Description

Now hiring for an experienced Front of House team leader to assist in managing daily operations at SanTan Brewing Co. - Downtown Chandler

All candidates must have a minimum of 3 years of casual or fine dining service experience and minimum of 1 year management experience. We are looking for leaders who have passion for creating uncommon quality for everyday occasions.

Please fill out the FOH Management HOURLY application at https://santanbrewing.com/careers.

Applicants must have a filled out the SanTan Brewing Company application in order to be considered for an interview.

Located in the Phoenix metro’s East Valley, SanTan was founded in 2007 in downtown Chandler, where we continue to operate a 15-bbl brewery & restaurant in our original location. In 2013, we added a production facility with a 50-bbl brewhouse, where we package beer in both cans and draft. SanTan branched out into distilled spirits in 2017 and is now Arizona’s largest distillery in addition to our brewery.

The Hourly Manager will report to the General Manager and Operations Manager, joining a team of 100 production and restaurant staff. The typical hours of operation in this role are between 9a – 1a, on a staggered basis, but are occasionally expected to work outside of these hours as necessary. This position requires a strong aptitude to learn and skills in innovation, organization, customer service, and team dynamics.

Strong candidates will:

• Have a great attitude
• Have an outgoing personality and desire to be a phenomenal teammate
• Be hard working & productive
• Be passionate about customer service & craft beer
• Have excelled as a front of house server, bartender and manager at a neighborhood family style restaurant/bar for at least 3 years (not night clubs or resorts)
• Be flexible with open availability
• Will love to learn and have fun while creating a safe and positive work environment for guests and employees alike

Primary responsibilities:

• Uphold company values, abide by company policies, procedures and promote a safe, positive work environment at all times
• Act as an extension of the general manager ensuring proper set-up of the restaurant, opening and closing duties, and maintaining cleanliness of all work areas.
• Work weekends and holidays
• Must be able to coach and develop a diverse team while working alongside as a server, bartender and manager.
• Must be flexible and willing to assume duties required of hosts, expos, server assistants, servers, and bartenders in order to provide guidance and training.
• Maintain a high level of floor awareness during shift so that you may be able to support coworkers that need help in any area as well as ensure guests are getting the best customer service.
• Follow all required safety and standard operating procedures
• Request real time help from supervisors or other managers when needed
• Communicate and treat fellow co-workers and other members of the SanTan team with respect
• Adhere to a “Safety Always” mindset and comply with safety policies & programs
• Approach every task with quality in mind, paying attention to detail & accuracy
• Work daily with various computer programs including Microsoft Excel, Word, GMail, our scheduling system and our point of sale system.

ob Type: Full-time/Part-Time

Pay: From $22.00 per hour - DOE

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years hospitality
• 1 year management

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Weekend availability

Education:

• High school or equivalent (Required)

Experience:

• Management: 1 year (Required)
• Restaurant Experience: 3 years (Required)

License/Certification:

• Food Safety Certification (Preferred)
• Arizona Title IV: Responsible Alcohol Serving Certificate (Preferred)

Work Location: In person

Qualifications

All employees are expected to:

• Maintain a strong focus on quality, safety and efficiency, constantly evaluating work practices in the spirit of “always improving.”
• Communicate effectively and openly with team members
• Work in a kitchen/restaurant environment which may be loud, hot, crowded, or have wet/slippery floors
• Multi-task and follow standard operating procedures
• Bend, crawl, twist, turn, lift, kneel, climb ladders and stairs
• Stand for prolonged periods
• Work indoors and outdoors
• Regularly lift/carry objects (35 lbs.) repeatedly and safely above waist-level
• Occasionally move heavy objects (165 lbs.) with a hand-truck or pallet-jack