TASTING ROOM OPERATIONS MANAGER in Temecula, California at Wilson Creek Winery & Vineyards Inc

POSITION SUMMARY:

Under minimal supervision, the Tasting Room Operations Manager owns the day-to-day operational backbone of the Tasting Room: staffing, scheduling, inventory, compliance, procedures, and performance accountability, ensuring the department runs efficiently and in compliance with company policy. This role directly oversees Tasting Room Servers and Barbacks, and partners closely with the Tasting Room Hospitality & Experience Manager to ensure operations support a consistently exceptional guest experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

The following list is not exhaustive; other duties may be assigned. Management reserves the right to assign or reassign duties at any time. All duties must be performed in accordance with Wilson Creek Winery & Vineyards policies and procedures.

Build, publish, and maintain staff schedules across all Tasting Room positions (servers, cashiers, tour guides, barbacks, and Upper Room/Library/Host), including shift swaps, availability changes, and coverage for callouts, vacations, and peak season.Own daily operational execution, including opening and closing procedures, cash handling, safe reconciliation, deposits, and daily cash outs.Verify timecards, attendance, overtime, meal/rest compliance, and process payroll.Own wine, food, and merchandise inventory across monthly and weekly cycles; research and resolve discrepancies.Coordinate with vendors on ordering and deliveries (wine, disposables/U-line, and other tasting room supplies) to ensure adequate stock without over ordering.Assist in preparing the departmental budget, monitor spending, and direct the team toward cost effective operations to ensure adherence to financial objectives; review monthly P&L and other financial reporting relevant to tasting room operations.Manage reservation logistics for tours, limos, and large groups, ensuring adequate staffing, capacity planning, and RPP list compliance.Lead recruiting, hiring, onboarding, and training logistics for Servers and Barbacks; manage performance reviews, disciplinary action, and day to day accountability for those teams.Monitor performance and regularly communicate with direct reports to achieve mutual understanding of expectations and desired results; address employee concerns and workplace conflicts confidentially and professionally, escalating to the VP of Wine Sales or HR, as appropriate.Ensure adherence to all departmental and organizational policies, procedures, and regulatory requirements, including A.B.C. and health/safety compliance; deliver regular safety training topics and maintain a safe working environment for the team.Compile and distribute daily and weekly reporting, including sales numbers, labor reports, and commission approvals for servers, tour guides, and barbacks.Troubleshoot day to day operational systems issues, including POS, printers, card readers, and shipping compliance.Manage a constructive team culture, holding self, peers, and direct reports accountable to professional behavior and actions; encourage strong work ethic and foster an environment of trust and respect.Develop and align individual staff goals with the department's operational goals; ensure decisions, actions, and priorities are aligned with the company's vision, mission, and strategies.Research best practices, stay abreast of hospitality and tasting room industry trends, and maintain awareness of regulatory changes to ensure compliance and continually improve operations.Partner with the Hospitality & Experience Manager to align staffing levels, floor procedures, and daily operations with guest experience standards.Directly oversee Tasting Room Servers and Barbacks, coaching on service execution, efficiency, and accountability to operational standards.Identify and drive process improvements to streamline tasting room operations and reduce redundant or duplicated work across the team.Be available to fill in on the floor as needed to ensure smooth, efficient tasting room operations.

QUALIFICATIONS:

Bachelor's degree or five (5) years of operations, hospitality, or retail management experience, or a combination of education and experience.Must obtain and maintain a RFH and RBS certification.Professional wine certification a plus (Sommelier, CSW, WSET).Demonstrated experience managing staff scheduling, labor compliance, and payroll processes.Experience with inventory management and cost control, ideally wine, food, or retail merchandise.Strong organizational skills with the ability to manage multiple operational priorities in a fast-paced environment.Familiarity with POS and inventory control systems; computer proficient in Outlook, Excel, and Word.Knowledge of AMS and Commerce7 POS systems a plus.Working knowledge of wine and the wine industry preferred.Experience training staff on procedures, systems, and compliance requirements.Proven ability to hold staff accountable to performance and operational standards.Knowledge of ABC laws, health and safety regulations, and labor compliance requirements.Strong analytical skills, with the ability to interpret sales, labor, and inventory data to drive decisions.Prior experience in hospitality or wine sales preferred and strong interest in wine education.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described are representative of those required to successfully perform the essential functions of this position. In accordance with the California Fair Employment and Housing Act (FEHA) and the Americans with Disabilities Act (ADA), the Company will provide reasonable accommodations to qualified individuals with disabilities and will engage in a timely, good-faith interactive process as required by law.

While performing the duties of this job, the employee will work in a tasting room and winery grounds environment, including hard flooring with uneven ground, occasional wet floors, and outdoor areas such as grass, dirt, and vineyards. This position is regularly required to stand, bend, walk, stoop, turn, and reach and use hands, wrists, and arms for extended periods. The employee must be able to communicate effectively and perceive auditory and visual cues in a dynamic, fluctuating noise environment. This position is required to work evenings, weekends, and holidays, as the tasting room operates seven days a week. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. This position involves work in both indoor and outdoor environments where temperatures may fluctuate.