DUTIES AND RESPONSIBILITIES:
- GENERAL:
- Guest service is the primary job function of the Manager
- Daily coordination with Front and Back of the House restaurant operations
- Position is required to be in Tap Room during peak hours to support and manage the team
- Works closely together with the Kitchen Head to sustain quality, consistency and hygiene
standards
- Ensure compliance with licensing, hygiene and health and safety legislation/guidelines
- Implement policies and protocols that will maintain future Tap Room operations
- Responsible for the PSBC Tap Rooms Standards being properly executed
- Providing the PSBC service standards
- Reviewing and responding to reviews within 24hrs, respond to other request of customer regarding events, bookings etc..
- Making improvements to the running of taproom business and developing the restaurant
- Handling administration and required paperwork
- STAFF
- Recruit & train new employees to the PSBC’s standards
- Train and supervise employees on proper customer service practices and knowledge of our
brand, beer & food
- Organize bi-weekly review meetings and discuss ways to improve, write down points of action
and keep track of possible recurring issues
- Appraise staff performance by evaluating regularly and provide feedback to improve productivity
- Create staff schedules, organize cross trainings within the Tap Rooms
- Achieve and maintain appropriate level of knowledge about Craft Beer
- FINANCIAL
- Maximize revenue and minimize expenses
- Control operational costs and identify measures to cut waste
- Oversee stock levels and create par levels
- Be responsible for profit and loss (P&L) for the Tap Room and able to explain all financial
Report weekly, monthly and quarterly
- EVENTS
- Hosting, promoting and organizing scheduled events
- Be responsible for coming up with new events
- Ensuring that the right promotional materials are available per event
- Provide feedback on events
