Manager, SWC Tasting Room

Performs advanced supervisory and administrative work requiring independent judgment in managing thedaily operations of the Southwest Wine Center Tasting Room. Responsible for leading tasting roomoperations, supervising staff, coordinating hospitality programs and events, supporting retail salesinitiatives, and ensuring exceptional customer service while advancing the educational and communitymission of the Southwest Wine Center. Exercises considerable discretion in operational decision-making,staff supervision, event coordination, and guest relations under general administrative direction. Key Responsibilities Supervise, train, schedule, coach, and evaluate part-time tasting room staff and student employees; coordinate staffing assignments and operational coverage for tasting room activities, special events, and off-site functions; and serve as the on-site supervisor during tasting room operations and events, exercising independent judgment to resolve operational and customer service issues. Oversee daily tasting room operations to ensure exceptional customer service, operational efficiency, and compliance with college policies and Arizona liquor regulations; develop and implement hospitality standards, service procedures, and operating practices that promote a consistent guest experience; and ensure the physical appearance, cleanliness, safety, and merchandising standards of the tasting room and surrounding hospitality spaces. Coordinate and manage public and private events held within the Southwest Wine Center, including scheduling, logistics, staffing, vendor coordination, and event execution; collaborate with internal departments, community partners, and outside organizations to facilitate successful programming and special events; and coordinate reservations, group tastings, educational tours, and hospitality experiences. Monitor retail sales performance, tasting room activity, and guest engagement while identifying opportunities to improve operational effectiveness and customer experience; develop and implement strategies to increase tasting room revenue, wine sales, and guest engagement; and recommend operational improvements that enhance efficiency, customer satisfaction, and overall program effectiveness. Promote wine club membership through staff training, guest education, and hospitality initiatives; monitor wine club enrollment, retention, and membership activity while recommending strategies to improve long-term member participation; maintain wine club membership records and assist with member engagement initiatives and customer communications; and assist with planning wine releases, member-exclusive events, and promotional campaigns designed to increase customer loyalty and repeat visitation. Administer point-of-sale systems, daily financial reconciliation, cash handling procedures, deposits, and operational reporting; oversee inventory management for wine, retail merchandise, tasting supplies, and operational materials, including purchasing and replenishment as necessary; and prepare reports related to sales activity, inventory, event participation, and operational performance. Assist with the planning and implementation of promotional activities, wine releases, community outreach, and marketing initiatives in collaboration with college staff; safely operate forklifts and other equipment as required in support of tasting room and winery operations; and perform other related duties as assigned. Education Associate's degree in Hospitality, Business, Marketing, Viticulture and Enology, or a related field; equivalent combination of education and experience may be considered. Experience Three (3) years of progressively responsible experience in hospitality, retail management, winery operations, event management, or a related customer service environment. One (1) year of supervisory or lead experience directing employees or work teams. Knowledge/Skills/Abilities Demonstrated experience coordinating multiple priorities while exercising independent judgment. Strong customer service, interpersonal, communication, and organizational skills. Experience using point-of-sale systems and inventory management software. Ability to analyze operational needs and implement process improvements. Ability to work independently with minimal supervision. Regular attendance is an essential job function as it demonstrates dependability toward the performance of assigned duties. Must be at least 21 years of age. Arizona Title 4 Liquor Certification, or ability to obtain. Yavapai County Food Handler/Manager Certification, or ability to obtain. Forklift Certification, or ability to obtain. Requires flexibility to work evenings, weekends, holidays, and special events. Education Bachelor's degree in Hospitality Management, Business Administration, Marketing, Viticulture & Enology, or related field. Experience Five (5) years of progressively responsible experience in hospitality, retail management, winery operations, event management, or a related customer service environment. Two (2) years of supervisory or lead experience directing employees or work teams. Supervisory experience within a winery, tasting room, hospitality venue, restaurant, or retail environment. Experience planning and managing public events and private functions. Knowledge/Skills/Abilities Knowledge of wine production, wine sales, wine education, and wine club operations. Experience using winery management software, reservation platforms, and retail analytics. Experience working in higher education, nonprofit, or public-sector environments. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements and competencies listed represent the required knowledge, skill, and ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee must frequently use hands to finger, handle, or feel. The employee is occasionally required to stand, walk, and reach with hands and arms. In addition, the employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. The noise level in the work environment is usually quiet. #J-18808-Ljbffr