As the Wine Making Project Manager, I am responsible for researching and executing capital investment projects. I direct the efficient activities of the cellar staff focusing on quality of work performed in order to ensure that the brand portfolio is strengthened through strict adherence to winemaking standards and manage the winemaking budget.

As Director of Operations I oversee the day-to-day operations and financial wellbeing of Vinpak, Since 2003, Vinpak has offered bonded wine packaging services, labeling, and product appurtenances to winegrowers and wineries throughout Napa Valley and the entire California wine country. The company’s esteemed reputation is built on an unyielding commitment to exceptional customer satisfaction, top-notch quality control, and secure delivery of quality wines to the global marketplace.

Antica wines that are the ultimate expression of Napa Valley, as envisioned and crafted by one of the world’s oldest and most highly respected wine producers: the Antinori family.Managed the day-to-day cellar operations of the 75K+ case / 1,400+ ton production facility with a personnel staff of six. In addition to day-to-day cellar management, I managed and ensured compliance of stormwater and winery wastewater systems in addition to managing facility maintenance and equipment repairs and sanitation. Managed Napa Green Certification and major crush pad and fermentation cave renovation and modification projects including selection and purchasing of equipment, managing contractors, vendors, and outside services. Managed both cased and bulk inventories and manage wholesale order fulfillment, domestically and internationally.

Manage day-to-day cellar operations of custom crush production facility for a dozen winemakers with a staff of six . In addition to typical cellar management responsibilities, I also created and implemented a comprehensive safety training program and FDA compliance initiatives.

Managed day-to-day cellar operations of the 500K+ case operation with a personnel staff of 14. In addition to my cellar management responsibilities, I also led a water conservation study to reduce cellar water usage by 27%; documented new SOPs based on study; trained staff and implemented new SOP’s. Selected as point person for Corporate Water Conservation Team based on project results.

Managed day-to-day cellar and winemaking functions. I helped the owner grow production of this urban winery from equivalent of 2,000 case production to over 12,000 case production. I moved IMT production facility from 4K square foot facility to 24K square foot facility – assisted in design and layout. I moved the existing tanks & equipment and helped with install of new equipment in new space, I set glycol lines, and implemented all winery functions. Managed canning & kegging functions for wine including sanitation, fulfillment, distribution, & equipment maintenance.

Established new award-winning Vines Wine Bar & Tapas venture. Completed initial start-up documentation, market feasibility study, business plan, initial corporate filing, & tax returns. Established articles of incorporation & corporate SOP’s; filed for business & liquor licenses. Developed and implemented wine list of 500+ labels, 80+ wines-by-the-glass & four-dozen flights from 14 countries & over 20 varietals. In addition to day-to-day operations, managed vendor relations, payroll, and financials using QuickBooks for $1M+ fine dining & wine restaurant with a staff of 20 employees, trained 20+ Certified Sommeliers.