SUMMARY: Manages and coordinates the daily guest and sales activities of the Wine Education staff at Joseph Phelps Vineyards.

DUTIES AND RESPONSIBILITIES:
Friday through Tuesday, under general direction, supervises and directs Tasting Room staff to support the daily guest and sales activities.

PERSONNEL:

Employee Supervision and Discipline:
- Participates in the direct hiring, training, personnel development, cross-training of employees.
- Functions as the “Manager on Duty” with full supervisory and disciplinary responsibility to address daily needs.
- Works with the Hospitality Managers to communicate information about individual employee performance.
-Provides mentorship and training to all hospitality support positions.

Schedules:
-Collaborate with Management to develop daily schedules to ensure proper staffing levels, manage schedules considering overtime restrictions, scheduling additional staff as needed for holiday weekends and events.

General:
- Assigns duties and monitors quality of work; assures staff conforms to organizational policies and procedures and government regulations.
- Provides day-to-day guidance and oversight of Wine Educators
- Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.

HOSPITALITY/OPERATIONAL DUTIES:
- Responsible for daily execution of Hospitality Operations to ensure the perfect experience for each visitor.
- Resolves all issues in the moment with any guest complaint and communicates all issues to the Director of Hospitality and Hospitality Managers on the same day.
-Follows up with any issues to ensure that guest is completely satisfied.
- Supervises Wine Education staff providing service on the Terrace, in Exceptional Wine Experiences and Private Tastings, as well as Culinary Events.
- Enforces all JPV policies pertaining to pets, persons under 21 years of age, smoking, “max” consumption situations, etc.
- Coordinates with Reservations Team for staffing of Exceptional Wine Experiences, Limited Exceptional Wine Experiences, Private Tastings, and Culinary Events.
- Actively engages with guests to gauge effectiveness and quality of programs, tastings and experience.
- Acquires and maintains thorough knowledge of winery and its wines.
- Monitor pricing and report any inaccuracies.
- Ensures tasting room and inventory areas are clean, neat, and stocked at all times; ensures that displays of wine and non-wine products in tasting room are attractive and maintained.
- Performs other duties as assigned by management.

SUPERVISORY RESPONSIBILITIES:
Supervises Support staff.

Requirements:
- Two to four years related experience.
- Knowledge of wines and wine production.
- Commitment to excellence and high standards.
- Excellent written and oral communication skills.
- Strong organizational, problem-solving and analytical skills.
- Professional appearance and demeanor.
- Ability to manage priorities and workflow.
- Versatility, flexibility and a willingness to work within constantly changing priorities with enthusiasm.
- Excellent customer service skills.
- Demonstrated ability to calculate figures and amounts such as discounts, margins, percentages, gross and net sales, cost of goods, etc.
- Ability to deal effectively with a diversity of individuals at all organizational levels and the public.
- Good judgment with the ability to make timely and sound decisions.
- Creative, flexible and innovative team player.
- Demonstrated ability to make successful presentations to individuals and groups.
- Passion, enthusiasm, focus, creativity and a positive outlook.
- Demonstrated proficiency in supervising and motivating subordinates.
- Basic competence in subordinates’ duties and tasks.
- Proficient on Excel, Word, AMS and Outlook.
-Proficiency in Commerce 7
-Bilingual proficiency is a plus

PHYSICAL/MENTAL REQUIREMENTS:
While performing the duties of this job, the employee is frequently required to do the following:
-Stand and walk for long periods of time.
-Understand and respond to a diverse population.
-Coordinate multiple tasks simultaneously.
-Lift a case of wine that weigh at least 40 pounds, repeatedly and safely.
 
WORK ENVIRONMENT:
Work is performed in a tasting room, with operational activities both inside and outside.  The individual is occasionally exposed to fumes or airborne particles relative to normal cellar and outside vineyard operations. Noise levels are usually low to moderate.