In the vibrant, growing wine region of Paso Robles, Robert Hall Winery stands as a pioneering estate and a recognized leader in sustainable winegrowing. Family-owned and operated, led by Jeff O'Neill, a third-generation agriculturalist, the winery carries forward a legacy of hard work, warm hospitality, and deep respect for the land. Under winemaker Amanda Gorter, Robert Hall crafts award-winning wines and made history with the first nationally distributed Regenerative Organic Certified® (ROC™) wine. Additionally, Robert Hall has been awarded Certified California Sustainable, ISO 14001, and B Corp credentials. From the estate vineyard to the iconic 19,000-square-foot underground barrel cave, every bottle reflects a commitment to land, craft, and The Good Life, Shared.

ABOUT THE ROLE:
We are seeking a dependable and detail-oriented Hospitality Support team member to help maintain a clean, organized, and efficient hospitality environment in a fast-paced winery setting. This role is essential to supporting smooth daily operations and ensuring service areas are fully stocked, polished, and guest-ready at all times. Responsibilities include clearing and resetting tables, assisting with event and tasting room setup/breakdown, supporting the hospitality team during service, and maintaining cleanliness throughout the winery experience. The ideal candidate is team-oriented, proactive, and enjoys working in a hospitality-driven environment. Must be available to work weekends, holidays, and special events. The position includes base hourly compensation plus earned gratuity.

This seasonal position is expected to be available from early summer to late October.

DUTIES AND RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Service & Floor Support:
Maintain clean, organized, and fully stocked service areas, including glassware, tableware, wine, merchandise, and collateral.
Clear, reset, and maintain tables to elevated presentation standards; polish glassware and restock service stations.
Assemble and deliver food offerings (e.g., charcuterie) and support seamless service execution.
Anticipate guest and team needs and respond proactively to enhance efficiency and the overall experience.
Support Wine Educators and team members by maintaining service readiness and operational flow.

Operational & Event Support:
Assist with all phases of service, including setup, transitions, and closing duties.
Support events with hands-on execution, including setup, décor, furniture arrangement, service, and breakdown.
Maintain cleanliness and organization across the tasting room, kitchen, and event spaces, including dishwashing and general upkeep.
Ensure all guest-facing and high-traffic areas remain clean, safe, and visually appealing.

Teamwork & Execution:
Collaborate cross-functionally with hospitality, culinary, and concierge teams to deliver seamless daily operations and events.
Adapt to shifting priorities in a fast-paced environment while maintaining professionalism and composure.
Deliver warm, genuine hospitality to every guest, creating a welcoming and memorable experience for both new and returning visitors.
Take ownership of the guest experience, ensuring attention to detail and a high standard of service.
Communicate effectively, work collaboratively, and approach challenges with a solution-oriented mindset.
Perform additional duties as assigned.

QUALIFICATIONS:
To fulfill this job successfully, an individual must be able to perform each essential duty. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Strong interpersonal and communication skills with the ability to engage effectively with diverse guests.
Friendly, outgoing, and service-oriented demeanor with a focus on delivering exceptional guest experiences.
Collaborative, team-oriented mindset with a proactive and positive approach.
Highly organized with strong attention to detail.
Flexible schedule, including availability to work weekends and evenings.
Must be at least 21 years of age.
California Food Handler Certification (required within 30 days of hire).
California Responsible Beverage Service (RBS) Certification (required within 30 days of hire).

CULTURAL BEHAVIORS:
O’Neill team members are Forward Thinkers. Hard Working without Drama. Friendly Problem Solvers who work as One Team to Always Deliver.

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