Key Holder

Description

The primary mission of the Keyholder is to provide fast, informed, and friendly service to every guest they interact with by performing the duties of a server in addition to assisting management with opening/closing procedures to ensure every guest leaves with the anticipation of returning, because of their positive and courteous experience at Bosque Brewing Co.

Requirements

Essential Functions & Responsibilities:

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail by anticipating the guests’ needs and responding appropriately.
• Develop and maintain up-to-date knowledge about Bosque Brewing Co. beverages, proper beer pouring techniques, brewing process, and food served at the taproom or restaurant, including specific ingredients that are commonly associated with either food allergies or specific dietary needs. Regularly take initiative to share and discuss knowledge of products with guests.
• Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in all areas of the front-of house, bar areas including counters, sinks, plates, glassware, office (common coworker areas), and storage areas.
• Follow the Bosque Brewing Co. steps of service throughout the entire guest experience at the taproom or restaurant including but not limited to:
• Greet guests in a positive, friendly manner and make them feel welcome ensuring that all guests entering the taproom or restaurant are greeted within one (1) minute of their arrival.
• Answer questions and guide guests through all phases of their experience at the taproom or restaurant, make suggestions for to-go beer (packaged or growler) when appropriate.
• Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests that are not of legal age.
• Carry out service including pour and/or serve beverages in a beer-clean glass in a timely manner after the beer order has been printed.
• Take food orders and accurately enter order and special requests into P.O.S. System. Work with back-of-house coworkers to ensure order is filled correctly.
• Establish positive guest relations with guests of the taproom or restaurant and maintain a rapport with guests with the goal to build a positive reputation and return business.
• Actively inform guests of our beer limit, identify visible intoxication of guests, and take the appropriate steps per Company policy and applicable law to refuse service to intoxicated guests.
• Itemize bills correctly and efficiently secure payment from guests.
• Bid farewell to guests, using the guest's name when known, and encouraging them to return.
• Independently identify issues that may directly affect the quality of the guest’s experience and take steps towards addressing the concerns with solutions that parallel Bosque Brewing Co.’s values and expectations. Resolve low level guest issues with efficiency and a courteous attitude. Immediately informs management of all guest issues or complaints.
• Assist management in providing training to FOH staff and oversight of taproom organization, cleanliness, and maintenance. When taproom/restaurant management is not present, the Keyholder may apply discounts/comps on guest and coworker checks. If taproom management is present, the Keyholder will defer to management for these needs.
• Properly opens/closes the taproom/restaurant by opening or securing all entrances/exits and performing defined SOP’s and processes, including but not limited to:
• Communicate side work assignments to co-workers and ensure checklists/side work is completed before co-workers clock out.
• At the end of each shift, follow Shift Review procedures on the point-of-sale (POS) system to ensure all cash payments on hand are collected by the house, count drawer totals, settle credit card batches, post deposits to Slack channel, ensure tips are logged and entered properly into established systems.
• Regularly empty trash, clean bathrooms, wash glassware using proper techniques, and clean/stock products and supplies in front-of-house areas.
• Miscellaneous cleaning projects and clean beer lines on a regularly scheduled basis.
• Properly change kegs and following job-related SOPs and checklists.
• Update keg change, cooler temperature, and daily taproom logs, and beer boards with specialty beers.
• Performs inventory as assigned, including package beer, keg, glassware, and/or other assigned inventory by the specified deadline
• Answer guest inquiries via incoming phone calls and process to-go orders through phone calls. May accommodate any special needs of guests.
• Ensure communication is passed across the organization from management to every coworker in the location.
• May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
• Complies with federal, state, and company policies, procedures, and regulations.
• Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

• Must be 21 years of age or older.
• High school Diploma, GED, or equivalent work experience is required.
• Minimum of two (2) years of experience in the hospitality or food & beverage industry required. Previous brewery or craft beer experience preferred.
• Minimum of six (6) months working as a Bosque Brewing Co. Server -or- one (1) year of prior experience working as a shift leader in a high-volume restaurant, bar, or brewery.
• Possess a Cicerone Certified Beer Server certification or the ability to successfully pass the Cicerone Certified Beer Server test within a timeframe outlined by Bosque Brewing Co.
• Ability to work as a team and in a fast-paced environment with high expectations, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.
• Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.
• Must possess basic financial skills. Proven ability to process financial transactions, make and count correct change, and balance cash drawers.
• Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.
• Working knowledge of POS Systems, specifically Toast is highly preferred.
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Bi-lingual (English and Spanish) is preferred.
• Ability to read and follow schedules, menus, SOP’s and policies.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to move kegs and operate a hand truck.
• Ability to work varied shifts, including weekends and holidays.
• Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Handler Card.
• First Aid and/or CPR Certified preferred.
• Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:

• The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, and walk; use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 15 pounds of force to move objects; and talk or hear.
• Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.
• The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach use hand-eye coordination; push, pull, and lift up to 30 pounds of force to move objects.
• The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch.
• The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
• The employee is subject to both indoor and outdoor environmental conditions. An employee, if assigned to an outdoor patio, may be subjected to extreme heat including temperatures near or over 100 degrees for periods of more than one (1) hour, including wind and varying humidity levels.
• The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level.
• Employees may be required to function in narrow aisles or passageways.