Northern Territory Taproom & General Manager

This senior operational role is designed for a leader who excels in both high-level strategy and hands-on execution. As the Northern Division GM, you will be based primarily at the Huber Heights Taproom & Smokery, serving as its direct FOH leader while providing oversight and accountability for the Dayton location.

Position Structure & Commitment

This role follows a hybrid operational model to ensure leadership presence while maintaining a deep connection to the guest experience and FOH staff.

• Total Commitment: 45 hours per week.
• Management & Strategy (30 Hours): Dedicated to administrative duties, multi-site oversight, labor scheduling, and leadership meetings.
• Floor Execution (15 Hours): Dedicated to active serving and/or bartending shifts to drive service standards and maintain a "lead-from-the-front" culture

Primary Responsibilities

Multi-Site Leadership (Huber Heights & Dayton)

• Provide leadership, direction, and accountability to site-level FOH Managers across the Northern Division.
• Ensure consistent execution of service standards and guest experience expectations at both locations.
• Lead structured weekly FOH Manager meetings to review KPIs, performance targets, and upcoming risks.
• Translate company strategy into actionable direction for site managers.

Huber Heights Home-Base Management

• Own daily FOH operations, including bar execution and floor management.
• Develop and manage weekly FOH schedules based on sales forecasts, weather, and events.
• Manage labor percentages and control overtime or staffing variances proactively.
• Oversee beverage inventory (liquor, beer, wine) and maintain COGS targets.

Food Service & Operational Excellence

• Oversee the integration of food service within the Smokery environment, ensuring seamless service pacing between FOH and BOH.
• Maintain rigorous cleanliness, atmosphere, and "audit-ready" standards.
• Resolve guest issues and ensure all service recovery is documented.

Experience & Qualifications

• Food Service Expertise: Minimum 5+ years of management experience in a high-volume restaurant, bar, or taproom environment with a strong focus on food service operations.
• Multi-Unit Leadership: Prior experience managing multiple sites or a district-level territory is preferred.
• Technical Skills: High proficiency with POS systems, labor scheduling tools, and KPI performance analysis.
• Leadership Style: Proven ability to coach, mentor, and hold other managers accountable to high performance standards.
• Flexibility: Availability to work nights, weekends, and holidays as required.