Angus McDonald

• Tasting Room Operations & Leadership: Promoted twice within 9 months from part-time Educator to Team Lead; drive daily service standards, coach staff, streamline operational workflows, and onboard new talent while maintaining a roll-up-your-sleeves approach to floor support.
• Multi-Channel Sales Strategy: Spearheaded outbound phone campaigns to increase event sales and drive gross revenue; audit Commerce7 lead lists and abandoned carts to capture stagnant e-commerce revenue.
• Maintained near-perfect club conversion rate during initial months; generated over $100,000 in H1 2026 and ranked as top 2 contributor in team club sign-up goals throughout tenure.
• Advocated for and launched new, accessible bar-tasting option, enabling walk-in guests and enhancing visitor conversion from art to wine.
• Led in-person outreach campaign to re-engage local hotel concierge and winery partners, strengthening visitation pipeline.

• Account Acquisition & Maintenance: Achieved an average conversion rate of 3 new accounts per month over 12 months, driving revenue while managing existing accounts with a heavy load of technical troubleshooting and client friction. Led high-stakes repeatability trials at elite facilities like Larkmead and Ovid to demonstrate equipment efficacy and successfully stabilize several sour relationships; trusted as the go-to technical troubleshooting resource for all of Laffort's regional accounts.
• Territory Expansion & Channel Management: Inherited a combed-through Napa territory in need of heavy reputation rehabilitation. Shifted sales focus to the untapped Sierra Foothills region, winning new business by organizing self-catered luncheons and group presentations. Fed the sales pipeline at WINExpo and Unified while partnering with Laffort to host joint trade marketing events and happy hours.
• Cross-Border Product Optimization: Secured funding from Australian executive team for multi-territory US market analysis of free SO2 test. Conducted precision testing in my territory, benchmarking results against ETS Laboratories to provide critical field data for core software algorithm enhancements.

• Wore multiple hats at boutique family winery, managing culinary prep, executing events, and overseeing tasting room operations to ensure seamless guest experiences.
• Executed local self-distribution strategy, auditing regional sales records to re-establish expired product placements in Portland-area Whole Foods Market locations.

• Generated over $275,000 in gross revenue across two locations, leading wine club conversion metrics through storytelling and highly engaging educational tastings.
• Led organization and logistics coordination for opening brand's high-profile downtown Portland tasting room.
• Achieved top sales performance company-wide during Dundee grand opening month; maintained top 3 ranking for total gross sales and club conversions in following months.

Opening this restaurant was a whirlwind. I acted as a floor sommelier for my peers when needed.

Mastered the exceptionally rigorous, high-volume service standards of the Hillstone Restaurant Group while acting as an informal sommelier for the team. In a stroke of Napa serendipity, the sales rep I would eventually replace at Sentia happened to sit in my section, paving the way for my transition into wine tech sales.

A legendary establishment close to my heart. My parents have long told me the story of the late Donna Scala whisking me away into the kitchen in a baby carrier when I was just weeks old. When I needed to move back home just before the pandemic, Giovanni took me in, giving me the opportunity to learn and work at what is widely considered Napa's unofficial school of hospitality.

Chef Ken Frank trusted me with my very first serving role here at age 19. I will never forget learning the difference between club soda and tonic water from a customer before I was even old enough to legally drink. I returned right out of college, working breakfast shifts as a second job while concurrently training to bartend at Morimoto.

Earned my very first job here as a busser in 2011 when I was 17, working my way up to bartender throughout my college years. Life came full circle at 31 (2025) when I returned to take on a second job bussing tables.