Curate and host elevated wine tasting experiences which include education, guided vineyard tours and gourmet food preparationsFully autonomous position requiring management of bookings, sales, outreach, inventory, experience execution, and ability to anticipate guest needs and exceed expectationsMaintain and oversee three tasting experience sites on a 40 acre property

Hosted daily tasting room guests and VIP wine tasting experiences which included educational tastings and food pairingsInventoried on site wine, shipping supplies, food provisions, and all retail merchandiseMaintained wine club database, and processed billing, shipping, and payment updates

Directed all aspects of annual wine club party for 500 guests. Responsibilities included; creating all marketing pieces ranging from physical mail invitations and confirmations, to industry promotional materials for trade and hotel concierges, as well as all email communications regarding ticket purchasing and event details to guests and VIP’s. Managed R.S.V.P. and guest listDesigned party layout and schematics to seamlessly accommodate registration, guests, seating, food vendors, pouring stations, sales area, entertainment, gaming and prize area, and restrooms. Served as main contact for all vendors including party rentals (chairs, tables, linen, tent, restroom, glassware, etc.) florist, five different food purveyors, band, and staff of 30. Coordinated and hosted corporate dinners and other large party tasting events.Facilitated, organized, and hosted a 20-year anniversary vertical tasting with winery owner and wine maker, for guests including media and trade.

Hosted guests and VIP wine tasting experiences which included educational tastings, food pairings, barrel tastings, production facility tours, as well as custom Cabernet Sauvignon blending sessions.Developed marketing programs including email blasts, promotional materials and physical mailers, quarterly newsletters and recipes, library packages, holiday offers, and limited availability offers.

Accountable for annual revenues of $3.5 million per restaurant. Reviewed all budgets, P&L statements, vendor contracts, promotions, and staffing plans. Maintained and exceeded an annual average growth rate of 10% by achieving daily goals such as food quality, sales per labor hours, bar costs, and 100% guest satisfaction.Hired, trained, developed and coached all team member levels from hourly porter to Regional Manager; extensive experience recruiting and developing talent in large groups.Supervised and evaluated the performance of 5 department managers and an hourly staff of 150.Oversaw and upheld the quality, consistency, and presentation of all food and drink served.

Accountable for monthly revenues of $2 millionDirected the success of 2 Regional Managers, 7 District Managers, and 60 store employees.Developed new store auditing procedures to more accurately differentiate revenue flux and seasonality changes from positive/negative economic growth factors.Delivered strong and sustained profit growth in highly competitive markets.Generated high annual revenues in start-up franchises and improved growth margins in existing locations.Provided extensive knowledge and support of all store operational procedures encompassing consumer lending regulations pertaining to nine states.Familiarized new employees with company policies and procedures regarding confidentiality, non-solicitation and non-disclosure agreements, human resource guidelines, and lending rules and regulations.