Full job description

Red Rooster Tap Room & Event Manager Job Description

• Reports directly to Red Rooster Ownership. Responsible for maintaining daily operations of the taproom, growing and empowering the taproom team, and always looking for innovative solutions to improve operational efficiency.
• Responsible for booking, brainstorming, and managing all aspects of taproom events.
• Works with the Leadership team in order to fully understand the strategic direction and objectives for each week, month, quarter, year, etc. – including weekly meetings with Brewers, Sales, and General Management.
• This role is responsible for directly managing the taproom team, ensuring that all of their daily duties are completed on time and to standards; cultivating a positive environment for all customers and employees.
• Must maintain IL Basset Certification and Food Managers License as well as knowledge of local and state regulations related to alcohol service and health code compliance.
• Work Hours are Full-time.

Role & Responsibilities:

• Manage day-to-day activities for taproom operations; ensuring taproom team has adequate support and tools to perform their duties, using SOP checklists to ensure work is completed on time and to service level standards.
• Ensure a terrific customer experience each visit – walk the floor, chat with customers, determine what they feel we are doing right and wrong. Be the face of the tap room – every customer every time should feel better knowing you are there and in control of everything.
• Ensure the taproom is staffed appropriately – manage bar call-offs & staffing adjustments between other Red Rooster job areas.
• Ensure events are being scheduled and marketed to the fullest extent possible, providing adequate marketing and promotional materials as well as educating the bar staff so they can speak about and sell those items.
• Ability to manage logistics for each event so nothing ever “falls through the cracks”.
• Create content for Social Media presence – including posts, images, and video shorts.
• Manage social media content and posts to be sure all events and happenings are covered and appropriate levels of engagement are achieved.
• Creation of ad content for online, print, and other advertising as needed. Knowledge of design software a Bonus.
• Be available to the staff and customers – building relationships with the team and customers. Customers should see you and recognize you as THE LEADER in the tap room.
• Serving behind the bar as needed.
• Support team by providing meal breaks and restroom breaks.
• Ensure all necessary supplies are ready and available to the Taproom team.
• Maintain inventory levels for glassware, bar needs, merchandise, as well as disposables (napkins, napkin rings, plastic cups, trash bags, receipt paper, etc.).
• Ensure that beers are on tap and served at the proper temperature and as intended by the brewer.
• Train and manage taproom employees expectations and needs.
• Input and Analyze KPI Metrics with Leadership Team.
• Ensure all policies & procedures are followed and adhered to, adding to policies when needed.
• Provide regular training sessions with taproom team to ensure they fully understand the policies and processes. Strive towards operational efficiency at all times.
• Work with kitchen staff and management to determine monthly specials, special event foods, etc.
• Ensure a safe and secure environment at all times.
• Handle conflict resolution with customers, hotel guests, employees, and others as needed.
• Document incident reports when needed.
• Assist other management with decision making.
• Honesty and Integrity are A MUST.
• Willingness to help when and where needed and anticipate needs of customers and staff.
• Dedication to the hospitality and craft beer industry: Ideally having five years in the restaurant industry and at least two years of bar management experience. Extensive working knowledge of craft beer. Experience serving and talking about craft beer as well as the ability to share that with other staff and customers.
• Tech savvy: Understand the technology used to run the POS and other software as well as event management and marketing software.
• Additional schooling in business, bartending, culinary design, and mixology advantageous.
• Knowledge of personnel management and marketing helpful.
• Knowledge of the brewing process and draft systems; eager and curious to learn more.
• Knowledge of event planning needs, marketing to make events successful.
• Ability to stand for long periods of time (8-10 hours).
• Ability to maneuver kegs, cases of beer, etc. May be required to work long or unpredictable shifts. Work revolves around objectives, projects, and priorities, not hours – so must be flexible.
• Must be available nights and weekends.
• The right employee can be trained on tasks and must be willing to learn what is needed.