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and the corresponding bonuses
will be measured by how good your team becomes, not by your own signup numbers.

If this is the kind of role that you've been looking for, please apply! For the first six weeks, you'll report directly to ownership, with ownership on-site for your first two weeks. Beginning in week seven, you'll report to our Director of Operations, while maintaining a standing monthly one-on-one with ownership. All new team members complete a 90-day introductory period to make sure the role is a great mutual fit. Employment is at-will during and after this period. 30-32 hours per week | Hourly, non-exempt | Weekends required | $26

32/hour, eligible for performance-based bonuses totaling up to $8,000 per year.

As required by California law, this position is not eligible to participate in tip pools. Schedule This is a 30-32-hour position, with approximately 8-12 hours dedicated to planning, training, and administrative work and 18-24 hours on the tasting room floor. Saturday and Sunday are full shifts (approximately 7.5-8 hours each), and weekend availability is an essential requirement of the role. The remaining weekday hours are flexible, with Friday 9am-1pm required and a Thursday-Sunday schedule preferred. What you'll actually do 1. Coach and develop the floor team (your primary job) Run a weekly training session on Friday mornings for all full-time DTC salespeople covering wine knowledge, our story, POS procedure, sales techniques, and more. You'll plan it, not improvise it. Coordinated delegation (e.g. winemaker, owner, or other manager-hosted sessions) strongly encouraged. One Friday a month, invite all full-time staff members to the training session, bringing individuals together from across departments. Again, coordinated delegation strongly encouraged. Own training for part-time \"weekend warriors\" with either group or individual one-on-one time set aside for the first weekend day each staff member works. This is how our part-time weekend team gets trained, oriented, and set up for the day. It matters as much as the Friday session, especially since the people who need coaching most are on the floor Saturday and Sunday. Open every weekend shift with a huddle. Who's working which section, what's open, what's sold out, what we're featuring, what we're trying to improve today. Act as a conductor on the floor. You know how to move through a busy room: reading which pourer is stuck, stepping in without taking over, handing the conversation back, debriefing when appropriate, and knowing when to wait on feedback. This is about low-ego leadership. You're comfortable being the person who makes someone else look good, and you don't need to be the most knowledgeable or highest-performing person in the room. Build and run onboarding for new floor hires: a written curriculum covering our wines, our story, Commerce7, service standards, and the club conversation, with a clear point at which someone is signed off to work independently. Conduct annual performance mini-reviews for \"weekend warriors\" using our standard template, and contribute to reviews for full-time staff who work on the floor. 2. Lead the floor, Friday through Sunday Make sure every guest and club member has a consistently excellent visit and is treated like family. Guide Farm-to-Glass tours yourself, and train others to guide them. Educate guests about Noceto's story, our wines, our events, and club membership. Grow tasting room revenue and club membership through the team's performance, not just your own. Set and hold the standard for what a great tasting room shift looks like, and write that standard down so it can be taught. 3. Run the tasting room Use our POS system (Commerce7), including training staff on correct procedure. Complete the daily opening and closing procedures. Print shipping forms and support order fulfillment. Keep printed materials, supplies, and equipment stocked and working. Ensure the tasting room and outdoor spaces are guest-ready and well maintained. 4. Staffing and scheduling Build the monthly staffing calendar in close collaboration with the management team. Recruit and hire weekend floor staff (with manager and owner approval). Manage scheduling fairly and transparently. 5. Floor programs and marketing Plan, run, and promote on-site programs that reflect our values: Farm-to-Glass tours, bimonthly library wine and cheese tastings, and new ideas you bring us.

Request and disseminate floor-level marketing:

flyers, table materials. Spearhead creative approaches to increase email collection and club signup rates, including gamifying it for staff. Stay current on industry trends and neighboring winery offerings, and bring us recommendations. 6. As capacity allows These are sometimes real parts of the job, but they come after the work above. Coaching should always receive top priority, and these activities are occasional rather than regular.

General clerical support:

phones, email, filing. Harvest and bottling activities. Local wholesale deliveries. Other duties as assigned. What we're looking for Required Demonstrated experience training, mentoring, or teaching other people, in any setting. Hospitality management, retail training, education, coaching, and military or service-sector training all count. Hospitality or tasting room experience, and comfort talking about wine with both beginners and enthusiasts. Genuine enjoyment of helping people, coworkers as much as guests. Reliable weekend availability, including most holidays. Comfort with POS systems and standard software (Word, Excel, Canva). We'll train you on Commerce7 and our shipping software. Happy to also train on Canva, if needed. Ability to stand for long periods, lift a case of wine (approx. 40 lbs), and work outdoors seasonally. 21 years or older; valid driver's license. Nice to have Experience writing training materials or running structured onboarding. Familiarity with Amador County or Sierra Foothills wine. WSET, CSW, or similar certification, or a plan to pursue one. We support continuing education, and we'd love someone who wants to prepare for wine certifications alongside the rest of the staff. Commerce7 experience. Your first 90 days We'll consider this hire a success if, by day 90: Weekly Friday training sessions, weekend huddles, and \"weekend warrior\" training are running consistently and effectively. The majority of weekend floor staff members have had at least one documented coaching conversation with you. A written onboarding curriculum exists for new floor hires. Shift huddles are routine. Floor staff report that they know what's expected of them and where to go with questions. Overall Tasting Room numbers

in sales, email collection, and club signups
show sustainable growth. \"Weekend warriors\" are requesting more hours than we can provide
they're excited to spend time at Noceto.

The trend of extremely positive guest experience reports and reviews continues. Notice that none of those are your personal sales numbers. That's deliberate. Why this job, honestly We're a small, family-owned business, and we're rebuilding how we develop people. This role is central to that work, which means you'll have real latitude to build something rather than inherit someone else's system. How to apply Apply here, or send a resume and a short note to Lindy@noceto.com. In your note, please tell us about a time you made someone else better at something. That's the part we'll read most closely.

About our interview process:

The first round is virtual, and the second round is in-person. Finalists will be asked to teach us something in about ten minutes. It can be wine-related or not. This isn't about testing your knowledge; we're interested in seeing how you teach. Vino Noceto is an equal opportunity employer. We evaluate all applicants on merit and do not discriminate on the basis of race, color, religion, sex, national origin, age, disability, genetic information, or any other protected status.

Pay:

$26.00

$32.

00 per hour

Work Location:

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Find & Apply For Training and Development Manager Jobs in Plymouth, California

Tasting Room Manager, Training & Development