Hospitality Coordinator

Jordan Winery, an iconic producer of French-inspired wines in Sonoma County, is seeking a highly motivated individual who has a passion for wine and food to join the hospitality team. While we don’t have a typical tasting room, responsibilities include overseeing all curated unique visitor experiences by appointment, onsite event execution with Hospitality Manager, Estate Services and Culinary teams to deliver our award-winning guest experiences.

Named #1 Vineyard in North America in the World by World’s Best Vineyards in 2023, our guest experiences are exceptional, providing personalized and high touch service. From year-round seated food and wine pairings to seasonal outdoor tastings, private dining with multi-course meals and luxurious overnight stays in guest suites complete with in-suite breakfast and afternoon amenities, our offerings all feature ingredients from the chef’s two-acre garden, honey from our apiary and estate-grown olive oil.

At Jordan, we offer a welcoming workplace, a culture of excellence where quality performance is rewarded and a commitment to use proceeds from wine sales to help those less fortunate. If you share our values, have a passion for hospitality and love food, we would like you to apply to join the family.


Jordan’s Hospitality Coordinator will service all tastings and onsite events that promote and enhance a favorable image of Jordan Vineyard and Winery to the press, trade, members and public. The Hospitality Coordinator will execute all private meals, events and activities for Jordan; including but not limited to onsite consumer events, member events, special dinners or lunches, while working closely with multiple departments to execute all details.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  • Train and become proficient in winery reservation systems
  • Oversee planning, and implementation of public, private and in-house member events with Hospitality Manager
  • Prepare event layouts, SOPs and event documentation bussing staff instructions
  • Work closely across multiple departments, vendors and outside resources to manage facility use and resources
  • Schedule, train and supervise event staff including bussers, servers as directed by Hospitality Manager
  • Follow department procedures with urgency while planning and overseeing multiple venues and events
  • Collaborate with Hospitality Manager to improve existing experiences & accommodations
  • Collaborate with Guest Services Manager & Member Experiences Coordinator to increase wine sales through all onsite and offsite DTC channels
  • Work with the Hospitality Manager on event planning and day of execution responsibilities
  • Advise Hospitality Manager on the following: staff performance, reservation/capacity opportunities and guest feedback to assist in organizational direction setting and a premier high-luxury experience
  • Manage all food service execution and serves as liaison between culinary and service to include daily Culinary and Guest Services line-up
  • Coordinate and execute all aspects of the room set-up, food service, breakdown and re-set for private tastings, formal, and casual meals
  • Manage menu and guest’s food allergy requests for all tastings and private experiences communicate when other staff is needed to execute service accordingly; manage all printed materials (not including daily tour and tastings)
  • Work with Guest Services Team to ensure closing and opening standards are met and that all tasting areas are ready for service – i.e. that the mise en place has been completed (e.g. plates, glasses, napkins and table and serving accessories), the dining area is clean, tidy and presentable, and the lighting, music and any decorations (such as flowers and candles) are all present and correct
  • Manage rental & catering assets and ensure cleanliness, organization, and inventory of all catering & rental assets

Qualification Requirements: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

  • Food Safety handling certification/RBS Certification
  • A bachelor’s degree in Hotel and Restaurant Management or 3 years minimum of working in a high-end or luxury Restaurant, Hotel or Winery is preferred
  • 1 year minimum of working in a fine dining establishment (restaurant or winery) is required
  • WSET or Court of Masters Sommelier Certification is highly beneficial but not required
  • Any combination of education and experience providing the required skill and knowledge for successful performance of the job would qualify.

Specific Knowledge, Skills and Abilities

  • Ability to read, write and comprehend simple instructions, short correspondence, and memos
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees in the organization
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals
  • Ability to effectively problem solve and work as a team with coworkers

Other Qualifications, Skills and/or Abilities

  • Bi-lingual in English/Spanish or basic skills in both languages highly beneficial
  • Valid California Class “C” Driver’s License is required

Physical Demands

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the employee is regularly required to taste or smell. The employee is required to stand for the majority, to entirety, of their day. The employee is required to use their hands to perform many of their duties including grasping, turning, and holding objects. The employee is occasionally required to walk, reach with hands and arms, and talk or listen.
  • The employee must be able to lift and/or move up to 50 pounds frequently. Specific vision abilities required by this job include close vision, distance vision, and color vision.

Work Environment

  • The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
  • While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.


  • Pay Starting at: $30/hourly plus tips
  • Health insurance (Medical, Dental, Vision and Life) and 401k
  • Holiday pay
  • Paid vacation and sick time
  • Seasonal employee lunches
  • Discount on select Jordan wines, tastings and merchandise
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