Director of Tasting Room Operations

Job Summary

The Director of Tasting Room Operations is responsible for overseeing the food service operations of all Blake’s locations to ensure smooth operations and continued growth. The Director is vital to the success of the company and must ensure that the owners’ strategies and goals are met, and that the overall customer satisfaction provided by the company is conducive to building sales and maintaining profitability. They will contribute to a work environment that fosters pride in being part of a winning team and promotes personal growth. Areas of responsibility encompass all departments including: Operational Procedures, Staff Management, Financial Control and General Oversight. You and your team are responsible for supporting the company vision and mission. Because you will be in contact with current and prospective customers, and you are in a strong position to influence their satisfaction and our company prosperity, this position requires tact, sensitivity, and professionalism.

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Responsibilities and Duties

·       Build a cohesive “One Blake’s” team which manages and serves our customers under a unified and cohesive direction.

·       Lead the Food Service organization by establishing goals, direction and vision while strategically planning all Tasting Room projects while maximizing labor efficiency.

·       Identify and implement a total product portfolio with sub sects of individualized product portfolios for each unique profit center.

·       Lead Promotional programs globally and within each individual business unit.

·       Manage Profit and Loss to achieve financial objectives by preparing an annual budget, scheduling expenditures, and analyzing variances

·       Oversees sales forecasts with production and procurement functions to make sure food service locations are prepared for their individual needs.

·       Protects employees and customers by ensuring safety and sanitation standards are met in all retail and food service locations. This includes following the company’s established health risk mitigation plan.

·       Develop and implement training initiatives which support the company’s values and mission statement.

·       Maintain operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.

·       Must be available to work weekends and Holidays

Education, Knowledge & Skills

·       High School Diploma or equivalent; Bachelor’s Degree preferred

·       Prior food & restaurant management experience required

·       Knowledge of and passion for food

·       Experience with P&L Reporting

·       Experience managing a multi-dimensional operation

·       Knowledge and/or experience with creative merchandising and product portfolio development

·       Ability to prioritize and multi-task in an ever changing, intense environment

·       Demonstrated ability to lead a team

·       Strong verbal and written communication skills

·       Must be a self-starter with minimal supervision and good follow-through

·       Positive attitude, strong work ethic, and integrity a must