White Labs Brewing Co. - Asheville melds the science of fermentation with the culinary arts. Pairing our delicious beers with fermented foods! Founded by White Labs Yeast and Fermentation, White Labs Brewing Co. is known for their high-quality, innovative craft beer. The brewery’s evolution began when Dr. Chris White, Founder and CEO, decided to showcase the impact of fermentation. By splitting batches of beer at the fermentation stage with different yeast strains, we create variations of each beer. With access to an unlimited number of yeast strains, White Labs Brewing Co. creates high-quality beers that highlight both classic and new, novel yeast strains through their distinct profile taste and truly scientific experience.
White Labs offers comprehensive benefits to full time employees, including health insurance (medical, dental, vision), long-term disability insurance, supplemental accident insurance and critical illness insurance, flexible spending account, 401(k), paid time off, paid holidays, milestone rewards, tuition fees reimbursement, and a variety of supplementary benefits (EAP, wellness incentives, financial fitness, discount tickets program, merchandise and festival discounts) through our partner vendors, training and professional development, company events and team-building activities.
Website: https://whitelabsbrewingco.com/asheville-nc/
PLEASE SUBMIT A COVER LETTER AND SPECIFY SALARY REQUIREMENTS (required)
Reporting to the Craft Hospitality & Brewing Operations Manager , the General Manager is responsible for efficient and effective day-to-day operations of the front-of-the-house (FOH) White Labs Brewing Co. – Asheville (WLBC) and elements of external-facing initiatives of White Labs, ensuring sales goals are met through food, beer, merchandise and yeast sales. Additionally, this position is responsible for assisting with tours as needed, while providing a welcoming and educational experience for customers. The General Manager is expected to collaborate with the brewing, education and marketing teams to assess quality from beer and food to guest experience in addition to scheduling, coordinating and executing special events and promotions that drive business into the WLBC.
Essential Functions and Duties
Operations:
Establishes SOPs for WLBC FOH, working with Chef for BOH and Craft Hospitality Group Manager as needed.
Fully understands and complies with all federal, state, county and municipal regulations including North Carolina ABC laws, that pertain to the health, safety and labor requirements of employees and customers.
Develops and trains WLBC staff on operational processes and standards, including company and product information and steps of service.
Maintains clean and safe working environment for employees and customers by maintaining facility and ensuring proper cleaning and maintenance of draft equipment.
Maintains accurate keg and merchandise inventory through inventory systems.
Assists as server or beertender when necessary.
Works with other departments as assigned to utilize WLBC and customers for R&D projects, including product development.
Performs other related duties and projects as assigned.
Hospitality:
Creates and maintains a high-level culture of hospitality for both staff and guests.
Proactively seeks out and resolves potential guest concerns or issues.
Researches and makes recommendations to Craft Hospitality Group Manager on methods of improving guest relations.
Develops steps of service program that focuses on creating unique, exciting and educational experiences for customers. Generates additional revenue and traffic by proactively securing and scheduling private groups to utilize WLBC spaces.
Works with Event Coordinator in securing reservations and scheduling tours for private groups and special tastings.
Oversees tours of White Labs production facility, effectively communicating company processes and unique selling points.
Works alongside other departments such brewing, education and marketing departments to schedule beer releases, provides timely staff education and event planning.
Works in collaboration with the brewing team to obtain beer stats, release dates and story. Shares information with WLBC staff to ensure accurate information is communicated.
Assists in ensuring WLBC marketing, advertising, and promotional activities and campaigns are translated through interactions with customers.
Performs other related duties and projects as assigned.
Food Service: (in collaboration with Chef and/or Sous Chef)
Ensures food quality is up to company standards.
Assists in food preparation/cleaning as needed.
Maintains cleanliness of food service areas.
Performs other related duties and projects as assigned.
Administration and Financials:
Develops and executes yearly creative and engaging plans for revenue growth and increase in visitors into WLBC. Builds sales to maximize revenue.
Demonstrated understanding of WLBC budget and financial goals.
Researches, creates, and implements processes and procedures to maintain overall cost of goods.
Oversees inventory management and forecasting, makes suggestions on purchasing needs based on allocated budget. Maintains inventory levels and establishes guidelines for product ordering and receiving. Manages daily, weekly and monthly inventories to ensure timely completion and accuracy.
Ensures all invoices have been coded correctly and forwarded to the accounting department.
Manages daily sales reports, analyzing for errors and/or causes for concern and making corrections as needed.
Deposits cash and credit cards daily and per company’s established procedures.
Processes and reconciles all month-end reports.
Follows the company's established procedures for accepting and handling all cash and non-cash payments (i.e., credit card, promotion or discount coupon).
Makes staffing recommendations based on business or seasonal changes to effectively meet labor cost objectives.
Reviews and submits payroll for WLBC staff.
Performs other related duties and projects as assigned.
Supervisory:
Directly supervises FOH team.
Responsible for recruiting, hiring, training and performance evaluation of FOH staff. Partners with Chef in recruiting and hiring of BOH staff.
Manages scheduling and staffing of FOH staff.
Creates and fosters a positive team environment through effective management, team communication and engagement.
Proactively addresses all performance and/or behavior concerns, provides coaching and counseling, escalating issues to and notifying Craft Hospitality Group Manager and human resources department as necessary, implementing disciplinary actions when needed.
Conducts regular meetings with the WLBC team.
Performs other related duties and projects as assigned.
Supervisory Responsibilities? Yes
Position(s) that directly report to this position: Lead Servers, Servers, Event Coordinator.
Necessary Knowledge, Skills and Abilities
Must be 21+ years of age.
Bachelor’s degree in Restaurant/Hospitality, Business Management or related field preferred.
5 years of supervisory experience in full-service restaurant/bar/brewery tasting room.
ServSafe certification required (or ability to obtain within 2 weeks upon hire).
Certified Beer Server required (or ability to be certified within 3 months upon hire).
LEAD certification a plus.
Knowledge of brewery operations and craft beer industry.
Working knowledge of Microsoft Office (Word and Excel) or Google Workspace.
Working knowledge of Toast and 7Shifts highly preferred.
Working knowledge of Asana and NetSuite a plus.
Exemplary customer service skills. Ability to interact professionally and effectively with both staff and guests.
Strong written and verbal communication skills. Ability to communicate across FOH and BOH teams.
Ability to work both independently and collaboratively in cross-functional teams.
Ability to work in a fast-paced environment and adapt through changes.
Strong leadership skills. Ability to mentor, motivate and lead restaurant team.
Ability to work evenings, weekends and holidays as needed.
Physical Demands
May have a workstation or office, time spent conducting sedentary work is less than 50%. Noise level may be disruptive at times because of kitchen and customer seating areas. Requires walking or standing for more than 50% of the workday. Lifting 50 pounds maximum with frequent lifting and/or carrying of objects weighing up to 25 pounds. Work takes place in a restaurant environment that may have moderate noise levels.
Job Type: Full-time
Pay: $65,000.00 - $75,000.00 per year
Benefits:
401(k)
Dental insurance
Employee discount
Health insurance
Paid time off
Paid training
Vision insurance
Shift:
Day shift
Evening shift
Morning shift
Work Location: In person