Taproom Manager

Lead the daily operation of both Front of House (FOH) and Back of House (BOH) to ensure smooth and efficient service.
Maintain high standards of guest experience, food quality, hygiene, and operational excellence.
Resolve guest concerns professionally and continuously improve customer satisfaction.
Ensure company standards, SOPs, and health & safety regulations are consistently followed.
Recruit, coach, and develop a high-performing restaurant team.
Lead, motivate, and manage employees across different age groups and experience levels in a fast-paced craft beer environment.
Schedule staffing, monitor performance, and foster a positive team culture focused on accountability and collaboration.
Monitor daily sales performance and work towards achieving revenue targets.
Manage labor costs, food costs, beverage costs, inventory, and operational expenses.
Review sales and cost reports to identify business opportunities and improve profitability.
Prepare operational reports and work closely with the Area Operations Manager to drive business performance.