Floor Manager

Silver Branch is synonymous with Gemütlichkeit—a sense of warmth and camaraderie that lifts spirits and provides a welcoming atmosphere. The Floor Manager will ensure excellent guest experiences by motivating and leading a team of hospitable, determined, and knowledgeable bartenders, servers, and support staff members. A key objective is to elevate standards for hospitality and to create a community vibe and overall Gemütlichkeit.

Floor Manager Job Description

The Floor Manager will work directly with the GM in seeing through the strategic direction of the Silver Branch Brewing Warrenton Station taproom, beer-to-go counter, kitchen, and events space. The Floor Manager will report to the General Manager.

Responsibilities

• Grow top-line revenue through sales techniques with staff while improving bottom-line profit through reduction of mistakes and unnecessary waste.
• Collaborate with the General Manager to determine ways to motivate and train our staff.
• Work with the General Manager to design and implement training programs for all new hires with a strong focus on sales, beer, and excellent hospitality.
• Collaborate with the Marketing Team to develop merchandise program, maintain floor displays, and manage inventory.
• Work closely with the Marketing Team and Events Coordinator to ensure you have the appropriate signage, in multiple formats, for taproom events, private events, and off-site events.
• Work with the Events Coordinator to beautify taproom and biergarten for themed marketing events and private events.
• Must have an eye for the greater good of Silver Branch; able to teach support and servers with questions related to up-selling and service.
• Responsible for maintaining a fun and positive environment for all staff to work in.
• Highly personable, effective in communicating with guests and capable of developing a successful front-of-house staff that builds regular clientele and generates repeat business.
• Responsible for establishing and teaching Silver Branch Brewing Company standards of service while always striving for continual improvement.
• Effectively manage difficult situations with guests, employees or otherwise.
• Organize and maintain the weekly schedule for Servers and Support staff.
• In collaboration with the GM, conduct performance evaluations that are timely and constructive.
• Enforce all policies, procedures, standards, specifications, guidelines, training programs, and company principles.
• Handle customer complaints; resolve issues in a diplomatic and courteous manner.
• Ensure compliance with local and state alcoholic beverage regulations.
• Ensure daily inspection of taproom and equipment are being consistently done to ensure compliance with health, safety, food handling, and hygiene standards.
• Maintain sales records and track cash receipts.
• Perform other duties as assigned.

Required Skills, Abilities, Experience

• Minimum 3 years of combined restaurant, taproom, or hospitality management experience.
• Strong supervisory and leadership skills.
• Strong organization and intuitive communication skills to discern and address the needs of customers, employees, stakeholders, and company leadership.
• Must be a Certified Cicerone® or willing to pursue the Certified Cicerone® with a strong passion for beer, and a desire to teach others.
• Goal-oriented with ability to demonstrate impeccable integrity, critical thinking, good judgment, sense of urgency and honesty.
• Experience in quality control, policy adherence, and other protocols.
• Strong understanding of product and labor costs with proven track record of hitting and maintaining target goals.
• Self-motivated and able to work autonomously, with an entrepreneurial attitude.
• Ability to multitask and work coolly and professionally in time sensitive situations.
• Ability to troubleshoot issues and/or pivot plans quickly in order to coordinate corrective actions needed.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines
• Proficient with Microsoft Office Suite or related software with ability to learn new technical systems including but not limited to inventory management software and the backend of our point of sales system.
• Minimum full-time requirement: 4 managing shifts per week with 1 administrative shift per week.
• Minimum of 9 hours per managing shift for an average minimum weekly full-time requirement of 45 hours

Physical Requirements

• Ability to traverse all parts of the taproom quickly and safely.
• Must be able to stand and walk for prolonged periods of time.
• Prolonged periods sitting at a desk and working on a computer.
• Must be able to lift up to 135 pounds at times.