MANHATTAN PROJECT TAPROOM MANAGER
JOB DESCRIPTION
The Taproom Manager will supervise all areas of Manhattan Project’s taproom. The manager will work closely with events, the kitchen, and the leadership team. Great attention to the customer experience is required for success in this position. The manager must be a self-motivated individual who executes on a high level and can collaborate with multiple work groups.
The Taproom Manager will directly supervise and train all taproom staff, manage and coordinate inventory, execute a variety of events throughout the year, and assist in the strategic planning and budgeting for the taproom. The manager strives for perfection and takes extreme ownership for what happens in the taproom.
SUPERVISION
- Set the daily schedule for taproom employees a month in advance.
- Ensure that the beers on tap are acceptable to serve (right temperature, optimal quality, no off-smells or flavors).
- Consistently make sure customer needs are met quickly and efficiently.
- Create and maintain a pleasant taproom environment (temperature, music, cleanliness, conduct).
- Support the planning and execution of special events in the taproom.
- Work with marketing to properly market the taproom.
- Improve and execute Standard Operating Procedures for all aspects of the taproom.
- Investigate and resolve complaints concerning the quality of service and product.
- Manage the requests for routine maintenance, cleaning, and repairs.
STAFF TRAINING
- Lead all Day One onboarding training for new hires.
- Improve and execute training documents for all aspects of the taproom.
- Ensure beertenders are adequately trained in all operational SOPs (i.e., how to fill a C/Growler, how to document a beer-to-go sales, how to change a keg, etc.).
- Develop a lead beertender training program.
- Responsible for staff development, including weekly and bi-weekly training.
- Execute weekly beer training and tasting notes for the staff with tests.
- Ensure all beertenders are Cicerone certified within three weeks of hire date.
INVENTORY MANAGEMENT AND COST CONTROL
- Oversee cost control and profitability of the taproom. Report weekly to Misty Sanford.
- Monitor and maintain inventory for daily operations. Enforce operation standards for cost control, waste reduction, quality, and safety.
- Estimate daily and weekly inventory requirements. Submit orders for all beverages and non-food items, such as paper products, cleaning products, menus, merchandise, etc., ensuring all deliveries are checked in correctly, and all packing slips/invoices are correct and adequately submitted to accounting and entered into the appropriate software.
- Work towards continuous optimization of taproom operations
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES
- Ability and desire to collaboratively lead the direction of the taproom experience while staying up to date on market and industry trends and opportunities.
- Thorough understanding of our evolving beer, food, and coffee menu with the ability to answer detailed questions on the ingredients, sourcing, and manufacturing process.
- Ability to speak confidently about craft beer and general style guidelines.
- Level 1 Cicerone certified.
- Knowledge of state liquor law and company policies regarding serving.
- Knowledge of front and back of house management.
- Knowledge of accounting, finance, and inventory controls.
- Skilled in effective communication.
- Skilled in responsible decision making.
- Skilled in organization, prioritization, and multi-tasking.
- Ability to demonstrate reliability.
- Ability to demonstrate attention to detail and awareness of the taproom atmosphere and functionality to ensure standards are followed and upheld.
- Ability to recruit, select, supervise, coach, develop, motivate, and retain staff.
- Ability to work through difficult situations to resolution.
Vaccines not required.
