Assistant Manager, Events & Hospitality

Fairfield, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $80,000.00 - $90,000.00

Work Schedule

Standard Hours

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401k with match

Paid Time Off

Fitness reimbursements

Employee mentorship program

Job Description

Lewis Cellars is ushering in a new era of luxury hospitality within the prestigious Napa Valley wine country. Known for its rich legacy of producing bold and opulent wines, Lewis Cellars is redefining the wine tasting experience with the launch of its newly designed, state-of-the-art tasting room located in the historic Stags Leap District on Silverado Trail. This expansion complements their world-renowned wine portfolio which includes a variety of seductive Chardonnays and award-winning Cabernet Sauvignons, recognized internationally and named Wine Spectator's Wine of the Year in 2016. As part of the Wonderful Wines collection alongside JUSTIN Vineyards & Winery and... Show More

Job Requirements

3+ years of luxury hospitality and events experience
minimum of 1 year of supervisory or management experience
availability to work weekends evenings and holidays
level I sommelier certification or willingness to obtain
bachelor's degree or equivalent experience
strong communication and leadership skills
proficiency with POS and administrative systems
ability to manage budgets and analyze data
proven track record in sales and client relationship management

Job Qualifications

3+ years of luxury hospitality and events experience in a tasting room hotel restaurant or retail setting wine industry experience preferred
previous experience in a Michelin Forbes 5-star or AAA 5-diamond setting
minimum of 1 year of supervisory or management experience including responsibility for building training and mentoring high-performing teams
proven track record of driving sales and achieving revenue targets with a focus on upselling and cultivating long-term client relationships
knowledge of opening a new outlet or service location is highly desirable
availability to work weekends evenings and holidays as needed
level I sommelier or willingness to get a level I or WSET level 2 with company sponsorship
ability to establish direction obtain commitment and execute appropriate management processes
well-versed with POS systems and strong understanding of P&L and labor planning with the ability to perform technical calculations manage budgets and analyze data using spreadsheets and charts
bachelor's or equivalent experience and prior experience developing hiring and building up a team
strong team player with the ability to work independently and adapt to changing priorities
proven success working with others excellent communication skills and ability to relate to people at all levels to educate and serve as a mentor
must possess a big picture perspective and be well-versed in administrative property management and point-of-sale systems

Job Duties

serve as the primary contact post-booking managing all aspects of planning execution on-site management and post-event follow-up
develop event timelines budgets and staffing schedules to ensure seamless operations
lead client planning meetings tailoring experiences to expectations and operational feasibility
coordinate with vendors caterers and internal teams including culinary facilities av and front-of-house to ensure all materials and services are in place
manage day-of execution guest relations and issue resolution
direct event breakdown reporting and post-event feedback collection
partner with the hospitality sales manager on client satisfaction insights operational challenges and pricing feasibility for future events sales
track on-time performance on-budget delivery rates staff and vendor performance and repeat bookings
provide on-the-floor leadership ensuring smooth daily operations and elevated guest experiences
train coach and develop staff to achieve service and sales goals
supervise tasting room staff delegate responsibilities and maintain operational flow
monitor progress goals and provide reports to senior leadership
partner with the inventory manager and operations manager to determine tasting menus and create or update other menus based on inventory and wine menu
address and resolve guest concerns with professionalism and sound judgment
enforce standard operating procedures and compliance with safety and quality standards
foster and facilitate effective communication across all departments including hospitality marketing wine society accounting production and housekeeping

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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