Taproom Manager - Brewery Bhavana at Fenton

Brewery Bhavana at Fenton, a highly anticipated new Taproom located in the Fenton district of Cary, NC is in search of a Taproom Manager.

The Taproom Manager leads all aspects of the restaurants including Front of the House and Back of the House. The Taproom Manager is accountable for all restaurant workflows, staff, safety, health and food regulations, licensure, and compliance with all governing bodies to include but not limited to ABC Commission, OSHA, NC and Federal regulations, agencies and laws, Food Safety, and Health Department. This position manages all staff directly. The Taproom Manager will design strategy and set goals for growth, control budgets and optimize expenses, ensure employees are motivated and productive, and uphold high standards for the brand and employee centric culture and environment. The Taproom Manager partners with the Operations Manager to ensure continuous improvement to the restaurant’s revenue, profitability, and quality goals.

Primary Responsibilities

• Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.

• Ensures a safe environment in all aspects ranging from physical safety to an environment free from all forms of discrimination, bullying, and harassment. Creates a safe, clean and discrimination-free environment for all Managers and Team Members by ensuring all legal and company standards are met.

• Professional and impeccable response to special requests for guests and proactively prevent service bottlenecks.

• Accountable for supervision of all restaurant staff.

• Accountability for the success of all aspects of the restaurant.

• Work closely with the management team and serve as a member of the Leadership Team, including partnering with the Brewery Production Director for beer related development, parings, events, sales and detailed beer knowledge and staff beer training.

• Coordinates all food service activities such as Restaurant and bar special events, and pre fixe dining. Works with the Operations Manager, Executive Chef, and Taproom Kitchen Manager regarding food and beverage costs, and requisitions or purchases of supplies, equipment, food, and beverages.

• Directs hiring, assignments, training, motivation, and termination of personnel in conjunction with Human Resources.

• Oversees cleaning and maintenance of dining equipment and facilities and ensures that all health and safety regulations are adhered to. The Manager is responsible for making sure that every guest is satisfied with the dining experience, and that all expectations are met or exceeded.

• Responsible for all restaurant inventory, including but not limited to counts, costs, ordering requests, and invoice management.

• Estimates food and beverage needs in conjunction with the Bar Manager, and requisitions or purchases, supplies, beverages, and equipment, and ensure that needed supplies are on hand.

• Directs and is accountable for cleaning and maintenance of equipment, repairs, contracts, and other services in accordance with the Operations Manager, Executive Chef, and Taproom Kitchen Manager.

• Accountable for all scheduling and shift coverage, collaborate with other members of staff and leadership team as needed, and final accountability lies with Taproom Manager.

• Investigates and resolves food quality and service complaints at time of service and examines root cause and implements solutions to prevent reoccurrence.

• Inspects dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are being followed at all times.

• Provide leadership and development for staff and other management.

• Monitor service staff appearance and act as necessary.

• Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork.

• Ensure proper security procedures are in place to protect Team Members and Company assets.

• All other work-related duties as assigned.

Requirements

• Minimum three (3) years of restaurant management experience. Prefer five (5) years of restaurant management experience.

• Previous experience in high end hospitality and dining.

• Dependable, detail-obsessed, and open to feedback.

• Superb communication and customer service skills.

• Successfully held multiple front and/or back of the house roles.

• Possess business acumen and ability to manage P&L, budgets and financial projections and analysis.

• Knowledge of back-office systems to fulfill management functions.

• Proven skill in handling multiple tasks, balancing competing priorities, staying calm in the face of pressure, and resolving conflict.

• Experience managing the full life cycle of employee’s needs, such as training, informal feedback, compassion, motivation, formal performance feedback and supporting an employee centric environment.

• Proven success in motivating productive employees.

• Passionate about excellence in hospitality, service, and food, wine, and beer.

• Ability to work a flexible schedule: days, nights, and/or weekends.

Preferred Skills

• Demonstrated successful design strategy and growth planning.

• Expertise in budget control and alignment, including ability to optimize expenses, food cost, and staff costs.

• ServSafe Mangers Certification.

Job Type: Full-time

Pay: $70,000.00 - $75,000.00 per year

Benefits:

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

Shift:

• Day shift
• Evening shift
• Morning shift

Ability to Relocate:

• Cary, NC 27511: Relocate before starting work (Required)

Work Location: In person

Salary : $70,000 - $75,000