be exchanged in person, in writing, or by telephone or e-mail.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

  • Monitor dining facility operations to ensure regulation

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

  • schedule employee work hours
  • schedule restaurant reservations
  • schedule special events, promotional nights and events

Performing Administrative Activities — Performing day-to-day administrative tasks such as maintaining information files and processing paperwork.

  • conduct nutritional or food programs
  • fill out business or government forms
  • maintain records, reports, or files
  • prepare required government reports
  • prepare safety reports

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Selling or Influencing Others — Convincing others to buy merchandise/goods/services or to otherwise change their minds or actions.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

  • Examine expenditures to ensure activities are within budget
  • Manage finances for institutional food service
  • Monitor operational budget
  • Purchase food or beverages

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

  • Investigate customer complaints

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

  • Inspect facilities or equipment for regulatory compliance
  • Oversee work progress to verify safety or conformance to standards

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

  • Price items on menu

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers or customers.

Analyzing Data or Information — Identifying the underlying principles, reasons, or facts of information by breaking down information or data into separate parts.

  • Analyze menus
  • Analyze recipes

Developing Objectives and Strategies — Establishing long-range objectives and specifying the strategies and actions to achieve them.

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Provide Consultation and Advice to Others — Providing guidance and expert advice to management or other groups on technical, systems-, or process-related topics.

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Interpreting the Meaning of Information for Others — Translating or explaining what information means and how it can be used.

Apply Now


Title Security
Job Information

Security must remain alert, looking out for anything unusual. In an emergency, they are required to call for assistance from police, fire, or ambulance services. Maintains safe and secure environment for customers and employees by patrolling and monitoring premises and personnel. Ability to maintain order among people is imperative.

Work Style

Integrity — Job requires being honest and ethical.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Objectivity— Job requires being objective to active situations around you.  An objective perspective is one that is not influenced by emotions, opinions, or personal feelings – it is a perspective based in fact, in things quantifiable and measurable.

Emotional Control — Job requires being calm under pressure and in crisis, hostile, or escalatory situations. Emotions cannot overrun rational thoughts and behaviors.

Safety Management— Job requires being versed in safety and safety management. Must also be able to respond under pressure.

Ability to Deal with Uncertainty — Job requires confidence in dealing with situations where uncertainty exists and be able to handle them with ease and efficiently.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Task

  • Monitor and authorize entrance and departure of employees, visitors, and other persons to guard against theft and maintain security of premises.
  • Write reports of daily activities and irregularities, such as equipment or property damage, theft, presence of unauthorized persons, or unusual occurrences.
  • Patrol industrial or commercial premises to prevent and detect signs of intrusion and ensure security of doors, windows, and gates.
  • Lock doors and gates of entrances and exits to secure buildings.
  • Block physical access to restricted areas.
  • Investigate illegal or suspicious activities.
  • Investigate disturbances.
  • Respond to emergencies to provide assistance.
  • Monitor access or flow of people to prevent problems.
  • Prevent unauthorized individuals from entering restricted areas
  • Protect and enforce laws on the property
  • Control access for employees and visitors
  • Conduct security checks over a specified area

Detailed Work Activity

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

  • Secures premises and personnel by patrolling property; monitoring surveillance equipment; inspecting buildings, equipment, and access points; permitting entry.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

  • Contributes to team effort when necessary

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form.

  • Completes reports by recording observations, information, occurrences, and surveillance activities; interviewing witnesses; obtaining signatures.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems. 

  • Maintains organization’s stability and reputation by complying with legal requirements.

Being Vigilant — Watch out for any strange things or behaviors that may cause harm.

Maintaining Order Among People — Ability to control both large and small groups of people when situations escalate. Ability to prevent escalations in situations involving large gatherings.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

  • Prevents losses and damage by reporting irregularities; informing violators of policy and procedures; restraining trespassers.
  • Circulate among visitors, patrons, and employees to preserve order and protect property.
  • Warn persons of rule infractions or violations, and apprehend or evict violators from premises, using force when necessary.
Apply Now


Title The Tasting Room (TR) Check-In Tasting Room
Job Information

The Tasting Room (TR) Check-In is a part-time, hourly position which requires weekend and evening availability.  The position is primarily responsible for checking in guests and Members for tastings, while assisting with Membership bottle pick-ups as well as wine and merchandise sales.  The ideal individual must be positive, adaptable, friendly and knowledgeable about the winery services, in order to not only fully support the Tasting Room Managers on any questions but also to maintain a standard of customer service that makes guests feel as comfortable as possible.  Check-in is also responsible learning the duties of Seating on the Member’s Terrace in order to rotate between working behind the Check-In register or with our Terrace Seating system. Check-ins are expected to have a positive attitude towards coworkers and guests, even during busy times.

Work Style

Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.

Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.

Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.

Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.

Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.

Initiative — Job requires a willingness to take on responsibilities and challenges.

Integrity — Job requires being honest and ethical.

Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.

Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace.

Attention to Detail — Job requires being careful about detail and thorough in completing work tasks.

Task

  • Selling wine tastings.
  • Checking in Members for tastings or to be seated on the Member’s Terrace.
  • Checking in guests for private tours and tastings.
  • Completing Seater tickets to provide accurate Member information to Member’s Terrace Servers.
  • Selling wine, Memberships, and gift shop merchandise.
  • Assist in maintaining a clean and organized Tasting Room, must be able to lift 35 to 70 lbs.
  • Knowledge of Wine Direct:  Post registers, input new Members, track shipping, look up account information for Members, adjust gratuity, send notes to Membership.
  • Proficiency in MS Office needed, and Cashier skills including, but not limited to compiling and balance cash receipts at the end of the day or shift.
  • Perform various financial activities such as cash handling, tipping out Staff at the end of day, deposit preparation.
  • Supervise and participate in service bar area cleaning activities.
  • Resolve customer complaints regarding wine service.
  • Observe and evaluate workers and work procedures to ensure quality standards and service.
  • Following opening and closing Tasting Room procedures.
  • Other miscellaneous duties, as assigned.

Detailed Work Activity

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

  • assist patrons at entertainment events
  • collect payment
  • greet customers, guests, visitors, or passengers
  • provide customer service

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

Identifying Objects, Actions, and Events– Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Understand government alcoholic beverage service regulations
  • Recognize customer intoxication

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

  • Follow Tasting Room opening and closing procedures

Assisting and Caring for Others — Providing personal assistance, emotional support, or other personal care to others such as coworkers or customers.

  • Provide excellent service to all Leoness Cellars guests

Performing General Physical Activities — Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials

  • Restocking, organizing and cleaning Tasting Room.
  • Setting up Check-In area for daily service.

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things

Selling or Influencing Others — Convincing others to buy merchandise/goods or to otherwise change their minds or actions.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members.

  • Respect and support your coworkers and management. (A friendly, positive attitude goes a long way.)
  • Provide exceptional service by referring other wineries and local restaurants, etc.

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

  • Investigate customer complaints

Documenting/Recording Information — Entering, transcribing, recording, storing, or maintaining information in written or electronic/magnetic form

  • Document new wine club members and track wine shipments.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

  • Maintain, clean and provide a safe working environment.
Apply Now


Title Server Restaurant Front of House
Location Temecula, Ca
Job Information

A local Temecula winery is looking for a positive and motivated Server to join the team!  Whether you are a seasoned hospitality professional or just beginning to plan your career, we invite you to experience a taste of what Temecula Wine Country has to offer. The Server position will primarily focus on taking orders and serving food and beverages to patrons at tables in the restaurant.

Job Expectations:

  • Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
  • Collect payments from customers.
  • Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
  • Prepare checks that itemize and total meal costs and sales taxes.
  • Check patrons’ identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
  • Serve food or beverages to patrons, and prepare or serve specialty dishes at tables as required.
  • Present menus to patrons and answer questions about menu items, making recommendations upon request and offering wine pairings.
  • Clean tables or counters after patrons have finished dining.
  • Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

The duties and responsibilities described above may provide only a partial description of this position. This is not an exhaustive list of all aspects of the job.  Other duties and responsibilities not outlined in this document may be added as necessary or desirable, with or without notice.

Knowledge, Skills and Abilities:

  • Customer and Personal Service — Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Food Production — Knowledge of techniques and equipment for planting, growing, and harvesting food products (both plant and animal) for consumption, including storage/handling techniques.
  • English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Experience Requirements:

  • 2 – 3 years or more experience in serving with an emphasis in hospitality, Brasserie and bistro style restaurant service.

Education Requirements:

  • High school diploma or equivalent
Apply Now


Title Line Cook Restaurant Back of House
Job Information

The Line Cook position will primarily focus on preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in the restaurant. May provide departmental training and development

Work Style

  • Cooperation — Job requires being pleasant with others on the job and displaying a goodnatured, cooperative attitude.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace
  • Integrity — Job requires being honest and ethical
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks
  • Initiative — Job requires a willingness to take on responsibilities and challenges
  • Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  • Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Persistence — Job requires persistence in the face of obstacles

Task

  • Food preparation, occasional customer service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

Detailed Work Activity

  • Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.
    • Follow recipes
    • Read work order, instructions, formulas or processing charts
  • Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.
  • Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.
    • Determine food portions
  • Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
    • Identify cut or grade of meat
    • Recognize customer intoxication
    • Understand government health, hotel or food service regulations
  • Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.
  • Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
  • Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.
  • Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  • Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members
  • Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects
  • Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
    • Resolve customer complaints
    • Resolve or assist workers to resolve work problems
  • Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.
    • Arranging, decorating or garnishing food items
    • Decorate cakes o Develop new menu items
  • Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.
  • Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.
    • Requisition stock, materials, supplies or equipment
    • Monitor and control food waste
  • Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
    • bake breads, rolls, or other baked goods
    • cook meals
    • knead, shape, cut, or roll food products by hand
    • mix ingredients according to specifications
    • perform a variety of food preparation duties other than cooking
    • use knives
  • Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.
    • Cook in quantity
    • Estimate materials or labor requirements
  • Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.
    • Investigate customer complaints
    • Measure or weigh ingredients for food preparation
  • Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.
    • Use knowledge of food handling rules
    • Use oral or written communication techniques
  • Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
    • operate baking equipment
    • operate cooking equipment
    • operate food decorating equipment
    • operate food preparation equipment
    • use specialized bakery equipment
Apply Now


Title Lead Line Cook Restaurant Back of House
Job Information

The Lead Line Cook position will primarily focus on preparing, seasoning, and cooking dishes such as soups, meats, vegetables, or desserts in the restaurant. May order supplies, keep records and accounts, price items on menu, or plan menu and provide departmental training and development and maintain employee related suggestion and recognition programs. Additional duties can include, but not limited to assisting with new hire orientation, recruiting, benefits, wellness, and employee safety.

Work Style

  • Cooperation — Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
  • Stress Tolerance — Job requires accepting criticism and dealing calmly and effectively with high stress situations.
  • Dependability — Job requires being reliable, responsible, and dependable, and fulfilling obligations.
  • Self-Control — Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
  • Concern for Others — Job requires being sensitive to others’ needs and feelings and being understanding and helpful on the job.
  • Leadership — Job requires a willingness to lead, take charge, and offer opinions and direction.
  • Adaptability/Flexibility — Job requires being open to change (positive or negative) and to considerable variety in the workplace
  • Integrity — Job requires being honest and ethical
  • Attention to Detail — Job requires being careful about detail and thorough in completing work tasks
  • Initiative — Job requires a willingness to take on responsibilities and challenges
  • Social Orientation — Job requires preferring to work with others rather than alone, and being personally connected with others on the job.
  • Achievement/Effort — Job requires establishing and maintaining personally challenging achievement goals and exerting effort toward mastering tasks.
  • Independence — Job requires developing one’s own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done.
  • Persistence — Job requires persistence in the face of obstacles

Task

  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Supervise and participate in kitchen and dining area cleaning activities.
  • Estimate ingredients and supplies required to prepare a recipe.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
  • Specify food portions and courses, production and time sequences, and workstation and equipment arrangements

Detailed Work Activity

Getting Information — Observing, receiving, and otherwise obtaining information from all relevant sources.

  • Follow recipes
  • Read work order, instructions, formulas or processing charts

Judging the Qualities of Things, Services, or People — Assessing the value, importance, or quality of things or people.

Guiding, Directing, and Motivating Subordinates — Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.

  • Assign work to staff or employees
  • Monitor worker performance

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

  • Determine food portions

Identifying Objects, Actions, and Events — Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.

  • Identify cut or grade of meat
  • Recognize customer intoxication
  • Understand government health, hotel or food service regulations

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

  • conduct training for personnel

Coordinating the Work and Activities of Others — Getting members of a group to work together to accomplish tasks.

  • Direct and coordinate activities of workers and staff
  • Direct and coordinate food or beverage preparation

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Performing for or Working Directly with the Public — Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Evaluating Information to Determine Compliance with Standards — Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

  • Inspect facilities or equipment for regulatory compliance
  • Oversee work progress to verify safety or conformance to standards

Organizing, Planning, and Prioritizing Work — Developing specific goals and plans to prioritize, organize, and accomplish your work.

  • Modify work procedures or processes to meet deadlines
  • Plan menus

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Monitor Processes, Materials, or Surroundings — Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.

Developing and Building Teams — Encouraging and building mutual trust, respect, and cooperation among team members

Inspecting Equipment, Structures, or Material — Inspecting equipment, structures, or materials to identify the cause of errors or other problems or defects

Resolving Conflicts and Negotiating with Others — Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

  • Resolve customer complaints
  • Resolve or assist workers to resolve work problems

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

  • Arranging, decorating or garnishing food items
  • Decorate cakes
  • Develop new menu items

Establishing and Maintaining Interpersonal Relationships — Developing constructive and cooperative working relationships with others, and maintaining them over time.

Monitoring and Controlling Resources — Monitoring and controlling resources and overseeing the spending of money.

  • Requisition stock, materials, supplies or equipment
  • Monitor and control food waste

Handling and Moving Objects — Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.

  • bake breads, rolls, or other baked goods
  • cook meals
  • knead, shape, cut, or roll food products by hand
  • mix ingredients according to specifications
  • perform a variety of food preparation duties other than cooking
  • use knives

Estimating the Quantifiable Characteristics of Products, Events, or Information — Estimating sizes, distances, and quantities; or determining time, costs, resources, or materials needed to perform a work activity.

  • Cook in quantity
  • Estimate materials or labor requirements

Scheduling Work and Activities — Scheduling events, programs, and activities, as well as the work of others.

  • schedule employee work hours

Processing Information — Compiling, coding, categorizing, calculating, tabulating, auditing, or verifying information or data.

  • Investigate customer complaints
  • Measure or weigh ingredients for food preparation

Updating and Using Relevant Knowledge — Keeping up-to-date technically and applying new knowledge to your job.

  • Use knowledge of food handling rules
  • Use oral or written communication techniques

Controlling Machines and Processes — Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).

  • operate baking equipment
  • operate cooking equipment
  • operate food decorating equipment
  • operate food preparation equipment
  • use specialized bakery equipment
Apply Now


Title Dishwasher Restaurant Back of House
Location Temecula, Ca
Job Information

This is a part-time position and will require 30 to 35 hours per week. This position is responsible to clean dishes, kitchen, food preparation equipment, and utensils.

Job Expectations:

  • Ensure clean and sanitized utensils, plate ware, glassware and equipment.
  • Responsible for setting up and closing down dish machine according to company standards.
    Preventive maintenance of dish machine.
  • Ensure proper storage of pots/pans and equipment according to sanitation and company standards.
  • Cleans walls, floors in dish area, kitchen line and front of house.
  • Perform shift change and/or opening, closing duties.
  • Arrive to work on time, attend daily and monthly shift meetings on time.
  • Adheres to and maintains all kitchen SOP’s
  • Ensures the highest safety, health and sanitation standards in accordance with OSHA, County of Riverside Health Department and Leoness Cellars standards.
  • Maintain storage of proper chemicals and supplies required for the dish machine.
  • Perform other projects and reports as needed

The duties and responsibilities described above may provide only a partial description of this position. This is not an exhaustive list of all aspects of the job.  Other duties and responsibilities not outlined in this document may be added as necessary or desirable, with or without notice.

Knowledge, Skills or Abilities:

  • Manual Dexterity — The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Arm-Hand Steadiness — The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
  • Trunk Strength — The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without ‘giving out’ or fatiguing.
  • Multilimb Coordination — The ability to coordinate two or more limbs (for example, two arms, two legs, or one leg and one arm) while sitting, standing, or lying down. It does not involve performing the activities while the whole body is in motion.

Experience Requirements:

  • 1 year quality/ high volume kitchen experience.
  • Flexible hours, weekends and holidays are required.
  • Able to stand long hours and must be able to function under pressure.

Education Requirements:

  • High school diploma or equivalent
Apply Now


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