Description:
Who We Are & About This Role
Since 1946, Blake’s Orchard & Cider Mill has been a cornerstone of Michigan agriculture and agritourism — an 80-year family operation rooted in Armada with a strong commitment to quality, hospitality, and continued growth. We produce world-class hard and sweet cider, operate multiple tasting room and retail locations, and welcome thousands of guests to our farms each year.
The Tasting Room Manager plays a key leadership role in delivering an exceptional guest experience while helping oversee the daily operations of the Tasting Room. This position co-manages staff, including bartenders, servers, and greeters, and ensures the team operates with consistency, professionalism, and a shared sense of purpose.
This role is responsible for supporting sales growth, maintaining profitability, and ensuring smooth execution of daily service through thoughtful staffing, scheduling, and on-the-floor leadership. The Assistant Manager also helps oversee training, safety, and service standards while fostering a positive, high-performing team culture aligned with Blake’s values.
In partnership with the General Manager, this role contributes to financial planning and performance, including budgeting, labor management, and P&L accountability. The Assistant Tasting Room Manager also participates in leadership meetings and helps drive initiatives that improve operations, guest satisfaction, and off-site sales opportunities.
If you thrive in a fast-paced hospitality environment, enjoy leading teams, and take pride in creating memorable guest experiences, this is an opportunity to make a meaningful impact across a growing, multi-location operation.
Requirements:
What Great Looks Like
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High school diploma or equivalent
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5+ years of experience in a restaurant, bar, tavern, or tasting room environment
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1–2 years of supervisory or team leadership experience
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Experience managing or supporting an operation with 10+ team members
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Strong understanding of hospitality operations, customer service, and team leadership
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Ability to manage scheduling, staffing, and day-to-day floor operations
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Strong communication skills, both verbal and written
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Ability to perform basic business math, including cost and pricing calculations
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Proficiency with Microsoft Office applications
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Strong problem-solving skills with the ability to handle customer concerns professionally
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Ability to work weekends, holidays, and extended seasonal schedules as needed
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Bachelor’s degree in Hospitality, Business, or related field
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Experience managing or supporting Profit & Loss (P&L) performance
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Background in training program development or team development initiatives
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Experience in high-volume hospitality, tasting room, or seasonal agritourism operations
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Strong understanding of sales growth strategies, marketing principles, and guest engagement
Work Conditions
Work is performed across a mix of indoor tasting room, outdoor farm environments, and other operational locations, depending on business needs. Conditions may vary with exposure to heat, cold, humidity, noise, cleaning chemicals, and active guest service environments.
This role requires regular standing, walking, lifting, reaching, and hands-on operational involvement throughout the workday. Occasional computer use and administrative work is also required.
Schedule varies seasonally and typically includes 5–6 days per week, with 8–10 hour shifts. During peak season (September and October), this position requires Saturday and Sunday coverage, extended hours, and up to 50+ hours per week depending on business demand.
The noise level is generally moderate to high during peak service periods, and the role may require working in fast-paced, high-traffic guest environments.
