Position Summary
The Senior Hospitality Manager holds operational ownership of daily tasting room operations, team performance, and execution of all hospitality standards across the onsite and offsite tasting room location. The Senior Hospitality Manager is delegated authority to direct daily operations, manage staff performance, and ensure accountability across the team. This role is responsible for ensuring there are no operational surprises and for holding direct responsibility and authority for daily operations and team performance. In addition to tasting room hospitality, the Senior Hospitality Manager supports and helps develop the culinary program incidental to the tasting room experience.
Key Responsibilities
Leadership and Operational Ownership
- Act as the primary operator for daily tasting room operations across onsite and offsite
locations.
- Direct all staff during service, including front-of-house and back-of-house service and support staff.
- Assign responsibilities, manage sections, and adjust staffing in real time.
- Ensure smooth service flow, proper coverage, and operational efficiency.
- Maintain full accountability for daily execution across both locations.
- Support private event readiness for the tasting rooms.
Team Management and Accountability
- Hold all team members accountable to service standards, sales expectations,
professional conduct, and culinary execution standards.
- Lead performance management, including coaching conversations, documentation, and disciplinary actions (operational authority).
- Partner with floor leadership to identify performance gaps and reinforce expectations in real time.
- Ensure all roles (FOH and BOH support) are executing responsibilities properly.
Scheduling and Staffing Ownership
- Create and manage staff schedules across both locations.
- Adjust staffing based on reservations, private events, and seasonal demand.
- Manage time-off requests, coverage gaps, and shift adjustments.
- Ensure labor aligns with business needs and revenue goals.
Training Oversight and Execution
- Execute all training programs developed by hospitality leadership.
- Ensure the team is fully trained on wine knowledge, culinary program, service standards, and sales / club conversion.
- Partner with floor leadership to deliver training and reinforce standards daily.
- Provide feedback to hospitality leadership on training effectiveness.
Sales and Performance Management
- Own performance metrics including wine sales, club conversions, and per-person
averages.
- Identify opportunities and implement improvements.
- Hold the team accountable to performance expectations.
Culinary Program — Tasting Room Support
The Senior Hospitality Manager supports and helps develop culinary operations incidental to the tasting room experience.
- Partner with hospitality leadership to ensure culinary program success across both
locations.
- Hold the team accountable to plate presentation standards, service timing and pacing, and accuracy.
- Ensure staff are educated on menu items and ingredients and can confidently
communicate dishes and pairings.
- Oversee performance of back-of-house and service staff interacting with food.
- Collaborate to align kitchen and front-of-house execution.
- Identify and correct gaps in execution and knowledge in real time.
- Support the ongoing development of the culinary program incidental to the tasting room experience — contributing to menu development, service models, and execution as the program develops.
- Help establish and refine operational standards and SOPs for culinary service incidental to the tasting room experience.
Inventory Management and Ordering
- Own weekly inventory review across both locations (wine, merchandise, culinary
supplies, service items).
- Maintain par levels and ensure readiness for service and events.
- Place or coordinate weekly orders.
- Identify shortages and communicate needs to hospitality leadership.
- Ensure alignment with upcoming business demand.
- Assist with monthly end-of-month inventory counts and reconciliation in partnership with hospitality and floor leadership across both locations.
Merchandising and Retail Standards
- Ensure merchandise displays are fully stocked, organized, and visually aligned with
brand standards.
- Monitor inventory levels and communicate restocking needs.
- Ensure retail readiness at all times.
Reporting and Communication
- Own creation and distribution of the weekly team newsletter.
- Oversee nightly cash reporting and verify accuracy and submission.
- Report discrepancies to hospitality leadership.
Operational Systems and Facility Oversight
- Ensure registers are fully operational and stocked with receipt paper.
- Identify and escalate technical issues and POS / DOS problems.
- Ensure facility cleanliness and functionality.
Weekly Operational Accountability
- Own execution of the weekly operational checklist.
- Ensure readiness for the upcoming week with no gaps.
Leadership Alignment
- Hospitality leadership retains final authority over all standards, guest experience, and
strategic direction.
- The Senior Hospitality Manager is responsible for executing these standards daily and
managing team performance.
- Floor leadership supports execution and reinforces standards on the floor.
Qualifications
- Multi-year leadership experience in hospitality, food and beverage, or related operations, ideally across multiple venues.
- Demonstrated ability to manage and develop teams, including FOH and BOH service
staff.
- Working knowledge of wine, wine service, and tasting room or restaurant operations
preferred.
- Banquet, events, or catering operations experience preferred.
- Strong proficiency with POS systems, scheduling tools, inventory systems, and standard productivity software.
- Excellent communication, coaching, and accountability skills.
- California Manager’s Food Handler Certification (or ability to obtain within 30 days of
hire).
- Ability to work weekends, evenings, and holidays as the business requires.
Working Conditions
- In-person role across both tasting room locations.
- Active, on-floor environment; requires standing for extended periods, occasional lifting up to 40 lbs, and movement between FOH, BOH, and outdoor service areas.
Pay: $75,000.00 - $90,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
