- Customer service: Ensure all customers are happy / handle unhappy customers / welcome guests.
- Wine sales: Wine sales are priority number 1.
- Offering tastings.
- Stock takes of wine (tasting room / stock room).
- Stock take of kitchen items (food / ice).
- Stock of tastings (wine poured for tastings).
- Restocking the retail shelf.
- Restocking of fridges.
- Open TR (Tasting Room).
- Cash float.
- Check counter items (stationery / menus / till rolls, etc.).
- Log in to POS system.
- Ensure TR is ready for trading (lights on, outside lights on, fountain on, music on, cleaning).
- Closing TS:
- Lights on outside
- Lights off inside
- Fountain off
- Music off
- All doors in TR are locked
- Kitchen door is locked
- Kitchen fruits/meats in sealable containers
- Alarm on
- Candles off
- Gas off
- Kitchen roster done and up to date (check fridges and kitchen are neat).
- Checking bathrooms.
The Employee is required to work on the following:
The working week will be from Monday to Sunday, with one day being a day off to be taken between Monday to Thursday and working from 09:00 to 17:00.
Off days may not be taken on a Friday or public holidays. If you need these days off, you need to take it as part of annual leave approved by management first.
Employee will be entitled to every second weekend off.