Wente Vineyards Jobs & Careers in Livermore, CA

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23 hrs ago

Dining Room Manager Full-Time – new

Wente Vineyards Livermore, CA

The Dining Room Manager position is hands-on, responsible for working with the General Manager in successfully managing the Front of House… Glassdoor

1 day ago

Pastry Cook Part-Time – new

Wente Vineyards Livermore, CA

Responsible for the day to day preparation of dessert and baked items, ensuring a quality product is produced. ESSENTIAL DUTIES: - Food preparation… Glassdoor

8 hrs ago

Grill FOH Manager Full-Time – new

Wente Vineyards Livermore, CA

The Grill Manager oversees dining room and golf on-course service. ESSENTIAL DUTIES: •Manage business to financial budget established •Conduct… Glassdoor

Wente Vineyards Reviews

6 Reviews
6 Reviews
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Carolyn Wente
3 Ratings

    Learned a lot, but stressful environment.

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Anonymous Employee in Livermore, CA
    Former Employee - Anonymous Employee in Livermore, CA

    I worked at Wente Vineyards part-time (less than an year)


    I learned a lot. For example, dealing with wealthy people, as well as being super professional and organized when under stress from coworkers and customers. People have high standards when they come in, so be aware of meeting those needs/wants. You do get discounts on merchandise, golfing, food, wine, etc. which is nice.


    Customers have high standards, to the point that if they don't get their way they act like a child (since usually they can buy their wants exactly as they want). Coworkers usually add to the stress instead of trying to relieve the pressure. Everyone sucks up to each other to get what they want, yet talk about each other behind their backs.

    Advice to ManagementAdvice

    Hire more people! Everyone is stretched extremely thin. Also, be more involved in the actual business. The Wente family should realize they need to invest more money into the restaurant if they want it to stay afloat. Meanwhile, the GM should be involved on the floor more so it doesn't mess everyone's flow. Managers need to have the courage to tell the GM what needs to be changed and not be sucking up.

    Doesn't Recommend
    Neutral Outlook
    Approves of CEO

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