Job Description:

Job Summary:
The General Manager is responsible for the overall operations of taproom/restaurant to ensure they meet operating and financial goals. This position actively plans, organizes, and trains their coworkers to achieve stated objectives in sales, costs, coworker retention, guest service and satisfaction, food quality, cleanliness and sanitation, all while living Bosque Brewing values. Bosque Brewing expects the General Manager to "own" their four walls and partner with their Kitchen Manager to ensure the success of their location.
Success in this position is founded upon the following key areas; working to achieve the highest level of team performance with respect to guest service and experience, increased sales and profitability, effective cost controls and hiring, development, training and retention of all coworkers in accordance with all company guidelines, policies and procedures.
Essential Functions & Responsibilities:

Enthusiastically represent the Bosque Brewing Co. brand, beer, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.

Display a sense of urgency and attention to detail without sacrificing expectations set forth by Bosque Brewing Co. by anticipating the guests' needs and responding appropriately.

Ensures the profitability of location by operating within established guidelines and requirements for labor, COGS, controllable costs, manages comps, utilities and sales growth.

Provide support and reporting to administrative coworkers in the implementation and monitoring of fiscal budgets, restaurant and kitchen operations, and marketing strategies to produce both short term and long-term profitability.

Provide leadership and direction in the development, training, execution, and measurement of guest service and experience within the taproom/restaurant, consistent with Bosque Brewing's values and expectations.

Ensures all coworkers can clearly, accurately, and passionately describe menu offerings and Bosque Brewing's beers to guests. Develop, maintains, and communicates up-to-date knowledge about Bosque Brewing Co. beverages, proper beer pouring techniques, brewing process, and food served at the taproom or restaurant, including specific ingredients that are commonly associated with either food allergies or specific dietary needs. Regularly take initiative to share and discuss knowledge of products with guests.

Ensures all taproom/restaurant coworkers are adequately trained on steps of service, point-of-sale (POS) system, cash handling procedures, weekly/monthly inventory duties, and Bosque's policies and procedures for serving, cleaning, side work responsibilities.

Provides oversight of taproom/restaurant organization and cleanliness, including scheduling regular maintenance and cleaning. Serves as primary point-of-contact (POC) for maintenance vendors and schedules preventative maintenance as needed.

Creates and updates Standard Operating Procedures (SOP's) specific to their taproom/ restaurant.

Creates coworker schedules to fit a dynamic taproom/restaurant. Schedule labor as required by anticipated business activity while ensuring that all positions are properly staffed when and as needed and labor cost objectives are met. Approves/denies shift exchanges and special scheduling requests.

Serves as primary restaurant POC for POS system. Responsible for training Shift Leads and/or taproom/restaurant coworkers on POS, opening/closing duties with reports, and floor management responsibilities. Ensures tips are logged and entered properly into systems.

Processes financial transactions, balances cash drawers, researches and reports discrepancies, and track/make deposits on behalf of the taproom/restaurant. Ensures adequate supply of coins and small denomination bills are regularly stocked in safe.

Partner with Human Resources to manage the restaurant HR responsibilities to include:

Creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and coworker satisfaction;

Conducts quality hiring, new hire orientation, training, and succession planning processes that encompass the company's diversity commitment;

Timely processing of all coworker-related actions, including status, pay, and position changes;

Reviews bi-weekly payroll reports to ensure accuracy, reporting discrepancies to HR;

Conducts coaching and counseling actions for coworkers, informing the District Manager and HR when needed, ensuring the accountability of all restaurant coworkers and enforcing policies and procedures; and,

Partners with and makes recommendations to administrative coworkers regarding employment and termination decisions.

Responsible for weekly/monthly inventory for kegs, glassware, merchandise, packaged beer, and other items (receipt paper, growler supplies, etc.) are scheduled and executed as outlined by the Logistics Manager and other administrative coworkers.

Ensures that all products and orders are received, accurate pricing and in correct unit count and conditions.

Communicates shortages/surplus amounts promptly and accurately to appropriate departments.

Works with the Kitchen Manager and administrative coworkers for the coordination for all special events hosted in the taproom/restaurant while keeping a calendar of booked events.

Establish positive guest relations with all patrons of the restaurant. Maintains a rapport with guests; complies with all requests and meets guest expectations to build a positive reputation and return business.

Assists co-workers in resolving guest issues with efficiency and a courteous attitude.

Responds to unusual events or circumstances requiring management attention and informs the District Manager and/or administrative coworkers of Bosque Brewing of situations requiring their attention.

Pursues and cultivates clear and open lines of communication with the Kitchen Manager regarding upcoming menu items, overall performance of the kitchen, areas for improvement in the BOH and expectations between FOH and BOH coworkers, etc.

Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner.

Takes responsibility for continuous improvement of training programs, coworkers policies, and organization.

May work in a serving/bartending position where needed to ensure guest service standards and efficient operations. Is not eligible to participate in Tip Pool even when working in serving/bartending positions.

Develops and maintains functional procedures, work instructions, and training checklists related to position duties.

Complies with federal, state, and company policies, procedures, and regulations.

Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.

Knowledge, Skills, and Abilities Required:

Must be 21 years of age or older.

High school Diploma, GED, or equivalent work experience is required. Bachelor's Degree from a college/university and/or course certification from an accredited culinary program is preferred.

Minimum of three (3) years of experience in the hospitality or food & beverage industry required. Demonstrated experience in scheduling and staffing required. Previous brewery or craft beer experience preferred.

One (1) year of management experience in a high-volume restaurant, retail, or hospitality environment is preferred. Prior management experience with both BOH and FOH environments is highly preferred.

Possess a Cicerone Certified Beer Server certification or the ability to successfully pass the Cicerone Certified Beer Server test within a timeframe outlined by Bosque Brewing Co.

Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.

Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.

Ability to organize and prioritize workload to meet deadlines without direct supervision.

Must possess basic financial skills. Proven ability to process financial transactions, make and count correct change, and balance cash drawers.

Proficient use in Microsoft (Excel, Word) and Google Documents/Forms required. Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.

Working knowledge of POS Systems, specifically Toast is highly preferred.

Prior experience with or ability to learn scheduling software (Hot Schedules).

Strong organizational skills and ability to create systems of organization for others.

Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Bi-lingual (English and Spanish) is preferred.

Ability to present self in a professional, pleasant, and well-groomed manner.

Ability to move kegs and operate a hand truck.

Ability to work varied shifts, including weekends and holidays.

Ability to possess and maintain a valid New Mexico Alcohol Server License and Food Safety Manager Certification. First Aid and/or CPR Certified preferred.

Ability to adhere to company and department rules, policies and procedures.

Physical Demands / Work Environment & Conditions:
The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, and walk; use repetitive motion of hands to reach, grasp, hold, handle, or feel; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 15 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.
The employee is frequently (60-90%) required to: read, write, prepare/analyze data and monetary amounts; reach use hand-eye coordination; push, pull, and lift up to 30 pounds of force to move objects.
The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch.
The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.
The employee is subject to both environmental conditions. Activities occur inside and outside. The employee is subject to noise. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. Employees may be required to function in narrow aisles or passageways.
Our Values:

Everything we do lives up to OUR BEER.

People are about experiences; we are about PEOPLE.

DETAILS matter.

PROTECT, PROMOTE and PROVIDE world-class beer.

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