Assistant Manager Taproom

Ken Grossman started Sierra Nevada in 1980 with a hand-built brewhouse and the odds stacked against him. That passion forever changed the course of American craft brewing and launched a beer revolution that's in full force today. Turns out, good beer can do a lot of good, and Sierra Nevada became a cornerstone for both its innovation and its care for the Earth and its people.

We’re committed to advancing a culture of inclusion and believe diversity in all its forms makes us stronger. We keep pushing boundaries, whether that’s in the brewhouse, with sustainability, or in the great outdoors.

The Assistant Manager is a dynamic leadership role responsible for overseeing front-of-house (FOH) operations ensuring exceptional guest experiences, operational excellence, and team performance. Reporting to the Assistant General Manager or the General Manager, this position manages a diverse team of bartenders, hosts, support positions, and servers, driving service quality, financial performance, and compliance with health, safety, and alcohol regulations. The Assistant Manager trains, mentors, and evaluates staff while managing budgets through cost controls and revenue goals.

This role fosters a welcoming, high-energy environment, significantly enhancing the Food and Beverage department's success and the company's reputation in a competitive hospitality market.

We’re committed to our employees and work hard to prove it. For starters, we’re offering $19.52 to $30.16 hourly compensation for this role. Individual offers are based on skills, experience, and qualifications, and geographical location. But base pay is just the beginning. We support your future by offering a generous 10% company match on 401(k) contributions, providing learning and development opportunities, and fostering your safety at work with ongoing trainings, state-of-the-art equipment, and preventative care.

We offer medical, dental, and vision insurance, an onsite medical clinic, as well as mental health and well-being benefits including paid sick leave. We foster a culture of work-life balance and always encourage employees to use and enjoy their generous paid time off.

• Direct FOH operations, overseeing service delivery, hospitality, food quality, and guest satisfaction to create memorable dining experiences in high-volume settings.
• Lead, mentor, and evaluate a diverse team of bartenders, hosts, servers, and support positions, managing recruitment, onboarding, and comprehensive training programs to elevate service standards and foster career growth.
• Conduct performance reviews, deliver counseling, and set development goals for direct reports, fostering a culture of accountability and continuous improvement.
• Drive financially driven goals by managing labor costs, inventory, and POS operations (e.g., comps, voids, opening/closing procedures), implementing strategies to optimize profitability and align with budgetary targets.
• Proactively engage with guests to ensure satisfaction, swiftly resolving complaints with professionalism, and implementing solutions to enhance service quality and build customer loyalty.
• Lead daily pre-shift meetings, weekly training sessions, and monthly operational updates, communicating company policies, specials, promotions, and hospitality priorities to align team efforts with brand standards.
• Analyze FOH operations to identify inefficiencies, guest feedback trends, and opportunities for process optimization, collaborating with management to implement data-driven solutions.
• Ensure compliance with health codes, food safety standards, and responsible alcohol service regulations, maintaining a clean, safe, and welcoming environment that exceeds industry…