General Manager

Three Notch'd Brewing Company, LLC•Rehoboth Beach, DE

13d

About The Position

The General Manager is responsible for the Front and Back of House operations of the Three Notch’d Rehoboth Craft Brewery and Kitchen. This leadership role works closely with Back of House, brewery, finance, marketing and events departments. The General Manager is critical to ensuring the location operates successfully while delivering on company objectives and goals set by the organization.

Requirements

Experience managing a restaurant or bar for at least 5 years.
Must hold a current, valid food safety certification, such as ServSafe Certified Food Protection Manager.
Must hold a current, valid safe alcohol service and intervention certification, such as TIPS or ServSafe Alcohol.
High School Diploma or GED.
A passion for craft beer and distilled spirits.
Very strong organizational skills.
Strong communication, interpersonal, and teambuilding skills.
Proven problem-solving skills.
Self-starter, proactive, open-minded, positive approach.
Ability to successfully motivate and coach others.
Highly effective multi-tasker.
Proficient in using restaurant Point of Sale software, such as Toast.
Competent in using Microsoft Office, including Word, Excel, PowerPoint and OneNote

Nice To Haves

Previous brewery or craft beer experience
A Bachelor’s degree in Marketing, Hospitality, Brewing or related discipline

Responsibilities

Manages all Front of House employees in coordination with Front of House supervisors and Back of House employees in coordination with the Executive Chef.
Conducts hiring, training, development, and performance management of Front of House team members.
Oversees operations to ensure quality and consistency in customer service, menu design, and bar program.
Oversees the cleanliness and maintenance of the property, procures vendors or contractors as needed to maintain the property and keep it in good order.
Drive achievement of company objectives in sales and service; evaluate the market and identify areas of opportunity and refinement; explore opportunities to add value to business operations.
Oversee Cost Control and profitability of the restaurant: Report weekly to VP of Retail Operations.
POS System knowledge, maintenance, upgrades, troubleshooting.
Create and implement Operational Best Practices and ensure they are administered properly and adhered to by Front of House employees.
Completes administrative responsibilities which includes reconciliation, invoicing and payroll.
Partners with Executive Chef to ensure cohesion on menu, seasonal offerings, and special event menus.
Coordinates with Production Manager to maintain draft and packaged beer inventory.
Collaborates with Brewery team for training, special releases, and events to attract consumers to buy our products.
Leads the scheduling and execution of special events in the restaurant in coordinate with our Events team.
Proactively research, develop and implement innovative operational plans to always improve the “customer experience” while maintaining best-in-class efficiencies.
Maintain oversight and compliance for all health, sanitation, liquor, safety and facility matters.
Completing weekly and monthly inventory tasks for production team.
Ability to move kegs and operate a hand truck.
Other duties as assigned.