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This position reports directly to the Owners.
Candidates that posses a strong energetic and positive work ethic need to apply!
BOH
This position assists by working with the BOH position which requires providing line prep, cooking, safe food handling procedures and cleaning and equipment maintenance. As well as, providing beverage management responsibilities by having a vast knowledge of purchasing and maintaining inventory.
The BOH management portion of this position is responsible for helping in overseeing ordering, stocking, inventory, scheduling, and training, preparing monthly features and interviewing new BOH hires when necessary. A strong food prep background is preferred.
FOH
This position assists by working with the FOH management which requires, hiring, training, scheduling, knowledge of purchasing, providing sales knowledge on food, liquor and craft beer to staff for our guests.
The FOH management portion of this position is responsible for helping in the development of each FOH team member and ensuring a memorable and amazing experience for each of our guests.
Qualifications:
- Organized Leader (BOH staff of approx. 20)
- Team Player
- Possess strong organizational and decision making skills.
- At lease 5 years of experience.
- Ability to adhere to the highest standard of quality.
- Ability to maintain excellent product preparation and workflow in high-paced environment.
- Provide day-to-day leadership and management to a service organization that leads by example from the top down
- Supports a culture that focuses on the guest experience and cultivates an environment rich in integrity of food, beverage and service
- Proficient in Microsoft Office, Word, Excel, Social Media, POS.
- Will keep weekly inventory of food and supplies.
- Manager must have an on stage presence and attitude when dealing with staff members, guests, purveyors, co-managers and owners. All actions are to be performed in the best interest of the Beer Engine.
- “Be of service” to the staff, guests, co-managers and owners. This includes doing whatever is possible for the guest, within your abilities and what is allowable by the company, to provide for them an outstanding experience during their visit.
- Assist the staff with their responsibilities and be available to answer any questions that they may need help with in a professional manner.
- Participate in all tasks that are assigned to the staff and help ensure that all tasks and responsibilities are completed according to schedule.
- Represent yourself as part of the management team and consider all factors relating to the cohesiveness of the management team prior to making any decisions that may or may not be directly related to another member of the management team.
- Be knowledgeable of all events and situations whether current or future and help ensure that the appropriate staff members and managers are informed and knowledgeable of them as well.
- Assume responsibility for all aspects of the restaurant. This includes, building maintenance, staff morale, communication of events and situations, assigned tasks, checklists, procedures, etc.
- Utilize all available aspects of communication: Telephone (text or voicemail), Email, etc. in order to communicate any information that someone may need to know whether urgent or otherwise.
- Utilize FIFO (first in first out) procedures at all times. Ensure that all products is labeled and dated accordingly.
- Ensure that all deliveries are double checked for accuracy and that temperatures are in the acceptable range of 0 degrees to 41 degrees for perishable product. Any product outside this temperature range is to be refused and then communicated to the General Manager promptly.
- Maintain 100% responsibility for quality and safety of the products that we serve.
- Practice good hygiene and ensure that your uniform is clean. Wear slip resistant shoes anytime you are working. Ensure all staff members are also following good Hygiene and uniform standards.
- Be knowledgeable of and in compliance with the standards of our portion sizes, cooking procedures, quality standards, safety procedures, company rules and policies at all times.
- Monitor and maintain a clean and sanitary work environment which includes counters, tables, shelves, equipment, floors, walls, ceilings and any area or item not mentioned but property of the Beer Engine.
- Complete opening and closing checklists and responsibilities in a timely manner.
- Arrive for work on time for your scheduled shifts. Attend scheduled meetings
- Promptly inform the General Manager or owners of anything that could affect the safety and health of the guests as well as the co-workers and management promptly.
- You will need to be certified in safe food handling within 6 months of the acceptance of this position.
- Be able to stand and move at a rapid pace while bending, stooping, reaching and lifting for a period of up to 5 hours. Have the ability to lift no more than 50 lbs. frequently during a given shift.
Beverage management portion of this position: Responsible for assisting in the management of the entire beverage program, continually assist in training staff, creating and executing special events, and articulately communicating to all parties involved.
Qualifications:
- Provide day-to-day leadership and management to a service organization that leads by example from the top down
- Displays a positive and friendly attitude in the workplace.
- Reports to work on time.
- Organized.
- Team Player.
- Maintains a clean working environment.
- Assists in the development and execution of all beer related events
- Ability to adhere to the highest standard of quality.
- Continually assist, educate and train staff members about beer, breweries, and our special events.
- Work with FOH to grow the quality of the beer and beverage program.
- Order, manage, and inventory our beverage program, beer and cast ale.
- Acquire and inventory all tap markers.
- Monitor and manage CO2, nitrogen, and beer dispensing equipment.
- Effectively communicate to those at Beer Engine who handle promoting information through in-house print, web, social media, and advertising.
- Maintain cleanliness of all coolers daily/weekly.
- Manage and document all draft line cleaning, including cask ale program.
- Report directly to General Manager/Owners on issues that may arise pertaining to staff, customers, or otherwise.
- Position requires maneuvering and lifting cases and kegs of beer.
- Requires withstanding of extreme temperatures for substantial amount of time.
- Extreme detail must be conveyed when communicating to ownership, management and staff.
- Spelling and grammar are critical.
- Supports a culture that focuses on the guest experience and cultivates an environment rich in integrity of food, beverage and service.
- Proficient in Microsoft Office, Word, Excel, Social Media, POS.
- Manager must have an on stage presence and attitude when dealing with staff members, guests, purveyors, co-managers and owners. All actions are to be performed in the best interest of the Beer Engine.
- “Be of service” to the staff, guests, co-managers and owners. This includes doing whatever is possible for the guest, within your abilities and what is allowable by the company, to provide for them an outstanding experience during their visit.
- Assist the staff with their responsibilities and be available to answer any questions that they may need help with in a professional manner.
Position includes working evenings, weekends and holidays. We are open 362 days a year.
Beer Engine is committed to providing the highest standard of quality and service. To be considered we require:
- Dependable and positive attitude.
- Ability to work well in a fast paced setting.
- Stable work history with no more than 2 positions held in the last five years.
- Honest and reliable with strong work ethics.
- Ability to communicate clearly, effectively, and respectfully and maintain good communication with managers and colleagues.
- Commitment to provide an excellent experience for our guests.
We offer a competitive wage, direct deposit, shift meals, vacation time and a great work environment.
Job Type: Full-time
Education:
- High school or equivalent
- Four year Degree
- Military welcomed
- Culinary (Preferred)
Hours per week:
- 45 - 50 hours
- Pay Frequency is Bi weekly or Twice monthly
Pay: From $47,000.00 per year
Benefits:
- Employee discount
- Paid time off
- Paid training
Shift:
- 10 hour shift
- 8 hour shift
- Day shift
- Evening shift
- Morning shift
Education:
Experience:
- Cooking Managament: 5 years (Required)
License/Certification:
- Driver's License (Required)
- ServSafe Certificate (Required)
Work Location: In person
