Hospitality Manager

Job Title: Hospitality Manager (formerly Tasting Room Manger)

FLSA Classification/Pay Type: Exempt/Salary

Reports To: General Manager and Manager Partner

Pay Range : $55,000-$65,000

Position Summary:
The Hospitality Manager oversees daily tasting room operations, ensures consistent and elevated guest experiences, and leads a portion of the hospitality team. Each manager specializes in at least one of three primary functional areas: Administration & Reporting, Operations & Logistics, or Training & Team Development.

Compensation Includes: 

• Competitive pay  
• Opportunities for training 
• 50% discount on our wines and wine allocation (free) depending on tenure 
• A great team to work with in a beautiful environment 
• ...and more! 

Key Responsibilities by Functional Area:

Administration & Reporting

• Interview, hire, schedule, and manage tasting room staff.
• Track and reconcile daily sales, tips, and cash handling procedures.
• Maintain and monitor scheduling software and staff timekeeping.
• Report performance data weekly, monthly, and quarterly to senior leadership.
• Ensure adherence to TABC and labor law compliance.

Operations & Logistics

• Monitor facilities, grounds, parking, and environmental presentation.
• Manage tasting room wine and merchandise inventory and reorder processes.
• Oversee execution of events in collaboration with Wine Club and Events teams.
• Menu and experience planning as needed.
• Direct and oversee logistics team for tasting room operations and events.

Training & Team Development

• Provide real-time coaching and performance management using KPIs.
• Hold regular team meetings for morale, communication, and education.
• Collaborate with the Director of Education on training programs and elevated experiences.
• Participate in performance reviews, onboarding, and mentorship of new hires.

General Responsibilities Across All Areas

• Ensure readiness of tasting spaces, including cleanliness, presentation, and inventory.
• Respond to and resolve guest concerns and service recovery opportunities.
• Lead tasting room operations during peak periods.
• Communicate the company vision, values, goals, and culture consistently.
• Deliver outstanding service to members, guests, and prospective members.

Qualifications:

• Prior hospitality and/or business leadership experience or successful completion of the MIT program.
• Strength in at least one functional area; growth into additional areas is expected.
• Exceptional communication, team-building, and organizational skills.
• Working knowledge of wine service, hospitality systems, and inventory practices.
• Proven track record in guest satisfaction, team growth, and operational efficiency.

Competencies

• Must possess a sense of urgency and positivity while being a team player.
• Must be able to work during our peak times, including Fridays, Saturdays, Sundays, and some holidays.
• Must be creative, outgoing, and possess great communication and leadership skills.
• Must have the ability to multitask and complete duties, tasks and projects, despite interruptions.
• Must have the ability to lift up to 45 lbs. repeatedly.
• Must be a self-starter and have the ability to complete duties, tasks, and projects with little or no supervision.
• Must be passionate about winning and leading a team to meet/exceed company goals.

Work environment

• Office environment
• Tasting Rooms (Inside, air-conditioned)
• Outdoor Events (Non-air-conditioned, various locations)

Physical demands

• Extended periods of sitting at a desk, using a computer and phone
• Extended periods of standing/walking
• Ability to negotiate uneven, outdoor surfaces

Travel and remote work

• This position will require occasional travel to off-site locations, but does not require overnight travel except on occasion for events or training
• This position is not eligible for remote work and requires on-site work on a regular basis 

Required education and experience 

• High school or GED equivalent 
• Minimum 2-5 years of Wine Industry experience in a customer-facing hospitality role 
• Minimum 2-5 years of experience in planning and executing hospitality events. 
• Ability to communicate clearly with managers, employees, vendors, and guests 
• Safe Food Handling Certification (we can provide this course) 
• TABC Server Certification (we can provide this course) 
• Experience calculating figures and amounts and performing mathematical functions to meet the business needs  

Preferred education and experience 

• WSET 2 or CMS Certified Sommelier or better 
• Upscale wine program experience 

Work authorization

• This job is not eligible for visa sponsorship

It is the policy of William Chris Wine Company to provide equal employment opportunities without regard to race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time, with or without notice.