POSITION SUMMARY
The Tasting Room Manager is a senior leadership position responsible for all tasting room operations across Vail Brewing Company’s three locations: EagleVail, Vail Village, and the soon-to-open Gypsum taproom. This role combines guest experience leadership with operational discipline to run efficient, profitable, and welcoming tasting rooms. The position carries full accountability for service quality, tasting room staffing and training, regulatory compliance, cash handling, and the financial performance of all front-of-house operations. Because VBC’s Gypsum location is a new opening, the Tasting Room Manager will build that team from the ground up, including recruitment, hiring, onboarding, and establishing site-specific procedures. This role reports directly to VBC’s Owners, CPO, and CFO, and operates with significant autonomy in day-to-day decision-making.
ESSENTIAL DUTIES & RESPONSIBILITIES
1. Tasting Room Operations
- Manage day-to-day operations at the EagleVail, Vail Village, and Gypsum tasting rooms, ensuring consistent service standards and brand representation across all three sites.
- Create and maintain standard operating procedures for all aspects of tasting room operations, including opening and closing duties, sanitation, and equipment maintenance.
- Coordinate with the brewing team on product availability, tap rotations, and new releases.
- Manage tasting room equipment maintenance, repairs, and replacement needs, keeping all three locations fully operational.
- Ensure timely opening, closing, security, and maintenance of each location, including restocking and waste management.
- Manage inventory of beer, merchandise, and supplies across all locations.
- Collaborate with Barley + Salt, LLC staff at applicable locations to align tasting room service with food operations and shared guest experience.
2. Staffing, Training & Team Leadership
- Recruit, hire, onboard, and train all bartenders and tasting room staff for all three locations.
- Lead all hiring and team assembly for the new Gypsum location, building the staff from scratch and establishing site-specific operational procedures.
- Foster a positive, accountable, and performance-driven culture where staff feel supported and motivated.
- Conduct regular performance reviews and enforce standards. Provide ongoing coaching, feedback, and professional development.
- Address performance issues, disciplinary matters, and personnel conflicts in a timely professional manner, in coordination with the Owners when appropriate.
- Manage labor costs and optimize staffing levels relative to sales volume across all locations.
- Ensure all staff are properly cross-trained to support any VBC location as needed.
3. Scheduling, Timekeeping & Payroll Coordination
- Create and publish weekly employee schedules to ensure appropriate coverage during operating hours, special events, and peak periods at all three locations.
- Monitor labor levels relative to sales and adjust staffing in real time to meet productivity and cost targets.
- Track and approve employee hours, breaks, and missed punches in the timekeeping/POS system, ensuring accuracy and compliance with applicable wage and hour laws.
- Monitor overtime, ensuring OT is pre-approved where required, and proactively adjusting schedules to minimize unnecessary overtime costs.
- Review and finalize each pay period’s time data, correcting discrepancies and confirming accuracy prior to submission.
- Prepare and submit initial payroll information (approved hours, overtime, and paid time off) to the CFO by established deadlines.
- Maintain up-to-date employee records related to availability, time-off requests, and schedule changes, communicating key updates to the Owners and CFO as needed.
4. Cash Handling & Financial Responsibilities
- Oversee all cash handling procedures for tasting room sales, ensuring accuracy, security, and compliance with company policies.
- Manage daily cash drawers, including issuing, counting, balancing, and securing tills at the beginning and end of each shift.
- Reconcile end-of-day sales by comparing POS reports, cash, card, and other payment types, promptly investigating and resolving variances.
- Prepare and document daily cash deposits in accordance with company procedures, ensuring secure storage until picked up or deposited.
- Maintain accurate records of discounts, voids, comps, refunds, and promotional activity in the POS system, escalating irregularities to the Owners and/or CFO.
- Ensure staff are trained on proper cash handling, receipt issuance, and POS use, and enforce internal controls to minimize loss or theft.
5. Financial Performance & Cost Control
- Manage product cost percentages, labor budgets, and overall tasting room profitability, reporting results to the Owners on a regular basis.
- Track and analyze cost of goods sold and identify opportunities to increase efficiency and profitability.
- Negotiate pricing, terms, and delivery schedules with merchandise and supply vendors to optimize cost without compromising quality.
- Track and control inventory through regular ordering, receiving, waste reduction, and proper storage and rotation practices.
- Develop and monitor tasting room budgets, identifying opportunities to improve margins and reduce unnecessary spending.
- Collaborate with the Owners and CFO on pricing decisions and promotional strategies to support financial targets.
6. Reporting, Budget & Planning
- Develop and maintain regular performance and management reports for the Owners and CFO, including key metrics such as sales, labor cost, product cost, and profitability.
- Assist in the development of annual and seasonal operating budgets, aligning targets with projected revenue and margin goals.
- Monitor budget-to-actual results, identify variances, and recommend corrective actions to protect profitability.
- Provide weekly and monthly summaries of operational performance, highlighting risks, opportunities, and recommended improvements.
- Analyze sales trends and product performance to recommend pricing, product mix, and promotional adjustments.
7. Guest Experience & Front-of-House Standards
- Set and uphold service standards, ensuring guests receive a welcoming, efficient, and enjoyable tasting room experience at every location.
- Handle escalated guest concerns, complaints, and feedback with professionalism and a solutions-oriented approach.
- Train bartenders on product knowledge, beer styles, seasonal releases, and upselling techniques.
- Ensure seamless communication between tasting room staff and brewery operations, particularly during high-volume service and events.
8. Events
- Plan and execute public and private events at all locations, coordinating logistics, staffing, and promotion.
- Coordinate with the Owners on special events, community engagements, and promotional partnerships.
- Collaborate with marketing (if applicable) on promotions, taproom events, and social media content that drives foot traffic.
9. Regulatory Compliance
- Maintain full compliance with all applicable federal, state, and local regulations, including Colorado liquor licensing requirements and health and safety codes.
- Ensure all tasting room staff hold current TIPS certifications or equivalent.
- Conduct regular tasting room inspections and enforce safety and sanitation protocols.
- Maintain accurate and up-to-date compliance records, inspection documentation, and licensing files.
- Implement safety procedures for tasting room operations and ensure compliance with OSHA guidelines relevant to the work environment.
PERFORMANCE EXPECTATIONS & KEY PERFORMANCE INDICATORS
- Consistent service quality and guest experience standards across all three locations.
- Positive customer feedback and repeat visits.
- Accurate daily cash reconciliation and deposit documentation.
- On-time, accurate scheduling and payroll submissions with minimal corrections required.
- Budget adherence with timely identification and communication of variances.
- Effective cost control; product cost and labor targets met or exceeded.
- High team morale, retention, and professional development of staff.
- Successful staffing and launch of the Gypsum tasting room.
- Strong collaboration with Barley + Salt, LLC and VBC brewing operations.
QUALIFICATIONS & REQUIREMENTS
Required
- Minimum of 7 years of management experience in hospitality, food and beverage, or a related industry.
- Current TIPS (Training for Intervention Procedures) certification.
- Demonstrated knowledge of Colorado liquor licensing laws and regulations.
- Proven ability to manage multiple locations or units simultaneously.
- Demonstrated experience with cash handling, POS reconciliation, and basic financial reporting.
- Strong leadership skills with a track record of building, developing, and retaining high-performing teams.
- Proficiency with POS systems, scheduling software, and financial reporting tools.
- Must be at least 21 years of age.
- Ability to work a flexible schedule, including evenings, weekends, and holidays as required by business needs.
- Valid driver’s license (company vehicle provided for inter-location travel).
Preferred
- Experience in the craft beer or brewery industry.
- Cicerone Certified Beer Server or higher certification.
- Experience opening a new location, including buildout coordination, licensing, and team assembly.
- Bachelor’s degree in hospitality management, business administration, or a related field.
- Familiarity with the Eagle County market and seasonal tourism patterns.
- Experience with budgeting, forecasting, and performance reporting.
- Experience with catering coordination or special event management.
PHYSICAL DEMANDS & WORK ENVIRONMENT
- This position requires extended periods of standing, walking, and lifting in a fast-paced tasting room environment. The Tasting Room Manager must be able to lift and carry in excess of 50 pounds on a regular basis, including full kegs, cases, and supplies.
- The role requires regular travel between EagleVail, Vail Village, and Gypsum locations, sometimes multiple times per week depending on the season and business demands. This includes travel during inclement mountain weather conditions.
- This is a hands-on leadership role with significant time on the floor. Evening, weekend, and holiday work is required. Seasonal peaks, special events, and new-location launch periods may require extended or irregular hours.
COMPENSATION & BENEFITS
- Base Salary: $70,000 – $85,000 annually, depending on experience, education, and skills.
- Performance Bonuses: Eligible for performance-based bonuses as determined by the Owners.
- Paid Time Off: 10 days in Year 1, accrued per pay period.
- Sick Leave: 6 days per year, accrued in accordance with the Colorado Healthy Families and Workplaces Act (HFWA).
- Health Benefits: Health Reimbursement Arrangement (HRA) with a $3,600 annual employer contribution.
- Retirement: SIMPLE IRA with a 3% employer contribution.
- Winter Wellness Bonus: $1,000 annually.
- Company Vehicle: Provided for inter-location travel between EagleVail, Vail Village, and Gypsum.
- Team Events: Participation in company team events including skiing, biking, golfing, and beer festivals.
- Employee Discounts: 35% off VBC products and retail; 35% off food from Barley + Salt, LLC.
- Growth Opportunities: Advancement opportunities within Vail Brewing Company as the company grows.
OPPORTUNITIES FOR ADVANCEMENT
Potential career paths within Vail Brewing Company include:
Director of Operations
Multi-Unit Manager overseeing additional VBC concepts or locations
Regional Operations Director as the company expands
Pay: $70,000.00 - $80,000.00 per year
Benefits:
- Employee discount
- Paid time off
Work Location: In person
