Do you consider yourself a leader? Are you career-oriented with an eye toward personal and professional growth? Are you willing to put in the hard work and sacrifice to make a name for yourself in the fast-paced industry of hospitality?

At Journeyman Distillery, we're more than just a distillery or a restaurant. We are a popular tourist destination featuring award-winning events spaces, a 30,000 square-foot putting green, lodging options, facility tours, and more. Located just 3 miles north of the Michigan/Indiana border and 10 minutes from Lake Michigan! Our guests come not just for our craft spirits or made-from-scratch culinary offerings, but for a taste of ambiance, history, and community.

The Assistant Restaurant Manager position at Journeyman Distillery plays an important role in building the brand through service to guests and staff. Our management roles reflect the highest values for professionalism and Craft. Journeyman believes strongly in aligning our employees with opportunity and promoting from within. Our Assistant Restaurant Manager position will position the right candidate for promotion to higher-level management roles at Journeyman and future locations alike.

At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity!
• Paid Time Off
• 401(k) with Employer Match
• Medical, Dental, Vision, Life, and Supplemental Insurance Options
• Free Monthly Bottle of Spirit (21+)
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• 25% Employee Discount
• Monthly Employee Tour with Owner/Founder, Bill Welter
• Annual Employee Putting Competition
• 3 Annual Employee Parties

Basic Function: The Assistant Manager effectively leads the FOH operations in the absence of, and in conjunction with, the FOH Manager  

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success. 

CORE VALUES

GRIT 

• Having a positive attitude that no challenge is too great
• Understanding that goals worth pursuing are never easy; that perseverance, grit, and determination are essential to success
• There is no substitute for grit and putting in the time and effort. Good things will come from those efforts
• 10,000-hour rule. Malcom Gladwell: it takes 10,000 hours of intensive practice to be great

ALWAYS A JOURNEYMAN 

• Excellence is a lifelong pursuit and mastery is an illusion
• The joy is in the daily work and pursuit of excellence, not in the final destination 
• A focus on continual improvement and doing our best

1st CUSTOMER 

• Treating every customer with the mindset that they are the business’s 1st ever customer
• Treating customers with authenticity, kindness, warmth, care, friendliness; engaging, helpful and willing to offer a magical experience
• Clean facilities
• Being available to the customer and timely responses in any capacity
• This mindset extends to our vendors, suppliers, partners, and especially our fellow employees
• Never take the customer or employee for granted 
• 362 and 59:59+ We are open to our customers 362 days a year and we set an unwavering standard of serving our customers up till the last closing second 59:59+ and beyond if needed.  

AMBASSADOR 

• Taking pride and ownership in your work 
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity 
• Extending common courtesy to self, employees, vendors, and guests 
• Being an evangelist and promoter of the company and brand 

PRINCIPAL DUTIES: 

Cost Management

• Actively maintain budgets for Supplies and Labor.

Driving Sales

• Cultivating guest relations through regular table visits.
• Develop relationships with customer and build regular clientele base.

Scheduling

• Create and manage schedules for all FOH positions (Server, Bartender, Host, Retail, Busser, Food Runner, Barback).
• Maintain allotted spend on labor throughout restaurant.

Supplies

• Perform weekly ordering, inventory, and organization of all Bar and FOH supplies.
• Adhere to declining budget / apply for adjustments as needed.
• Write proposals for any additional equipment needed and file for approval.

Closing Procedures

• Work with Closing Chef/Kitchen Manager to ensure proper closing systems in kitchen and FOH.
• Ensure all Sidework and Deep Cleaning Tasks are properly executed and recorded by all staff.
• Check out all End of Night (EON) Staff individually / Ensure restaurant is ready for next day business levels.
• Proper Cash Handling Procedures
• Count all bar & retail cash drawers and match to expected cash.
• Reset drawers and record any variance.
• Count Bar Bank.
• Check in drawers from staff for day.
• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.
• Complete EON paperwork and record events of day in Hot Schedules Logbook.

Knowledge & Versatility

• Become proficient in all job functions of both front and back of house employees.
• Have and demonstrate a thorough understanding and practice of Journeyman Distillery Employee Handbook, employee benefits, and company philosophies.
• Uphold applicable policies and requirements of employment laws.
• Perform varied duties to ensure proper restaurant operation according to standard operating procedure.

Safety & Sanitation

• Maintain premises and equipment related to the operation of the restaurant.
• Ensure all safety procedures are followed meticulously.
• Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system.
• Complete closing sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees to ensure their completion.

Lead By Example

• Interact with, direct and supervise employees on a daily basis in a fair and dignified manner.
• Complete projects as assigned in a timely manner.
• Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy.
• Become proficient in all job functions of both front and back of house employees.
• Uphold applicable policies and requirements of employment laws.
• Get along with others and be a team player.
• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.
• Refrain from smoking for the duration of the shift.
• Arrive to work on time and in ready-to-work condition.
• Follow all rules, policies, procedures, and conditions of employment as outlined in the Employee Handbook.
• May not work under the influence of alcohol or any illegal drugs.
• May not resort to any type of violence, discriminatory, or harassing behavior.
• Conduct daily business with a high level of positivity and teamwork mentality.

PHYSICAL, MENTAL AND VISUAL SKILLS:

• Familiarity with an Entrepreneurial Operating System (EOS) is a plus.  
• Must be at least 18 years of age or older.
• Must speak English fluently, and be able to write in basic English.
• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to carry out detailed written or verbal instructions independently.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.
• Ability to stand for 8+ hours.
• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.