Pernod Ricard
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Hospitality & Events Manager
role at
Pernod Ricard .
Responsibilities
Visionary leadership and management of hospitality staff and guest experience.
Staff hiring, orientation, onboarding and ongoing training curriculum. Manage annual training programming to deliver best‑in‑class consumer and trade experiences.
Oversee organization structure and efficient delegation of duties.
Ongoing performance discussions and evaluations based on hospitality, brand storytelling, wine knowledge, sales productivity, club conversion, company policies and teamwork.
Payroll and commissions calculations for full‑time and part‑time employees.
Assessment of incentive programs for direct sales team.
Consistent and effective communication of safety topics, sales goals, pricing, product releases and marketing promotions to staff on a daily basis.
Handle sensitive information requiring complete confidentiality and discretion. Decisions impact the group and organization as a whole.
Business ownership to deliver annual sales plan and P&L targets.
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 partners. Lead monthly financial reviews of business performance. Evaluate Visitor Center sales performance, identifying opportunities and risks.
Ensure staff trained as brand and wine experts, equipped to deliver unique brand story and exceptional tasting and event experiences.
Safety management by leading and enforcing Company’s sustainability policies, standards, training and procedures.
Manage daily business functions, including consistent opening and closing procedures for each business day.
Support execution of marketing plans that increase number of visitors, spend per person and convert visitors to loyal customers via specialty programs like the Wine Club.
Execute codified operational model/playbook.
Ensure POS system maintained accurately and updated with inventory and transaction changes.
Control and accurately manage on‑site wine inventory.
Maintain compliance with use permit, food & safety health codes and responsible hosting requirements.
Assist tasting room operations, coach employees, observe and manage operational efficiencies and host guests.
Monitor and respond to customer requests, suggestions, or complaints at winery or via social media review outlets.
Plan, execute, and oversee events for trade and consumers with creative and organisational talents; arrange details with customers including wine sections, food pairings, musical entertainment, ambience pieces, rental equipment. Serve as creative eye for all events, facilitator of budgets, staffing, expenditures, and proper coding of expenses.
Perform all related duties as assigned.
Quantify business objectives, develop standards, communicate expectations, appraise performance against objectives and standards.
Define leadership levels and functional competencies for staff; support development plans.
Set clear expectations and provide continuous feedback, recognition for results.
Support development of team members through coaching and mentoring.
Foster results‑driven environment through teamwork and PR values.
Be a role model for all Mumm Napa employees.
Identify training program in conjunction with HR department.
Provide mentoring and training to winery technical staff.
Create a stimulating and rewarding work environment resulting in job satisfaction and efficient cost‑effective packaging operation.
Qualifications
Bachelor’s Degree in Marketing, Tourism, Recreation, etc.
8–10 years tasting room management experience, including inventory and people‑management, required, preferably at a high‑volume tasting room.
Excellent hospitality, sales, and communication skills.
Strong business acumen, P&L management, ability to conduct financial analysis and track KPIs.
Must be highly organised, able to multi‑task.
Leadership with experience managing large teams (15+ people). Proven ability to train, manage, and motivate staff.
Basic to advanced knowledge of, and passion for, wine, including knowledge of viticulture and winemaking.
Analytical and problem‑solving skills to identify risks and opportunities.
Bilingual (English plus another language) is a plus.
Proficient in MS Office programs, especially Excel and PowerPoint.
Restaurant reservation and table management experience is a plus.
Working Saturdays & Sundays is required and some evenings for events.
Desirable
MBA (Preferred)
Special Conditions
Some out of hours work may be required.
Intra/interstate travel as required.
Current driver’s licence.
Work performed in a typical field environment with moderate demands for movement and lifting.
Pay Transparency Disclosure:
The base pay scale offered for this position is $100,000—$120,000 annually with bonus potential. These figures represent what we reasonably expect to pay for this position, but the actual compensation offered will depend upon numerous job‑related factors, including but not limited to candidate qualifications, skills, experience, education, location, and alignment with market data. The Company reserves the right to modify the range in the future.
Target Hire Date:
2026-02-02
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industry Beverage Manufacturing
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Hospitality & Events Manager
role at
Pernod Ricard .
Responsibilities
Visionary leadership and management of hospitality staff and guest experience.
Staff hiring, orientation, onboarding and ongoing training curriculum. Manage annual training programming to deliver best‑in‑class consumer and trade experiences.
Oversee organization structure and efficient delegation of duties.
Ongoing performance discussions and evaluations based on hospitality, brand storytelling, wine knowledge, sales productivity, club conversion, company policies and teamwork.
Payroll and commissions calculations for full‑time and part‑time employees.
Assessment of incentive programs for direct sales team.
Consistent and effective communication of safety topics, sales goals, pricing, product releases and marketing promotions to staff on a daily basis.
Handle sensitive information requiring complete confidentiality and discretion. Decisions impact the group and organization as a whole.
Business ownership to deliver annual sales plan and P&L targets.
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 partners. Lead monthly financial reviews of business performance. Evaluate Visitor Center sales performance, identifying opportunities and risks.
Ensure staff trained as brand and wine experts, equipped to deliver unique brand story and exceptional tasting and event experiences.
Safety management by leading and enforcing Company’s sustainability policies, standards, training and procedures.
Manage daily business functions, including consistent opening and closing procedures for each business day.
Support execution of marketing plans that increase number of visitors, spend per person and convert visitors to loyal customers via specialty programs like the Wine Club.
Execute codified operational model/playbook.
Ensure POS system maintained accurately and updated with inventory and transaction changes.
Control and accurately manage on‑site wine inventory.
Maintain compliance with use permit, food & safety health codes and responsible hosting requirements.
Assist tasting room operations, coach employees, observe and manage operational efficiencies and host guests.
Monitor and respond to customer requests, suggestions, or complaints at winery or via social media review outlets.
Plan, execute, and oversee events for trade and consumers with creative and organisational talents; arrange details with customers including wine sections, food pairings, musical entertainment, ambience pieces, rental equipment. Serve as creative eye for all events, facilitator of budgets, staffing, expenditures, and proper coding of expenses.
Perform all related duties as assigned.
Quantify business objectives, develop standards, communicate expectations, appraise performance against objectives and standards.
Define leadership levels and functional competencies for staff; support development plans.
Set clear expectations and provide continuous feedback, recognition for results.
Support development of team members through coaching and mentoring.
Foster results‑driven environment through teamwork and PR values.
Be a role model for all Mumm Napa employees.
Identify training program in conjunction with HR department.
Provide mentoring and training to winery technical staff.
Create a stimulating and rewarding work environment resulting in job satisfaction and efficient cost‑effective packaging operation.
Qualifications
Bachelor’s Degree in Marketing, Tourism, Recreation, etc.
8–10 years tasting room management experience, including inventory and people‑management, required, preferably at a high‑volume tasting room.
Excellent hospitality, sales, and communication skills.
Strong business acumen, P&L management, ability to conduct financial analysis and track KPIs.
Must be highly organised, able to multi‑task.
Leadership with experience managing large teams (15+ people). Proven ability to train, manage, and motivate staff.
Basic to advanced knowledge of, and passion for, wine, including knowledge of viticulture and winemaking.
Analytical and problem‑solving skills to identify risks and opportunities.
Bilingual (English plus another language) is a plus.
Proficient in MS Office programs, especially Excel and PowerPoint.
Restaurant reservation and table management experience is a plus.
Working Saturdays & Sundays is required and some evenings for events.
Desirable
MBA (Preferred)
Special Conditions
Some out of hours work may be required.
Intra/interstate travel as required.
Current driver’s licence.
Work performed in a typical field environment with moderate demands for movement and lifting.
Pay Transparency Disclosure:
The base pay scale offered for this position is $100,000—$120,000 annually with bonus potential. These figures represent what we reasonably expect to pay for this position, but the actual compensation offered will depend upon numerous job‑related factors, including but not limited to candidate qualifications, skills, experience, education, location, and alignment with market data. The Company reserves the right to modify the range in the future.
Target Hire Date:
2026-02-02
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industry Beverage Manufacturing
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