Atlanta Taproom Manager

New Realm Brewing Co.•Atlanta, GA

2d•Onsite

About The Position

New Realm Brewing Company is seeking a Taproom Manager to work as part of the management team in fostering teamwork & providing excellent guest service. We are a 400-seat restaurant/brewery directly adjacent to the Eastside BeltLine, just south of Ponce City Market. We are perfection-seeking in all that we do, but we adhere to a “work-hard, play-hard” ethos and are committed to work-life balance. The Taproom Manager will help lead & coach our staff in a fast-paced, customer-focused environment. Responsible for overseeing the food and beverage operations of our location in Atlanta, which features a restaurant with a wide variety of beers on tap, a rooftop bar, and private event rooms. Directs and works with the management team and associates to successfully create an unparalleled dining experience. Strives to continually improve the guest experience and associate satisfaction and to maximize front-of-house financial performance. Adheres to all company, safety, and department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed expectations. Builds brand loyalty by living New Realm core values.

Requirements

Bachelor's Degree; or three years related experience and/or training; or equivalent combination of education and experience.
Problem Solving - Identifies and resolves problems in timely manner; Works well in group problem solving situations; Uses reason even when dealing with emotional topics.
Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service ; Responds to requests for service and assistance; Meets commitments.
Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
Managing People - Makes self available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills.
Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
Business Acumen - Understands business implications of decisions; Demonstrates knowledge of market and competition.
Cost Consciousness - Works within approved budget.
Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment; Builds a diverse workforce.
Ethics - Treats people with respect; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values.
Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.

Nice To Haves

Supervisory Experience- at least 1 year is preferred.

Responsibilities

Performs all duties of restaurant associates and related departments as necessary.
Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures.
Opens and/or closes restaurant shifts and ensures completion of assigned shift checklist and other duties.
Meets and greets guests and sets and exemplary example of guest service.
Assists servers and hosts on the floor with guests during meal periods and high demand times.
Ensures staff understands local, state and Federal beer and alcohol laws; monitors alcohol beverage service in compliance with local laws.
Assists Event Coordinator with the scheduling and service of all bookings of restaurant parties.
Conducts pre-shift briefings with the Chef to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Communicates 86’d items and specials.
Forecasts and adjusts staffing levels to ensure that guest service, operational needs and financial objectives are met.
Maintains mandated food handling and sanitation standards.
Ensures all associates have proper supplies, equipment and uniforms.
Helps train FOH staff on safety procedures and supervises their ability to execute departmental emergency procedures.
Supervises associate incentive programs for upselling and marketing promotions.
Understands the impact of the restaurant’s operation on the overall brewery’s financial goals and objectives and manages to achieve or exceed budgeted goals.