About The Church Brewing Company
We are passionate about craft beer, hospitality, and creating memorable guest experiences. Our restaurant, Beer Market, and Beer Garden are vibrant spaces where community, food, and great beer come together. We are seeking a dynamic Hospitality Manager to lead our guest-facing operations and uphold our high standards of service and professionalism.
Position Overview
The Hospitality Manager leads all front-of-house operations, including Restaurant, Beer Market and Beer Garden service. This role ensures guests enjoy a welcoming, seamless, and memorable experience while maintaining exceptional service standards, cleanliness, and uplifting team culture.
You will oversee all front of house (FOH) staff, daily restaurant operations, retail beer sales, and customer experience while collaborating closely with the kitchen, brewery, and leadership team.
Key Responsibilities
Guest Experience
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Create a warm, welcoming environment and engage with guests.
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Respond to customer feedback, concerns, and online reviews professionally and promptly.
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Monitor service flow, table turnover, and service times to meet business needs.
- Manage reservations, waitlists, tour groups, and booking inquiries.
Team Leadership & Culture
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Coach, mentor, and evaluate FOH staff performance.
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Assist with hiring, training, and scheduling,
- Uphold company policies, food safety standards, and service principles.
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Maintain a positive workplace culture through clear communication.
Beer Market & Beer Garden Operations
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Deliver knowledgeable and efficient guest service.
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Maintain appropriate staffing and training.
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Promote retail merchandise and beer-to-go sales from Restaurant guests
Administrative Responsibilities
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Manage FOH schedules and availability, time off requests and shift swaps.
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Ensure adequate coverage during peak hours and meet sales and labor targets
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Review and approve staff clock-ins and timesheets.
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Cash Handling: manage petty cash, floats, cash-outs, balancing daily sales and controlled tips (using provided templates)
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Ordering & Inventory: Track inventory levels and ensure adequate stock for supplies and menu/retail products
Additional Responsibilities
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Coordinate monthly/seasonal menu updates.
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Oversee/assist with seasonal cocktail development.
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Troubleshoot POS, network and payment terminal issues.
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Manage POS updates, staff access, and reporting.
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Implement policies and procedures as needed (with ownership approval).
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Track liquor inventory.
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Plan and execute events such as live music, private bookings, beer launches, fundraisers, and seasonal promotions.
Skills & Qualifications
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Proven leadership and team coaching ability.
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Strong communication, organization, and problem-solving skills.
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Ability to remain calm and professional under pressure.
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Experience resolving guest and team conflicts.
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Flexible availability (evenings, weekends, holidays).
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Responsible beverage service certification (Smart Serve or equivalent).
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Safe Food Handling certification or equivalent
- Experience with POS systems, Excel, scheduling software, and payment processors.
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Clean driving abstract and Criminal Record Check required
Perks & Benefits
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On-shift meal allowance
- Weekly beer allowance
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Extended health & dental benefits
- Paid Vacation
