Taproom Manager

3 Sons Brewing is looking for a highly motivated individual with a passion for great craft beer and unique food to join our team.

Role Overview:

Assist in directing the cultural compass of the tasting room; influencing and guiding the energy, service, and hospitality.

Responsible for the food and beverage operations of our Taproom. Directs and works with the management team and staff to successfully create an un-paralleled guest experience. Develops standardized procedures that provide efficient, friendly services and profitable operations. Responsibilities will include, but are not limited to, assisting of recruitment and engagement of employees; exceeding expectations and quality concerning food, beer, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency.

• Manages daily FOH operation and works in unison with our Executive Chef.
• Supervises daily Front of House shift operations and ensures compliance with all policies, standards and procedures.
• Opens and/or closes shifts and ensures completion of assigned shift checklist and other duties are met.
• Prepares Opening/Closing reports.
• Responsible for money handling and counting cash, balancing cash drawers, and finding/reporting discrepancies.
• Meets and greets guests and sets and exemplary example of guest service and experience.
• Assist beertenders, food runners and hosts on the floor with guests during service and high demand times.
• Conducts pre-shift and mid-shift meetings with the Kitchen and Tasting Room staff on menu items including ingredients, preparation methods and unique tastes for both the beer and food menus.
• Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail.
• Operates all department equipment as necessary and reports malfunctions immediately and oversees completion of service needs.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Develops cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary. Assures the overall cleanliness of the Tasting Room/Kitchen is maintained daily.
• Hire and train new staff as needed.
• Responsible for managing staff and assurance that they are adhering to company policy. Administer disciplinary action when necessary including write ups, suspensions, and termination.

• Works with Executive Chef as related areas of the kitchen.
• Oversee Inventory and ensures weekly inventory levels are balanced and reports to accounting.
• Monitor wine inventory and order product weekly as needed.
• Assist in the development of new concepts for merchandise such as hats, shirts, glassware and promotional items and events.
• Reviews upcoming releases, keeps connected with upcoming events to properly communicate and anticipate service and staffing needs for both FOH and BOH.
• Monitors sales on a daily basis. Identifies and addresses opportunities as needed.
• Oversee Large Party needs/reservations.
• Provides feedback on menu sales trends to Executive Chef.
• Untappd comprehension. Adding new beers, pre-exiting beers, removing menu items, creating menus, etc.
• Working knowledge of POS and Scheduling systems. Editing and creating new items/menus/modifiers/discounts/payments.
• Knowlege of all major Social Media platforms, Excel and Word
• Knowledge and love of craft beer

Job Type: Full-time

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Holidays
• Must have weekend availability
• Evening shift to closing

COVID-19 considerations:

Work Location: One location

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Restaurant type:

• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Experience:

• Front of House Management: 2 years (Required)

License/Certification:

• Food Handler Certification (Required)

Work Location: In person

Salary : $50,000 - $60,000