Brewpub Manager

The Manager oversees all brewpub operations, fosters community engagement and provides the best representation for a positive Bertram’s experience. The Bertram’s Manager must be comfortable overseeing all facets of brewpub operations, including guest service, day to day front-of-house (FOH) and back-of-house (BOH) restaurant operations and special events. The Manager will be expected to cooperatively work with the owners towards a common vision.

This position is responsible for developing and mentoring FOH and BOH teams to ensure standards for customer service, food presentation and safety to employees and guests are executed and maintained. The Manager should be a model for exceptional performance and promote a positive and engaged work environment rooted in professionalism, teaching, learning, teamwork, passion for product, transparency, and integrity in everything we do.

Required skills:

• Proficient in restaurant operations.
• Maintain and adhere to Bertram’s SOP.
• Guest Service: Friendly, hospitable interactions with guests.
• Attention to Detail: food standards, costs, safety, etc.
• Leadership: rally the team during busy shifts, resolve conflicts, and ultimately lead by example.
• Management Skills: cost control, labor control, scheduling, effective problem solving, address repair & maintenance needs, safety, etc.
• Organizational Skills: maintain a clean and organized work space, weekly schedules, inventory management, manage checklists, cleaning schedules.
• Problem-Solving Skills: conflict resolutions up to and including dealing with employee conflict, irate customers, inventory supply challenges, equipment/facility malfunction, technical services disruptions.
• Communication Skills: excellent comprehension of English language for consistent and clear communication with the restaurant team, guests, coworkers, brewery staff and owners.
• Current CFPM
• Must have a clean background/Credit if a bona fide job offer is made.

Benefits

• 3 weeks paid personal time off
• 100% medical insurance coverage
• Profit Share

Required physical functions:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The Bertram’s Building was built in 1890 so is grandfathered to not meet all current ADA requirements such as elevators to access floors not located on the street level. Brewpub operations include activity that takes place in a basement and on a 2nd floor with stairs being the only access. Ability to comfortably and competently negotiate stairs is a primary function of this position.

Additional physical demands:

• Frequent standing/walking
• Routine kneeling; bending; stooping
• Frequent sitting
• Constant use of hands and arms
• Must frequently lift/push/pull and/or move up to 40 pounds (plate/utensil tubs; ingredient containers; chairs; tables)
• Must routinely assist brewing staff with moving kegs which may weigh 165 pounds.
• Must be willing to work with cleaning chemicals in a safe manner

Essential Duties and Responsibilities

Operation Management

• Responsible for all day-to-day pub operations, managing FOH and BOH staff and coordinating and overseeing special events.
• Strong focus and emphasis on meeting sales and profit goals through efficient and effective management of operations including food cost, labor, kitchen expenses, utilities, inventory control, safety, sanitation and food waste as indicators of performance.
• Communicate effectively with team members, guests, peers (Head Brewer and Kitchen Manager) and owners.
• Complete and manage in an organized and timely manner all administrative and accounting demands of the pub including, but not limited to daily cash transaction reporting, regular bank deposits, food service and brewing paperwork, forms, reports and schedules.
• Coordinate with Head Brewer on seasonal brewing trends; ingredient acquisition; staff allocation and joint reporting.
• Overall management of Inventory, cash and labor operations.
• Support the utmost cleanliness & adherence of safety protocols.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Maintain and monitor internet visibility and social network platform.
• Competent computer skills: website management; Office Suite (Word; Excel; Publisher); website updating; POS utilization.

Personnel Management

• Create a positive work environment especially during peak service activity.
• Proficient leadership/management skills that can grow and retain staff.
• Interview, hire, train, mentor, develop, schedule, and motivate staff to increase retention and create a positive work environment.
• Report personnel changes to Quest in a timely manner. Retain all personnel documents in a secure location. Due to the nature of the office being used and accessed by multiple managers, it’s vitally important to be aware of sensitive information and keep documents out of sight or otherwise controlled from being viewed by unauthorized staff, restaurant guests or suppliers.
• Responsible for knowledge of and adherence of all company and legislative policies & procedures with regards to food handling certification/licensing.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Establish and maintain protocol for responding to schedule adjustments (no shows; excused absence/tardiness; being overstaffed).
• Work with HR and owners on staff coaching, accountability, documentation, and necessary corrective action.
• Maintain awareness of employer obligations in relation to payroll reporting, overtime; required postings, etc.
• Establish and maintain food handling and health/safety certification tracking of employees.
• Maintain a working knowledge of Bertram’s Employee Policies to ensure all employees follow company policy.
• Routinely assess checklists and logs for accountability of FOH and BOH standards.

Front of House Management

• Maintain a working knowledge of the FOH Management duties and ensure all FOH Shift Leads are adhering to Bertram’s FOH standards.
• Ensure the responsible service of alcoholic beverages.
• Ensure quality of service at all levels / provide the utmost hospitable guest experience.
• Maintain customer service, product presentation and positive guest experience through routine floor presence.

Back of House Management

• Work with Kitchen Manager on menu items. Assist with establishing portion sizes and preparing standard recipe cards for all new menu items.
• Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Oversee appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Assist with evaluating proper food holding and refrigeration temperature control points.

Other Duties:

• Provide safety training in basic first aid, lifting and carrying objects, and handling hazardous materials.
• Provide and maintain safety and hazard response information and protocol, including but not limited to MSDS sheets, safety monitoring devices (CO2 monitors), fire extinguishers, emergency exits, etc.
• Maintain routine communication with owners with regards to events; finance management; hazardous conditions or other situational liabilities.
• Engage in community activities to ensure the success of pub hosted events; annual events & ongoing promotions.

Education and Experience requirements

Education: Culinary, food service or other relevant formal education preferred.

Experience: 5+ years of increasing restaurant job experience with one year experience in a restaurant/brewpub management role with verifiable results or Degree in Restaurant/Hospitality Management.

Available shifts and compensation: We have available shifts all days of the week. Compensation is $21.50 - $24.00/hour.

Learn more about us at Salmonvalleybrewery.com.

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