Assistant Taproom Manager

About Us

Born in a humble shed on the back-forty of the family vineyard, Firestone Walker is a California beer company like no other—founded by two brothers-in-law who simply wanted to make the perfect beer. Now a regional craft brewery, our singular purpose remains: to craft the world’s best beers. Passionately in pursuit of the perfect beer… and never satisfied.

Responsibilities

• Assist with overseeing and coordinating planning, organizing, training, and leadership to achieve objectives in sales, costs, employee retention, guest service, food quality, cleanliness, and sanitation.
• Recommend wage increases and promotions for all personnel.
• Evaluate personnel’s efficiency and productivity; complete performance evaluations for staff.
• Manage employee-related issues and utilize appropriate corrective action.
• Plan employees’ work schedules and assign work based on anticipated business activity.
• Determine work techniques, supplies, machinery, and tools to be used by staff.
• Control the flow and distribution of merchandise, materials, and supplies.
• Ensure the safety of employees and property; enforce company policies and procedures.
• Prepare departmental budgets and assume overall responsibility for all aspects of the department.
• Order merchandise and beer for the taproom, ensuring all received product is accurate in count and condition.
• Provide advice and suggestions to the General Manager as needed.
• Comply with and enforce all federal, state, and city regulations pertaining to the restaurant, including health and safety.
• Ensure all patrons receive responsive, friendly, and courteous customer service.
• Work with kitchen management to ensure consistent preparation and service of food and products according to recipes, portioning, cooking, and serving standards.
• Execute administrative and HR documentation in an organized and timely manner.
• Verify equipment and property are kept clean and in good condition through inspections and preventative maintenance programs.
• Administer cash and receipts by adhering to cash handling and reconciliation procedures.
• Fill in where needed to ensure efficient operations and guest service standards are met.
• Other duties as assigned.

Supervisory Responsibilities

• Direct responsibility for all front-of-house (FOH) staff and supervision of back-of-house (BOH) staff.
• Handle onboarding and terminations of all employees.
• Train and develop personnel, ensuring required certifications or trainings are completed.