Employment

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We are hiring: Restaurant Manager & Assistant Brewer (part time)

Restaurant Manager Job Description:

Basic Expectations:

• Set and ensure compliance with standards of quality for all products and services

• Make decisions in a timely manner

• Demonstrate good judgment in investigating and solving problems

• Take all opinions and suggestions under advisement before making decisions of major proportion, while assuming full weight of the decisions themselves.

• Handle difficult situations tactfully

• Consistently show ability to recognize and deal with priorities

• Maintain well-groomed, professional appearance appropriate for the position and the situation

• Required: High School diploma. Preferred: Bachelor’s Degree in Hospitality

• Experience required: at least two years of management experience in a related field; preferred five years or more.

• Physical requirements: Ability to lift 35 pounds, need to walk, turning head and torso, bending arms, wrists, and fingers. Must have full use of eyes and ears, full power of speech, and be able to sit or stand for long periods.

• Mental requirements: Ability to do routine arithmetic calculations necessary for pricing, margins, and costs. Ability to prepare budgets and interpret financial operating statements. Must be able to communicate in English, both verbally and writing, well enough to give instructions, relay information, and carry on effective interchange with customers, vendors, and company staff.

General Business Management:

• Manage/Delegate the following responsibilities:

• Vendor ordering and delivery coordination

• Ordering and inventory for Pals merchandise

• Ordering of glassware, growlers, crowlers, lids, etc.

• Liquor ordering and inventory

• Month-end physical inventory

• Customer service; visible presence in taproom and interaction with customers to ensure Pals high standards of customer service.

• Safeguard confidentiality of customer, company, and employee information

Employee Management:

• Supervising staff of Taproom and kitchen

• Regular meetings or other regular communication with managers, staff, and owners

• Scheduling staff appropriately, including proper staffing levels each day and active management of staff levels.

• Delegate training of staff with focus on knowledge of craft beers and food menu items

• Review reports on comping and address violations of comping policies

• Hiring and firing, promotions, demotions, lateral moves, pay increases

• Employee discipline

• Employee morale

• Staff reviews (45-day, annual)

• Comply with Alcohol Server Training rules; train staff on how to deal with rowdy or intoxicated guests

• Staff compliance with company policy manual

• Make sure all workers are in uniform and present professional appearance commensurate with position

Financial Management:

• Develop budgets and operational objectives consistent with Owners’ goals and objectives.

• Safeguard and protect company assets

• Security of cash drawers and petty cash account

• Manage POS handhelds (weekly maintenance, nightly recharging, communication with supplier, troubleshooting)

• Review employee performance reports from ARRYVED system to manage for profitability; troubleshoot problems.

• Implement cost control measures, including proper pour levels, food item quantities, proper staff scheduling, and suggestive selling

Facilities Management:

• Maintenance and cleaning of taproom (daily, weekly, monthly, quarterly, annually)

• Maintenance and cleaning of sinks and drains for taps (daily, weekly)

• Maintenance and cleaning of kitchen (daily, weekly, monthly, annually)

• Maintenance and cleaning of ovens

• Maintenance and cleaning of bathrooms

• Maintenance of outdoor facilities (Grain Bar, volleyball courts, mowing, grading, etc.)

• Compliance with health codes

• Insect control (fruit flies)

Owner Relations:

• Communicate regularly with all owners (Class A and Class B)

• Weekly meeting with Class A owners

• Follow Owners’ vision for great service; ensure Pals remains a great place to work

• GM may have responsibility for activities performed by senior staff, including senior staff who have ownership interests. GM must be able to collaborate with and communicate effectively and professionally with owners balancing GM ideas and priorities with Owners’ vision for Pals

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ASSISTANT BREWER JOB DESCRIPTION

Job Summary:

The Assistant Brewer assists with many brewing, cellaring, packaging, cleaning and

maintenance duties at the brewery and other tasks as directed by the Brewer(s) and Head Brewer. Duties include, but will not be limited to, assisting with brewing and packaging beer, running lab tests, cleaning and sanitizing equipment, following other cleaning and maintenance procedures, assisting with inventory management practices, and working with other members of the team to ensure all beer is of the highest quality and that the brewery is kept clean and functional at all times.

Essential Job Duties and Responsibilities: (Additional duties may be assigned)

• Assist with brewing beer and transferring beer to fermenters and brite tanks.

• Keep Brewing Facility clean and functional at all times

• Execute Cleaning & Sanitization Procedures for equipment and parts

• Assist with inventory counts of finished beer and raw materials inventory

• Follow inventory procedures for all raw materials and beer

• Conduct laboratory quality tests and analyses and record quality data on a daily basis.

• Participate in beer tasting panels and individual beer quality analysis

• Work with Head Brewer to keep an improvement log on all issues as they develop.

• Represent Pals at various events, festivals and promotions. Promote good public relations and handle complaints and concerns.

• Follow all brewery policies and procedures

• Label all kegs and other package product in accordance with federal and state law using

appropriate keg collars, labels and date codes

• Complete all necessary paperwork and electronic data entries accurately and on time

Supervisory Responsibilities:

The Assistant Brewer does not have any supervisory responsibilities.

Education and Experience:

• High school diploma or GED preferred

• A formal brewing education from a credited brewing program preferred

• Experience in a Commercial Production Brewery preferred

• Love of craft beer preferred

Special Requirements:

• Ability to work a flexible schedule: days, nights and or weekends is sometimes required.

• Must have own vehicle, valid Driver's License, current insurance coverage and clean driving

record.

• Must be 21 years of age or older.

Knowledge, Skills, and Abilities:

• Strong communication skills to interact with customers, vendors, and coworkers in a

professional manner.

• Ability to follow detailed instructions and procedures.

• Ability to multi-task and manage stressful circumstances associated with a fast-paced and evolving work environment.

• Knowledge of supplies, equipment, and/or services ordering and inventory control.

• Ability to work both independently as well as in a team environment.

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