$65,000 - 75,000 yearly
Number of Applicants
:000+
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Qualifications:
5+ years restaurant general management experience
Extensive beer, wine and food knowledge (obtain first-level Cicerone certificate)
Experience in event planning and working with event management
Experience with a high volume, fast-paced environment
Computer literacy with Microsoft office, CRM software, basic Adobe suite
Strong leadership, motivational and people skills
Critical thinker and problem-solving skills with regards to financial and time management
Great interpersonal and communication skills
Maintain food safe management certificate and bartender’s license
General Responsibilities:
Oversee and manage all activities and business practices with respect to the exceptional standards of the Pilot Project service areas, its associated facilities, budgets, customer service, and front of house staff coordination
Develop and communicate standard operating procedures, and enforce adherence to standards of quality, legal, health, safety, and all related government enforced codes and regulations
Maintain high standards for expert product knowledge, industry trends, and related topics
Build and maintain productive relationships with external partners and guests
Work closely with marketing and events team to promote specials, events, brewery tours, and more
Improve internal standard operating processes for better productivity
Manage and report on monthly restaurant budgets and expenditures
Manage all day-to-day booking, public event planning, and coordination
Create and execute sales initiatives and reports
Willingness to help out with other tasks including brewery support, receiving orders, cleaning and other business-related details associated with lean startup organizations
Restaurant + Brewery Management:
Operate and run an industry-defining restaurant tasting room experience for guests and partner breweries
Organize and coordinate service area operations to ensure maximum efficiency and uphold standards consistent with a high-end hospitality space
Manage inventory of restaurant supplies, product, and equipment, and ensure all items are of adequate quantity and quality
Place internal orders for beer and other supplies
Place external orders for dry goods, beverages, and other supplies
Ability to make strategic and effective decisions when managing the restaurant to maintain guest satisfaction
Respond efficiently to customer questions and complaints in real time and via email
Assist with bartending, serving, and all other areas of front of house hospitality when needed
Update and review Point of Sale and restaurant menu daily to ensure accuracy
Manage inventory of Pilot Project and Client merchandise in the service areas and report monthly sales
Lead our Brew Crew Membership platform
Maintain walk-in coolers and office in collaboration with kitchen, bar and brew staff
Staff Management:
Develop key performance goals and manage the performance of leads, bartenders, servers, hosts, food runners, and tour guides
Ensure that all team members adhere to all company policies and standards
Foster positive work atmosphere
Maintain cadence of quarterly meetings with each direct report
Work closely with Head Chef to ensure kitchen employees and front of house employees are working effectively and efficiently together
Approve and publish employee schedules 2 weeks in advance
Hire, lead, and retain qualified staff to support restaurant operations
Develop and execute robust training program for new staff
Send weekly update emails to staff regarding events, new beer, brands, food specials and more
Lead weekly meetings with hospitality leads and assistant manager, and attend meetings with all company managers, production, and professional service teams.
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