Restaurant Manager

Oversee the daily operations of the Taproom to ensure excellent guest experience and consistent brand standards.
Monitor food, craft beer, and service quality in accordance with company operating procedures and standards.
Lead and support Front of House and Back of House teams during peak hours to ensure smooth and efficient operations.
Recruit, train, evaluate, and develop team members in line with company standards and culture.
Control revenue, operational costs, inventory, and wastage to maximize business performance and profitability.
Prepare staff schedules and allocate manpower effectively based on business demands and labor cost targets.
Ensure compliance with hygiene, food safety, health & safety regulations, and internal operational procedures.
Coordinate and support events, promotions, and marketing activities within the Taproom.
Handle guest feedback and complaints professionally to maintain a positive customer experience.
Prepare operational and financial reports while continuously identifying opportunities to improve Taproom performance.