Hospitality Operations Supervisor

Position Purpose

The Hospitality Operations Supervisor is responsible for supporting Tasting Room and Hospitality Operations, including short-term and long-term operational and strategic projects. This role directly manages the Inventory Coordinator, in operational efficiencies and management of inventory and product.  It indirectly manages the Tasting Room staff, including payroll, staffing, training, scheduling, providing coaching and leadership, and in daily operations.  This role addresses and resolves guest experience, accounting, financial, operational and systematic issues.

Functional Responsibility

• Supervises the day-to-day operations and assigned staff in accordance with management's direction
• Leads in a constructive manner by example; demonstrates and encourages a strong work ethic and fosters an environment of trust and respect
• Guides team in the proper use of assets and resources to avoid waste and ensure cost-effective operations
• Monitors performance and regularly communicates with team to achieve mutual understanding, maintain level of productivity, and deliver desired results
• Partners with immediate manager to determine staffing needs
• Ensures employees have a safe, healthy, and rewarding work environment, provides applicable safety training and resolves/reports safety issues to management
• Supports change initiatives and company decisions in an effective manner
• Immediately informs management and addresses employee issues, concerns, and complaints in an objective and confidential manner
• Ensures employees are trained on the policies, processes, and procedures related to functional area; maintains company and regulatory compliance during day-day-operations
• Adheres to departmental GPS (Performance Management) guidelines and ensures proper GPS  documentation; trains employees to do the job; identifies and makes suggestions for training needs and development opportunities
   

Essential Duties

• Manages all initiatives for Hospitality and works cross-functionally to execute projects while ensuring adherence to branding, timeline, expectations, and budget guidelines
• Responsible for all cash and credit transactions in Tasting Room and Guest Services including reconciliations, bank deposits, change orders, and identifying discrepancies 
• Manages and monitors day-to-day operations of the Inventory Coordinator to ensure smooth workflows and that company standards are met 
• Receives incoming customer feedback and acts with urgency to resolve any predicaments  
• Owns payroll duties for Hospitality and maintains accurate department records, escalates issues to manager or HR as appropriate 
• Creates schedule to budget for entire Tasting Room department
• Evaluates and maintains Department SOP and training materials and ensures current and new staff maintains that knowledge 
• Responsible for onboarding all new hires, including seasonal and permanent staff; supports the recruiting process and communicates expectations
• Assist with external promotional and brand experience initiatives such as events, offsite pourings, partnerships, community outreach, and donations
• Maintains supplies used by the Tasting Room for all wine and food experiences, daily operations, and general business needs
• Works with management and vendors to source new products, supplies, and tools as needed 
• Acts as Floor Manager or Manager on Duty as needed; includes providing staff daily direction, coaching team to achieve goals, ensuring effective operations, and leading team to follow company guidelines and policies
• Submits required reports and expenses in a timely manner, meets all prescribed deadlines
• Contributes to annual employee reviews, annual budget cycle, and company initiatives throughout the year

*Other duties may be assigned
 

Non-Essential Duties

Minimum Requirements

Education and Experience

• High School Diploma or equivalent; Associate’s degree preferred
• 3+ years experience in an inventory, logistics or project coordinator role  
• 2+ years of Supervisory Experience

Certificates and Licenses

• Driver’s License
• Forklift certification required and provided by company
• Food Handler certification required, within 30 days of employment

Knowledge, Skills, and Abilities

• Requires excellent communication, negotiation, and organizational skills
• Experience involving customer contact, problem resolution, and related product knowledge
• Must be able to plan, communicate, and organize multiple priorities

Working Conditions

• Winery environment
• Indoor and outdoor environment with exposure to the elements/temperature variations
• Shift Rotation
• Required to wear PPE (Personal Protective Equipment)
• Exposure to varying levels of dust, chemicals, fumes, gases, and noisy equipment 
• Required to drive automotive vehicle or equipment occasionally

Work Standards

• Acts in a manner reflective of the Company culture of High Moral Standards, Innovation and Continuous Evolution, Trust in Team, Continuous Improvement, and Sustainable Relationships
• Communicates, interacts, and works effectively with others; receptive to feedback and coaching; voices concerns in a constructive manner
• Demonstrates commitment to safety first; communicates safety concerns; promotes a safe work environment based on established safety standards and training
• Follows all Company policies and procedures
• Adheres to established company policies and procedures regarding the handling and service of alcoholic beverages, ABC regulation and Inter-State shipping regulations.

Additional Comments

Management retains the discretion to add to or change the duties of the position at any time.