Napa Valley College 

Manager, Hospitality, Winery, and Culinary Operations

Salary: See Position Description

Job Number: 2023-00025

Deadline: 1/23/2024 11:59 PM Pacific

Complete job description and application available online at: http://50.73.55.13/counter.php?id=274467

Napa Valley College is seeking a Manager, Hospitality, Winery, and Culinary Operations with demonstrated administrative skills to join an outstanding team of faculty, staff, and administrators to provide high quality programs and services to our district, our community, and most importantly, our students.  

The position will support the viability and expansion of the Vineyard and Winery Technology (VWT) and Hospitality, Culinary, and Tourism Management (HCTM) areas at Napa Valley College.  The campus will be building a new “Wine Education Center” and potentially a “Hospitality Training Center” to train toward industry standards, provide hands on learning opportunities and increase community and industry partnerships.  

The incumbent in this position will be overseeing the management of program related activities, events, and services of the college winery, food and wine enthusiast program, and supporting the viticulture, hospitality management and culinary programs, in coordination with program faculty; event planning; supervising staff and temporary workers; providing information to internal and external partners; scheduling work assignments within established timeframes and standards; and implementing and maintaining professional services within established guidelines and standards. This position will operate both at the main Napa Valley College campus and the Upper Valley campus where special events and culinary and hospitality training take place.

This position reports to the Dean, Career Education and Workforce Development

This is a full-time, 12-months-per-year, classified administrative position.  The salary has an appropriate placement on Range 13 of the current Administrative/Confidential salary schedule.  Initial salary placement is $6,537 to $7,208/month, with future steps to $9,200/month.  Placement on the salary range is commensurate with experience.  The college offers a fringe benefit package including medical, dental, vision, disability and life insurance, employee assistance program, and retirement system membership. Assignment includes 20 paid holidays, 22 vacation days, and 12 days sick leave annually.

DUTIES AND RESPONSIBILITIES

Essential Functions:

• Collaborates with internal and external personnel (e.g. program faculty and advisory boards of VWT and HCTM, administrators, VWT Foundation Board of Directors, etc.) for the purpose of implementing and maintaining services, programs, and projects. 

• Compiles data from a wide variety of sources for the purpose of analyzing issues, ensuring compliance with established policies and procedures, and/or monitoring program components. 

• Coordinates a wide variety of activities and/or events in conjunction with internal personnel (e.g. community events, conferences, partnerships at the Upper Valley Campus, VWT and HCTM program tours and private parties, etc.) for the purpose of delivering services in accordance with program goals.

• Develops long and short-range plans, in collaborating with program faculty and internal personnel (e.g. policies, procedures, staffing, materials, operating plan, budget, marketing, profitable growth of winery products, enrollment targets, etc.) for the purpose of providing necessary planning for effective and efficient operation.

• Facilitates meetings for the purpose of identifying appropriate actions, developing recommendations, supporting other staff, and serving as a district representative.

• Maintains a variety of manual and electronic files and/or records for the purpose of providing up-to-date reference and complying with regulatory requirements and established guidelines.

• Manages assigned projects and program components (e.g., inventory, sales, marketing, budget, capital projects, purchasing and receiving, etc.) for the purpose of achieving outcomes in relation to organizational objectives, and ensuring compliance with all legal, financial, local, regional, federal, and District requirements. 

• Monitors fund balances of assigned programs and related financial activity for the purpose of ensuring that expenses are within budget limits and/or fiscal practices are followed.

• Oversees winery operations, including weekends during peak season (e.g. on-call support, aligning production of vineyard and winery, coordinating bulk wine sales, seeking quality through entire production chain, etc.) for the purpose of delivering services in compliance with established guidelines.

• Performs personnel functions (e.g. scheduling, planning, hiring, training, supervising, evaluating, terminating, etc.) for the purpose of maintaining adequate staffing, enhancing productivity of personnel, and ensuring skills and abilities align with program needs and operations.

• Prepares a wide variety of materials (e.g. plans, budgets, reports, recommendations, procedures, etc.) for the purpose of documenting activities and issues, meeting compliance requirements, providing written support, and conveying information.

• Recommends policies, procedures and/or actions for the purpose of providing direction for meeting the district's goals and objectives.

• Researches a variety of topics for the purpose of developing new services, ensuring compliance with relevant requirements, securing general information for planning, taking appropriate actions, and/or responding to requests.

• Responds to inquiries for the purpose of providing required information and/or referring to appropriate source.

• Supervises work and workplace safety standards for the purpose of ensuring compliance with regulatory requirements, developing a program of preventive safety on a district wide basis, and ensuring program improvement.

Other Functions:

Performs other related duties as assigned for the purpose of ensuring the efficient and effective functioning of the work unit.

JOB REQUIREMENTS

Minimum Qualifications

Skills, Knowledge and Abilities:

SKILLS are required to perform multiple, technical tasks with a need to occasionally upgrade skills to meet changing job conditions. Specific skill based competencies required to satisfactorily perform the functions of the job include: utilizing conflict resolution techniques; operating standard office equipment including pertinent software applications; planning and managing projects; and preparing and maintaining accurate records; promoting activities and/or events.

KNOWLEDGE is required to perform basic math, including calculations using fractions, percent’s, and/or ratios; read technical information, compose a variety of documents, and/or facilitate group discussions; and analyze situations to define issues and draw conclusions.  Specific knowledge based competencies required to satisfactorily perform the functions of the job include: concepts of grammar and punctuation; personnel processes; pertinent laws, codes, policies, and regulations; safe work practices including the proper use of protective equipment and proper handling of hazardous substances; community resources; subject matter terminology; techniques, equipment, and materials used in the Viticulture and Winery Technology Department; principles of employee training and supervision; Food and Safety and Quality Management System; bottling and shipping practices; and principles, practices, and techniques of marketing and sales. Knowledge should also include basic understanding of the grape and wine marketplace including sales direct to the consumer, wholesale, and through the 3-tier market as well as a demonstrated understanding of the wine production process.

ABILITY is required to schedule activities, meetings, and/or events; gather and/or collate data; and consider a variety of factors when using equipment. Flexibility is required to independently work with others in a wide variety of circumstances; work with data utilizing defined but different processes; and operate equipment using a variety of processes. Ability is also required to work with a diversity of individuals and/or groups; work with data of varied types and/or purposes; and utilize a variety of types of job-related equipment. Problem solving is required to analyze issues and create action plans. Problem solving with data frequently requires independent interpretation of guidelines; and problem solving with equipment is moderate to significant. Specific ability based competencies required to satisfactorily perform the functions of the job include: adapting to changing work priorities; communicating with diverse groups; setting priorities; building collaborative relationships; working with constant interruptions; meeting deadlines and schedules; working non-traditional hours, including evenings and weekend hours; and demonstrated sensitivity to and understanding of the diverse academic, socioeconomic, cultural, disability, gender identity, sexual orientation, and ethnic background of community college students.

Responsibility:

Responsibilities include: working under limited supervision using standardized practices and/or methods; managing a department; directing the use of budgeted funds within a work unit. Utilization of resources from other work units is often required to perform the job's functions. There is a continual opportunity to impact the organization’s services.

Working Environment:

The usual and customary methods of performing the job's functions require the following physical demands: occasional lifting, carrying, pushing, and/or pulling, some climbing and balancing, some stooping, kneeling, crouching, and/or crawling and significant fine finger dexterity. Generally, the job requires 10% sitting, 40% walking, and 50% standing. The job is performed under some temperature extremes.

Experience:

Four (4) years of job-related experience with increasing levels of responsibility is required.

Education:

Bachelor’s degree in job-related area.

Equivalency:

Community college and/or vocational school degree with study in job related area and six (6) years of job-related experience.

Certificates and Licenses:

Valid CA Driver's License & Evidence of Insurability

Ability to Obtain Forklift Certificate

Continuing Educ. / Training:

Maintains Certificates and/or Licenses

Clearances:

Criminal Background Clearance

Tuberculosis Clearance

Title 8, USC, Section 1324-A requires verification of eligibility for employment in the United States.

Desirable Qualifications

• Expanded knowledge of wines and wine production, preferably with previous experience as a sommelier or wine director.

• Expanded knowledge of culinary and tourism industries.  

• Excellent organizational and multi-tasking skills; strong planning skills, strong mentoring skills and excellent ability to delegate tasks and responsibilities.

• Lead and analyze guest satisfaction, quality of service, sales costs, quality, food and wine presentation, service standards, and cleanliness of facilities and equipment.

• Knowledgeable of current perspective on global trends, systems, practices, and equipment in wine industry; hospitality; and culinary industry.

• Knowledge of traditional and digital marketing, content marketing, and social media marketing

• Demonstrated proficiency in supervising and motivating direct reports.

• Ability to communicate effectively orally and in writing.

APPLICATION PROCEDURE

A.  Applicants must complete the online application through SchoolJobs.com. All elements of the application, including supplemental questions, must be submitted in order for the application to be considered complete.   Napa Valley College evaluates candidates based on the information provided in the online application only.   Do not submit resumes and cover letters. 

Internal applicants are still required to submit a complete online application for this position.  This includes submission of transcripts and all other required application materials.

The District will not accept materials by e-mail, fax, or mail for this position.

SPECIAL ACCOMMODATIONS: If you are in need of special services or facilities due to a disability in order to apply or interview for this opening, please contact the Office of Human Resources, Training & Development.

Napa Valley College, an Equal Employment Opportunity Employer, maintains a drug-free workplace and requires that employees abide by that policy.

For more information, contact the Office of Human Resources, Training & Development:

2277 Napa-Vallejo Hwy.

Napa, CA 94558

(707) 256-7100

jobline@napavalley.edu

For technical support, contact NEOGOV at (855) 524-5627.