31:"/_next/static/chunks/3y8_o-_j2a5kk.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 32:"/_next/static/chunks/0od3x0b99030m.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 33:"/_next/static/chunks/2_qtcvq4kn639.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 34:"/_next/static/chunks/1sad-wy1v8q9g.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 35:"/_next/static/chunks/11pfcl3e4zrou.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 36:"/_next/static/chunks/18rfzii6xm71n.js?dpl=id-8db476de8d84b5a1b94331c92c8fa92ebc597ecf" 37:I[321257,["$3","$4","$e","$f","$31","$32","$33","$34","$35","$36"],"default"] 38:I[231665,["$3","$4","$e","$f","$31","$32","$33","$34","$35","$36"],"default"] 39:I[753414,["$3","$4","$e","$f","$31","$32","$33","$34","$35","$36"],"default"] 3a:I[522016,["$3","$4","$e","$f","$31","$32","$33","$34","$35","$36"],""] 3b:I[30398,["$3","$4","$e","$f","$31","$32","$33","$34","$35","$36"],"default"] 3c:T31c3,Description Perched atop the rolling hills of the Carneros AVA, where the San Francisco Bay meets the edges of Napa and Sonoma counties, Ram’s Gate Winery stands as a testament to craftsmanship rooted in respect for the land and a steadfast commitment to sustainability. Founded in 2011 by Proprietor Jeff O’Neill, Ram's Gate produces fresh, expressive wines that capture the essence and diversity of Sonoma County’s most renowned vineyards. The 28-acre Ram’s Gate Estate Vineyard is Regenerative Organic Certified®, one of the highest distinctions in sustainable agriculture today, reflecting a holistic approach that nurtures soil health, biodiversity, and ecological balance. This seamless harmony between land and craft extends to the winery’s tasting room, where guests are invited to experience thoughtful winemaking, genuine hospitality, and elevated culinary pairings. The Associate Manager, Hospitality and Events leads the on-site events as polished, well-executed experiences, while also serving as a key leader within the estate's broader hospitality team. This person manages Event Captain(s) and helps lead Wine Educators alongside the Tasting Room Manager, ensuring consistent hospitality standards across both the daily tasting room experience and the estate's full events calendar. Working closely with the Manager, Hospitality and Guest Experience and internal partners, the position coordinates operational planning for Member, Trade, Media, and company events, and owns execution from setup through closeout. For paid private client events, the role serves as the primary point of contact with the external event contractor for event planning and operational coordination. This role owns staffing plans, directs vendors and setup on the day of the event, manages the floor during service, and uses independent judgment to resolve staffing, vendor, or service issues in real time without prior approval, ensuring each event reflects Ram's Gate's hospitality and service standards. For internally produced events, this role owns the full process from planning through execution, including selecting and booking vendors based on the approved concept, building staffing plans, directing setup, and owning the event budget, including vendor negotiation and spend decisions within approved guidelines. The ideal candidate moves seamlessly between detailed operational preparation and dynamic onsite leadership. They build authentic connections, inspire teams through thoughtful communication, and remain composed and focused on solutions as needs evolve. By placing people first, including team members, guests, members, and the community, they create distinctive experiences that deepen brand engagement and support the winery's continued growth and reputation. DUTIES AND RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Event Planning, Coordination & Innovation * Externally-Booked Events: Build staffing plans * Internal Event Coordination and Execution: Collaborate with senior leadership and internal partners to translate approved concepts into detailed operational plans for Member, Trade, Media, and company events (fully produced events, distinct from reservation-level VIP and trade group visits coordinated by the Lead Concierge). Partner with Hospitality and Culinary leadership, select/book vendors based on event concepts, build staffing plans, direct setup, own the event budget including vendor negotiation and spend decisions within the approved guidelines. * Private Client Event Operational Coordination: Serve as the primary point of contact with the external event contractor to confirm the operational details necessary for successful event delivery. Review event orders, timelines, floor plans, guest counts, staffing, vendor access, rentals, culinary and wine service requirements, and facility needs. Build staffing plans, direct vendors, and direct event setup on the day of the event. * Facility and Vendor Readiness: Coordinate event-space preparation, rentals, equipment, vendor access, setup timing, and facility requirements. Conduct site visits and pre-event walkthroughs as needed to confirm operational readiness. * Client Site Visits: Host polished and informative property walkthroughs for prospective and contracted clients in partnership with the external event contractor. Communicate venue capabilities and operational considerations and document follow-up needs. * Event Closeout: Complete post-event documentation, communicate relevant feedback, coordinate vendor and staffing follow-up, and identify opportunities to improve future events. * Event Innovation and Execution: Assist in the development and delivery of unique, differentiated events that enhance guest engagement. Ensure each event reflects creativity and high standards. Staffing & On-Site Leadership * Staffing Coordination: Develop event staffing plans in partnership with the Manager, Hospitality & Guest Experience, including coordinating internal event staff (Event Captain + additional staff) and supplemental event staff based on service requirements, guest count, event format, and facility needs. Communicate assignments, call times, service expectations, and event-specific responsibilities. * On-Site Event Leadership: Serve as the on-site operational leader for winery-produced and private client events from setup through breakdown. Direct the Event Captain, event staff, and vendors; coordinate service timing with culinary and hospitality teams; monitor guest flow; and ensure the event reflects the winery's standards of hospitality. Exercise independent judgment to resolve staffing changes, issues, or service disruptions in real time. * Hospitality Leadership: Serve as the Assistant Manager of the Tasting Room in daily operations, and lead Wine Educators under the Tasting Room Manager’s direction. Participate in and occasionally lead daily hospitality lineups. Provide input on hiring, performance evaluations, and disciplinary decisions. Mentor and develop Event Captains and Wine Educators in meeting monthly goals, as part of the estate’s hospitality leadership pipeline. Communication & Collaboration * Work closely with the Manager, Hospitality and Guest Experience, Chef, and Hospitality Leadership to communicate event details and proactively address any challenges, escalating to the Senior Director, Luxury Estates as needed for high-visibility events. * Serve as a positive change agent with an innovation mindset, championing new initiatives and bringing forth fresh ideas to drive growth and elevation through the lens of hospitality. * Work collaboratively, fostering solution-oriented, positive, and open communication. * Lead with agility and forward-thinking, guided by humble leadership and the assumption of positive intent. * Brand and Sustainability Ambassadorship: Model and reinforce Ram's Gate's hospitality, sustainability, and brand ambassador standards among staff, both during events and in daily tasting room operations. Work Schedule Regular availability for early mornings, evenings, weekends, and occasional holidays is required as this role’s primary schedule follows the event calendar. Start and end times may vary from week to week, and event days may include extended shifts. The employee must be available to work scheduled events on-site and adapt their schedule based on event and business needs. Schedules will be communicated in advance as business needs allow. Requirements QUALIFICATIONS: To fulfill this job successfully, an individual must be able to perform each essential duty. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. * 1-3 years of event operations or hospitality leadership experience, including experience with event coordination and hands-on event execution, or three or more years of progressive event service and operations experience. Winery, luxury hospitality, restaurant, catering, or event-venue experience is preferred. * Demonstrated experience supervising staff, including providing input on hiring, performance evaluation, or disciplinary matters, is strongly preferred. * Exceptional organizational, leadership, and communication skills. Demonstrated ability to develop event timelines, coordinate staffing and vendors, finalize event details, prepare facilities for events, and manage multiple priorities in a fast-paced environment. Experience with banquet event orders, event-management systems, and elevated dining or luxury service standards is desirable. * Ability to exercise sound, independent judgment under time pressure, including resolving real-time issues during live events without needing prior approval. * Ability to transition between office-based event preparation, hands-on event operations and daily tasting room leadership. * Passionate about wine, elevated hospitality, and sustainable practices. Solution-oriented, highly accountable, detail-focused, and comfortable owning event execution from setup through breakdown. * Certification in California Food Handler Training, California RBS (Responsible Beverage Service) Training, and California Alcohol Server Training, each required within 30 days of employment. * Must be at least 21 years of age. CULTURAL BEHAVIORS: O’Neill team members are Forward Thinkers. Hard Working without Drama. Friendly Problem Solvers who work as One Team to Always Deliver. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: * Sit, stand, or walk for prolonged periods. * Perform some repetitive motion activities. * Coordinate multiple tasks simultaneously. * Bend or reach as necessary. * Regularly lift, move, carry, and stack boxes up to 60 lbs. * Maintain focus and attention to detail in a fast-paced environment. WORK ENVIRONMENT: * This is an on-site position based at Ram’s Gate Winery in Sonoma. * Work may occur indoors or outdoors. Temperatures are typically moderate but may fluctuate with seasonal temperature changes. * Noise level is generally low to medium but may increase depending on the event type. California Pay Transparency Notice: This position is classified as exempt. The base compensation range for this role is $73,500 to $75,000. Final salary placement will depend on several factors, including the candidate’s qualifications, education, relevant experience, and alignment with current market data. In addition to the salary, this position may be eligible for bonuses, incentive plans, or participation in tasting room tip pools, as applicable. O’Neill Vintners & Distillers offers a competitive salary and a comprehensive benefits package to our full-time employees, including medical, dental, vision, and life insurance coverage; short- and long-term disability; a 401(k) with a company match; Paid Time Off; holidays; and more. O’Neill Vintners & Distillers is an equal opportunity employer. All employment decisions, including hiring, promotion, discipline, and discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. All employees must pass a comprehensive background check and drug screen and adhere to all Company, Federal, and State Food Safety Regulations and Policies. This organization participates in E-Verify. NOTICE TO THIRD PARTY AGENCIES Please note that we do not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Services Agreement, we will not consider or agree to any payment of referral compensation or a recruiter fee. In the event that a recruiter or agency submits a resume or candidate without a previously signed agreement, we explicitly reserve the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency. 3d:T34af,

Description

Perched atop the rolling hills of the Carneros AVA, where the San Francisco Bay meets the edges of Napa and Sonoma counties, Ram’s Gate Winery stands as a testament to craftsmanship rooted in respect for the land and a steadfast commitment to sustainability. Founded in 2011 by Proprietor Jeff O’Neill, Ram's Gate produces fresh, expressive wines that capture the essence and diversity of Sonoma County’s most renowned vineyards. The 28-acre Ram’s Gate Estate Vineyard is Regenerative Organic Certified®, one of the highest distinctions in sustainable agriculture today, reflecting a holistic approach that nurtures soil health, biodiversity, and ecological balance. This seamless harmony between land and craft extends to the winery’s tasting room, where guests are invited to experience thoughtful winemaking, genuine hospitality, and elevated culinary pairings.

The Associate Manager, Hospitality and Events leads the on-site events as polished, well-executed experiences, while also serving as a key leader within the estate's broader hospitality team. This person manages Event Captain(s) and helps lead Wine Educators alongside the Tasting Room Manager, ensuring consistent hospitality standards across both the daily tasting room experience and the estate's full events calendar.

Working closely with the Manager, Hospitality and Guest Experience and internal partners, the position coordinates operational planning for Member, Trade, Media, and company events, and owns execution from setup through closeout. For paid private client events, the role serves as the primary point of contact with the external event contractor for event planning and operational coordination. This role owns staffing plans, directs vendors and setup on the day of the event, manages the floor during service, and uses independent judgment to resolve staffing, vendor, or service issues in real time without prior approval, ensuring each event reflects Ram's Gate's hospitality and service standards. For internally produced events, this role owns the full process from planning through execution, including selecting and booking vendors based on the approved concept, building staffing plans, directing setup, and owning the event budget, including vendor negotiation and spend decisions within approved guidelines.

The ideal candidate moves seamlessly between detailed operational preparation and dynamic onsite leadership. They build authentic connections, inspire teams through thoughtful communication, and remain composed and focused on solutions as needs evolve. By placing people first, including team members, guests, members, and the community, they create distinctive experiences that deepen brand engagement and support the winery's continued growth and reputation.

DUTIES AND RESPONSIBILITIES:

The following reflects management’s definition of essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Event Planning, Coordination & Innovation

Externally-Booked Events: Build staffing plans
Internal Event Coordination and Execution: Collaborate with senior leadership and internal partners to translate approved concepts into detailed operational plans for Member, Trade, Media, and company events (fully produced events, distinct from reservation-level VIP and trade group visits coordinated by the Lead Concierge). Partner with Hospitality and Culinary leadership, select/book vendors based on event concepts, build staffing plans, direct setup, own the event budget including vendor negotiation and spend decisions within the approved guidelines.
Private Client Event Operational Coordination: Serve as the primary point of contact with the external event contractor to confirm the operational details necessary for successful event delivery. Review event orders, timelines, floor plans, guest counts, staffing, vendor access, rentals, culinary and wine service requirements, and facility needs. Build staffing plans, direct vendors, and direct event setup on the day of the event.
Facility and Vendor Readiness: Coordinate event-space preparation, rentals, equipment, vendor access, setup timing, and facility requirements. Conduct site visits and pre-event walkthroughs as needed to confirm operational readiness.
Client Site Visits: Host polished and informative property walkthroughs for prospective and contracted clients in partnership with the external event contractor. Communicate venue capabilities and operational considerations and document follow-up needs.
Event Closeout: Complete post-event documentation, communicate relevant feedback, coordinate vendor and staffing follow-up, and identify opportunities to improve future events.
Event Innovation and Execution: Assist in the development and delivery of unique, differentiated events that enhance guest engagement. Ensure each event reflects creativity and high standards.

Staffing & On-Site Leadership

Staffing Coordination: Develop event staffing plans in partnership with the Manager, Hospitality & Guest Experience, including coordinating internal event staff (Event Captain + additional staff) and supplemental event staff based on service requirements, guest count, event format, and facility needs. Communicate assignments, call times, service expectations, and event-specific responsibilities.
On-Site Event Leadership: Serve as the on-site operational leader for winery-produced and private client events from setup through breakdown. Direct the Event Captain, event staff, and vendors; coordinate service timing with culinary and hospitality teams; monitor guest flow; and ensure the event reflects the winery's standards of hospitality. Exercise independent judgment to resolve staffing changes, issues, or service disruptions in real time.
Hospitality Leadership: Serve as the Assistant Manager of the Tasting Room in daily operations, and lead Wine Educators under the Tasting Room Manager’s direction. Participate in and occasionally lead daily hospitality lineups. Provide input on hiring, performance evaluations, and disciplinary decisions. Mentor and develop Event Captains and Wine Educators in meeting monthly goals, as part of the estate’s hospitality leadership pipeline.

Communication & Collaboration

Work closely with the Manager, Hospitality and Guest Experience, Chef, and Hospitality Leadership to communicate event details and proactively address any challenges, escalating to the Senior Director, Luxury Estates as needed for high-visibility events.
Serve as a positive change agent with an innovation mindset, championing new initiatives and bringing forth fresh ideas to drive growth and elevation through the lens of hospitality.
Work collaboratively, fostering solution-oriented, positive, and open communication.
Lead with agility and forward-thinking, guided by humble leadership and the assumption of positive intent.
Brand and Sustainability Ambassadorship: Model and reinforce Ram's Gate's hospitality, sustainability, and brand ambassador standards among staff, both during events and in daily tasting room operations.

Work Schedule

Regular availability for early mornings, evenings, weekends, and occasional holidays is required as this role’s primary schedule follows the event calendar. Start and end times may vary from week to week, and event days may include extended shifts. The employee must be available to work scheduled events on-site and adapt their schedule based on event and business needs. Schedules will be communicated in advance as business needs allow.

Requirements

QUALIFICATIONS:

To fulfill this job successfully, an individual must be able to perform each essential duty. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

1-3 years of event operations or hospitality leadership experience, including experience with event coordination and hands-on event execution, or three or more years of progressive event service and operations experience. Winery, luxury hospitality, restaurant, catering, or event-venue experience is preferred.
Demonstrated experience supervising staff, including providing input on hiring, performance evaluation, or disciplinary matters, is strongly preferred.
Exceptional organizational, leadership, and communication skills. Demonstrated ability to develop event timelines, coordinate staffing and vendors, finalize event details, prepare facilities for events, and manage multiple priorities in a fast-paced environment. Experience with banquet event orders, event-management systems, and elevated dining or luxury service standards is desirable.
Ability to exercise sound, independent judgment under time pressure, including resolving real-time issues during live events without needing prior approval.
Ability to transition between office-based event preparation, hands-on event operations and daily tasting room leadership.
Passionate about wine, elevated hospitality, and sustainable practices. Solution-oriented, highly accountable, detail-focused, and comfortable owning event execution from setup through breakdown.
Certification in California Food Handler Training, California RBS (Responsible Beverage Service) Training, and California Alcohol Server Training, each required within 30 days of employment.
Must be at least 21 years of age.

CULTURAL BEHAVIORS:

O’Neill team members are Forward Thinkers. Hard Working without Drama. Friendly Problem Solvers who work as One Team to Always Deliver.

PHYSICAL/MENTAL REQUIREMENTS:

While performing the duties of this job, the employee is frequently required to do the following:

Sit, stand, or walk for prolonged periods.
Perform some repetitive motion activities.
Coordinate multiple tasks simultaneously.
Bend or reach as necessary.
Regularly lift, move, carry, and stack boxes up to 60 lbs.
Maintain focus and attention to detail in a fast-paced environment.

WORK ENVIRONMENT:

This is an on-site position based at Ram’s Gate Winery in Sonoma.
Work may occur indoors or outdoors. Temperatures are typically moderate but may fluctuate with seasonal temperature changes.
Noise level is generally low to medium but may increase depending on the event type.

California Pay Transparency Notice: This position is classified as exempt. The base compensation range for this role is $73,500 to $75,000. Final salary placement will depend on several factors, including the candidate’s qualifications, education, relevant experience, and alignment with current market data. In addition to the salary, this position may be eligible for bonuses, incentive plans, or participation in tasting room tip pools, as applicable.

O’Neill Vintners & Distillers offers a competitive salary and a comprehensive benefits package to our full-time employees, including medical, dental, vision, and life insurance coverage; short- and long-term disability; a 401(k) with a company match; Paid Time Off; holidays; and more.

O’Neill Vintners & Distillers is an equal opportunity employer. All employment decisions, including hiring, promotion, discipline, and discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

All employees must pass a comprehensive background check and drug screen and adhere to all Company, Federal, and State Food Safety Regulations and Policies. This organization participates in E-Verify.

NOTICE TO THIRD PARTY AGENCIES

Please note that we do not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Services Agreement, we will not consider or agree to any payment of referral compensation or a recruiter fee. In the event that a recruiter or agency submits a resume or candidate without a previously signed agreement, we explicitly reserve the right to pursue and hire those candidate(s) without any financial obligation to the recruiter or agency.

3e:T315a,Description Perched atop the rolling hills of the Carneros AVA, where the San Francisco Bay meets the edges of Napa and Sonoma counties, Ram’s Gate Winery stands as a testament to craftsmanship rooted in respect for the land and a steadfast commitment to sustainability. Founded in 2011 by Proprietor Jeff O’Neill, Ram's Gate produces fresh, expressive wines that capture the essence and diversity of Sonoma County’s most renowned vineyards. The 28-acre Ram’s Gate Estate Vineyard is Regenerative Organic Certified®, one of the highest distinctions in sustainable agriculture today, reflecting a holistic approach that nurtures soil health, biodiversity, and ecological balance. This seamless harmony between land and craft extends to the winery’s tasting room, where guests are invited to experience thoughtful winemaking, genuine hospitality, and elevated culinary pairings. The Associate Manager, Hospitality and Events leads the on-site events as polished, well-executed experiences, while also serving as a key leader within the estate's broader hospitality team. This person manages Event Captain(s) and helps lead Wine Educators alongside the Tasting Room Manager, ensuring consistent hospitality standards across both the daily tasting room experience and the estate's full events calendar. Working closely with the Manager, Hospitality and Guest Experience and internal partners, the position coordinates operational planning for Member, Trade, Media, and company events, and owns execution from setup through closeout. For paid private client events, the role serves as the primary point of contact with the external event contractor for event planning and operational coordination. This role owns staffing plans, directs vendors and setup on the day of the event, manages the floor during service, and uses independent judgment to resolve staffing, vendor, or service issues in real time without prior approval, ensuring each event reflects Ram's Gate's hospitality and service standards. For internally produced events, this role owns the full process from planning through execution, including selecting and booking vendors based on the approved concept, building staffing plans, directing setup, and owning the event budget, including vendor negotiation and spend decisions within approved guidelines. The ideal candidate moves seamlessly between detailed operational preparation and dynamic onsite leadership. They build authentic connections, inspire teams through thoughtful communication, and remain composed and focused on solutions as needs evolve. By placing people first, including team members, guests, members, and the community, they create distinctive experiences that deepen brand engagement and support the winery's continued growth and reputation. DUTIES AND RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job, but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Event Planning, Coordination & Innovation * Externally-Booked Events: Build staffing plans * Internal Event Coordination and Execution: Collaborate with senior leadership and internal partners to translate approved concepts into detailed operational plans for Member, Trade, Media, and company events (fully produced events, distinct from reservation-level VIP and trade group visits coordinated by the Lead Concierge). Partner with Hospitality and Culinary leadership, select/book vendors based on event concepts, build staffing plans, direct setup, own the event budget including vendor negotiation and spend decisions within the approved guidelines. * Private Client Event Operational Coordination: Serve as the primary point of contact with the external event contractor to confirm the operational details necessary for successful event delivery. Review event orders, timelines, floor plans, guest counts, staffing, vendor access, rentals, culinary and wine service requirements, and facility needs. Build staffing plans, direct vendors, and direct event setup on the day of the event. * Facility and Vendor Readiness: Coordinate event-space preparation, rentals, equipment, vendor access, setup timing, and facility requirements. Conduct site visits and pre-event walkthroughs as needed to confirm operational readiness. * Client Site Visits: Host polished and informative property walkthroughs for prospective and contracted clients in partnership with the external event contractor. Communicate venue capabilities and operational considerations and document follow-up needs. * Event Closeout: Complete post-event documentation, communicate relevant feedback, coordinate vendor and staffing follow-up, and identify opportunities to improve future events. * Event Innovation and Execution: Assist in the development and delivery of unique, differentiated events that enhance guest engagement. Ensure each event reflects creativity and high standards. Staffing & On-Site Leadership * Staffing Coordination: Develop event staffing plans in partnership with the Manager, Hospitality & Guest Experience, including coordinating internal event staff (Event Captain + additional staff) and supplemental event staff based on service requirements, guest count, event format, and facility needs. Communicate assignments, call times, service expectations, and event-specific responsibilities. * On-Site Event Leadership: Serve as the on-site operational leader for winery-produced and private client events from setup through breakdown. Direct the Event Captain, event staff, and vendors; coordinate service timing with culinary and hospitality teams; monitor guest flow; and ensure the event reflects the winery's standards of hospitality. Exercise independent judgment to resolve staffing changes, issues, or service disruptions in real time. * Hospitality Leadership: Serve as the Assistant Manager of the Tasting Room in daily operations, and lead Wine Educators under the Tasting Room Manager’s direction. Participate in and occasionally lead daily hospitality lineups. Provide input on hiring, performance evaluations, and disciplinary decisions. Mentor and develop Event Captains and Wine Educators in meeting monthly goals, as part of the estate’s hospitality leadership pipeline. Communication & Collaboration * Work closely with the Manager, Hospitality and Guest Experience, Chef, and Hospitality Leadership to communicate event details and proactively address any challenges, escalating to the Senior Director, Luxury Estates as needed for high-visibility events. * Serve as a positive change agent with an innovation mindset, championing new initiatives and bringing forth fresh ideas to drive growth and elevation through the lens of hospitality. * Work collaboratively, fostering solution-oriented, positive, and open communication. * Lead with agility and forward-thinking, guided by humble leadership and the assumption of positive intent. * Brand and Sustainability Ambassadorship: Model and reinforce Ram's Gate's hospitality, sustainability, and brand ambassador standards among staff, both during events and in daily tasting room operations. Work Schedule Regular availability for early mornings, evenings, weekends, and occasional holidays is required as this role’s primary schedule follows the event calendar. Start and end times may vary from week to week, and event days may include extended shifts. The employee must be available to work scheduled events on-site and adapt their schedule based on event and business needs. Schedules will be communicated in advance as business needs allow. Requirements QUALIFICATIONS: To fulfill this job successfully, an individual must be able to perform each essential duty. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. * 1-3 years of event operations or hospitality leadership experience, including experience with event coordination and hands-on event execution, or three or more years of progressive event service and operations experience. Winery, luxury hospitality, restaurant, catering, or event-venue experience is preferred. * Demonstrated experience supervising staff, including providing input on hiring, performance evaluation, or disciplinary matters, is strongly preferred. * Exceptional organizational, leadership, and communication skills. Demonstrated ability to develop event timelines, coordinate staffing and vendors, finalize event details, prepare facilities for events, and manage multiple priorities in a fast-paced environment. Experience with banquet event orders, event-management systems, and elevated dining or luxury service standards is desirable. * Ability to exercise sound, independent judgment under time pressure, including resolving real-time issues during live events without needing prior approval. * Ability to transition between office-based event preparation, hands-on event operations and daily tasting room leadership. * Passionate about wine, elevated hospitality, and sustainable practices. Solution-oriented, highly accountable, detail-focused, and comfortable owning event execution from setup through breakdown. * Certification in California Food Handler Training, California RBS (Responsible Beverage Service) Training, and California Alcohol Server Training, each required within 30 days of employment. * Must be at least 21 years of age. CULTURAL BEHAVIORS: O’Neill team members are Forward Thinkers. Hard Working without Drama. Friendly Problem Solvers who work as One Team to Always Deliver. PHYSICAL/MENTAL REQUIREMENTS: While performing the duties of this job, the employee is frequently required to do the following: * Sit, stand, or walk for prolonged periods. * Perform some repetitive motion activities. * Coordinate multiple tasks simultaneously. * Bend or reach as necessary. * Regularly lift, move, carry, and stack boxes up to 60 lbs. * Maintain focus and attention to detail in a fast-paced environment. WORK ENVIRONMENT: * This is an on-site position based at Ram’s Gate Winery in Sonoma. * Work may occur indoors or outdoors. Temperatures are typically moderate but may fluctuate with seasonal temperature changes. * Noise level is generally low to medium but may increase depending on the event type. California Pay Transparency Notice: This position is classified as exempt. The base compensation range for this role is $73,500 to $75,000. Final salary placement will depend on several factors, including the candidate’s qualifications, education, relevant experience, and alignment with current market data. In addition to the salary, this position may be eligible for bonuses, incentive plans, or participation in tasting room tip pools, as applicable. O’Neill Vintners & Distillers offers a competitive salary and a comprehensive benefits package to our full-time employees, including medical, dental, vision, and life insurance coverage; short- and long-term disability; a 401(k) with a company match; Paid Time Off; holidays; and more. O’Neill Vintners & Distillers is an equal opportunity employer. All employment decisions, including hiring, promotion, discipline, and discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. All employees must pass a comprehensive background check and drug screen and adhere to all Company, Federal, and State Food Safety Regulations and Policies. This organization participates in E-Verify. NOTICE TO THIRD PARTY AGENCIES Please note that we do not accept unsolicited resumes from recruiters or employment agencies. In the absence of a signed Recruitment Services Agreement, we will not consider or agree to any payment of referral compensation or a recruiter fee. 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Full Time Jobs in Burney, CA

Associate Manager, Hospitality and Events

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