Restaurant Manager
Three Oaks, MI Staymaker Bar
Job Type

Are you a seasoned restaurant operator with a passion for hospitality? Do you thrive directing a team to provide exceptional service in a fast-paced environment? Are you eager to join an organization with nearly limitless growth potential?

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, facility tours, and more. 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 Restaurant Manager at Journeyman Distillery's Staymaker restaurant 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. This role is so much more than a manager. It leads a dynamic and values driven restaurant operation that believes in stellar service to customers and the team.


All Journeyman team members must uphold and embody Journeyman’s Core Values. 



  • No challenge is too great. 
  • Goals worth pursuing are never easy and perseverance and determination are essential to success. 
  • There is no substitute for time and effort and good things will come from those efforts. 


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


  • Treat every customer with the mindset that they are the business’ first-ever customer. 
  • Treat customers with authenticity, kindness, warmth, care, and friendliness. Be engaging, helpful, and willing to offer a magical experience. 
  • Be available and provide timely responses in all capacities. 
  • Extend this mindset to our vendors, suppliers, partners, and especially our fellow employees, never taking any of them for granted. 


  • Take pride and ownership in your work. 
  • Engage and actively participate in your work and company activities.
  • Be a positive force in the workplace, creating a culture of positivity. 
  • Extend common courtesy to yourself, employees, and guests.
  • Evangelize and promote the company and brand.  

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 available Day 1
  • 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

PRINCIPAL DUTIES: Budgeting/P&L Management

  • Actively maintain budgets for all areas of restaurant.
  • Plan Budgets for next fiscal year based on data & analytics.
  • Quarterly analysis to confirm/adjust budgets.
  • Hit or exceed sales, revenue, and margins while proactively managing associated costs.

Driving Sales

  • Cultivating guest relations through regular table visits.
  • Develop relationships with customer and build regular clientele base.
  • Generate and execute unique marketing strategies to drive business during slow and peak seasons.
  • Collaborate with Marketing Department for Retail displays and new product marketing.

Interviewing & Hiring

  • Interview, hire, train, and develop qualified hourly employees and managers in FOH in conjunction with Assistant FOH Managers and Human Resources.
  • Create schedules for all FOH Managers.

Training & Development

  • Identify, address, and document individual employee performance according to standard operating procedure.
  • Discipline and/or terminate as necessary according to standard operating procedures.
  • Administer regular performance reviews with all FOH staff, including managers.
  • Assist with identifying, training, and developing key employees for growth, advancement, and promotion.
  • Work within guidelines of the “Manager In Training” program to advance qualified employees into management roles.
  • Identify employees that would help further the service and execution of the Journeyman brand and create clear pathways for advancement.
  • Organize and conduct Daily Pre-Shift Meetings for every shift.
  • Organize and conduct periodic informational seminars and staff meetings for employees.
  • Perform Employee Reviews at 90 days and annually (at a minimum) for each Manager.

Opening Procedures

  • Work with opening Chef/Kitchen Manager to properly prepare the restaurant for service.
  • Daily walk-through of prepped items
  • Create prep lists for each day.
  • Review Daily Sales Log from previous day and identify popular item trends, making necessary adjustments to prep quantities.
  • Discuss pre-shift tasting food items.
  • Review labor log from prior day.
  • Identify employees that did not clock out; adjust and train on proper procedures.
  • Follow up on employees that were scheduled and were not clocked in.
  • Prepare communication for daily shift.
  • Update Pre-Shift Notes daily, print 2 HotSchedules report for day and 1 each following 2 days.
  • Adjust following days schedules based upon needs.
  • Place a copy of Daily Roster Report at Host stand and a copy on Manager clipboard.
  • Print Floor Chart Maps and input daily roster.
  • Proper Cash Handling Procedures
  • Confirm Bar Bank daily.
  • Confirm bar/retail drawers.
  • Assign drawers to staff for day.
  • Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.

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 guiding principles.
  • 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.
  • Update & Maintain Material Safety Data Sheet (MSDS) binders in each designated area.
  • Ensure all safety procedures are followed meticulously.
  • Provide staff regular work safety training.
  • Ensure all staff is current with required certifications (Food Handler’s, Alcohol Awareness).
  • Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system.
  • Complete opening sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees to ensure their completion.
  • Comprehend and adhere to all sanitation guidelines as prescribed by federal, state, and local regulations.

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 and adhering to deadlines.
  • 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 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 a teamwork mentality.


  • 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.