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DUTIES AND RESPONSIBILITIES:
1. 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
2. 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
3. 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
4. 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