Qualifications:

• 5 years restaurant general management experience

• Extensive beer, wine and food knowledge (obtain first-level Cicerone certificate)

• Experience in event planning and working with event management

• Experience with a high volume, fast-paced environment

• Computer literacy with Microsoft office, CRM software, basic Adobe suite

• Strong leadership, motivational and people skills

• Critical thinker and problem-solving skills with regards to financial and time management

• Great interpersonal and communication skills

• Maintain food safe management certificate and bartender’s license

General Responsibilities:

• Oversee and manage all activities and business practices with respect to the exceptional standards of the Pilot Project service areas, its associated facilities, budgets, customer service, and front of house staff coordination

• Develop and communicate standard operating procedures, and enforce adherence to standards of quality, legal, health, safety, and all related government enforced codes and regulations

• Maintain high standards for expert product knowledge, industry trends, and related topics

• Build and maintain productive relationships with external partners and guests

• Work closely with marketing and events team to promote specials, events, brewery tours, and more

• Improve internal standard operating processes for better productivity

• Manage and report on monthly restaurant budgets and expenditures

• Manage all day-to-day booking, public event planning, and coordination

• Create and execute sales initiatives and reports

• Willingness to help out with other tasks including brewery support, receiving orders, cleaning and other business-related details associated with lean startup organizations

Restaurant Brewery Management:

• Operate and run an industry-defining restaurant tasting room experience for guests and partner breweries

• Organize and coordinate service area operations to ensure maximum efficiency and uphold standards consistent with a high-end hospitality space

• Manage inventory of restaurant supplies, product, and equipment, and ensure all items are of adequate quantity and quality

• Place internal orders for beer and other supplies

• Place external orders for dry goods, beverages, and other supplies

• Ability to make strategic and effective decisions when managing the restaurant to maintain guest satisfaction

• Respond efficiently to customer questions and complaints in real time and via email

• Assist with bartending, serving, and all other areas of front of house hospitality when needed 

• Update and review Point of Sale and restaurant menu daily to ensure accuracy

• Manage inventory of Pilot Project and Client merchandise in the service areas and report monthly sales

• Lead our Brew Crew Membership platform 

• Maintain walk-in coolers and office in collaboration with kitchen, bar and brew staff

Staff Management:

• Develop key performance goals and manage the performance of leads, bartenders, servers, hosts, food runners, and tour guides

• Ensure that all team members adhere to all company policies and standards

• Foster positive work atmosphere

• Maintain cadence of quarterly meetings with each direct report

• Work closely with Head Chef to ensure kitchen employees and front of house employees are working effectively and efficiently together

• Approve and publish employee schedules 2 weeks in advance

• Hire, lead, and retain qualified staff to support restaurant operations

• Develop and execute robust training program for new staff

• Send weekly update emails to staff regarding events, new beer, brands, food specials and more

• Lead weekly meetings with hospitality leads and assistant manager, and attend meetings with all company managers, production, and professional service teams.