II. Position Summary
Reporting to the Senior Vice President of Operations & Supply Chain, the Director of Operations leads the day to day activities of all cellar and bottling operations to fulfill strategies that increase our competitiveness and advance our transformation to enterprise excellence. The Director of Operations is a strategic role within Wente’s Winegrowing division and is critical to our journey to building a lean organization that grows high performing leaders, flows quality products & services end-to-end, and exercises a continuous improvement and total-cost-productivity (TCP) mindset.
III. Essential Functions
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.
• Responsible for (non-viticulture) operations in Livermore and Greenfield and ensures alignment in operational strategies and work practices.
• Formulates and executes current and long-range objectives; develops and implements operational plans and policies for winery operations.
• Exhibits lean leader attributes applies lean thinking to personal work, sponsors Continuous Improvement teams, and mentors others (as appropriate) to ensure adoption and individual success.
• Develops direct reports in the areas of leadership and job knowledge and provides guidance in the development of work teams and team leads.
• Facilitates career development plans for team; participates in annual succession planning process
• Keeps up to date on overall activities of the team (and the pulse of the culture), identifying problem areas and taking corrective actions.
• Recognizes superior performance, ensures accountability for sub-standard performance.
• Exemplifies Safety Leadership and is a change agent within the team and for partner functions
• Builds and tracks (monthly) annual operating plan/budget. Partners with Finance team to address gaps and understand risks and opportunities to meeting the department annual budget.
• Establishes, maintains and takes action on KPI’s; identifies bottlenecks to processes.
• Uses Value Stream Mapping and other improvement tools to select and prioritize areas needing improvement and debottlenecking.
• Partners with Winemaking and Quality to ensure quality, wine styles, and proper winemaking protocols & cellar techniques are understood and followed.
• Leads cellar & harvest activities in partnership with winemakers to ensure conformance to standard operating procedures and other related winemaking practices
• Partners with Procurement and Suppliers to ensure consistent raw material quality
• Collaborates with Quality team to ensure run rules, acceptable quality limits, and contingency plans are in place and followed.
• Works with Planning and Scheduling to ensure effective, optimal translation and application of bottling schedules.
• Partners with Maintenance teams to address problems and provide sustainable solutions.
• Supports new product development initiatives and builds processes that deliver excellent results
• Ensures all HR trainings are conducted, and processes are understood and properly practiced/followed.
• Ensures compliance to governmental regulatory requirements; leads annual CCSW audit (Certified California Sustainable Winegrowing)
• Responsible for understanding the Food Safety and Quality Management System and related activities.
• Key contributor to Annual Strategy development for Operations team
• Remains current on technology advances and CPG-industry best practices
• Champions operations return-based Capital projects and is responsible for project deliverables
• Validates capital projects through FAT and SAT processes.
• Represents winery at functions as needed.
IV. Non-Physical Demands/Qualifications
• Education: B.S. in Enology, Viticulture, Engineering or related field or equivalent experience
• Years of Experience: 10+ year’s winery experience, preferably in large volume winery facilities, including supervisory experience.
• Experience/knowledge of wine, wine production, wine industry or related food manufacturing
• Lean training and experience required, Black Belt a plus
• Strong organizational, problem-solving, and analytical skills; able to manage priorities and workflow
• Good judgment with the ability to make timely and sound decisions
• Skills and experience in identifying process and system problems.
• Acute attention to detail and a commitment to excellence and high standards
• Versatility, flexibility, and a willingness to work within constantly changing priorities
• Ability to deal effectively with a diversity of individuals at all organizational levels
• Ability to work independently and as a member of various teams and committees
• Proven ability to handle multiple projects and meet deadlines
• Budget/P & L knowledge and management experience.
• Excellent written and verbal communication skills, including group facilitation experience. Bilingual (Spanish) a plus.
• Able to develop and produce effective operations performance reports.
• Computer Skills: MS Office Suite (Word, Excel, PowerPoint). Enterprise system (JDE) desirable.
V. Physical Demands/Qualifications
• Moderate to heavy physical work
• Standing for long periods of time (8 hours per day)
• Must comply with all safety equipment requirements including ear plugs and safety glasses
• Exposure to various chemicals in production areas
• Exposure to machinery, forklifts and related production equipment
• Long and irregular hours during peak periods or on various shifts
• Extensive walking and occasional lifting of up to 55 pounds