ABOUT US
Zaca Mesa Winery & Vineyards is situated in the heart of Santa Barbara County’s top wine-growing region. Founded in 1973, we combine tradition with innovation by respecting our history while actively seeking new opportunities for growth and development to enhance our people-first culture, improve wine quality, and adopt sustainable practices.

Our location, surrounded by the San Rafael Mountains, provides breathtaking office views of vineyards and mountain scenery.

JOB SUMMARY
The Hospitality Manager oversees the daily operations of the tasting room and ensures an excellent guest experience at Zaca Mesa Winery. This role supports the winery’s mission to build lifelong patrons by creating memorable experiences. Additionally, the manager is responsible for developing and providing training on wine and customer service to the Tasting Room staff, boosting staff productivity. This position also involves planning, coordinating, and executing all on-site events at Zaca Mesa and TREAD Wines, including private, corporate, and winery-hosted functions.

MAJOR AREAS OF RESPONSIBILITY
Tasting Room
•  Responsible for recruiting applicants, interviewing, and hiring Tasting Room Associates, as well as designing onboarding programs for new staff that include proper training and documentation to comply with company policies, and local, state, and federal laws.
•  Train, supervise, motivate, and develop all seasonal, part-time, and full-time Tasting Room Associates in the following areas: sales, customer service, wine knowledge, inventory management, point-of-sale system, safety, company policies/procedures, and government regulations. Provide continuous feedback and yearly performance reviews.
•  Collaborate with the executive team to develop strategic plans for the organization, including financial planning, forecasting, and budgeting for the tasting room.
•  Develop monthly departmental objectives and goals, which may include wine sales, wine club sign-ups, phone sales campaigns, and customer outreach programs. Identify metrics to measure staff performance and develop individual and team incentives. Track and report performance results to the management team weekly and/or monthly.
•  Ensure the tasting room is adequately and efficiently staffed daily by scheduling tasting room associates to accommodate hours of operation, special events, and staff requests for personal time off. Monitor the accuracy of timecards daily and approve them accordingly.
•  Develop merchandise displays that are attractive and well-maintained. Select merchandise and food items that are aligned with our brand image, have high inventory turnover, and adequate gross profit margins that generate revenue.
•  Maintain physical inventory of merchandise and wine in the tasting room/club lounge and all front-of-house supplies. Conduct weekly inventory counts on bottled wine/merchandise and reconcile inventory. Monitor tax paid case good levels and initiate internal transfers.
•  Utilize cash register and OrderPort (point-of-sales system) to transact sales and maintain tasting room inventory and reconcile daily sales and post transactions. Process customer orders, ensuring proper packaging, accurate guest information, and timely order fulfillment.
•  Maintain, evaluate, and provide periodic reports on guest comments and feedback. Utilize this information to design training programs for the staff and identify key areas of improvement to share with the management team for collaboration and implementation.
•  Coordinate with Marketing Manager to develop point-of-sale collateral.
•  Answer incoming phone calls and respond to all customer phone messages and emails the same day before the close of business. Resolve to the customer’s satisfaction all customer service-related issues within 24 hours and confirm the problem and resolution during the next meeting with the executive team.
•  Monitor operational efficiencies. Identify problems or areas of improvement and develop a corrective action plan that includes training, resources, tools, and/or capital investment. Collaborate with the DTC Manager and General Manager to implement improvements.
•  Create professional working relationships with vendors, caterers, concierges, drivers, and guides.
•  Assist Marketing Manager in developing annual events designed for customer/club member engagement and profitability.
•  Maintain knowledge of the market, competitors, Direct-to-consumer best practices in the industry, and Federal, State, and company policies, procedures, and regulations.
•  Perform other duties as required.

Private Events
•  Provide venue tours for prospective event booking clients.
•  Facilitate private events as the winery's on-site coordinator. Conduct facility walk-throughs to check lighting/electrical, receive vendor deliveries, and monitor guest safety during events. Inspect the site after the event to approve the refundable deposit.

Club/Winery Events
•  Create and manage an annual events calendar for club and tasting room events by collaborating with the Membership Manager, DTC Manager, and Marketing Manager.
•  Develop a budget for each club and winery event; book and manage vendors, assist with set-up and break-down, and provide feedback to the management team after each event.
•  Solicit vendors, review contracts, book, and evaluate performance.


SUPERVISORY DUTIES
•  Supervises tasting room staff by Company policy and applicable Federal, State, and local laws.
•  Responsibilities include interviewing, hiring, training, development, performance reviews, disciplinary action, and terminating employees.
•  Plans, assigns, and directs work. Appraises performance and rewards.
•  Effectively address complaints and resolve problems.


REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
•  Ability to recognize talent, motivate and coach staff, and encourage development opportunities within the company.
•  Entrepreneuria