Part of the Hospitality management team the Events Manager works closely with the Hospitality Managers and Director of Hospitality on all aspects of the guest experience for consumers, groups, and trade to ensure they are offered world class hospitality from the time of reservation to the time of execution and more. This includes maintaining a welcoming environment and providing unforgettable experiences at the winery. This position leads and manages all special events onsite. Additionally, and in conjunction with the Hospitality Managers, leads and directs the activities of the Hospitality team to achieve the wineries objectives of consumer acquisition, club conversion, profit generation, consumer and trade guest experiences and brand promotion.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned by Manager.

Event Management:

Schedule, coordinate and host tastings and events for VIPs and other influencers and tastemakers.
Determine how events are executed including, but not limited to, preferred locations, set-up, tasting materials, equipment, décor, catering, rentals, entertainment, staffing, etc.
Plan all the logistics for the events.
Generate BEOs, supervise the set-up, execution and tear-down of experiences and events; ensure experiences reflect quality, creativity, attention to detail and responsible fun.
Work with Hospitality Managers for additional event on-call staffing.
Be present for management of all onsite events.

Guest and Member Services:

Offer “Best of Class” experiences that are personal and memorable.
Be attentive to the needs and wishes of our guests and members.
Create St. Supéry fans for life.
Convey the quality of our wines and offer tastings and private experiences for guests
Strive to exceed the expectations of our colleagues, visitors, customers, and members.
Represent St. Supéry at off-site tastings as needed or assigned
Staff co-supervision of the Hospitality team
Surprise and delight our guests, over-deliver from arrival to departure. Maintain a culture of commitment, hospitality, service, responsibility, integrity, teamwork, enthusiasm, and continuous improvement.
Adhere to budgeting, sales and expenditure parameters
Responsible for managerial opening and closing duties
Provide effective leadership for the tasting room staff while promoting a team environment
Part of the hospitality management team supervising and delegating daily assignments to the tasting room staff
Provide staff with the necessary tools to provide our visitors with an educational, positive, and enjoyable experience at the winery
Educate visitors on St. Supéry wines in a manner that will trigger their loyalty and repeat business
Execute sales promotions and marketing campaigns as directed
Assist in the effective and comprehensive training of new and existing tasting room staff on event execution and provide direction to the staff as needed.



SKILLS, KNOWLEDGE, AND ABILITIES

Strong leadership skills
Strong managerial or supervisory skills
Strong customer service experience
Must be well organized and able to manage multiple tasks in a timely and professional manner
Minimum 2-3 Years of event organizational management.
Winery and/or restaurant experience preferred
Excellent verbal and written communication skills
Able to be a ‘team player’ and promote a healthy working environment
Able to communicate the St. Supéry story to visitors (Key messaging)
Able to create meaningful, memorable and positive experiences for our tasting room visitors.
Able to make food and wine pairing suggestions to promote sales based on knowledge of St. Supéry wines
Knowledge of California and Napa Valley wines minimum WSET Level 2 preferred

ESSENTIAL SKILLS

Ability to perform and complete supervisory duties as directed by the Hospitality Director
Must be able to complete any and all paperwork related to tour scheduling
Able to lift and carry 40 lbs.
Must be able to perform a variety of tasks, including staff supervision, giving tours, working in the tasting room, operating the cash register, general housekeeping, etc.
Ability to communicate and work well with others, including customers, trade visitors, management, supervisors, and co-workers.
Must be available to work scheduled days and have flexibility to work different schedules or hours when necessary.
Must be willing to perform any other job functions deemed necessary by management.


SUPERVISORY RESPONSIBILITIES: Direct supervision of the tasting room staff in conjunction with the Hospitality Manager

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:
Previous supervisory or managerial experience
Minimum age of 21 to pour wine.
High school graduate or equivalent; college degree preferred.
Must have a valid California driver’s license and a good driving record.
Knowledge of winemaking processes and varietals a plus