Brewery Restaurant Manager Position Summary The Brewery Restaurant Manager is responsible for the day-to-day operation of both the front and back of house, ensuring an exceptional guest experience while maintaining high standards for food quality, cleanliness, safety, and team performance. This position leads by example, supports the General Manager, and works closely with brewery staff to assist with basic brewing operations and packaging when needed. Primary Responsibilities Restaurant Operations Oversee daily restaurant operations during assigned shifts. Ensure exceptional guest service and resolve customer concerns professionally. Maintain high standards of cleanliness, organization, and sanitation throughout the facility. Open and close the restaurant, including cash handling and end-of-day reconciliation. Ensure compliance with all TABC, health department, and company policies. Team Leadership Supervise, coach, and motivate front and back-of-house employees. Assist with hiring, onboarding, and training new team members. Create and manage staff schedules. Monitor employee performance and provide constructive feedback. Foster a positive, team-oriented work environment. Food & Beverage Ensure food is prepared and served to company standards. Monitor food safety practices and quality control. Assist with inventory counts, ordering, and controlling food and beverage costs. Help maintain proper beer quality and presentation. Brewery Support (As Needed) Assist brewery staff with packaging, keg washing, cleaning tanks, transferring beer, and general brewery housekeeping. Maintain a clean, organized, and safe production environment. Follow all brewery safety procedures and sanitation protocols. Learn basic brewery operations to provide operational support during busy periods. Administrative Duties Complete daily operational reports. Monitor labor costs and productivity. Assist with special events, beer releases, and community events. Support marketing and promotional initiatives when requested. Qualifications Previous restaurant management experience preferred. Strong leadership and communication skills. Ability to multitask in a fast-paced environment. Basic mechanical aptitude and willingness to learn brewery operations. Ability to lift up to 55 pounds and remain on your feet for extended periods. Nights, weekends, and select holidays are required (no Thanksgiving or Christmas) Food Manager Certification and TABC Certification (or ability to obtain upon hire). What We're Looking For We're looking for someone who enjoys hospitality, leads with integrity, works well alongside others, and isn't afraid to jump in wherever needed. The ideal candidate is organized, dependable, and takes pride in creating a great experience for both guests and coworkers. In a craft brewery, no two days are the same, so flexibility and a hands-on attitude are essential.

Pay:

$50,000.00 - $55,000.00 per year

Work Location:

In person