Fatpour Tap Works is part of Big Onion Hospitality Group. 

Required Training/Experience/Education
 College degree not necessary but preferred
 Minimum 2-3 years as a General Manager in the Restaurant Industry
 Must possess knowledge of both front and back of the house management
 Must be experienced in budgeting and forecasting sales, marketing and
promotions, ordering and perpetual inventories, scheduling, interviewing, and
impeccable guest service.
 Must have computer knowledge (Excel, Windows, POS, etc.)

Responsibilities & Duties
1. Assumes 100% responsibility for the quality of the guest experience.
2. Follows Daily Manager agenda and opening/closing checklists for all
departments
3. Responsible for all departments, making sure all schedules are done in
accordance with the budget, and ensuring the best coverage for 100%
guest satisfaction.
4. Creates Marketing strategies and implementations in accordance with
concept statement.
5. Uses daily/weekly perpetual for cost effective and efficient ordering.
6. Assures all management and staff training and development is done
correctly and thoroughly to ensure minimal staff turnover.
7. Assumes 100% responsibility of coaching all employees per shift in all
departments following job descriptions, policies and procedures.
8. Works with Chef in designing strategies for menu specials relating to food
costs, budget and variances.
9. Will perform job function while upholding company policy and procedures
according to company operating manual.
10. Assumes 100% responsibility for assigning daily/weekly goals to
management and assuring their completion, while accomplishing his/her
own goals.
11. Demonstrates 100% commitment to follow all internal product control
measures, including: food and liquor inventories, purchases and loss
prevention measures 
12. Assumes 100% responsibility in giving associate manager’s goals
13. Demonstrates 100% commitment to management, employee continued
training and development.
14. Works in accordance with the accounting department, providing all
accurate information needed to produce DSR’s, P&L’s, budget and payroll.
15. 100% commitment to operate the property within the means of its budget
provided.
16. Works with the Chef and kitchen staff to assure 100% quality in our food
product 100% of the time.
17. Demonstrates 100% commitment to the restaurant’s mission statement
as stated in the employee handbook.