General Manager (Brewpub)

Responsible for the overall management of the brewpub operations. Oversee and coordinate the planning, organizing, hiring, training, and leadership necessary to achieve stated objectives in brand development, sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.Essential job duties and responsibilities (additional duties may be assigned) Responsible for coaching and development of all levels of manager performance, with bottom line accountability for all managers, supervisors, leads, and restaurant trainers.Adheres to policies and trains others on standard operating systems and procedures, ensures collaboration between kitchen and FOH operations, represents TBBC s vision and values and creates a respectful, positive, and professional work environment. Oversee all brewpub systems, training, and leadership development. They should also conduct and oversee final FOH interviews and approves hourly team member hiring decisions; ensures managers and are effectively directing department efforts.Strategically navigates through ambiguity, challenges, and conflicts that occur in the brewpub. Reviews and approves all team members schedules in a timely manner. Ensures highly executed system and initiative rollouts. Retains managers, keys, and team members. Maintains consistent and high-quality food, safety, sanitation, service, and facility standards. Leads community meetings based on TBBC values, open communications, and an inspiring approach with the team. Ensures financial metrics are met and involved. Department Managers to achieve results responsible for achieving monthly financial targets, analyzing / interpreting metrics, and involving Department Managers to achieve results. Also, understand food cost and P&L, establish restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates. Meets restaurant financial objectives by developing and preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls. Identifying and tracking change demands and ensuring beer knowledge and competency of staff in the craft beer area to include current knowledge of new TBBC beers and their characteristics.Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron service standards; determining and implementing system improvements. Maintains patron satisfaction by monitoring, evaluating, and auditing food beverage, especially TBBC beers, and service offerings; initiating improvements; building relationships with TBBC staff and customers.