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GENERAL

Daily coordination with Front and Back of the House restaurant operations

Work closely together with the Kitchen Head to sustain quality and consistency

Ensure compliance with licensing, hygiene and health and safety legislation/guidelines

Implement policies and protocols that will maintain future restaurant operations

STAFF

Recruit & train new employees to the PSBC’s standards

Train and supervise employees on proper customer service practices and knowledge of our brand, beer & food

Organize bi-weekly review meetings and discuss ways to improve, write down points of action and keep track of possible recurring issues

Appraise staff performance by evaluating regularly and provide feedback to improve productivity

Create staff schedules, organize cross trainings within the Tap Rooms

Achieve and maintain appropriate level of knowledge about Craft Beer

(Cicerone Level 1 is mandatory for Managers & Supervisor to get within one year of employment)

CUSTOMERS

Exceed customer expectations

Create a welcoming environment & a complete Craft Beer experience

Respond efficiently and accurately to customer enquiries and complaints

FINANCIAL

(Over) achieve the set target by the Country Wide F&B Manager

Maximize revenue and minimize expenses

Control operational costs and identify measures to cut waste

Oversee stock levels and create par levels

Be responsible for profit and loss (P&L) for the Tap Room and explain directly to Country Wide F&B Manager

EVENTS

Hosting, promoting and organizing scheduled events 

Be responsible for coming up with new events

Provide feedback on events