Description The Assistant Tasting Room Manager supports the General Manager in overseeing the daily operations, team leadership, and guest experience of the Blake’s Tasting Room. This role is hands‑on and guest‑facing, focused on driving service excellence, staff performance, sales growth, and operational consistency. The Assistant Manager plays a key role in building a cohesive “One Blake’s” culture while ensuring the tasting room operates efficiently, safely, and in alignment with company goals. Core Responsibilities Leadership & Team Development Support the General Manager in leading, motivating, and supervising tasting room staff including bartenders, servers, and greeters. Foster a positive, accountable, and team‑oriented culture aligned with Blake’s values. Assist with hiring, onboarding, training, coaching, and performance management of staff. Develop and implement training initiatives that reinforce service standards, safety, and brand expectations. Maintain open, consistent communication with team members and leadership. Tasting Room Operations Assist in managing day‑to‑day tasting room operations to ensure smooth service and exceptional guest experiences. Ensure proper staffing, scheduling, and coverage for all hours of operation. Support planning and execution of special activities, promotions, and events to enhance business and guest engagement. Maintain accurate tip distribution and reporting in accordance with company policies. Guest Experience & Sales Performance Lead by example on the floor, ensuring high standards of hospitality and service quality. Respond effectively to guest questions, feedback, and complaints to ensure satisfaction and value. Support initiatives to promote sales. Assist in achieving or exceeding budgeted sales and profitability goals set by the General Manager and ownership. Communication & Collaboration Participate in weekly manager meetings, KPI meetings, and company‑wide team meetings as required. Serve as a liaison between tasting room staff and General Manager to ensure alignment and clarity. Safety, Sanitation & Compliance Protect guests and employees by ensuring safety, sanitation, and health standards are consistently met. Enforce compliance with all company policies, health regulations, and established risk mitigation plans. Address safety concerns promptly and escalte issues when necessary. Requirements Qualifications High school diploma or equivalent. Minimum of 5 years of experience in a restaurant, bar, or similar hospitality environment. 1–2 years of supervisory or leadership experience. ServSafe Certification (or ability to obtain). Proven ability to lead and coordinate teams of 10 or more employees. Strong guest service, problem‑solving, and conflict‑resolution skills. Excellent verbal and written communication skills. Solid understanding of hospitality industry trends. Ability to perform basic business math, including sales reporting and food and beverage costing. Proficiency in Microsoft Office applications. Strong understanding of marketing and sales principles. #J-18808-Ljbffr