GENERAL MANAGER, ALTERNATE ENDING BEER CO.

The GM will plan and direct all daily taproom operations at Alternate Ending Beer Co. They are responsible for creating a positive team culture, maintaining high standards of service, health and safety, and the optimal utilization of staff and resources.

Job Responsibilities will consist of (but are not limited to):

• Recruit, hire, train and maintain a team of staff in collaboration with the Owner, Restaurant Partners, Head Chef, Asst. GM, and Bar Manager
• Work with owner and restaurant partners to implement comprehensive and consistent training for all new hires and identify opportunities for all-staff education
• Work with Head of Finance on employee onboarding process
• Create FOH schedule for two weeks in advance and have AGM review before publishing; approve time off requests; assist with getting coverage for call outs
• Work with Head of Finance to finalize payroll bi-weekly, record tips, balance bank reconciliation, check staff hours along with roles/punch-ins
• Manage cash on hand including completing and reviewing deposit reconciliation, reviewing tip calculations and tip-outs, ensuring completion of nightly cash counts, replenishing tills, making weekly bank deposits.
• Work with AMG and Head Chef to re-order supplies as needed
• Be proficient in all systems and software used at AE (Ie. Toast, Resy, Doordash/Grubhub, Beer Broadcast, Indesign, Homebase, Margin Edge, Google Sheets/Excel, Shopify)
• Check mail daily, upload invoices/receipts to Margin Edge, ensure important documents are sent to the appropriate managers.
• Manage customer service via info@aebeer.com email address (inquiries, reviews, feedback, etc). All emails should be answered within 48 hours.
• Manage the floor during service:
  • Prepare managerial mise-en-place: well-stocked supplies, up to date menus, pre-shift service notes, service game plan, well-prepared team
  • Lead comprehensive pre-shift meeting to discuss service, beer updates, food specials and potential VIPs drinking/dining with us
  • Maintain cleanliness and organization standards for the merch area/host stand. Ensure hosts and inventory manager are keeping the merch organized and well-stocked.
  • Create ambiance and atmosphere during meal service ensure lighting, music, movie selection, clean linens, utensils, monitor food presentation, bathroom cleanliness and service
  • Manage service and enhance guest experiences by being the friendliest and most informed person in the room, including full food and drink menu knowledge
  • Provide support and supervision on the floor: From watering tables to identifying regulars to personally connecting with guests
  • Be accountable for guest relations while in service, while ensuring that service and hospitality inform our decisions first and foremost
  • Ensure clear communication between front of house and back of house
  • Take corrective measures to address the hiccups that may arise during service from changing a light bulb to smoothing guest relations
  • Ensure opening and closing sidework is completed by all FOH staff
  • Make staffing cuts when needed
  • Complete nightly closeout including tips, terminals, setting alarm, lock up, etc
• Obtain Cicerone certification and uphold our high standards for beer culture and knowledge in the taproom.
• Contribute to handbook and implement HR policies and procedures
• Continually audit sidework and working documents
• Keep within budget for costs and expenditures and meet monthly and yearly sales goals, and communicate in advance if budget is not being met
• Participate in employee interviews, disciplinary conversations with staff, and terminations as needed
• Participate in social media and marketing efforts when needed
• Oversee reservations and execution of special events in cooperation with Events Manager
• Oversee FOH adherence to all health codes
• Oversee conforming to regulations of the New Jersey State Liquor Authority
• Oversee bar management including inventory tracking and ordering, tracking costs
• Attend manager meetings while maintaining confidentiality of agenda, specifically financial updates
• Be prepared to work additional shifts during times of transition and vacation
• Act as an ambassador and representative in the communityIdentify areas of improvement for restaurant systems and work with operating partners to implement long-term solutions
• Maintain strong communication with all other AE departments, managers & owners

Physical Requirements:

• Must be able to stand/walk for 8 hours; bend, push, pull; lift 25-50lbs
• Frequently stands, walks, talks and hears; uses hands, reaches with hands and arms; occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, taste or smells
• Occasionally works in extreme heat, wet or humid conditions
• Occasionally works in outdoor weather conditions
• Noise level is moderate