Summary of Position

We are looking for a Manager to lead many aspects of our business. You will ensure we deliver a high-quality food and drinks to our customers, and motivate our staff to provide excellent customer service.

The Manager responsibilities include ensuring efficient operation, as well as maintaining high production, productivity, quality, and customer-service standards.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll set work schedules, oversee food service, and make sure we comply with health and safety regulations.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our brewery runs smoothly and customers have a pleasant dining experience.

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Duties & Responsibilities

• Coordinate daily Front of the House and Back of the House operations
• Open and/or Close the business
• Ensure all alcoholic beverage services are in strict compliance with all legal requirements and all servers and staff are properly trained.
• Promote positive employee relations by effectively delegating duties, fostering high staff morale by creating a positive and supportive work environment, and encouraging and modeling effective collaboration.
• Properly operate the POS system, make change and maintain the system.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Deliver superior service and maximize customer satisfaction
• Respond efficiently and accurately to customer complaints
• Regularly review product quality and research new vendors
• Organize and supervise shifts
• Schedule staff hours, assign duties, responsibilities, and work activities to employees in accordance with work requirements.
• Schedule and receive food and beverage deliveries and control inventories of food, equipment, and supplies.
• Appraise staff performance and provide feedback to improve productivity
• Observe and evaluate workers and work procedures in order to ensure quality standards and service.
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Control operational costs and identify measures to cut waste
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Perform personnel actions such as hiring and firing staff in consultation with other managers as necessary.
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Greet and seat guests, and present menus.
• Work with management to develop departmental objectives, budgets, policies, procedures, and strategies.

Qualifications, Skills, and Requirements

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• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Proven customer service experience as a manager
• Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff
• Familiarity with restaurant management software
• Strong leadership, motivational and people skills
• Acute financial management skills
• Be at least 21 years of age.
• Be able to communicate and understand the predominant language(s) of our guests.
• Possess basic math skills and have the ability to handle money and operate a cash register.
• Be able to work in a standing position for long periods of time (in excess of 8 hours).
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Being tip Certified or Ramp Certified is required.