WineTalent Classifieds: Vice President of Finance - Destinations and Services

WineTalent is working with our client, Long Meadow Ranch, to find a Vice President of Finance for the award winning restaurant Farmstead at Long Meadow Ranch and the company's hospitality destinations.

Long Meadow Ranch is a family-owned agricultural enterprise producing grapes and wine, olives and olive oil, grass-fed beef and lamb, fruits, vegetables, and eggs in the Napa Valley, Anderson Valley and Marin County. The Long Meadow Ranch operations also include an acclaimed farm-to-table restaurant, a general store and wine tasting bar in the historic Logan-Ives House, an outdoor cafe, a farmer's market, a working garden and a variety of unique event spaces all located at Farmstead at Long Meadow Ranch.

The Vice President of Finance is a key participant in all major business decisions regarding the LMR (the Company) portfolio of entities engaged in multi-faceted hospitality, shared services and farming activities. Hospitality operations encompass multiple outlets which include restaurant, hotel, private events, café and retail activities. Shared Services include shared finance, marketing, facility, IT and HR activities for multiple related entities. Farming operations include organic fruit and vegetable, poultry, beef and lamb activities which produce product for internal culinary and retail operations.

Reporting to the Executive Vice President & COO, the Vice President of Finance serves in a core leadership role and is responsible for driving both long-term strategic planning & business structure and hands-on execution of financial planning, reporting & accounting, managerial reporting & analysis, partnerships & contracts.

Strategic Planning & Business Structure

• Develop the multi-year business plan
• Identify short-term and long-term financing requirements
• Establish and oversee construction budgets
• Develop pro forma post-construction start-up and operational budgets
• Identify and install required managerial operating systems

Financial Planning, Reporting & Accounting

• Direct all accounting, budgeting, forecasting, finance, and cash management functions of the Company
• Establish and implement next generation financial accounting systems, controls, and measurement systems to assure fiscal integrity as well as accurate and timely financial and management reporting
• Formalize and document accounting and finance standard operating processes (SOPs) to ensure accurate and timely data synthesis
• Manage the annual budget and strategic business planning processes, working closely with the President & CEO, Executive Vice President & COO, and key operating managers
• Manage accounting firm for assigned business units; oversee and direct all income tax-related activities
• Assure compliance with state, federal, and general accounting and regulatory guidelines
• Manage all sales, use, property and other tax reporting
• Maintain solid banking relationships
• Direct ongoing analysis of Company’s capital requirements to ensure appropriate capitalization and availability of funds
• Manage entity reporting for Company investors including K1
• Maintain all Company financing and capitalization documents, including details related to stock ownership rights, limited partnership interests, warrants and options

Managerial Reporting & Analysis

• Develop and deliver timely, accurate, and effective analysis and reporting of financial and operational performance to the key operating managers, EVP & COO, President & CEO
• Track and measure performance relative to budgets, schedules, milestones, and performance targets, providing timely feedback to the key operating managers, EVP & COO, and President & CEO
• Develop and manage budget, periodic financial forecasts, short and long term financial projections, Company cash positions, current risks and probabilities
• Prepare timely financial report packages for review by the key operating managers, EVP & COO, and President & CEO
• Ensure compliance and accurate reporting with regard to all regulatory matters
• Perform operationally focused financial analysis and intelligence gathering to support strategic and business development initiatives
• Provide guidance and advice on proposed capital expenditures
• Recommend opportunities for profit improvement, productivity enhancement and cost reduction

Team Management & Development

• Maintain organizational structure of shared services finance and accounting team and refine or make changes where required to achieve strategy and goals
• Contribute and continue to drive a culture of collaboration
• Provide training and opportunities for growth as needed for direct reports
• Become a go-to resource by continuing to develop and foster a strong team which is sought out and respected by the entire organization for the quality of information and insight provided
• Encourage innovative approaches to employee communications and continuous improvement, recognition, and celebration in order to attract, reward and retain the highest quality staff

Partnerships, Contracts & Compliance

• Assist the President & CEO, EVP & COO, and key operating managers in financial analysis and negotiation of partnerships, licensing and contracts
• Manage preparation, negotiation, review, and acceptance of all contractual documents
• Advise management of contractual rights and obligations and provide interpretation of terms and conditions
• Ensure the Company is compliant with all federal, state and local regulations and that internal agreements as well as client contracts and SLA’s are properly documented and followed

Shared Services

• Manage expenses, allocations, and financial reporting and analysis of all shared services, including Human Resources, Marketing, IT, and General Admin
• Manage preparation, negotiation, review, and acceptance of all insurance policies; oversee claims
• Consistently review and improve respective policies and procedures to ensure compliance with regulatory environment
• Emphasize cross-departmental collaboration to ensure efficient and effective communication and support provided company wide

Education, Experience and Requirements

• Bachelor’s degree in Finance, Accounting or Business
• Certified Public Accountants preferred
• Distinctive finance and accounting experience of 5 years or more within restaurant and/or hospitality organizations
• Proven understanding of finance and accounting issues related to restaurant and hotel businesses highly desirable
• Experience with NetSuite desirable
• Experience with DOMO and KPI analytics dashboard tools desirable
• Extensive experience with Quickbooks required
• Prior experience implementing new accounting software systems and/or ERP required

• Able to work in a team environment as well as operate independently
• Able to lift 40+ lbs.
• Valid driver’s license and maintain a safe driving record
• A pre-employment background check is required

Compensation and Benefits

• This is a full-time salaried position
• Competitive compensation depending on experience plus benefits including medical/dental insurance, paid vacation and 401(k)

Apply Online Here

All Inquiries will be kept strictly confidential

WineTalent:  The Right People for the Job

The Interview over Lunch: What to Do?

This morning I was reading the job section of the newspaper, and this study caught my eye: The Imbibing Idiot Bias:  Consuming Alcohol Can be Hazardous to Your (Perceived) Intelligence.  This study conducted by researchers at the University of Michigan and University of Pennsylvania looked at how people's perceptions of another changed when the person ordered an alcoholic drink during their meeting.  The researchers found that when a person ordered or drank an alcoholic beverage, the other person thought they had lower intelligence.  As they stated,  "We find that the bias may be costly in professional settings. Job candidates who ordered wine during an interview held over dinner were viewed as less intelligent and less hireable than candidates who ordered soda. However, prospective candidates believe that ordering wine rather than soda will help them appear more intelligent."  Hmm, sounds like something I should explore!

Often, I conduct interviews over lunch or dinner at a nice restaurant.  Being in the wine business, these lunches regularly occur in wine country and at places with very nice wine lists.  It is natural to order a drink, right?  No, it is never a given that any alcohol will be consumed during these meetings--but the very notion of having a drink is full of speculation--on my part yes, but I am sure on my guest's part too.

Case History One:  Several months ago I was asked by a friend to do a mock interview of their son who wanted to make his way in the wine business world.  Having almost finished his degree in business and with prior work experience in wine sales and restaurants, it was interesting to me to find out how he would do in this mock interview.  He handled himself very professionally in the contrived setting, and came across well in the interview.  After the interview I debriefed him on how he did and also gave him my take on possible options for him in the wine industry.  Since he and I had met at a restaurant and only consumed water during the interview, I wanted to make sure the restaurant made a little money off of my table that afternoon, so I encouraged him to order something to eat and drink.  I ordered a light appetizer, and a glass of wine.  Did he?  No.  Smart man.

When I put together my notes from this meeting for his parents, I mentioned his abstaining from drinking during our meeting, and gave him big kudos for that.  I think drinking alcohol can be fraught with meaning in a business setting, and for a young graduate, something to stay away from at all costs.  Oh, I know I'm a wine industry recruiter, but an interview is an interview, and the same rules apply.

Case Histories Two and Three:  On the flip side of this, this weekend I had several meetings with both job seekers and clients who were discussing projects.  At one of the interviews I ordered a beer but my interviewee did not--although we were dining at a brewery.  I thought this showed a lot of restraint on her part, and of course caused me to start to worry about how I was being perceived!  At one of my project meetings my client brought along one of their wines to try--so of course I had a glass of this wine.  But I did not have a second glass, nor did he.   

What to Do:  When meeting with a prospective employer, keep your demeanor completely professional.  Now, we do want to find out a little about you when we meet, so don't worry about talking a bit about your personal life.  And when meeting at a restaurant for an interview, try to brush up on your basic etiquette so you don't embarrass yourself by drinking out of the ice bucket.  And try to match your dining companion's pace and conversation style.

Pace Yourself: Yes, pace yourself my friend!  This can be the hardest thing to do at a business lunch--but I'm not talking about pacing your drinking.  Try to see what kind of meal this is going to be.  When you first arrive you'll get the menu and maybe hear about the dining specials.  I think this is a great opportunity to gauge how much food the other person may be eating.  If they mention that the salad at this place is a meal in itself, they may be planning to just have a salad for lunch--so stay away from ordering an appetizer, a salad, a soup, an entree and a dessert.  You'll have plate after plate coming at you, and your guest and others waiting for you to eat.  The meeting is a time to show off you talents for the job, not how much you can eat.  I also try to let my companion order first, so I can see if they will be having a few courses or sticking with only an entree.  If they order a first course, I try to too.  I don't want them to be desperately trying to finish their soup before the next course comes, while carrying on a conversation about what we are really there to explore.  So, try to keep your order in sync with theirs.


Order Wisely:  Ok, now that you've thought about the amount of food you should order, try to take into account how the food you want to eat will interfere with your meeting.  A few weeks ago I ordered a wonderful summer stew at a meeting, and was very worried when it had shell-on crustaceans and whole cobs of corn to wrestle with.  It was even better when my corn cob sailed through the air after I was trying to get the kernels off using a knife and fork.  While I don't like to get too picky with what I am ordering, it may have been better to make sure this seafood stew would be meeting friendly.  Years ago I worked at a company that forbid us employees from ordering anything that required eating it with our hands.  I have followed this policy loosely in all my ordering--staying away from big juicy burgers and shying away from french fries.  But I do slip occasionally and order something that requires manual manipulation.

And Now the Big Decision:  "And what would you like to drink today?" the waiter asks you eagerly.  If your answer is "hair of the dog that bit me" or "double scotch on the rocks" you may find that your meeting quickly devolves from a meeting highlighting your stellar qualifications into something much less spectacular.  If they say they would like to try one of the beers on tap, or ask the waiter what wine would be good with their fish--be hesitant in ordering a drink too.  You can't go wrong with water--sparkling or still.  Another safe option often is iced tea.  And good old lemonade can keep you focused and hydrated. Isn't that why you would want something to drink anyways?

Why You are There:  Alright, so now that you got all the ordering taken care of, keep your focus on the meeting--not the food.  You want to enjoy your meal--but if you have something that is so-so--keep your opinion to yourself and carry on with the conversation.  If there is truly something wrong with your meal, decide what you need to do--if you must send it back--do it, nicely.  But if it was a little underwhelming, eat a little and be happy you won't get caught with your mouth full of food very often.  You want to be talking a lot, so don't worry if you don't eat much.  Just have your plates cleared when your companion's are, and be thrilled to get the time to highlight your qualifications.  

Coffee Anyone?:  And if the meeting is going well and your host wants a cup of coffee, by all means have one too.  This time can sometimes be a nice chance to talk without plates of food between you, and often is a time to see what the next steps are in the interview process and learn how you are being perceived by the--hopefully future--employer. 

Book Review: Blood, Bones & Butter

 

Ok, I've sung the praises of Anthony Bourdain on this blog before, but I think there is a new chef/owner vying for my attention, Gabrielle Hamilton.  It's OK; Tony gave her big endorsements on the dust cover of her book Blood, Bones & Butter.  Since Tony said it is "simply the best memoir by a chef ever", I guess I'm lucky I haven't read too many of them, because now I don't need to bother with the rest.  That's a time saver.

And time saving is what I need.  It does drain me of my time when I have to sit glued to a book for up to 10 hours in the course of two days.  Thank goodness it was a holiday, and I had all that extra time to not put the thing down.  I was simply reading, and would look up after laughing so much and, "oh my, look at the time!" The kids were trying their hardest to get me to tuck them into bed, and I had to just keep shooing them away so that I could read about Gabrielle's struggle to mix her work and personal lives together seamlessly.  As I sit to write this review my 3-year-old is climbing on my head, asking for her gummy bears that Santa brought.  Come on kids, don't you understand all these other professionals don't have the same demands on them, nor demons they have battled, and certainly have never had any feelings like I do of inadequacy. 

Oh, wait, there does seem to be something similar in my life and in Gabrielle's.  While I didn't have quite the extreme upbringing she had--I wasn't working in a restaurant at the age of 13, didn't move in with my sister in New York's Hell's Kitchen when I was 16, and never had potential charges of Grand Larceny and Possession of Stolen Property during my teen-age years or ever--there were some common elements that I could relate to.  Growing up out in the boondocks as the youngest sibling, there was plenty of idle time I spent out in nature and looking up to my superhero older siblings.  For anyone who has ever raised chickens like Gabrielle's family and mine did, you should get the symbolism of the jacket cover. And I have a great food memory, often remembering the food I ate at places more than who I was with or why I was there.  Chicken and dumplings, ratatouille, rye bread and pate--those things send me right back to the place I ate them--salivating for more.  Also, I think a strong work ethic is crucial--but some people have it and others don't.  Hopefully I do.

With this book Gabrielle Hamilton, AKA Prune, talks about her upbringing, her antics during her teenage years, and her struggles to be a grown-up.  All through it there are great references to the good food and hard work she loves.  And hard work it is.  Her writing about the demands she puts on herself back in her catering cook days to the all-too realistic accounts of running a very successful restaurant in Manhattan while being pregnant and then raising two small children thoroughly illustrates her fortitude.

What really got me was her account of being a speaker at the Culinary Institute of America in Hyde Park.  The topic was "Where are the Women?" and Gabrielle was one of 10 women chefs discussing the issue in front of hundreds of female students, as well as several male students.  The students asked questions about how to be successful in the restaurant business, which is a male-dominated one.  "Is it okay to cry?" was one of the first questions asked, and one that Gabrielle used as a great vehicle to discuss her thoughts on working in the restaurant business, how she was successful, and poignantly how she mixes being a woman, a restauranteur, an intellectual, a feminist, a lesbian now married to a man, the mother of two very small children, and a contributor to society.  This is my favorite chapter.  I think Gabrielle did a great job of describing her own perspective as well as giving some great comments about figuring out how to do it all.  Oh, and any working mother reading the book can totally related to the baby sock in the purse and the oatmeal on the sweater. 

So, plan wisely and get yourself some spare time to read this book.  It shouldn't take long.