Personnel Management: • Visionary leadership and management of hospitality staff and guest experience. • Lead and direct all activities related to running the Visitor Center and achieving Hospitality/Direct-to-Consumer business priorities: guest experience, brand storytelling, consumer acquisition, club conversion, profit generation, event revenue targets, innovating for future growth, and employee satisfaction and development. • Deliver business reviews with management team and cross-functional as necessary. Operational Management • Safety management by leading and enforcing the Company’s sustainability policies, standards, training and procedures. • Assist as needed in the tasting room, to coach employees, observe and manage operational efficiencies and host guests.
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