JOB TITLE: Tasting Room Supervisor

DEPARTMENT: Tasting Room

Reports to: Tasting Room Manager/Director of Tasting Room and Wine Club Operations

ESSENTIAL PURPOSE: The Supervisor acts in a leadership role within the Resort’s Tasting Room and is responsible for assisting the Tasting Room Manager in the daily operations and guest service Tasting Room Operations.

ESSENTIAL DUTIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Assist in promoting the sale of wine and non-wine products sold in the tasting room.

Utilizes cash register and POS system to transact sales and maintain tasting room wine inventories; reconciles daily sales and posts transaction.

Ensures tasting room and inventory areas are clean, neat and stocked at all times.

Describes wines, winemaking techniques and winery history; answers visitor’s questions about wines.

Acquires and maintains thorough knowledge of winery and its wines.

Assigns duties and monitors quality of work.

Provides day to day guidance and oversight of subordinates; actively works to promote and recognize performance.

Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.

Assist with the cleanliness and maintenance of the bar area. Racking glasses and cleaning during downtime.

Prepare designated bar for daily wine tasting and conduct tasting with guests guiding them on their selections and teaching them about the varietals and styles of wine.

Alerts department head when wine inventory needs are running low.

Provide assistance with inventory as needed.

Attend departmental meetings as required

Ability to work a flexible schedule including a majority of weekend shifts.

Takes PRIDE in everything we do.

Takes OWNERSHIP of their actions and decisions.

Displays LEADERSHIP in our industry and our community.

Acts with INTERGIRTY by being honest, trustworthy and doing the right thing.

Displays TEAMWORK by committing to common goals based on open and honest communication.

Delivers EXCELLENCE to our guess, our communities and to each other.

JOB KNOWLEDGE: Minimum of 2 years of supervisory experience in a retail/hospitality or similar environment. Prior experience in a fast paced, customer service/hospitality industry is preferred. Must have an above average knowledge of wine varietals, regions and viticulture. Must be familiar with ABC governing laws.

SKILLS AND APTITUDES: Detail oriented. Organized and efficient. Learns quickly. Safety-minded. High quality standards for production and service. Courteous and friendly manner. Good team player. Customer service focus. Able to work productively with little supervision. Trustworthy and reliable. Possess a Riverside County Food Handlers card. Bilingual a plus. Able to work varied schedules including weekends and Holidays. Must be able to lift and move up to 50 lbs.

WORKING CONDITIONS: Works primarily indoors throughout shift. Bi-level structures. Extensive facility. Kitchen may be hot, moist, and noisy from operating machines. Cement surface. Well-lit room. Minimal exposure to hazardous substances and fumes. Possible exposure to blood-borne pathogens.

PHYSICAL/MENTAL DEMANDS: Stands and walks short to moderate distances through shift. Bends, stoops, and reaches to perform routine job tasks. Able to lift and move up to 30 pounds. Possess basic math skills.

IMPACT OF DECISION: Decisions directly impact the hotel’s ability to provide guests with attractive, clean, and hygienic public areas. Poor decisions may result in guest dissatisfaction and loss of revenues, due to inefficient or improper work, unsafe work practices, or improperly handled customer service situations.

DRESS CODE: Must comply with the Company’s Appearance and Dress Code policy as set forth in the Employee Handbook.

JOB CLASSIFICATION: This position is classified as non-exempt and, upon completion of the Introductory Period, the employee is eligible for the Employee Benefits outlined in the Employee Handbook. Notwithstanding the foregoing, the company reserves the right to amend, change or discontinue the policies, practices and benefits described in the handbook at any time and without notice.

NON-EXEMPT POSITION: Non-Exempt employees are subject to the wage and hour laws and entitled to overtime pay. All overtime work by a non-exempt employee must be approved in advance by the employee’s supervisor or the General Manager and the time initialed by him/her on the time card. Non-exempt employees who work overtime without prior approval are subject to disciplinary action, including termination.

AT-WILL EMPLOYMENT: The relationship between South Coast Winery Resort & Spa and the employee is for an unspecific term and is considered “at will”. This means that the terms and conditions of employment may be changed, with or without cause and with or without notice, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work. No one other than the President of the Company has the authority to make any verbal or written agreements contrary to this provision and any such agreement must be put in writing and signed by the President before it is effective.

South Coast Winery Resort & Spa reserves the right to modify and update this Job Description as needed.