The Taproom Manager is responsible for overseeing all aspects of the taproom operations including managing employees, food preparation, inventory, costs, cleanliness, and events. Key duties include hiring and training staff, scheduling shifts, ordering supplies, creating menus, ensuring health standards are met, and increasing business. The ideal candidate has experience in restaurant management, inventory control, and knowledge of beer production.

1. JOB DESCRIPTION
TAPROOM MANAGER
The Taproom is the public face of the entire Snoqualmie Falls Brewing Company. It is an essential aspect of the
Taproom in that it not only produces the quality food that customers expect, but also because it involves the two
principle cost centers of the Taproom: food and payroll. We strive to produce the finest ales and to provide high
quality experiences for consumers of all our products. Our reputation is paramount: hard won and easily lost.
We expect all our employees to take to heart and be a part of this aspiration to excellence. To the extent they do,
they can take pride in their efforts to produce excellence, and in turn build their reputation in the process of
doing so.
DUTIES
1. Employee management related duties:
a. Advertise and hire for taproom positions; ensure all new-hire paperwork is completed on or
before start date
b. Supervise staff training in all areas of serving, food prep/cooking, record keeping and scheduled
duties (opening, closing, cleaning, etc.)
c. Maintain position and shift-specific lists of duties and monitor completion of those duties.
d. Schedule shifts and monitor staffing levels for slow and busy periods to adjust as needed
e. Hold periodic staff meetings; monitor staff performance and discipline employees as needed
f. Communicate daily to Taproom employees any significant issues or directives directly and
through written and word of mouth methods using PIC
g. Ensure accuracy of staff time records and reported tips
h. Ensure taproom staff are current on King County Food Handler’s Cards and Washington State
Mandatory Alcohol Server’s Training permits
i. See that taproom staff: foster and maintain good relationships with customers; serve and advise
one-time (tourist) customers in a pleasant manner; remain vigilant for inebriated customers and
cease serving them alcohol
j. Train and arrange for Person in Charge (PIC) staff to perform all duties when absent
k. Work in coordination with General Manager for changes in employee status, pay, and other
administrative issues
l. Work serving and cooking shifts as needed
2. Ordering and stocking.
a. Regularly inventory stock levels on ingredients required for menu items and arrange purchases
as needed.
b. Place food and product orders, taking care to ensure that adequate supplies are on hand at all
times and waste is kept to a minimum. Seek economy in ordering by comparing different product
sources and sizes to minimize per-product cost.
c. Ensure that deliveries are put away and rotated properly.
d. Monitor overall and item-specific food costs.
e. Manage specials and soups, planning ahead on a weekly basis.
f. Creatively utilize ingredients on hand to minimize loss due to spoilage.
3. Kitchen Organization
a. Create daily prep lists based on inventory, need, projected patronage and special events.
b. Supervise and direct kitchen staff to ensure that all non-food consumables are stocked and that
the restrooms are cleaned and stocked on a regular basis.
c. Train and supervise kitchen employees to work efficiently and consistently to produce quality
food.

2. d. Ensure that the kitchen staff accomplishes all necessary periodic maintenance and cleaning.
e. Train and supervise kitchen staff to close the kitchen properly, ensuring that all cleaning and
closing procedures are identified, communicated and followed.
f. Organize the kitchen and all food storage areas to maximize efficiency and reduce losses to
spoilage.
g. Analyze, maintain, and plan for equipment needs in the kitchen. Ensure that kitchen staff is
properly trained on the use of all appliances and items in the kitchen to ensure consistency,
safety of the employees, and longevity of the equipment. Inform the Taproom Manager or the
General Manager of equipment related issues.
4. Cost Containment
a. Present ideas to management for new menu items including calculating the costs and pricing of
these items.
b. Identify issues related to pricing of items and communicate to management recommended price
adjustments based on changes in costs or portion sizes.
c. Work with the General Manager on scheduling to maximize efficiency while controlling labor
hours based on a forecasted labor budget.
d. Cost out food items for catering job bids and special events to ensure profitability. Include staff
time devoted solely to the job or event when budgeting.
5. Facility management related duties:
a. Oversee the orderly and consistent operation of taproom to include:
i. Maintaining all applicable health, food, fire, and safety standards
ii. Ensure cleanliness of kitchen, cooler, bathrooms, service, and storage areas
iii. Monitor inventory of beer, food, supplies, and merchandise and order or inform General
Manager as necessary
iv. Monitor taproom equipment and arrange for periodic cleaning and maintenance
v. Monitor condition of taproom and correct/ arrange for repair as necessary
b. Maintain a log of significant occurrences and items needing to be communicated to and between
employees concerning changes in policies and procedures
c. Work in coordination with Production Manager on beer availability, taproom staff interaction
with production and production facility issues
6. Business volume and profitability related duties:
a. Keep information in POS system up to date; monitor employee use of discounts, voids, and
employee pricing
b. Prepare cash deposits; reconcile deposits with Micros reports and account for any discrepancies;
ensure suitable change on hand for register; ensure Micros is batched out daily.
c. Oversee pricing and menu by:
i. Costing out menu items; update cost figures regularly as food costs shift
ii. Annually (or more frequently) research prevailing prices for on and off premise food and
beer to-go; suggest price adjustments for Officer’s approval to remain in line with other
establishments
iii. Add/delete menu items in consultation with Officers to optimize profitability and keep
the menu dynamic
d. Create, implement and promote programs to increase Taproom patronage generally with a
special emphasis on weekdays, such as discount coupons, special menu items and other
appropriate means. This includes keeping web page up to date and utilizing email, FaceBook and
other social media.
e. Select, contract with and schedule artists for live music in the Taproom.

3. f. Plan, implement and post-event review a program of special events for “days” (Valentine Day,
St. Patrick’s Day. Cinco de Mayo,, etc.) at the Taproom throughout the year.
g. Work in coordination with President and Sales Manager to publicize all Taproom news and
events, including timely electronic and distributed print notification of Brewer’s Choice beers,
Belgian beers, live music artists and dates, dates and details of special events, special
promotions, or any other item which should be publicized.
REQUIREMENTS
1. Previous restaurant/tavern and Kitchen experience
2. Management experience in hiring, supervising, and terminating employees
3. Ability to serve public and supervise staff in a friendly and efficient manner
4. Experience in maintaining inventory of food, supplies and beverages
5. Must possess a valid King County Food Handler’s Card
6. Must possess a valid Washington State Mandatory Alcohol Server’s Training permit
7. Experience in money and cost management in restaurant settings
8. Basic computer applications knowledge
9. Must possess good written and verbal communication skills
10. Knowledge of ale styles and methods of production
11. Previous Kitchen experience
12. Experience in maintaining inventory of food, supplies and beverages