Taproom Operations Manager

Operations Manager: The Architect of Profitability & Guest Experience

Grand Strand Brewing Company
Location: Myrtle Beach, SC
Reports To: Owners
Direct Reports: Kitchen Lead, Key Holders, FOH Staff

The Mission

Your job is to protect the house and the brand. You are the bridge between a "cool idea," a profitable reality, and a world-class guest experience. You will manage a lean, high-speed team to ensure that every pint poured and every plate served reinforces our culture as a premier craft brewery. We don’t micromanage because we expect you to be the adult in the room. You possess the tactical discipline to cut labor when it’s high and the hospitality DNA to ensure a guest never leaves unhappy. If an event ROI looks like a fantasy, you Veto it; if the guest experience feels "average," you fix it.

Tactical Responsibilities1. Command, Culture & Hospitality Authority

• The Buck Starts Here: You have full "hire, fire, and discipline" authority over FOH, Key Holders, and the Kitchen Lead. You build a team of hospitality pros who understand that "surgical precision" and "warm service" are not mutually exclusive.
• Brewery Culture Onboarding: You own the training. If a staff member cannot speak fluently about the difference between a West Coast IPA and a Floor Cleaner, or fails to engage a guest with a "customer-first" mentality, that is a leadership failure on your part.
• The "Top-Notch" Standard: You define the service pace. You ensure the staff isn't just moving beer, but providing an experience that justifies our brand's premium position.

2. Financial Warfare (Menu, Labor & Experience Engineering)

• The Veto: You are the final wall. You audit every Staffing ROI brief for events. If the math doesn't support the labor, the answer is "No."
• Kitchen P&L & Culinary Quality: Our Kitchen Lead handles tactical ordering, but you own the numbers and the plate. You audit Food COGS and plate-cost analysis while ensuring the food quality matches the excellence of the beer. If a dish isn't profitable or isn't delighting guests, it’s gone.
• Merciless Labor & Floor Management: You manage the floor based on the guest-to-server ratio. We don't pay people to look at their phones, but we also don't sacrifice the guest experience for a percentage. You find the "Golden Ratio" where service is lightning-fast and labor is lean.

3. Systems, Liquid & Facility Oversight

• Managing the Keys: You supervise the Key Holders who handle inventory counts and draft line maintenance. You ensure "Tap-to-Tank" reconciliation is accurate so the guest always receives the freshest liquid possible.
• Operational & "Guest Ready" Baseline: 100% "Guest Ready" isn't a goal; it's the minimum requirement. You manage checklists, cleanliness, and ambiance (lighting, music, temperature) to ensure the environment is always optimized for the guest.
• The Communication Hub: You are the primary liaison to the BOH/Production team. You ensure the taproom and kitchen are perfectly synchronized with the brewery’s production schedule and product launches.

Who You Are (The "No-Fluff" Version)

• Experience: 3–5 years managing people in a high-volume, high-standard environment. You understand that "Standard Operating Procedures" are the only way to provide a consistent guest experience.
• Technical Mastery: You navigate Toast, Sling, and Excel P&Ls in your sleep. You use data to identify service bottlenecks before they affect a guest’s visit.
• DNA: Decisive, data-driven, and obsessed with hospitality. You believe that a brewery's success is built on the trifecta of Great Beer, Great Food, and Great Service.
• Certifications: ServSafe Manager and SLED-approved training.

The Scorecard (How We Measure Success)

• Labor %: You keep it within targets without ever letting a guest wait more than 5 minutes for a drink or 15 for food.
• Food COGS & Quality: You maintain tight margins while ensuring food waste is low and "Plate Returns" due to quality issues are non-existent.
• The "Veto" & ROI Record: Every event has a pre-event ROI brief and a post-event After-Action Report (AAR) that proves we maintained both profitability and brand standards.
• Guest Experience Metrics: High-level taproom precision evidenced by guest retention, positive reviews, and a staff that operates like a special-ops team even when ownership isn't in the building.

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• Employee discount
• Paid time off

Work Location: In person

Salary : $55,000 - $65,000