Assistant General Manager

Tasting Room Expo; Lake Oswego (OR); On-site; USD 85,000 - 120,000; Full time

Job summary

Domaine Serene's Wine Lounge in Lake Oswego seeks an Assistant General Manager (AGM) to partner with the Regional General Manager in delivering luxury hospitality, developing talent, and driving business performance while embodying the Evenstad Estates standards.

This leader creates memorable guest experiences, leads a high‑performing team, expands Wine Club membership, and ensures operational excellence, opening/closing, inventory, and compliance.

Qualifications

• OLCC Service Permit required.
• Oregon Food Handler's Card required.
• Preferred: Certified Sommelier, CSW, WSET Level II or higher.

Responsibilities

• Support revenue, Wine Club, and profitability goals.
• Analyze KPIs weekly and monthly and implement action plans.
• Drive Wine Club acquisition and guest spend through staff training.
• Manage labor, scheduling, payroll, and operational expenses.
• Ensure SOPs, opening/closing, inventory, and compliance.
• Produce and present operational reports to leadership.
• Act as Manager on Duty in the GM's absence.
• Recruit, onboard, coach, and develop sommeliers and staff.
• Collaborate with culinary team to ensure exceptional service.
• Lead brand events and inventory management.

Skills

Leadership

Staff development

Guest service

Operations management

Training

Tools

POS systems

Job description

Position Mission Statement

The Assistant General Manager (AGM) partners with the Regional General Manager to deliver exceptional luxury hospitality experiences while driving business performance, developing talent, and supporting the continued growth of Domaine Serene's Wine Lounge in Lake Oswego. This leader is responsible for creating memorable guest experiences, developing a high‑performing team, increasing membership and sales, and ensuring operational excellence that reflects the standards of the Evenstad Estates brand.

Performance

• Support achievement of annual revenue, Wine Club, and profitability goals.
• Analyze weekly and monthly KPIs and implement action plans.
• Drive Wine Club acquisition and guest spend through training.
• Manage labor productivity, scheduling, payroll, and operational expenses.
• Ensure operational excellence through opening, closing, inventory, cash handling, and compliance.
• Produce operational reports and communicate business performance to leadership.
• Act as Manager on Duty and make operational decisions in the absence of the General Manager.
• Responsible for daily end‑of‑day reports.

People

• Recruit, onboard, train, coach, and retain exceptional talent.
• Conduct regular one‑on‑one coaching conversations.
• Develop Sommeliers, Wine Specialists, and Hospitality Support staff.
• Collaborate with culinary team to ensure exceptional service.
• Lead daily pre‑shift meetings focused on sales, hospitality, wine education, and guest expectations.
• Foster accountability through coaching and performance management.
• Encourage cross‑training across hospitality functions.
• Promote a culture built on Domaine Serene's Core Values.
• Recognize outstanding performance and celebrate team accomplishments.

Programs

• Maintain luxury hospitality standards.
• Ensure consistent execution of SOPs.
• Oversee Wine Club, reservation, and POS processes.
• Event execution.
• Maintain wine education curriculum.
• Ensure compliance with OLCC, food safety, and company policies.
• Support menu, wine list, and website updates.
• Monitor quality assurance throughout every guest touchpoint.

Projects

• Lead operational improvement initiatives.
• Facilitate weekly inventory orders and reconciliation.
• Assist with annual budget planning.
• Partner with Marketing, Culinary, Private Events, and Membership teams.
• Improve operational efficiencies.
• Lead implementation of new systems or procedures.
• Coordinate execution of brand events.
• Recommend improvements based on guest feedback and business analytics.

Purpose

• Serve as a visible ambassador of Domaine Serene.
• Build meaningful relationships with members and VIP guests.
• Create memorable luxury experiences.
• Lead with integrity, passion, and professionalism.
• Encourage innovation and continuous improvement.
• Promote collaboration across departments.
• Model the company's mission, values, and service philosophy every day.

Certifications

• Required
  • OLCC Service Permit
  • Oregon Food Handler's Card
• Preferred
  • Certified Sommelier
  • Certified Specialist of Wine (CSW)
  • WSET Level II or higher

Physical Requirements

The employee is regularly required to:

• Stand and walk for extended periods throughout the workday.
• Move between multiple levels of the facility, including frequent use of stairs.
• Sit, speak, listen, and communicate effectively with guests, employees, and business partners.
• Use hands and fingers to operate computers, point‑of‑sale systems, telephones, and other office equipment.
• Reach with hands and arms while setting up, stocking, or serving guest areas.
• Occasionally bend, stoop, kneel, crouch, balance, and climb as part of daily operations.
• Occasionally lift, carry, push, or move up to 50 pounds, including cases of wine, furniture, supplies, and event materials.
• Safely transport materials between storage areas, refrigerated spaces, guest service areas, and event locations.
• Maintain visual acuity, including close vision, distance vision, color vision, depth perception, and the ability to adjust focus.

Work Environment

While performing the duties of this position, the employee may:

• Work in both indoor and outdoor environments.
• Be exposed to varying weather conditions while assisting guests or supporting events.
• Frequently transition between guest spaces, outdoor patios, refrigerated storage areas, kitchens, and back‑of‑house operations.
• Experience temperature fluctuations due to movement between climate‑controlled and non‑climate‑controlled areas.
• Work near moving mechanical equipment and kitchen equipment.
• Be exposed to moderate to loud noise levels during normal operations, events, and peak business periods.
• Work a flexible schedule that includes evenings, weekends, holidays, and special events based on business needs.