What are the responsibilities and job description for the Tasting Room Hospitality Director position at Traverse City Whiskey Co.?
Benefits:
- Bonus based on performance
- Competitive salary
- Dental insurance
- Health insurance
- Vision insurance
Location: Traverse City, MI
Reports to: Senior Leadership (Owners)
Reports to: Senior Leadership (Owners)
Position Overview:
The Hospitality Director is responsible for overseeing all aspects of our three tasting rooms—The Stillhouse in downtown Traverse City, The Outpost in Ferndale, and the satellite tasting room at the production facility—while leading expansion efforts for new tasting rooms across Michigan. This role ensures operational efficiency, a world-class customer experience, and profitability. The Hospitality Director will manage product releases, inventory control, seasonal programming, and the coordination of events with the Events Manager. Additionally, they will lead the hospitality program, cocktail program, retail management, and vendor relationships. They are also tasked with overseeing best practices for hiring, staff management, and controlling costs across the tasting rooms.
The Hospitality Director is responsible for overseeing all aspects of our three tasting rooms—The Stillhouse in downtown Traverse City, The Outpost in Ferndale, and the satellite tasting room at the production facility—while leading expansion efforts for new tasting rooms across Michigan. This role ensures operational efficiency, a world-class customer experience, and profitability. The Hospitality Director will manage product releases, inventory control, seasonal programming, and the coordination of events with the Events Manager. Additionally, they will lead the hospitality program, cocktail program, retail management, and vendor relationships. They are also tasked with overseeing best practices for hiring, staff management, and controlling costs across the tasting rooms.
Key Responsibilities:
- Cost Management: Oversee the financial performance of all tasting rooms, managing budgets, analyzing profitability, and controlling costs across staffing, inventory, and operations.
- Staffing & Hiring Best Practices: Implement best practices for recruiting, hiring, training, and managing staff across all tasting rooms, ensuring a consistent, high-quality experience and team performance.
- Hospitality Program Leadership: Lead the development and implementation of our hospitality program, ensuring consistency in customer service, ambiance, and overall guest experience across all locations.
- Cocktail Program Development: Manage and innovate the cocktail program at tasting rooms, working with tasting room managers and bartenders to develop new offerings and ensure staff training in mixology.
- Retail Management: Oversee retail operations, ensuring that product offerings are aligned with customer preferences and business goals, while managing inventory levels and product merchandising.
- Vendor Management: Maintain strong relationships with vendors, negotiating contracts, ensuring timely supply delivery, and sourcing new products or services that enhance tasting room operations.
- Inventory Control: Manage inventory systems, ensuring accuracy, cost efficiency, and timely replenishment across all locations.
- Seasonal Programming: Develop and execute seasonal programs and events that drive traffic, increase engagement, and align with product releases and promotional initiatives.
- Event Collaboration: Work closely with the Events Manager to coordinate tastings, private events, and promotional activities that complement the brand and elevate the customer experience.
- Expansion & New Location Development: Lead the expansion efforts of new tasting rooms in Michigan, from site selection and staffing to operational launch, ensuring alignment with brand standards.
Qualifications:
- Minimum of 5 years of experience in hospitality management, preferably in the wine, spirits, or beverage industry.
- Strong understanding of cost management, budgeting, and profitability analysis.
- Proven experience in hiring, training, and managing staff with a focus on delivering a top-tier customer experience.
- Expertise in hospitality program design, cocktail program development, retail operations, and inventory management.
- Project management experience, especially in opening new locations and leading operational initiatives.
- Ability to manage vendor relationships and maintain cost-effective supply chains.
- Strong leadership and communication skills, with the ability to manage teams across multiple locations and create a culture of excellence.
- Creative and strategic thinker with a passion for innovation in hospitality, events, and customer engagement.
Compensation:
$68,000 to $75,000 annually with up to 10% performance-based bonus
Benefits:
- Competitive salary and bonus structure
- Health, dental, and vision insurance
- Opportunities for career growth in a rapidly expanding company
Salary : $68,000 - $75,000
