Manager, SWC Tasting Room

Yavapai-College; Clarkdale (AZ); On-site; USD 45,000 - 65,000; Full time

Job summary

Yavapai College’s Southwest Wine Center seeks an experienced supervisor to lead tasting room operations, supervise staff, and coordinate hospitality programs. You will support retail sales initiatives, manage events, and ensure outstanding customer service while upholding educational and community goals.

Responsibilities include supervising part‑time staff, overseeing daily operations, coordinating events, and promoting wine club memberships.

Qualifications

• Three years of hospitality/retail management experience.
• One year of supervisory or lead experience directing employees.
• Knowledge of Arizona liquor regulations.
• Must be at least 21 years of age.
• Arizona Title 4 Liquor Certification, or ability to obtain.
• Forklift Certification, or ability to obtain.
• Experience with wine club operations and promotions.
• Ability to work evenings, weekends, holidays, and events.

Responsibilities

• Supervise and train tasting room staff and student employees; schedule staffing for events and operations.
• Oversee daily tasting room operations ensuring superior customer service and compliance with policies.
• Coordinate private and public events; manage reservations, tastings, and tours.
• Monitor sales and guest engagement; implement strategies to boost revenue and guest experience.
• Promote wine club memberships and assist with member communications and events.
• Administer POS, cash handling, and inventory control; prepare operational reports.
• Support promotions, wine releases, and community outreach; operate required equipment.

Skills

Customer service

Staff supervision

Event coordination

Operations management

POS systems

Inventory software

Reservation platforms

Forklift operation

Education

Associate's degree in Hospitality, Business, Marketing, Viticulture and Enology

Bachelor's degree in Hospitality Management, Business Administration, Marketing, Viticulture & Enology

Tools

POS systems

Inventory management software

Winery management software

Reservation platforms

Job description

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.