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Great Lakes Brewing Company and its Brewpub are iconic Cleveland institutions, renowned for hosting engaging, theme-driven events that provide significant opportunities for culinary creativity. Besides handling the everyday Brewpub menu, this role is also responsible for developing and executing specialty menus for a wide range of events, including—but not limited to—St. Patrick’s Day, Cleveland Guardians Home Opener, Clam Bake, Oktoberfest, Cellar Pub pop-up bar events, Cleveland Scene Food Week, and various off-premise events such as the Mac & Cheese Throwdown, United We Brunch, Picklefest, and more.
Brewpub Operations
- Responsible for setting and maintaining high quality standards during their shift including ticket times, sanitation, plate presentation and food safety
- Ensures we maintain a high level of hospitality, and collaborates with the FOH staff to take care of our guests
- Promotes a positive and fun work environment
- Ensures that we are always serving safe food by adhering to ServeSafe food handling standards
- Actively updates and reads the manager log every shift, and practices open communication with all departments
- Accountable for maintaining the sanitation, maintenance and organization of the kitchen, dish room, downstairs pantry, walk-in coolers, the upstairs kitchen, the Tasting Room kitchen, and any other BOH areas
- Assists with planned events and promotions
- Works with existing key BOH vendors and food suppliers to ensure high quality, responsibly sourced product while maintaining our food cost percentage goals.
- Continuously identify new BOH vendors and food suppliers as needed. Conducts on-site visits periodically to verify product quality.
- Establishes PARs (Periodic Automatic Replenishment) and ensures we carry a responsible amount of product
- Collaborates with team and key food suppliers on all menu offerings and continually updates menu offerings using the Menu Principles and the Menu Wheel
- Assists in creating and rolling out weekly specials
- Provide and maintain a safe and secure working environment
- Other duties and tasks as assigned
- Three minimal menu changes per year in some capacity to adjust to the seasonality of local offerings, but not limited to:
- January-May: Smaller scale menu to ensure we can execute swiftly with a smaller staff during the weekday afternoons and lean into daily specials for product development for Spring/Summer menu
- May-October: Spring/Summer seasonality with farm fresh produce
- October-December: Slightly elevated menu price point to tap into Holiday crowds and large party outings, but sticking with our main staples
Training & Coaching
- Responsible for hiring, training, development and discipline of the kitchen staff
- Teach and coach team members throughout the shift on standards, quality and creativity
- Conducts evaluations and check-ins with the kitchen staff
- Conducts interviews for kitchen staff
- Conducts daily Q-Time and tiered meetings with staff
Reporting & Controls
- Attends and participates in the weekly manager meeting
- Accurate and timely completion of paperwork pertaining to labor and necessary documentation for Human Resources and Accounting
- Audits labor at the end of each shift to make sure everyone is properly clocked in and out
- Audits labor on Monday to ensure an accurate records for payroll
- Ensures monthly inventory of all food items; including auditing and updating pricing, recipes, and invoices in the POS system
- Continually audits and updates the menu mix
- Receives and inspect all incoming orders
- Responsible for keeping waste at a minimum and keeping food costs in line
- Inspects the entire kitchen at the end of each shift to insure sanitation levels are being met
- Proactively responds to maintenance needs and communicates progress daily via Shiftnote
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