Assistant Taproom Manager [Bar Focus]

ASSISTANT TAPROOM MANAGER [BAR FOCUS]

OVERVIEW:

First State Brewing Company seeks an experienced, professional, and passionate Assistant Taproom Manager. The ideal candidate should have a passion for craft beer and hospitality, at least two years restaurant experience, at least one year restaurant management experience, strong people management and leadership skills, an uncompromising commitment to quality, hospitality, guest experience, and team culture, and a continuous improvement mindset.

The Assistant Taproom Manager is responsible for assisting the General Manager with managing, executing, and enhancing all aspects of Taproom operations, including people management, leadership, training, culture, and systems development and enhancement.

Assistant Taproom Manager reports to the General Manager. The Assistant Taproom Manager will also work closely with the Kitchen Manager / Chef, Operations Manager, and other managers throughout the Company. Assistant Taproom Manager is a full-time exempt position, generally working 45-50 hours per week. The primary location for this role is Rehoboth Beach, Delaware, with a need to periodically travel to other locations (i.e., Middletown, Delaware).

The primary responsibilities of the Assistant Taproom Manager are to assist the General Manager with: 1) managing, executing, and enhancing Taproom operations; 2) increasing Taproom sales and profits; 3) meeting Taproom labor, cost of goods, and expense budgets; 4) maximizing guest experience; 5) ensuring guests are provided superior hospitality and service; 6) enhancing team culture, and 7) being an ambassador for the Company and its products.

In addition to the responsibilities listed below, this Assistant Taproom Manager role will have a focus on developing, managing and enhancing the Taproom bar program, including designing craft cocktails and mocktails, and curating liquor and wine offerings.

RESPONSIBILITIES:

Taproom

Assist with management, execution, and enhancement of:

• Taproom operations, including managing team members

• Guest experience, such that all guests are 1) provided a curated experience, 2) consistently provided an exceptional experience by providing superior hospitality and service; and 3) educated about product offerings and are provided beer, cocktail, wine and food recommendations and pairing suggestions

• Taproom bar program - designing craft cocktails and mocktails, and curating liquor and wine offerings; associated recipe development, menu engineering, and costing; ensure initial and ongoing accuracy

• Educating and training team members on Taproom products, including associated details, style characteristics, tasting notes and statistics, to ensure accurate representation of products to guests

• Weekly inventory and waste/loss tracking for all products, ingredients, costs-of-goods-sold components, and applicable supplies (i.e., beer/cider, liquor, wine, non-alcoholic beverages, adjuncts, merchandise, chemicals, glassware, etc.); Maintain par counts on all applicable items

• Taproom atmosphere (e.g., vibe, décor, lighting, temperature, music, aroma, cleanliness, etc.) of guest-facing environments (i.e., bar area, dining area, restrooms, vestibule, exterior, etc.) to promote a superior guest experience

• Cleanliness, tidiness, organization, and overall appearance of the Taproom, including bar area, dining area, merchandise area, restrooms, vestibule, exterior, etc., and all Taproom equipment

• Preventative maintenance for all Taproom equipment; Perform frequent inspections of 1) equipment and work areas to ensure compliance with internal standards; and 2) facilities and equipment for regulatory compliance

• Team task management (i.e., opening, closing, side work, deep cleaning, line checks, etc.), such that the team is completing tasks in an effective, consistent and efficient manner

• Bi-weekly cleaning and daily sanitization of draft dispense system cleaning (e.g., draft lines, faucets, couplers, etc.); Perform maintenance as required on all components of the draft dispense system

• Investigate customer complaints and feedback and implement systems and processes to prevent future issues

• Policies, standard operating procedures, best practices, checklists, systems, etc.

Serve as the Manager on Duty for the Taproom, to ensure efficient Taproom operations, maximum guest experience, and team culture

Participate in frequent meetings with the General Manager, Kitchen Manager / Chef, Operations Manager, and other managers throughout the Company to discuss opportunities for improvement, review and analyze metrics, and maintain bi-directional feedback and open dialog

Team

Assist with management, execution, and enhancement of:

• Initial and ongoing training for all team members, such that all team members maintain comprehensive knowledge of all products, policies, procedures, best practices and overall expectations related to their role

• Scheduling team members while adhering to budgets and team member availability, and ensuring adequate staffing to maximize guest experience; Coordinate team member availability and time-off requests

• Educating the Taproom team on upcoming, new and existing 1) Brewery products, including associated details, style characteristics, tasting notes and statistics, 2) Taproom products, including cocktails and wine, and 3) Kitchen products; to ensure accurate representation of products to guests

• Periodic performance evaluations and frequent one-on-one meetings with all team members, in tandem/coordination with the General Manager

Manage, lead, train, motivate and mentor all Taproom team members

Maintain daily communication with managers and team members; Expeditiously identify, discuss and resolve any issues and opportunities for improvement

Enhance team culture, productivity and efficiencies through constant bi-directional feedback and open dialog

Ensure a positive, safe, welcoming and inclusive environment for all team members, and guests

Effectively delegate to team members while ensuring work is completed in an effective, consistent and efficient manner

Be a subject matter expert on all topics related to the Taproom, restaurant management, hospitality, service, guest experience, craft beer and the Company’s products

Administrative

Manage and enhance use of point-of-sale (POS) software/devices (i.e., Toast), restaurant management software (i.e., MarginEdge), scheduling and team management software (i.e., 7Shifts), draft system management software (i.e., BarTrack), human resources software (i.e., Gusto), Task Management software (i.e., 7Shifts Tasks), Work & Performance Management Software (i.e., Monday.com)

For all solutions and software (i.e., Toast, MarginEdge, 7Shifts, BarTrack, Monday.com, etc.), 1) ensure that all features are being properly utilized, and configuration settings are accurate, 2) all data is accurate and up-to-date, and 3) frequently analyze metrics and reports to identify opportunities for improvement and implement solutions accordingly

Events

Assist with management, execution, and enhancement of:

• Private, special, and guest-facing events (e.g., beer dinners, etc.), including those held on evenings and weekends, in tandem with other managers and stakeholders

• Internal team events, trainings, etc., including those held on evenings and weekends, in tandem with other managers and stakeholders

Brewery

Work closely with the Brewery team on activities related to Brewery products, including:

• Upcoming production beer releases

• Determining future “R&D” / Taproom exclusive beer releases

• Forecasting Taproom usage and demand of Brewery products

• Details for upcoming, new and existing Brewery products, including associated details, style characteristics, tasting notes and statistics, to ensure accurate representation of products to guests

• Training related to brewing processes, beer styles, etc.

• Coordinate internal and guest-facing events

Marketing

Work closely with the Marketing team on activities related to promoting the Taproom, including:

• Managing and enhancing merchandise program

• Promoting the Taproom, including products, team members, and the intended guest experience

• Coordinate menu changes, promotions, internal events, and guest-facing events

General

Support the General Manager as required; Perform other duties as assigned

Maintain a positive, professional and respectful demeanor at all times, especially when interacting or communicating with team members throughout the Company, guests, vendors, suppliers, etc.

Manage time and activities efficiently to maximize production

Support and promote the Company’s culture, mission, vision, core values and guiding principles

Be an ambassador for the Company and its products

Continue to improve knowledge of craft beer, restaurant management, people management, leadership, and hospitality, through internal and industry training, and self-study

Be familiar with and periodically review all applicable alcohol and food safety best practices, and applicable laws and regulations, to ensure team and stakeholder awareness and compliance

Ensure teams strictly adhere with all 1) applicable Company and team policies, standard operating procedures, checklists, etc.; and 2) to responsible alcohol and food safety practices and applicable laws and regulations

Maintain Delaware Responsible Alcoholic Beverage Server Training Program certification or obtain within thirty (30) days of employment

Maintain Certified Beer Server (Cicerone Certification Program) certification or obtain within thirty (30) days of employment

Maintain ServSafe Food Handler certification or obtain within ninety (90) days of employment

QUALIFICATIONS:

Experience

Two (2) years of restaurant experience is required

One (1) years of restaurant management experience is required

One (1) years of people management and leadership experience is required

Degree or certificate for restaurant management or related field is preferred

Physical

Ability and willingness to:

• lift sixty (60) pounds individually and one-hundred seventy (170) pounds with assistance

• work in cold, hot, wet, humid and loud environments for extended periods

• perform a variety of physical tasks including heavy lifting, climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, and repetitive motion, over the course of several hours

• endure working long shifts and standing for 8-12 hours per day

• operate machinery, power tools and hand tools

• work with hazardous chemicals

General

Passion for the craft beer and brewing industry

Strong knowledge and skills:

restaurant management

hospitality & service

people management, leadership, development and training

craft beer styles and beer serving best practices

draft equipment, maintenance, and troubleshooting

workplace safety

problem solving and troubleshooting

communication, organization, time management and multi-tasking

Ability to manage and prioritize workload with minimal oversight

Ability to work both independently and within a team to accomplish goals/objectives

Ability to work under pressure and meet deadlines and goals/objectives

Positive attitude and professional demeanor in all situations; Ability to maintain composure if conflicts arise

Strong work ethic

Consistency and reliability

Strive for constant and never-ending improvement

Proficient in using point-of-sale (POS) software/devices (i.e., Toast), restaurant management software (i.e., MarginEdge), scheduling and team management software (i.e., 7Shifts), draft system management software (i.e., BarTrack), human resources software (i.e., Gusto), Task Management software (i.e., 7Shifts Tasks), Work & Performance Management Software (i.e., Monday.com)

Willingness to travel periodically

Willingness to maintain a flexible schedule and ability to work days, evenings, weekdays, weekends, and holidays, as needed

Valid driver's license, clean driving record, insurance coverage, and reliable vehicle

Valid work authorization documentation (Form I-9)

At least 21 years of age

Be a good human

Disclaimer: This job description is intended to present an illustrative description of the range of duties, the scope of responsibility and the required level of knowledge, skills and abilities necessary to describe the primary functions of the job; they are not intended to reflect all duties and may not be comprehensive or all-inclusive. Employees are expected to perform all other duties as assigned or directed by management. Job descriptions, roles and responsibilities may be modified at any time if deemed appropriate by management.

Job Type: Full-time

Pay: $40,000.00 - $50,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Paid time off

Shift:

• Day shift
• Evening shift

Experience:

• Restaurant: 2 years (Required)
• Restaurant management: 1 year (Required)

Ability to Commute:

• Rehoboth Beach, DE 19971 (Required)

Work Location: In person

Salary : $40,000 - $50,000