Seasonal Manager

Pay: $21.00 - $26.00 per hour

Job description:

Job Description: Front Of House Manager

Direct Report: Director of Food, Beverage, and Retail Operations

Company Overview:

Iron Fish Distillery, Michigan's pioneer farm distillery, stands as a beacon of the craft spirits movement. Located along the natural and protected Betsie River watershed, Iron Fish is dedicated to the artisanal craft of distilling, creating a line of barrel finished sourced spirits and estate grown and distilled spirits that embody the essence of the local terroir. Our commitment to sustainable farming practices, coupled with meticulous attention to detail in every step of the distillation process, has earned us international acclaim and a loyal following. As we continue to expand, we're searching for a full or part time Floor Manager to join our team and spearhead the delivery of exceptional guest experiences, creating lasting memories and facilitating memorable experiences between staff and our visitors

Role Overview:

The Iron Fish Front of House Manager will ensure the tasting room, still room, merchandise BIN, and all areas of Iron Fish meet the service and sales objectives built and described by the Management team and Partners.

They will supervise, and direct the activities of staff to make sure that customers have a pleasant experience through prompt and polite service.

The floor manager will be responsible for filling in for staff members in case of absenteeism and ensure that the overall function of the restaurant is managed properly, and that day to day operations are not disrupted.

At Iron Fish Distillery, the floor manager works in a supervisory role - monitoring the quality of food and beverage that is being made and served, in compliance with local health and safety codes, ensuring that the top product is being served to guests. Providing direction and leadership on assigned shifts is a must. Leading the team to be successful in the execution of service, going above and beyond to ensure that every guest has a great experience.

The Floor Manager would work closely with the Director of Food, Beverage, and Retail Operations to prioritize and streamline the overall operations of the tasting room operation. The Floor Manager also serves as Manager on Duty for selected shifts.

• Team Leadership and Development
• Oversee and Direct Front of House before, during, and after shifts.
• Lead Pre Shift Meetings in the absence of the Director of Food, Beverage, and Retail Operations.
• Coordinate and monitor staffing to support tasting room, Headwaters, Barn, Patio, and other onsite events.
• Oversee and deliver high quality training to build the capacity and skills of our staff.
• Oversee and be able to host and support the service team as needed to cover gaps as well as lead informed spirit tastings.
• Ensure a safe work environment and associated protocols and SOP’s.
• Rebuild SOP’s with updates and changes as needed.
• Ensure all processes and procedures are followed consistently.
• Embrace and evolve the culture that reflects the values of Iron Fish.
• Hold staff accountable for failures and properly direct them in a path to corrective action.
• Provide performance feedback during shifts and as part of our annual performance feedback process for team members.
• Celebrate staff successes while building them up professionally and also personally.
• Customer Experience
• Promote teamwork throughout the tasting room and still room on each shift resulting in high performance from our team members.
• Assist in the creation/design and implementation of systems for customer service and best in class guest experiences.
• Actively role model and promote our superior product and service experience.
• Establish guest service and satisfaction as a priority through personal example and follow through.
• Support employee interactive skills to properly handle guest feedback while receiving both negative and positive customer interactions.
• Handle customer complaints in a professional and courteous manner to ensure customer leaves satisfied.
• Process refunds, voids, comps, in a timely manner, tracking them properly through the POS system.
• Manager on Duty Overview
• Manager on Duty tasks are as follows, with the exception of when the Director of Food, Beverage, and Retail Operations is on duty as MOD.
• Oversee daily sales, cash drawer closures, and depositing functions.
• Provide key leadership on shift.
• Manage cleanliness, appearance, and daily function of tasting room, event spaces, and any guest visible areas.
• Manage rules and policies fairly and consistently.
• Ensure that proper cash-handling procedures and inventory controls are in place and conflicts of interest do not exist.
• Oversee allocation of tips consistent with tip pool policies.
• Maintain nightly closing procedures, including but not limited to nightly closure of drawers, perimeter checks, alarming the rickhouses, and tasting room, ensuring staff has been checked out properly, and locking shipping containers.

Relevant Duties:

• Maintain a high standard of customer service and ensure guest satisfaction across all retail touchpoints.
• Be knowledgeable of Employee Handbook policies and SOPs relevant to retail to ensure dealings with staff and operations are handled consistently.
• Monitor and analyze sales performance metrics, identifying areas for improvement and implementing corrective actions as necessary.
• Assist in managing labor costs and overtime proactively on MOD shifts.
• Play a key role in coordinating with the Director of Retail and with the marketing team to develop promotional campaigns and initiatives to drive foot traffic and increase sales.
• Conduct and coordinate regular inventory counts of food and beverage ingredients and spirits and manage stock levels to ensure adequate supply while minimizing excess inventory.
• Stay informed about industry trends, competitor activities, and market dynamics to identify opportunities for innovation and differentiation.
• Foster a positive and collaborative work environment, promoting open communication and teamwork among all staff.
• Uphold brand standards and ensure compliance with company policies and procedures, including health and safety regulations.
• Perform other retail duties as needed during peak times and when unexpected staffing gaps occur.

Compensation: Commensurate with experience $21 to $26 per hour. This role has the potential to be a hybrid position with other front of house roles of bartending, serving, hosting. This would entail a separate hourly rate and access to the tip pool.

Job Type: Full-time

Benefits:

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

Work Location: In person

Pay: From $22.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance

Work Location: In person

Salary : $21 - $26