The GM is responsible for working with the executive team and brewery operations team to implement a successful company strategy. The GM will identify staff and create an organization that is operational, responsible, accountable, and fun. Have a respectful and positive disposition. Ability to prioritize tasks, remain focused, work independently as well as collaboratively. Have the ability to write, speak and carry oneself professionally. Have the ability to work on your feet for at least 8 hours and be able to lift at least 25 pounds. Ability to ask for help when needed, be flexible and maintain a calm demeanor under pressure. Work ethic to lead by example yet delegate tasks appropriately to others. Desire to train and coach others to reach their highest potential. Experience in the field of hospitality in an upper management role of at least 5 years. Familiarity with leading a team of over 25 people.

Key Duties:

The GM will directly and oversee all day-to-day operations of the Brewpub for both FOH and BOH activities. The GM will focus on controlling costs while maximizing profitability by way of effective sales strategy. The GM will have excellent guest service skills and implement initiatives designed to create positive guest experiences resulting in guest loyalty. GM will run inventory, sales, labor, and general accounting reports and provide these reports to the executive team and accounting. The GM is overall responsible for inventory used in FOH operations (wine, liquor, merchandise, etc.…) while overseeing BOH manager in purchasing food items. GM will accomplish restaurant objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Additional Duties:

• Manage achievement of sales, costs, quality, service, facility appearance, sanitation, and cleanliness goals.
• Represent the company in community relations and identify potential opportunities for collaboration and sales.
• Event planning, working with key businesses, non-profits, city and county organizations to create events that ultimately produce sales and brand growth.
• Develop and maintain vendor relationships.
• Menu development in collaboration with Executive team and kitchen management.
• Ensure all required compliance is adhered to in a timely and orderly manner.
• Ensuring all company records are maintained and well organized.
• Develop and implement policies and standard operating procedures in collaboration with kitchen managers and the Executive team.
• Implementing production, productivity, quality, and guest service standards; determining and implementing system improvements.
• Supervise and mentor staff.
• Maintains excellent reviews from all sources: Google, Yelp, Trip Adviser, etc.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Qualifications:

• Must have 3+ years restaurant management experience, brewpub experience preferred. Experience must include staffing, purchasing and cost management, experience with event planning a plus.
• Must have extensive knowledge of craft brewing industry and culture.
• High school graduate or equivalent. Undergrad degree or advanced preferred.
• In depth knowledge of and experience complying with health, food safety and N.C. ABC license regulations and guidelines.
• Must have experience analyzing financial data and forecasting.
• Working knowledge and skills (preferably intermediate or above) with computer programs included but not limited to Word, Excel, PowerPoint.
• Ability to collaborate well with others as well as independently as necessary. Must have knowledge of budgets, inventories, and cost controls for FOH and BOH

Job Type: Full-time

Pay: $50,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Fayetteville, NC 28301: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• How many employees did you manage/lead in your last leadership position?

Experience:

• staffing, purchasing and cost management: 3 years (Required)
• Restaurant Management (with a full service bar): 3 years (Required)

License/Certification:

• Driver's License (Required)
• ServSafe (Preferred)

Work Location: In person

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