Brewery Manager

Starting Wage: DOE

At Angel of the Winds, the World’s Friendliest, Casino and Hotel we require all employees to provide exceptional guest service with a positive and outgoing attitude. We value all guests and team members through our guiding values;
Welcoming, Engaged, Accountable, Customer Experience, and Team. We have a commitment to understand, define, and deliver what our guests want and represent our company by being professional and courteous to all.

• Oversees all aspects of the front-of-house operations for 210 Brewery.
• Partners with the Beverage Operations Manager, Chef De Cuisine and/or Sous Chef to ensure standards are met.
• Greets and interacts with guests in a friendly, professional, and attentive manner.
• Responsible for proper rotation of all FOH product.
• Supervises directly all FOH operations staff including hiring, training, work direction, personal appearance, safety, counseling, discipline, pay administration, and performance evaluations.
• Stays current with spirits, beer, and wine trends to assist in keeping a strong and current beverage program.
• Provides leadership and direction in the execution and measurement of guest service standards within Food and Beverage Operations.
• Maintains acceptable inventory percentage levels according to revenue sales.
• Maintains complete knowledge of all liquor brands, beers, non-alcoholic selections, wines, glassware, garnishes, presentation and prices.
• Establishes par levels for supplies, beer, and equipment.
• Implementation of best practices to ensure appropriate staffing levels for all positions in relation to guest service standards and business volumes.
• Responsible for monthly inventory of all FOH product conducted in a timely and accurate manner.
• Sets and implements department standards for FOH set ups, cleanliness, training, personal appearance, guest service, etc.
• Responsible for monthly P&L and controlling costs.
• Provides service of alcohol within the guidelines set forth by the MAST training program.
• Ensures compliance with Washington Liquor Control Commission requirements.
• Partners with purchasing in communicating with suppliers of equipment and product.
• Maintain quality, sanitation and safety procedures always.
• Perform other duties as assigned.
• Work’s days, nights, weekends, special events and holidays as needed.
• Duties, responsibilities, requirements and expectations pertaining to this job are subject to change as needed.

• Exceptional guest service and communication skills required.
• Must be at least 21 years of age
• Three to five years’ experience in a high-volume restaurant operations setting desired including supervisory/management experience required; or equivalent combination of training and experience Two (2) to three (3) years’ supervisory and/or management experience.
• Excellent knowledge of beverage and wine service, beverage products, menu items and equipment used to perform these duties is required.
• Strong knowledge in guest service, labor and liquor costs required.
• Strong knowledge of craft beer is desired but not required.
• Highly organized and detail-oriented with strong time management and communication skills.
• Ability to maintain a positive attitude and quality control while facing tight deadlines.
• Able to work independently and demonstrate strong critical thinking and problem-solving skills.

• Must be able to obtain and maintain a Class B gaming license from the Stillaguamish Tribal Gaming Agency.
• Must be able to obtain and maintain a Washington State Health Card (Food Worker Card).
• Must be able to obtain and maintain a Washington State Mandatory Alcohol Server Training (MAST) Class 12 Mixologist Permit.

Constantly requires the ability to receive detailed information through oral and written communication. The position requires exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Requires repetitive movement daily with sedentary work, occasional bending and crouching. There are no adverse conditions, but employee is exposed to tobacco smoke on a regular basis.

This is a 24 hour, 7 days a week work operation