Taproom Manager

**Reports to**:Director of Hospitality
**Department**:Taproom
**Location**:Beamsville, ON***

**Job Type**: Full Time

**About Bench Brewing**:
Bench Brewing is an experiential craft brewery located in the world-renowned wine region of Niagara, Ontario. Surrounded by Ontario’s finest agricultural land, our location provides the ideal setting for crafting great, approachable beers that reflect our local terroir. The Bench Brewing campus sits across eight beautiful acres and features a 50hL brewing system, a tap and tasting room, a beer garden, a ‘funk house’ for our wild ale and barrel fermentation program, and our very own hops field. Our brewery is a place for our guests to relax, learn, and experience the craft of brewing beer.

**The Role**:
Reporting to the Director of Hospitality, the Taproom Manager is accountable for the overall successful operations of the Bench taproom and patios. This role oversees and coordinates the planning, organizing, training and leadership necessary to achieve sales and service objectives, costs, taproom team recruitment retention, as well as all food and beverage quality, cleanliness and sanitation.

**Responsibilities**

Leadership and People Development
- Recruit and retain high performing team members
- Develop taproom team members by conducting regular one-one-one meetings with supervisor level employees, conducting team-wide training and development sessions, and providing regular mentoring and coaching to all gust-facing team members on service excellence standards.
- Develop strategies and tactics to create a fun and engaging work culture and environment, and fostering our “one team, one dream” philosophy.
- Address all potential cultural issue or team member conflicts in a timely, constructive matter, and continually gain employee alignment to the broader Bench vision and strategy.
- Understand, implement and develop new policies, procedures, standards, specifications, guidelines and training programs.
- Develop, foster and grow our community partnerships that include local charities, community groups, and other neighbouring craft beverage companies.
- Work with the Head Chef to ensure proactive and collaborative communication between taproom and kitchen team and our production and operations team.

Financial Planning and Taproom Profitability
- Build plans that enhance the financial health of our taproom
- Assist in the development of annual sales forecasts and budgets
- Regularly conducts Profit & Loss reviews to analyze financial metrics and provide cost efficiency solutions.
- Power user of all systems and reporting tools

Taproom and Patio Operational Excellence
- Ensure best-in-class standard of service and guest satisfaction. All Bench guests must feel welcome and be given responsive, friendly and courteous service at all times during the pre, during and post visit cycles.
- Ensure taproom team is adhering to opening and closing procedures so that we are effectively doing business as per the set operating hours.
- Respond to complaints and take all appropriate action to turn dissatisfied guests into return guests and ultimate Bench advocates.
- Developing beer list strategies and proactively working with our logistics team on inventory management and beer ordering.
- Oversee daily reconciliation of sales and cash. Control cash and other receipts by following cash handling procedures.
- Oversee all required operational planning and reporting, including staff scheduling and time sheets, and inventory tracking.
- Improving existing and/or developing new inventory count processes and procedures to be reconciled on a monthly basis.
- Serve as the ultimate utility person, filling in wherever needed and/or finding additional coverage support. The Taproom Manager must be able to support all roles to ensure guest experience is not affected in case of a scheduling conflicts or issues.
- Abide by all AGCO regulations for pouring & serving alcohol.
- Ensure the restaurant is complying with employment standards, human rights, Health & Safety, pest control, alcohol handling and WHMIS.
- Develop, implement and oversee all taproom and patio maintenance programs to ensure immaculate facilities, equipment, interior and exterior dinning areas, parking lot and all surrounding grounds at all times.
- Ensure the safety and security of employees and guests at all times.

**Qualifications**
- A post-secondary degree, ideally in hospitality and/or business-related field
- Minimum 3 to 5 years of relevant experience in a senior restaurant management role operating in an environment of similar size and guest traffic as Bench.
- Extensive knowledge of restaurant operations, food and beverage.
- Strong business and financial acumen - ability to drive operating efficiencies through a profound understanding of restaurant key performance indicators like prime and labour cost percentages, sales per labour hours, and F&B sales per guest.
- Smart Serve certification
- Proven track r