Hospitality Culinary Experience Manager

Oliver Winery • Bloomington, IN

3d

About The Position

Oliver Winery is seeking an innovative, hospitality-driven leader to develop and execute food programs that enhance the winery guest experience, create memorable tasting and pairing experiences, and support the winery’s hospitality strategy. The role combines food and wine experience development with operational execution, team leadership, and business performance in a limited-production kitchen environment. Formal chef experience is not required, but a background in food service, catering, hospitality operations, culinary programming, or event execution is essential.

As a member of the Hospitality Leadership Team, this position reports directly to the Vice President of Hospitality and helps lead, develop, and support approximately 50 part-time team members. The manager curates experiences that elevate the guest journey, support Direct-to-Consumer sales growth, and strengthen customer loyalty, while contributing to the strategic direction of the tasting room, events, and overall guest experience.

The role oversees food program development and execution, food and wine pairing experiences, hospitality team development, event and tasting room operations, and food-related financial performance. Success is measured by guest satisfaction and engagement, the growth and performance of food and pairing offerings, sales and attachment rates, customer loyalty, team development, operational execution, and contribution to winery hospitality and Direct-to-Consumer objectives.

The position is typically scheduled five days per week, with a mix of opening and closing shifts and scheduled desk time, totaling 40–45 hours per week. The employee may need to cover other management shifts. The role requires the ability to stand, walk, lift, and bend for up to 10 hours a day; lift and carry up to 40 pounds; and sit and work at a computer for up to eight hours on scheduled desk days. Computer use may cause visual or ergonomic strain, and the role requires extended concentration and focus.

Requirements

• At least three years of experience in hospitality, food service, catering, winery operations, culinary programming, event management, or a related field.
• Demonstrated experience developing and executing food programs, menus, culinary experiences, or hospitality offerings.
• Strong understanding of food and beverage pairing principles.
• Proven ability to lead, coach, and develop team members.
• Strong organizational, planning, and project management skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Excellent communication and interpersonal skills.
• Ability to work evenings, weekends, and special events as business needs require.
• Ability to stand, walk, lift, and bend for up to 10 hours a day; lift and carry up to 40 pounds; and sit and work at a computer for up to eight hours on scheduled desk days.
• Ability to sustain extended periods of concentration and focus.

Nice To Haves

• Experience in a winery, brewery, tasting room, destination hospitality venue, hotel, catering operation, country club, or specialty food business.
• Wine knowledge and/or wine certification.
• Experience managing food costs, inventory, purchasing, and vendor relationships.
• Experience designing guest experiences that drive engagement and business performance.
• Experience training and developing front-line hospitality teams.
• Formal chef experience is not required.

Responsibilities

• Develop and execute a strategic food program that complements Oliver Winery wines and enhances the guest experience.
• Create seasonal menus, pairing boards, shareable offerings, and specialty food experiences suited to a limited-production kitchen.
• Design food offerings that are operationally efficient, scalable, and aligned with the winery brand.
• Source ingredients and products, establish vendor relationships, and manage food-related purchasing.
• Monitor food quality, consistency, inventory, and costs; ensure compliance with food safety, sanitation, and health department requirements.
• Evaluate and refine food offerings using guest feedback, sales performance, and operational effectiveness.
• Curate food and wine pairings, seasonal tasting experiences, educational programs, Wine Club events, and specialty hospitality offerings.
• Collaborate with Winemaking, Marketing, Events, and Hospitality teams on guest experiences and winery-brand initiatives.
• Create educational content and staff resources about food and wine pairing; provide internal pairing and experience-development guidance.
• Identify hospitality and culinary trends that may be adapted to the winery environment.
• Serve on the Hospitality Leadership Team and help lead, coach, and develop approximately 50 part-time team members.
• Support recruiting, interviewing, onboarding, training, coaching, and performance management.
• Act as Manager-on-Duty during designated business hours, events, and peak visitation periods.
• Model hospitality standards and guest service expectations; partner with hospitality leadership to support engagement, accountability, and operational excellence.
• Partner with Events and Hospitality teams to develop and execute food components for winery events, festivals, Wine Club programs, and seasonal activations.
• Ensure consistent and efficient food and culinary execution during high-volume events and support tasting room operations during peak periods.
• Evaluate event performance and recommend improvements to guest satisfaction and business results.
• Help develop hospitality offerings that drive visitation, loyalty, and guest engagement.
• Manage food-related budgets, purchasing, inventory, and vendor relationships; monitor costs and margins while maintaining quality.
• Develop food and pairing programs that increase engagement, food-and-wine attachment opportunities, and Direct-to-Consumer sales.
• Analyze sales trends, guest feedback, and operational metrics; recommend improvements and revenue-generating offerings.
• Support departmental goals for sales growth, guest experience, operational efficiency, and profitability.
• Contribute to a positive work environment, demonstrate ethics and integrity, respond constructively to feedback about team impact, stay engaged, and model winery values.

Benefits

• Comprehensive health, vision, dental, and supplemental benefit packages.
• Generous PTO and paid holidays.
• Employer 401(k) matching program of up to 6% of annual compensation.
• Paid training and meetings.
• Opportunities for professional development.
• Live Well wellness program, including fitness reimbursements, charitable giving matches, and education on financial health, physical wellbeing, and other topics.
• Employee discount on wine, food, and merchandise.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed