Tasting Room Operations Manager

Wilson Creek Winery & Vineyards Wilson Creek Winery & Vineyards; Temecula (CA); On-site; USD 70,000 - 100,000; Full time

Job summary

Wilson Creek Winery & Vineyards is seeking an experienced Tasting Room Operations Manager to lead staffing, scheduling, inventory, and compliance for the tasting room. You will oversee servers and barbacks and collaborate with the Hospitality & Experience Manager to ensure a consistently exceptional guest experience.

The role emphasizes daily operational execution, budget awareness, and strong people leadership in a wine-country setting. Significant hospitality operations experience is preferred.

Qualifications

• Bachelor’s degree or 5 years in operations, hospitality, or retail management.
• RFH and RBS certification required.
• Wine-related certifications a plus.
• Experience with staff scheduling, labor compliance, and payroll.
• Inventory management and cost control within wine, food, or retail settings.
• Strong organizational skills for fast-paced environments.
• Familiarity with POS and inventory control systems.

Responsibilities

• Develop and publish staff schedules across tasting room roles.
• Manage daily operations: opening/closing, cash handling, deposits.
• Verify timecards and payroll processing.
• Oversee inventory of wine, food, and merchandise.
• Coordinate with vendors for orders and deliveries.
• Prepare departmental budget and monitor spending; review P&L.
• Manage reservations for tours and large groups.
• Hire, train, and evaluate servers and barbacks.
• Ensure ABC laws, health and safety compliance.
• Produce daily/weekly reports on sales and labor.

Skills

Staff scheduling

Payroll processing

Inventory management

Vendor coordination

Leadership

Compliance

Hospitality/wine experience

Budgeting

POS systems familiarity

Education

Bachelor's degree or 5 years in operations/hospitality/retail management

Tools

Outlook

Excel

Word

Commerce7 POS

AMS

POS systems

Job description

POSITION SUMMARY:

Under minimal supervision, the Tasting Room Operations Manager owns the day-to-day operational backbone of the Tasting Room: staffing, scheduling, inventory, compliance, procedures, and performance accountability, ensuring the department runs efficiently and in compliance with company policy. This role directly oversees Tasting Room Servers and Barbacks, and partners closely with the Tasting Room Hospitality & Experience Manager to ensure operations support a consistently exceptional guest experience.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Build, publish, and maintain staff schedules across all Tasting Room positions (servers, tour guides, barbacks, and Upper Room/Library/Host), including shift swaps, availability changes, and coverage for callouts, vacations, and peak season.
• Own daily operational execution, including opening and closing procedures, cash handling, safe reconciliation, deposits, and daily cash outs.
• Verify timecards, attendance, overtime, meal/rest compliance, and process payroll.
• Own wine, food, and merchandise inventory across monthly and weekly cycles; research and resolve discrepancies.
• Coordinate with vendors on ordering and deliveries (wine, disposables/U-line, and other tasting room supplies) to ensure adequate stock without over ordering.
• Assist in preparing the departmental budget, monitor spending, and direct the team toward cost effective operations to ensure adherence to financial objectives; review monthly P&L and other financial reporting relevant to tasting room operations.
• Manage reservation logistics for tours, limos, and large groups, ensuring adequate staffing, capacity planning, and RPP list compliance.
• Lead recruiting, hiring, onboarding, and training logistics for Servers and Barbacks; manage performance reviews, disciplinary action, and day to day accountability for those teams.
• Monitor performance and regularly communicate with direct reports to achieve mutual understanding of expectations and desired results; address employee concerns and workplace conflicts confidentially and professionally, escalating to the VP of Wine Sales or HR, as appropriate.
• Ensure adherence to all departmental and organizational policies, procedures, and regulatory requirements, including A.B.C. and health/safety compliance; deliver regular safety training topics and maintain a safe working environment for the team.
• Compile and distribute daily and weekly reporting, including sales numbers, labor reports, and commission approvals for servers, tour guides, and barbacks.
• Troubleshoot day to day operational systems issues, including POS, printers, card readers, and shipping compliance.
• Manage a constructive team culture, holding self, peers, and direct reports accountable to professional behavior and actions; encourage strong work ethic and foster an environment of trust and respect.
• Develop and align individual staff goals with the department's operational goals; ensure decisions, actions, and priorities are aligned with the company's vision, mission, and strategies.
• Research best practices, stay abreast of hospitality and tasting room industry trends, and maintain awareness of regulatory changes to ensure compliance and continually improve operations.
• Partner with the Hospitality & Experience Manager to align staffing levels, floor procedures, and daily operations with guest experience standards.
• Directly oversee Tasting Room Servers and Barbacks, coaching on service execution, efficiency, and accountability to operational standards.
• Identify and drive process improvements to streamline tasting room operations and reduce redundant or duplicated work across the team.
• Be available to fill in on the floor as needed to ensure smooth, efficient tasting room operations.

QUALIFICATIONS:

• Bachelor's degree or five (5) years of operations, hospitality, or retail management experience, or a combination of education and experience.
• Must obtain and maintain a RFH and RBS certification.
• Professional wine certification a plus (Sommelier, CSW, WSET).
• Demonstrated experience managing staff scheduling, labor compliance, and payroll processes.
• Experience with inventory management and cost control, ideally wine, food, or retail merchandise.
• Strong organizational skills with the ability to manage multiple operational priorities in a fast-paced environment.
• Familiarity with POS and inventory control systems; computer proficient in Outlook, Excel, and Word.
• Knowledge of AMS and Commerce7 POS systems a plus.
• Working knowledge of wine and the wine industry preferred.
• Experience training staff on procedures, systems, and compliance requirements.
• Proven ability to hold staff accountable to performance and operational standards.
• Knowledge of ABC laws, health and safety regulations, and labor compliance requirements.
• Strong analytical skills, with the ability to interpret sales, labor, and inventory data to drive decisions.
• Prior experience in hospitality or wine sales preferred and strong interest in wine education.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

The physical demands described are representative of those required to successfully perform the essential functions of this position. In accordance with the California Fair Employment and Housing Act (FEHA) and the Americans with Disabilities Act (ADA), the Company will provide reasonable accommodations to qualified individuals with disabilities and will engage in a timely, good-faith interactive process as required by law.