Tasting Room Manager

Essential Functions

• Staffing, including but not limited to the successful supervision, hiring, onboarding/offboarding, scheduling,


• Payroll completion process, annual performance review, training, coaching and development.


• DTC Strategy: collaborate and help ideate business solutions and goals for the entire DTC operation, including the tasting rooms at Murrieta’s Well and Wente Vineyards, as well as the other important sales channels such as wine club, telemarketing, concierge phone service, and events with the goal of helping to generate an integrated holistic business strategy and tactics.


• The Tasting Room Manager will work cross functionally to create process efficiencies within each Tasting Room and will share best practices which support the overall DTC operation.


• Ensure tasting room and club experiences are synchronized. Champion club membership acquisition and partner on the retention strategies to combat attrition.


• Promote a sales culture by training and developing team on sales strategies, bonus and incentive program management and KPI tracking on a daily, weekly and monthly basis.


• Oversee sales performance in the room by measuring bottles per person sold, average bottle price, club conversion and more. Responsible for revenue performance to budget.


• System and data management- leverage POS and reservation technologies to capture customer data. Be a Commerce 7 and Cellar Pass technology expert in DTC.


• Ensure that all team members are updated with all current information: company policies, wine and vintage characteristics, and marketplace information including trade information, new release timing and upcoming club information.


• Understand and meet guest needs; anticipate/exceed guest expectations.


• Prioritize safety standards and represent the Hospitality/DTC departments on the general safety committee, as well as the safety steering committee.


• Build & sustain a high-performing team that is motivated, engaged, goal orientated and provides exceptional service to internal and external guests.


• Maintain relationships with VIP customers and club members.


• Remain knowledgeable about wines, viticulture, winemaking techniques, and winery history.


• Supervise leads and wine sales ambassadors on floor and lead by example, motivating and inspiring sales staff, aiding the high hospitality standards of the winery, and facilitating an energized sales environment at the register, greeting areas, and back of the house.


• Support clear expectations and levels of accountability for the team. Assigning responsibilities, empowering others, delegating, removing obstacles to success, and facilitating and identifying needed resources for closely-monitored progress.


• Demonstrate leadership through sound business decisions, high ethical standards, values and behavior. Builds trust within their teams and other departments.


• Keep up to date on staff performance, identifying issues and taking corrective action.


• Manage staff for wine club release dates and events, working personally on every key release date and party.


• Maintain physical inventory of wine and non-wine items in the tasting room, facilitate monthly inventory counts, complete proper inventory paperwork for winery samples and promotional accounts. Coordinate with DTC Operations manager to ensure proper flow and accountability.


• Respond to customer requests, suggestions or complaints.

Physical Demands/Qualifications

• Requires the ability to stand, for potentially long periods of time throughout the workday.


• Must be able to lift 50 lbs.


• Manual dexterity and vision sufficient to operate a VDT for potentially long periods of time without experiencing abnormal hand, wrist or eye strain.


• Hearing sufficient to understand conversations, both in person and on the telephone


• Must have coordination sufficient to operate various office machines, including but not limited to fax machines, calculators, telephones, VDT’s, scanners, cash register, etc.


• During inventory/stocking must be able to withstand repetitive bending and reaching. 

Non-Physical Demand

• Minimum 5 years working in a winery and/or the hospitality industry.


• Passion for food and wine, excellent wine knowledge and demonstrated ability to sell wine; wine education credentials are a plus


• Ability to deliver the ultimate in guest satisfaction; strong hospitality skills.


• Strong leadership skills. Able to provide critical feedback and disciplinary action if needed.


• Commitment to excellence and high standards.


• Excellent written and oral communication skills.


• Strong organizational, problem-solving, and analytical skills.


• Ability to manage workflow, with the ability to shift priorities, as needed; viewing challenges and demands with a positive attitude.


• Professional appearance and demeanor.


• Demonstrated ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.


• Creative, flexible, and innovative team player.


• Demonstrated proficiency in supervising and motivating employees.


• Maintain a view of the overall business situation when making decisions and creating procedures.


• Professionally represent the organization when in contact with guests and vendors.


• Merchandising and marketing experience in a retail environment a plus.


• Maintain regular, reliable, and punctual attendance.
  

Environment Conditions

• The environment within the office is clean and well lit. The tasting room is clean and maintains a temperature of 68 degrees (+/-). Will be required to go out-of-doors and into various parts of the facility subjecting the incumbent to variations in temperature and humidity.

Sustainability Values Statement

• Supports social sustainability by being ambassadors to the public. The tasting room is the front-line representative of the company and therefore must communicate how the company is sustainable. We do this by respectfully interacting with each of our employees, customers, and community members.


• Supports economic sustainability through good fiscal management and product waste management. Scheduling staff to maintain cost efficiency.