Summary:
The QMS Manager builds and runs the winery’s Quality Management System and leads our food safety and quality certifications. That includes ISO 9001, SQF (GFSI-benchmarked) and HACCP. You’ll work with leadership and every department to turn how we work into clear, controlled procedures. You’ll keep us audit-ready year-round and use quality data to drive continuous improvement across the operation.

Location: 100% on-site at Napa, CA offices

Core Responsibilities:
Develop, implement and maintain an ISO 9001–based QMS so products meet customer, regulatory and internal specifications.
Work with department leads to capture, standardize and formalize Quality Procedures, SOPs, forms and records.
Own document control and records management for all QMS documentation.
Build and deliver a company-wide training program on quality procedures, and track completion and effectiveness.
Serve as the primary on-site SQF Practitioner. Achieve and maintain SQF/HACCP certification and other quality certifications as required.
Prepare for, coordinate and host external audits and inspections, such as SQF, ISO, TTB, CCOF, CSWA and Napa Green.
Plan and conduct internal audits to verify compliance with the QMS and use the findings to improve processes.
Manage nonconformance and corrective/preventive action (CAPA) programs, including root cause analysis and effectiveness verification.
Lead risk assessments and change management so new processes, equipment and products stay compliant.
Develop and monitor quality and food safety KPIs. Analyze trends and recommend improvements.
Lead the management review process and present QMS performance to executive leadership.
Lead or support continuous improvement projects and coach staff on quality tools and methods.
Strengthen cross-functional communication on quality and food safety topics.
Other duties as assigned.

Qualifications:
Bachelor’s degree, or equivalent combination of education and experience.
4+ years of experience in quality systems, process improvement or project management in a high-volume wine, beverage or food manufacturing environment.
2+ years in a managerial or supervisory role.
Hands-on experience with ISO 9001 and/or GFSI schemes (SQF preferred), HACCP, and internal auditing.
Working knowledge of winemaking and wine production operations.
Experience with continuous improvement methods such as Lean or Six Sigma.
Skilled at writing and maintaining SOPs and controlled documents.
Strong analytical skills and close attention to detail and data integrity. Able to turn data into clear, actionable recommendations.
Excellent written and verbal communication. Comfortable presenting to senior leadership and building consensus at all levels of the organization.
Self-directed, highly organized, and able to manage several priorities and deadlines independently.
Proficient in Microsoft Office or Google Workspace. Able to build reports from multiple data sources.
Fluent in English.

Preferred:
SQF Practitioner qualification, HACCP certification, or ISO 9001 Lead Auditor certification.
Lean Six Sigma Green Belt or higher, or PMP certification.
Experience with TTB compliance and sustainability or organic certifications (CSWA, Napa Green, CCOF).
Spanish proficiency.

Physical Requirements and Work Environment:
Work in both office and production settings, including the cellar, bottling line and warehouse, where noise, temperature changes, wet floors and moving equipment are present.
Sit, stand and walk for long periods.
See, hear and respond to visual and audible signals in a manufacturing environment.
Lift up to 25 lbs. regularly.
Follow all safety procedures and wear required PPE.