About the Role
The General Manager is an integral part of Threes Brewing’s leadership team, reporting to the VP of Hospitality (VPH). This person will work with the VPH to define and uphold standards, policies, and procedures for Threes Brewing Greenpoint’s hospitality program, including bar service, private events service and retail beer to-go. They are the direct manager for all front-of-house service staff and the team lead for floor managers, shift supervisors and event captains. The General Manager will work to maximize sales and profit through employee training, customer satisfaction, and tight operational control.
Specific responsibilities are spread across several functional areas, including:
General Management: Administration
- Create, maintain and update standard operating procedures and systems of accountability for floor managers and FoH staff
- Full oversight of on-site cash management
- Work with the kitchen manager, VPH and all floor managers to ensure that DOH protocols are being adhered to at all times
- Continuously be mindful of increasing revenue and decreasing costs without sacrificing the guest or employee experience
- Own the physical space, managing and maintaining the facility
General Management: Bar Operations
- Work with VPH and the Operations team to continually improve beverage service, creating and tracking KPIs to measure success
- Supervise proper inventory systems to maintain efficient purchasing of liquor, wine, and non-alcoholic products
- Uphold the bar budget, calculating and maintaining beverage COGS in line with predetermined expectations
- Oversee all purchasing and receiving of wet and dry goods
- Implement all policies, guidelines, checklists and training programs for FOH
- Forge relationships with neighboring businesses and communities with the intention of expanding and educating the Threes Brewing audience
General Management: Staff & Service
- Be present on the floor during service on a regular basis, supporting staff and interacting with clientele, including a minimum of 3 formal floor shifts a week
- Attract and retain talent; hire, train, discipline and terminate front of house staff
- Direct manager for all customer-facing staff, including dedicated floor managers, event captains, shift supervisors, sound techs, etc.
- Work alongside Ops to educate FOH staff on beer and brand
- Dedicated resource for private events department regarding event management, staffing, beverage menus, etc.
- Continually improve procedures through feedback and self-observation
- Be friendly, attentive, and customer-obsessed at all times
Skills & Requirements
- 2 + years of bar management experience
- Interest in craft beer, cocktails, wine & an admiration for great service
- Must be able to multitask, while remaining calm under pressure
- Articulate both in writing and verbally
- Strong leadership skills
- Meticulously organized
- Excellent customer service and conflict resolution skills
- Warm and friendly vibe and strong, reassuring presence
- Willing and able to learn new systems, programs, procedures
- Basic computer skills, including understanding of spreadsheets and documents
- Basic knowledge of restaurant POS systems
- NYC Food Handlers License
- TIPS Certification
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