Hospitality Manager (Wine Jobs: Management & Administration)

Job Description:

The Hospitality Manager is primarily responsible for all operational duties and leadership of the hospitality team. They will lead the team to excel in service, sales and execution of the experiences to create St. Supéry fans for life. This role participates in food and wine pairing event sales and the referral outreach program to continually promote and sell wine pairing experiences for groups.

The following reflects essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities:

•  Work with the Direct Marketing team to develop compelling experiences and promotional plans including associated collateral (print and digital).
•  Manage outreach: Monitoring, tracking, and partnering with organizations and tourism partners in order to distinguish St. Supéry as a preferred destination in Napa Valley to drive visitors.
•  Provide regular reporting including but not limited to past and future bookings and associated sales.
•  Work with Director of Hospitality for an ongoing training plan for all members of the hospitality team
•  Responsible for daily, weekly and monthly physical inventory reports.

Daily Operations
•  Identify ways to improve experiences for the guests while ensuring they are effective at telling our brand story, selling wine, acquiring new wine club members and engaging existing Wine Club members.
•  Open and closing duties.
•  Work with the team to ensure they track referrals and provide feedback to the referring parties.

Winery Events
•  The winery regularly schedules events (both at the winery and at offsite locations) for the general public, Wine Club members, trade, media and charity organizations. Work with the Event Manager and Director of Hospitality on executing and supporting events.

Staff Training and Staff Management:
In coordination with the Director of Hospitality provide the following:
•  Facilitate the employee wine education and skill development training program for the hospitality business
•  Train Hospitality team members on best practices and service standards for food and wine service, table service, guest experience selection, guest seating and floor management, and wine sales.
•  Manages, supervises and motivates tasting room staff to perform at their highest level. In addition to training, management duties include, but not limited to interviewing and scheduling. Participate in the performance review process with the Director of Hospitality.
•  Work with Director of Hospitality to develop tours and luxury wine programs, wine and food pairings, scripts, promotional collateral and train staff on optimal delivery
•  Manage thank-you note program, ensuring all qualified customers receive one from relevant staff member

QUALIFICATIONS:
•  College degree preferred
•  Proven track record of success with sales and customer service in a luxury sector.
•  Commitment to excellence and acute attention to detail.
•  Strong organizational, analytical and problem-solving skills along with excellent verbal and written communication skills.
•  Flexible to work different hours and days as the business demands.
•  Valid California driver’s license with clean driving record.
•  Proficient in MS Word, Outlook, and Excel.
•  Working knowledge of additional software programs and point of sale systems.
•  Team player who works well with others and is eager to help others.

PHYSICAL REQUIREMENTS:
While performing the duties of this job, the employee is frequently required to do the following:
•  Perform some repetitive motion activities.
•  Sit for long periods of time.
•  Stand for long periods of time, up to 8 hours a day.
•  Open wine bottles repeatedly thought the work shift.
•  Must be able to lift and carry 40 lbs.