STOKED ON HENHOUSE BREWING!

HenHouse was founded in 2011 in Sonoma County. Our purpose is to produce an amazing and rotating line up of awesome beers with an uncompromising and fearless pursuit of our goals; which are creating new and interesting types of delicious beers with freshness and quality in the forefront, creating meaningful and living wage positions, and to make a difference in our community. Our talented team is committed to making, selling, delivering and serving beer with this intention and purpose in mind. 

JOB TITLE:         Brewpub Front Of House Manager

LOCATION:       West County Pub - Fairfax, CA            

DEPARTMENT: Retail 

REPORTS TO:   Chef/GM

FLSA STATUS:   Full-Time/Exempt 

SALARY:            $62,400 annually ($2,600 semi monthly)

BONUS:             Eligible for up to $12,500 annually   

POSITION SUMMARY

The West County Pub FOH Manager is a hospitality-driven, beer-loving, restaurant professional who is passionate about providing guests with the caliber of experience they will rave about to their friends. The WCP FOH Manager must have very strong knowledge of front-of-house restaurant operations, strong leadership skills, the charisma to be a public face of the company at this location, high standards of professionalism, sanitation, and safety, and the drive to grow and develop as a leader while inspiring, training, and developing our entire team at our West County Pub location. 

The ideal candidate will have experience in restaurant operations including experience hitting goals for gross sales and controlling labor costs in an elite, fast-paced, restaurant business. Along with our Chef/GM this position will be responsible for the overall financial results of the location as well as customer satisfaction and positive critical sentiment as it regards the quality of service, atmosphere, and overall experience of guests at our West County Pub. They will manage daily operations for FOH, support the Chef/GM De Cuisine in their management duties, and coordinate with the WCP head brewer, to ensure that the West County Pub is performing in accordance with company standards, values, and mission at all times. They will provide hands-on leadership including training, development, and discipline to all FOH team members. This role will help to represent the company in the Fairfax Community and will have a direct impact on expanding the company's brand awareness throughout the Bay Area. 

PRIMARY SCOPE OF RESPONSIBILITIES

This is not an exhaustive list of all job functions. All employees are to maintain a positive work atmosphere by acting and communicating in a respectful manner. Within the HenHouse team, our members always find ways to look after the business, their co-workers, and the beer!

This role is responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

Leading Team Members by:

• Fostering a motivating and positive environment that enhances and builds on the company culture.
• Personnel Management
• Hiring and developing both an elite FOH team. 
• Maintaining accurate and efficient FOH staffing levels
• Taking part in the selection of new FOH team members
• Managing applications within the Applicant Tracking system, scheduling interviews, and hiring candidates who demonstrate they can meet our service standards.
• Managing team members’ performance including providing regular performance feedback, development plans, or counseling notices as well as partnering with Human Resources on final termination requests when necessary.
• Ensuring team members and managers adhere to established policies and procedures.
• Ensuring practices related to Team Members are adhered to including new hire and payroll documents are completed in a timely manner, new hire training is completed within expectations, offboarding procedures are completed for terminated team members, approved pay changes and promotion processes are adhered to and all other related requirements.
• Ensuring all payroll policies and procedures are followed, including management of timekeeping for compliance and accuracy.
• Attending regular weekly management meetings and leading daily line-up meetings to ensure; our staff can represent the company and our products at an industry leading level.
• Ensuring all team member injuries are reported at the time of injury following HenHouse’s protocols.
• Ensuring all team member compliance training is completed on a timely basis and safety standards are adhered to.
• Managing team member relations issues by coaching, mentoring, inspiring, and involving HR where necessary

Executing Operational Excellence by:

• Ensuring an excellent guest experience that exceeds expectations and improves impressions of the HenHouse brand as a whole. 
• Creating an environment that is focused on an exceptional guest experience.
• Ensuring hospitality service standards are upheld including resolving any guest complaints.
• Following proper sanitation and cleanliness procedures in the restaurant to fulfill health requirements and standards.
• Overseeing the opening and closing procedures of the restaurant.
• Ensuring timely follow-up and training following all audits.
• Ensuring that Point of Sale System functions are being conducted according to policy such as comps & void, re-opening/ reprinting checks, running same-day refunds, and doing a system refresh.
• Enforcing safety procedures to maintain a safe environment for guests.
• Managing the established injury reporting protocol according to company guidelines by ensuring guest injuries are reported in a timely and accurate manner.
• Ensuring the maintenance of the facility is up to brand standard to promote optimal guest and team member experience.
• Ensuring new changes to policies are executed to standard.
• Performing other related duties as needed

Financial Management by:

• Continuing to maintain and build sales and achieve or exceed restaurant goals according to budget.
• Managing operating costs to budget through proper scheduling, waste control, and using the P&L on a weekly/monthly basis to track and manage costs.
• Managing operations budget and financial expectations including reviewing financial reports and taking appropriate actions to improve profitability.
• Managing payroll budget expenditures by creating team member schedules that meet labor expectations and service standards through the scheduling template.
• With the Cicerone/Beverage Manager - Managing Beverage, and Controllable expenses through the proper ordering of Wine & Beer, Gift Cards, Merchandise, Equipment etc.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This is a retail/bar atmosphere with outdoor weather conditions and a moderate to loud noise level.

COMPENSATION AND BENEFITS

Position is salary. HenHouse offers competitive wages, initial wage to be determined based on experience. You'll get to work in a fun, fast and stoked work environment. Benefits include: comprehensive health insurance (medical, vision, dental), life insurance, pet benefits, Employee Assistance Program (EAP), Flexible Spending Accounts (FSA), 401(K), paid time off (PTO), and more!

JUSTICE, EQUITY, DIVERSITY AND INCLUSIVITY (JEDI)

We strive to create workplaces that reflect the community we serve and where everyone feels empowered to bring their full, authentic selves to work. We believe that every person brings a unique perspective and experience which enriches and advances our mission to provide Meaningful Employment, Improved Beer Quality for the End Consumer and to Create Wealth for Our Community.

QUALIFICATIONS

• 5+ years of experience, including 2+ years of leadership experience; preferably in a high-volume, fast-paced restaurant
• Familiar with industry’s best practices
• Spanish Speaking Strongly Preferred
• Extensive knowledge of food and beverage with particular awareness of trends in local breweries, wineries, and cuisine, 
• Passion for the restaurant industry with a commitment to continued development
• Capable of driving sales and guest service initiatives by motivating and leading team members.
• Record of maintaining high standards in guest satisfaction, restaurant cleanliness, and sanitation,
• Ability to understand and analyze financial profit and loss statements, beverage cost, inventory needs, and labor planning.
• Accuracy and speed in executing assigned tasks
• Excellent verbal communication with a positive and outgoing personality
• Customer service-focused and solution-oriented
• Capable of delegating multiple tasks
• Ability to work a flexible schedule based on restaurant needs

COMPUTER SKILLS

• Must demonstrate moderate computer and smartphone skills
• Google Suite proficiency, preferred
• Proficient in POS systems.

CERTIFICATES, LICENSES, REGISTRATIONS

• Responsible Beverage Server Certification
• Must have a CA required Food Handler Certification 
• Certified Beer Server Required - Certified Cicerone preferred
• Micromatic Draft Beer Dispense Institute certification preferred

PHYSICAL REQUIREMENTS

The traditional methods of performing job functions for this position are reflected below. Reasonable accommodations may be made when such accommodations do not create an undue hardship. 

• Must be of legal drinking age (21 years of age) due to exposure and manufacturing of alcohol on the premises
• Ability to communicate in a clear, understandable speaking voice, capable of communicating vital business information to guests and team members. Accurate and clear vision and hearing
• Able to maintain good coordination
• Ability to remain standing for extended periods of time. 
• Ability to stand, walk, sit, reach with hands and arms; climb stairs; balance, kneel, talk and hear 
• Able to lift/carry/pull/push 30 pounds 

Regularly: Stand; Walk; Sit; Use hands to finger, handle, or feel; Reach with hands and arms; Stoop, kneel, crouch; Talk or hear; Taste or smell;

Vision: No special vision requirements