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DUTIES AND RESPONSIBILITIES:
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
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
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
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