Trade & Events Manager

Job Description:

The Trade & Events Manager works closely with the 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 inquiry to the time of execution and more. This includes maintaining a welcoming environment and providing unforgettable experiences at the winery. Additionally, this position leads continuous outreach with focus on local restaurants and manages all special events onsite. In conjunction with the Director of Hospitality, lead and direct the activities to achieve Hospitality/Direct Business goals for 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.

Outreach and Trade:
•  Schedule and host trade guests from on- and off-premise establishments, media and VIPS in an effort to expand our market share by sharing our stories and wines and creating memorable experiences.
•  Work with management to develop, improve and keep current on compelling experiences for these guests. Visits should be customized with input from the organizers (Sales, Senior Management, Winemaking, Marketing, etc.) on the agenda, host(s), featured wines, menu (if applicable) and collateral. Visits should be considerate of the visitors schedule and conducted in a timely but enjoyable manner.
•  Provide follow-up with guests and feedback to referring sales team members.
•  Monthly reporting to summarize trade visits.
•  Reporting: Quarterly reporting for accounts who visited the winery to see correlation between sales and their winery visit. Report monthly referral source and sales results to Director of Hospitality and CEO.
•  Work with local regional sales manager and distributor for account visits, as needed.

Event Management:
•  Determine how events are executed including, but not limited to, preferred locations, set-up, tasting materials, equipment, décor, catering, entertainment, staffing, etc.
•  Plan all of the logistics of 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 Director of Hospitality for additional event on-call staffing.
•  Be present for management of all onsite events.

Guest and Member Services:
•  Schedule and conduct tastings for groups
•  Represent St. Supéry at off-site tastings as needed or assigned
o Offer “Best of Class” experiences that are personal and memorable.
o Be attentive to the needs and wishes of our guests and members.
o Create St. Supéry fans for life.
o Strive to exceed the expectations of our colleagues, visitors, customers, and members.
o Staff co-supervision of the tasting room staff.
o Surprise and delight our guests, over-deliver from arrival to departure. Maintain a culture of commitment, hospitality, service, responsibility, teamwork, enthusiasm, and continuous improvement.
o Adhere to budgeting, sales and expenditure parameters
o Responsible for managerial opening and closing duties
o Provide staff with the necessary tools to provide our visitors with an educational, positive, and enjoyable experience at the winery

SKILLS, KNOWLEDGE, AND ABILITIES
o Must be well organized and able to manage multiple tasks in a timely and professional manner
o Strong leadership, managerial and supervisory skills
o Strong customer service and sales experience
o 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.
o Knowledge and ability to use cash register system
o General wine knowledge and familiarity with St. Supéry wines
o Excellent verbal and written communication skills
o Able to be a ‘team player’ and promote a positive working environment
o Able to lift and carry 40 lbs.

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

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

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