Service

Tasting room and hospitality staffing in Napa Valley

Hosts, wine educators, tasting associates and club concierges who can talk terroir, run a full flight on a Saturday in October, and turn a walk-in into a member.

Season Year-round, with peak weekends April through October and release season in the fall.

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A winery tasting room bar set with glasses and open bottles

Roles we place

The people behind a good tasting room and hospitality operation.

  • Tasting room host

    Greets, manages reservations and walk-ins, keeps the floor moving on a busy weekend.

  • Wine educator / tasting associate

    Leads bar and seated tastings, knows the portfolio and the AVA, sells with a light touch.

  • Wine club concierge

    Member pickups, shipment questions, retention calls and release-weekend hospitality.

  • Tasting room lead

    Opens and closes, handles cash and POS, schedules the floor, reports to the hospitality manager.

  • Release and pickup weekend staff

    Extra hands for club events, release parties and harvest-season crowds.

  • Bilingual hosts

    English and Spanish, for rooms with international and local guests alike.

What we screen for

Vetted before you meet them.

Every candidate is interviewed in person and reference-checked. For this category we also verify the following before day one.

  • Current California Responsible Beverage Service (RBS) certification, or we schedule it before day one.
  • California food handler card where the room serves food.
  • A wine knowledge conversation: varietals, the estate’s AVA, how to describe a flight without a script.
  • Hospitality references from two previous employers.
  • Weekend and holiday availability, confirmed in writing.
  • POS and club platform familiarity, including Commerce7 and WineDirect, where you use them.

How engagements work

One event, a season, or a hire.

Seasonal weekend coverage
Two to four hosts, April through October, scheduled around your reservations.
Release and event weekends
Short bursts of extra staff for pickup weekends and release parties.
Temp-to-hire
Work with someone for a season before offering a permanent role.
Direct hire
Tasting room leads and hospitality managers, with a 90-day replacement guarantee.

Typical requests

What this looks like in practice.

  • “Two weekend hosts, April through October, for a Rutherford estate.”

  • “A wine club concierge for a three-day pickup weekend in Oakville.”

  • “A direct-hire tasting room lead for a downtown Napa collective.”

A guest smells a glass of red wine in a tasting room
A sommelier pours red wine for a guest

Questions

Questions about tasting room and hospitality staffing.

All questions and answers
Do your tasting room staff have RBS certification?

Yes. California requires RBS certification for anyone serving alcohol, and we verify it before the first shift. If a strong candidate is not yet certified, we schedule the training before they start.

Can you cover weekends only?

Yes. Weekend-only coverage from spring through harvest is the most common tasting room request we get.

How much wine knowledge do your hosts have?

Every tasting associate can talk varietals, the estate’s AVA and a flight in their own words. We match depth to your room: a club concierge needs a different level than a wine educator leading seated tastings.

Related services

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