7 Hills Brewing Company
General Manager
7 Hills Brewing Company, Platteville, Wisconsin, United States, 53818
PURPOSE AND PERFORMANCE GOALS:
Plan and manage the operations areas of 7 Hills to achieve customer (guests, team members, managers, and owners) satisfaction and quality of service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the front and back of the house. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: culinary, restaurant, banquet, retail, entertainment, and events by promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets, and minimal expenses. Participates in total Brew Pub Management and works closely as a liaison with the 7 Hills Brewing Co. owner.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Implement company policies and procedures within the food and beverage areas to ensure an optimal level of quality service and hospitality are provided to 7 Hills customers.
Prepare forecasts and reports, assist in the development, implementation, and monitoring of the budget to maximize revenue and minimize expenses while ensuring adequate supplies and staffing levels are on hand to provide top-quality customer service. Maintain cost control and loss prevention systems.
Resolve customer complaints; anticipate potential issues by reviewing and monitoring team members, operational issues, business flow, and associate performance all while ensuring high levels of customer satisfaction and quality.
Manage the food & beverage areas in order to attract, retain, and maintain the team members; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve issues, provide open communication, discipline, and terminate appropriately.
Maintain a continuous open door policy to discuss and implement to answer team member questions needing immediate attention.
Manage and solicit sales and marketing strategies to develop new and group business.
Serve as a food & beverage resource and be able to step into any position within the food & beverage areas.
Perform special projects and other responsibilities as agreed upon. Participate in task forces and committees as requested.
Maintain good working relationships and open lines of communication with all other areas of 7 Hills Brewing Co.
Act as a liaison and consultant for operations to assure they meet facility, ownership, and guest expectations.
Learn and uphold all state health, safety, and alcohol service laws.
Supervise cookery methods, portion control, and substitutions.
Supervise bar methods, portion control, and recipes.
Design and develop seasonal and specific menu promotions.
Review weekly work schedules for all food & beverage areas to ensure proper staffing levels based on business levels.
Conduct or supervise monthly inventory.
Work with vendors to assure the highest quality, best value purchasing.
SUPERVISORY RESPONSIBILITIES:
Directly supervise FOH Managers, Supervisors, and Kitchen staff as needed. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members, planning, assigning, and directing work, appraising performance, rewarding and disciplining team members, addressing complaints, and resolving problems while maintaining a continuous open door policy to answer team member questions needing immediate attention.
QUALIFICATIONS:
Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment.
Ability to prepare and present craft cocktails and beer utilizing principles, standards, techniques, and equipment.
Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
Requires advanced knowledge of the principles and practices within the hospitality industry. This includes experiential knowledge required for management of people with complex problems.
Ability to study, analyze, and interpret complex activities and/or information in order to improve new practices and develop new approaches.
Ability to make decisions with only general policies and procedures available for guidance.
Supervisory/Management Skills.
Must possess communication skills in terms of the ability to negotiate, convene, sell, and influence professionals and Brew Pub Guests.
EDUCATION AND/OR EXPERIENCE:
A four-year college degree or equivalent in education/experience. 3-4 years of experience in the food & beverage, brewing, culinary, or related professional area.
Knowledge of food & beverage point of sale systems.
Excellent computer skills, including Microsoft Word, Excel & Google Docs.
Knowledge of craft beer production and characteristics preferred.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of 7 Hills guests and team members of the organization.
MATHEMATICAL SKILLS:
Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY:
Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must possess the ability to use appropriate judgments as it pertains to the managerial duties of the position.
CERTIFICATES, LICENSES, REGISTRATIONS:
Food handling and sanitation certificate. Responsible alcohol sales and service certification such as the T.I.P.S. Certification or an equivalent program. Additional beer service and handling certifications preferred.
PHYSICAL DEMANDS:
Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand; walk; use both hands to handle, finger, or feel; reach with hands and arms; talk or hear; and taste or smell. The team member is occasionally required to sit. The team member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
HOURS OF WORK:
Due to the business demands of the brew pub hospitality industry, and the fact that 7 Hills Brewing Co. is open for business for a minimum of 10 hours per day, 7 days a week, any team member may be required to work rotating shifts, including weekends, morning shifts, swing shifts, holidays, and evening shifts. General Managers are required to work a minimum of 45 hours per week and be accessible by phone or email when not at 7 Hills.
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Plan and manage the operations areas of 7 Hills to achieve customer (guests, team members, managers, and owners) satisfaction and quality of service while meeting/exceeding financial goals. Position is responsible for short and long-term planning and day-to-day operations of the front and back of the house. Recommends the area's budget and manages expenses within approved budget constraints. The major areas of responsibility/management include: culinary, restaurant, banquet, retail, entertainment, and events by promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets, and minimal expenses. Participates in total Brew Pub Management and works closely as a liaison with the 7 Hills Brewing Co. owner.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Implement company policies and procedures within the food and beverage areas to ensure an optimal level of quality service and hospitality are provided to 7 Hills customers.
Prepare forecasts and reports, assist in the development, implementation, and monitoring of the budget to maximize revenue and minimize expenses while ensuring adequate supplies and staffing levels are on hand to provide top-quality customer service. Maintain cost control and loss prevention systems.
Resolve customer complaints; anticipate potential issues by reviewing and monitoring team members, operational issues, business flow, and associate performance all while ensuring high levels of customer satisfaction and quality.
Manage the food & beverage areas in order to attract, retain, and maintain the team members; hire, train, develop, empower, coach and counsel, conduct performance reviews, resolve issues, provide open communication, discipline, and terminate appropriately.
Maintain a continuous open door policy to discuss and implement to answer team member questions needing immediate attention.
Manage and solicit sales and marketing strategies to develop new and group business.
Serve as a food & beverage resource and be able to step into any position within the food & beverage areas.
Perform special projects and other responsibilities as agreed upon. Participate in task forces and committees as requested.
Maintain good working relationships and open lines of communication with all other areas of 7 Hills Brewing Co.
Act as a liaison and consultant for operations to assure they meet facility, ownership, and guest expectations.
Learn and uphold all state health, safety, and alcohol service laws.
Supervise cookery methods, portion control, and substitutions.
Supervise bar methods, portion control, and recipes.
Design and develop seasonal and specific menu promotions.
Review weekly work schedules for all food & beverage areas to ensure proper staffing levels based on business levels.
Conduct or supervise monthly inventory.
Work with vendors to assure the highest quality, best value purchasing.
SUPERVISORY RESPONSIBILITIES:
Directly supervise FOH Managers, Supervisors, and Kitchen staff as needed. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members, planning, assigning, and directing work, appraising performance, rewarding and disciplining team members, addressing complaints, and resolving problems while maintaining a continuous open door policy to answer team member questions needing immediate attention.
QUALIFICATIONS:
Ability to prepare and present meals utilizing culinary principles, standards, techniques, and equipment.
Ability to prepare and present craft cocktails and beer utilizing principles, standards, techniques, and equipment.
Knowledge of techniques and equipment for preparing and presenting food products for consumption, including storage/handling techniques and sanitation standards.
Requires advanced knowledge of the principles and practices within the hospitality industry. This includes experiential knowledge required for management of people with complex problems.
Ability to study, analyze, and interpret complex activities and/or information in order to improve new practices and develop new approaches.
Ability to make decisions with only general policies and procedures available for guidance.
Supervisory/Management Skills.
Must possess communication skills in terms of the ability to negotiate, convene, sell, and influence professionals and Brew Pub Guests.
EDUCATION AND/OR EXPERIENCE:
A four-year college degree or equivalent in education/experience. 3-4 years of experience in the food & beverage, brewing, culinary, or related professional area.
Knowledge of food & beverage point of sale systems.
Excellent computer skills, including Microsoft Word, Excel & Google Docs.
Knowledge of craft beer production and characteristics preferred.
LANGUAGE SKILLS:
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of 7 Hills guests and team members of the organization.
MATHEMATICAL SKILLS:
Ability to calculate amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY:
Ability to solve practical problems and handle a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Must possess the ability to use appropriate judgments as it pertains to the managerial duties of the position.
CERTIFICATES, LICENSES, REGISTRATIONS:
Food handling and sanitation certificate. Responsible alcohol sales and service certification such as the T.I.P.S. Certification or an equivalent program. Additional beer service and handling certifications preferred.
PHYSICAL DEMANDS:
Practice written safety standards and rules at all times. The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the team member is regularly required to stand; walk; use both hands to handle, finger, or feel; reach with hands and arms; talk or hear; and taste or smell. The team member is occasionally required to sit. The team member must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and the ability to adjust focus.
HOURS OF WORK:
Due to the business demands of the brew pub hospitality industry, and the fact that 7 Hills Brewing Co. is open for business for a minimum of 10 hours per day, 7 days a week, any team member may be required to work rotating shifts, including weekends, morning shifts, swing shifts, holidays, and evening shifts. General Managers are required to work a minimum of 45 hours per week and be accessible by phone or email when not at 7 Hills.
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