Director of Hospitality | Beaux Frères
Position Summary
The Director of Hospitality has primary responsibility for all Beaux Frères hospitality touch points, as well as customer service from tasting room reservation management and concierge services through order fulfillment. This instrumental leadership position manages and inspires a dynamic and effective hospitality team. To be successful, the role requires vision, initiative, creativity, and accountability, with the overarching goal of implementing and delivering a world-class hospitality program. This position will report directly to the CEO and will advise on access, hospitality, and customer experience investments during the 2025-2026 design phase.
Position Description
Tasting Room
• Design and implement a hospitality program with coherent processes to deliver an exceptional and authentic guest experience.
• Provide initial and ongoing training to all tasting room staff on the winery's history, vineyards, wines, philosophy, and unique aspects. This should also include sales techniques and wine club enrollment strategies that reflect the winery's tone.
• Develop an integrated wine education program for all hospitality staff to enhance their ability to speak with an authentic authority on fine wine.
• Manage bookings and ensure appropriate daily staffing.
• Actively participate as a member of the winery hospitality team to model best practices.
• Establish and streamline a process for capturing relevant and valuable customer information.
• Obtain comprehensive information on trade and VIP guests. Follow up with the sales team regarding trade visit results.
• Lead the hospitality team in understanding and achieving financial goals while maintaining the values of the Beaux Frères brand, vision, and strategic planning initiatives.
• Conduct weekly informal work reviews, six-month progress meetings, and annual performance reviews to assess opportunities for growth and professional development for hospitality staff.
• Keep track of referral sources and send thank-you notes regularly.
• Manage the use of discounts, special promotions, and shipping incentives. Communicate changes promptly within the team.
• Assist with event management, including catering, rentals, inventory needs, and supplies.
• Organize and maintain the tasting room, kitchen, and back-of-house areas with particular attention to customer views, i.e., all areas included in tours.
• Ensure the tasting room team's adherence to opening and closing duties and periodic maintenance needs.
Budgeting & Forecasting
• Generate tasting room sales targets with the Director of Sales and Marketing & CFO, monitor progress (daily/weekly/monthly), and actively manage toward a successful budget.
• Track sales and associate performance daily. Be familiar with the various metrics and reports available and make relevant data-based decisions.
Reporting
• Analyze and monitor tasting room data and metrics (weekly/monthly).
• Provide weekly reports of tasting room performance to the Director of Sales and Marketing, CFO, and CEO.
Customer Service
• Craft timely, thorough, personalized email responses and build a dialogue with opportunities to sell wine.
• Provide concierge services, including direct booking with peer wineries, restaurants, and hotels.
• Develop forms of streamlined communication from customer inquiries.
Wine Inventory Management
• Generate reports, queries, and products with associated inventory transfers when needed.
• Manage tasting flight and use of samples (including extra pours); track samples versus sales and make adjustments to optimize according to budgeted inventory weekly.
• Maintain on-site inventory of featured wines (including flight and additional wines on sheet, which should match any extra pours being offered).
• Ensure the Library wine depletion spreadsheet is updated daily and matches Library room stock. Keep track of library wines sold but not shipped or picked up to prevent overselling of low inventory SKUs.
Industry Representation
• Regularly attend industry events and tastings to build traffic from crucial referral sources.
• Participate actively in DTC / Hospitality management networking groups to gain insight into local trends and strategies to improve department results. Take notes and make recommendations based on key learnings from these meetings.
• Maintain and develop new industry networks with the Director of Sales and Marketing.
Requirements
• Five years of distinguished leadership experience with a demonstrable track record of success in luxury-class hospitality in the wine or fine dining industry.
• Expert-level wine knowledge and ability to educate a diverse team of winery representatives. (WSET 3 or above/Certified Sommelier or above preferred).
• Excellent written and verbal communication skills.
• Exceptional interpersonal skills and ability to lead a team.
• Must be proficient in both Word and Excel.
• Must be able to lift 20-50lbs as needed.
• OLCC servers' permit.
Compensation
• Salary: DOE
• Health insurance premium paid by employer; option to upgrade and include family at cost to employee.
• Eligible for Beaux Frères 401k with employee contributions matched up to 4%.
• Weekly schedule TBD; participate as needed at on- and off-site events, including some on weekends and after business hours.
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