Reflecting the spirit, grace and uncompromising hospitality of the Founders, the Private Events Curator is responsible for booking, staffing, and overseeing all aspects of special events at Opus One Winery. These events include, but are not limited to: private events, trade events, membership events as well as internal events. The Private Events Curator must ensure events and activities are executed in a professional manner that reflects the standards of Opus One. The Private Events Curator offers exceptional customer service while remaining calm and courteous with an affable demeanor going above and beyond to create special lasting relationships with our guests. All events must be executed in a way that results in the complete satisfaction of the guests.

Event Planning:

Collaborate with external and internal clients and serve as primary contact in planning and execution of all winery events.
Initiate prompt, proactive communication with internal stakeholders, including the Executive Chef, Guest Experience Managers, Director of Hospitality, and Senior Management, where necessary seek senior management approval in accordance with company policies.
Observe and implement new event concepts, techniques, trends where appropriate for Opus One.
Maintain and update the Events Calendar and Commerce 7 on a regular basis so it accurately reflects all tentative and confirmed bookings.
Conduct on-site visits with event organizers and vendors as needed.
Collaborate with Guest Experience Managers to schedule Guest Relations staff to pour wine for events.
Assess needs for additional support and schedule Opus One on-call waitstaff and/or additional temporary waitstaff accordingly. 
If not using in-house materials, secure all necessary rental equipment or materials needed by using preferred vendors, and rental companies.
Produce all invitations and menus as needed for the events, record all RSVPs, and collect and record in CRM all special requirements of guests for food sensitivities or other special needs.
Determine the wine requirements for each event, ordering wine when necessary and initiating purchasing for special event functions, including special kitchen or service supplies and special event “take-away” gifts.
If necessary, secure all permits required by Napa County for special events.
Collaborate with the Director of Hospitality and Executive Chef to draft the annual events budget.
Process all deposits and subsequent payments, record details and submit invoices for payment.
Ensure that safety standards are maintained and that proper security measures, especially those required by fire or county code, are complied with by all staff, including temporary staff.



Events Outreach

Negotiate contracts, develop new and maintain existing relationships with key vendors that provide Opus One with quality services and products.
Attend regular industry events for networking purposes. (i.e. WCSEP, MPI, etc).
Engage in the winery community, local VIP events, and work with Guest Relations to establish relationships with peers in our competitive set of wineries; bay area luxury hotels’ & resorts’ concierges; visiting guests; and destination management companies in the bay area to create a network and pipeline for event leads and inquiries.



Events Execution

Lead pre-event meeting with service team and review the Banquet Event Order with the chefs and service team upon their arrival including winemaking and executive staff that will be involved in the event as appropriate.
Identify event-critical tasks, assign responsibility within the service team, encourage problem-solving disciplines by setting an example, and manage the flow and progress of the service team during the event.
Plan and direct on-call servers and other waitstaff by monitoring their work and taking corrective action when necessary.
Oversee all events and delegate assignments as necessary to ensure they are completed on schedule, with precision, and within budget.
Initiate and manage all event contracts in Office 365 and Commerce 7 with special attention to ensuring legal and use permit compliance.
Maintain a complete inventory list of all culinary and event equipment, linens, tableware, flatware, and crystal and replace damaged items when required.



Events Reporting & Analysis

Document and analyze event costs and pricing for each event to provide detailed records for planning purposes.
Create event flow paperwork in Office 365, outlining load in, set up, execution (including welcome remarks, speaking moments, and wine introductions), and breakdown, which will be reviewed with VP of Domestic Sales and Guest Relations, Executive Chef, Director of Hospitality and Guest Experience Managers at weekly events meeting.
Review and analyze controllable event costs to stay within annual budget.
Provide monthly event summaries to Director of Hospitality with opportunities for executional or vendor improvement, and review details that may be especially successful for future events.
Achieve revenue goals as determined in the Annual Plan.



COMPENSATION: Base Compensation Range: $35.00 – $46.00 Hourly USD*

Please visit our careers page to view the comprehensive job description.