Restaurant/Taproom General Manager

Pals Brewing Company is seeking a Full Time General Manager to lead its restaurant and taproom operations in North Platte, NE. Pals is a dynamic, seasonally very busy, high-energy restaurant, brewery and entertainment complex with an amazing staff laser focused on providing THE best service, food, beverage, and entertainment experience found anywhere on the I-80 corridor between Denver and Omaha. As the Restaurant General Manager, you'll be the lead customer-facing ambassador charged with providing an amazing customer experience for all of our local and travelling Pals while leading a team of up to 60 kitchen and taproom employees. You'll also manage the grounds for our 10.5-acre outdoor facility featuring RV Parking, Volleyball Court, Outdoor Grain Bin Bar, Sound Stage, and Dog Park. Successful candidates will genuinely enjoy working and playing with highly driven professionals of the craft beer, restaurant, and entertainment industry, have a passion for leading teams, and a natural inclination toward expanding and improving restaurant and entertainment operations based on at least 5 years of restaurant or resort management experience. Ideal candidates have a generally positive outlook and love meeting new and repeat customers each and every day.

Restaurant General Manager Job Expectations

General Business Management:

Manages/Delegates the following responsibilities:

Food vendor ordering and inventory management

Beverage ordering and inventory management

Month-end physical inventory for food, beverage, and apparel/merchandise

Providing an amazing Customer service experience for all guests at all times

Providing a visible Leadership presence in the restaurant/taproom and interacts frequently with staff and customers to ensure Pals high standards of customer service and quality are consistently met

Safeguards confidentiality of customer, company, and employee information

Follows and executes Pals company vision statement

Employee Management:

Leads all restaurant employees and ensures labor targets are met in each department

Hosts regular meetings or other regular communication with managers, staff, and ownership

Schedules restaurant staff to ensure amazing customer service and delivery times while meeting labor targets.

Manages training of restaurant staff with focus on cleaning protocols, customer service, knowledge of menu items, suggestive selling, and efficiency

Communicates daily with managing owners, Head Brewer, and restaurant staff

Reviews reports on comping and addresses violations of comping policies

Manages staffing levels and hiring process to ensure schedule can be filled out

Executes employee discipline procedures when required

Provides a system to maintain and improve employee morale and community

Performs Staff reviews and recommends promotions and merit increases (45-day, annual)

Complies with Alcohol Server Training rules and trains staff on how to manage rowdy or intoxicated guests

Ensures Staff compliance with company policy manual

Ensures team members are in uniform and present professional appearance at all times

Financial Management:

Develops and manages budgets and operational objectives consistent with Company goals

Calculates and ensures Cost of Goods Sold targets are met or exceeded

Calculates and ensures Labor Targets are met or exceeded

Safeguards and protects company assets

Ensures Security and accuracy of cash drawers and petty cash funds

Manages POS hardware and software for restaurant operations

Reviews employee performance reports from POS system to manage for profitability

Implements cost control measures, including proper pour levels, food item quantities, proper staff scheduling, and appropriate discounting

Facilities Management:

Ensures all areas of the restaurant and event spaces exceed customer expectations for cleanliness and appearance at all times

Ensures successful outcomes for all food and other government inspections

Maintains and oversees repairs of all restaurant, bar, and building equipment including HVAC, Refrigeration Units, Freezer Units, Cooking Appliances, Wifi, Ethernet, POS systems, Seating, Flooring, Parking lot surfaces

Maintains useability, safety and appearance of outdoor facilities including Grain Bin Bar, volleyball courts, lawn appearance, lighting, seating,

Ensures compliance with all health codes, zoning requirements, and city ordinances

Manages pest control including fruit fly and black fly management protocols

Basic Expectations:

Set and ensure compliance with standards of quality for all products and services

Makes decisions in a timely manner

Demonstrates good judgment and impartiality in investigating and solving problems

Takes all opinions and suggestions under advisement before making decisions of major proportion, while assuming full weight of the decisions themselves.

Handles difficult situations tactfully and professionally

Consistently shows ability to recognize and deal with priorities

Maintains a well-groomed, professional appearance appropriate for the position

Education

High School diploma. Preferred: Bachelor's Degree in Hospitality or related field

Previous Experience

Five years of management experience in a restaurant or resort operation

Physical requirements

Ability to lift 35 pounds, ability to walk, turning head and torso, bending arms, wrists, and fingers. Must have full use of eyes and ears, full power of speech, and be able to sit or stand for long periods.

Mental requirements

Ability to do routine arithmetic calculations necessary for pricing, margins, labor and costs.

Ability to prepare budgets and interpret financial operating statements.

Software Requirements

Experience managing Point of Sale software

Skilled in use of financial software and spreadsheets

Word processing software skills

Communication

Must be able to communicate in English, both verbal and written, well enough to give instructions, relay information, and carry-on effective interchange with customers, vendors, and company staff.