Job Description

DeLille Cellars, established in 1992, is the oldest operating winery in Woodinville, Washington. Renowned for pioneering Bordeaux-style blends from Washington State, the winery has built a legacy of excellence, earning over 800 individual 90+ ratings from leading wine publications. DeLille is consistently recognized by top critics and influencers as one of Washington's premier wine producers and sources its grapes from the state’s most esteemed vineyards. Guided by its founding philosophy of ‘always seeking,’ DeLille Cellars remains dedicated to the relentless pursuit of exceptional quality.

About This Role

The General Manager (GM) will lead the team at our new location at University Village in Seattle. The GM is responsible for overseeing the daily operations of all front of house departments, ensuring excellence in guest experience, staff performance, and operational execution. The GM works closely with the Executive Chef, culinary team, and FOH operations to uphold DeLille Cellars' hospitality and service standards. The General Manager will report to the Restaurant Operations Manager.

What You’ll Do

Leadership and Culture:

• Demonstrate positive leadership that empowers and inspires team members to meet and exceed performance standards
• Develop training plans and set clear expectations for management team members
• Foster a safe, respectful, and collaborative work environment for all departments
• Provide timely and constructive feedback, coaching, and performance evaluations
• Lead by example in professionalism, dress code adherence, and commitment to excellence

Team Management:

• Assist in hiring, onboarding, training, scheduling, supervising, and developing FOH and BOH staff
• Promote a culture of accountability, teamwork, and hospitality
• Ensure proper coverage of all shifts, maintaining a balance of labor efficiency and service standards
• Support disciplinary action and conflict resolution with professionalism and fairness
• Follow all state and federal laws relating to labor practices

Operational Oversight:

• Maintain day-to-day operations across all restaurant areas, ensuring seamless execution of service
• Communicate and coordinate effectively with Executive Chef and Sous Chef regarding menu updates, prep, and events
• Monitor all health, safety, and sanitation procedures to ensure compliance with county and state regulations
• Oversee maintenance and proper use of equipment and facilities

Guest Experience and Service:

• Uphold service standards and ensure consistency in quality, presentation, and hospitality
• Address guest concerns promptly and professionally, ensuring positive resolution
• Ensure staff is well-versed in all offerings including menus, wine, events, and special experiences

Financial and Inventory Management:

• Monitor food, beverage, and labor costs, identifying areas for improvement and efficiency
• Maintain an acceptable labor cost percentage in accordance with budget and sales projections
• Assist with inventory management, ordering, and vendor relationships
• Work with ownership and culinary leadership to contribute to the financial success of the operation

Events and Communication:

• Support the planning and execution of private events, wine club functions, and seasonal activations
• Ensure timely and thorough follow-up on administrative tasks, correspondence, and interdepartmental communication

About You

• You are a proactive, people-first leader who builds high-performing teams and fosters a positive, guest-centric culture.
• You balance strategic thinking with hands-on execution, seamlessly managing daily operations while driving long-term goals.
• You communicate with clarity and purpose, ensuring alignment across front and back of house, and with executive leadership.
• You thrive in fast-paced environments, making sound decisions under pressure and always finding ways to elevate the guest experience.

Qualifications

• Strong interpersonal and problem-solving skills
• Strong understanding of both front and back-of-house operations
• Food Handler’s Permit and MAST permit required (or ability to obtain)
• Enjoys working collaboratively and being part of a team

Physical Requirements

• Must be able to stand and/or walk for extended periods of time
• Frequent lifting and carrying of up to 10 pounds.
• Occasional lifting and carrying of up to 50 pounds.
• Must be able to work at computer or desk area for extended periods of time.
• Must be able to use a computer and see color.
• Must be available to work all days including weekends, evenings and holidays as required

Pay Range Details

The pay range for incoming hires into this position is $90,000 – 100,000. Within this range, actual individual starting pay is determined by a variety of factors, including a candidate’s experience, job-related skills, and relevant training.

DeLille Cellars strives to create a meaningful interview experience for all candidates. If you want an accommodation/adjustment for a disability or any other reason during the hiring process, please send a request to your recruiting partner.

We are an equal-opportunity employer and celebrate diversity, recognizing that diversity builds stronger teams. We approach diversity and inclusion seriously and thoughtfully. We do not discriminate on the basis of race, religion, color, ancestry, national origin, caste, sex, sexual orientation, gender, gender identity or expression, age, disability, medical condition, pregnancy, genetic makeup, marital status, or military service.

Job Tags

Similar Jobs