General Manager ("GM")

?Summary of Position

Reporting to Chief Financial Officer (“CFO”) of Watterson Management, LLC (“WM”), Manager of the Company, the GM is responsible for the brand growth and financial profitability of Old Route 69 Brewery, LLC (“OR69B”).

Primary Position-Specific Duties and Responsibilities

Primary position-specific responsibilities of the GM include, but are not limited to, the following:

• Compliance & Safety. Ensures employees are following standards set forth by Moon King Entertainment Group (“MKEG”) including, but not limited to, those involving company policies, food safety and sanitation practices, and workplace cleanliness in compliance with federal, state, and local laws and ordinances. Ensures a safe environment for guests and employees to reduce the risk of injury and accidents.
• Entertainment. Oversees and manages all aspects of entertainment and programming including scheduling of music and entertainment acts, audio and visual equipment maintenance, and sourcing new entertainment for future consideration.
• Facilities Management. Manages all facilities related services including, but not limited to, waste management, common area preventative maintenance, and HVAC preventative maintenance.
• Financial Analysis. Reviews analyses of business activities, costs, operations, and forecast data to determine progress toward goals and objectives. Develops and implements long-range goals to meet business and profitability objectives.
• Inventory Protocols. Uses Toast’s Xtra Chef module for inventory management which includes (i) predicting future sales to order appropriate amount of inventory and avoid shortages or excess stock, (ii) setting thresholds for when to reorder inventory based on lead times and desired stock levels, (iii) implementing a “first in, first out” system to ensure older stock is used before newer stock, and (iv) regularly counting inventory to verify accuracy.
• Marketing Strategy. Works with Ownership (“O”) to (i) market the venue, (ii) attract new customers while retaining current customers, (iii) promote events and (iv) establish community partnerships. Ownership supports the business by ensuring a cohesive brand message across the organization’s efforts, helping drive growth and generate customer engagement and loyalty.
• Training. Assesses the skill gaps within the team and identifies areas where training is necessary to improve performance. Works with Kitchen Manager (“KM”), Front of House Manager (“FOHM”), and O to design and implement comprehensive training manuals that align with company goals and training needs.
• Personnel Management. Leads the team by reviewing, modifying (if necessary), and communicating roles and responsibilities and holding individuals accountable for completing those roles and responsibilities.
• POS Management. Oversees the point-of-sale system, ensuring proper functioning, training staff, and addressing any technical issues or operational challenges. Stays updated on system upgrades and new features of the system.
• Production Oversight. Provides high-level oversight of production operations to ensure alignment with OR69B goals and product strategy. Maintains general knowledge on production processes and contributes strategic input to support the quality, scalability, and market alignment of products.

This job description is not designed to contain a comprehensive listing of responsibilities required for the position. Responsibilities may change at any time at the Company’s sole discretion. Changes in responsibilities will be communicated to the position by the position’s supervisor, with or without advance notice.

Supervisory Responsibility

This position has supervisory responsibility for the following functions: (i) Back of House, (ii) Front of House, and (iii) and Production.

Work Environment

This job operates in a restaurant space and entails frequent exposure to smoke, steam, high temperatures, humidity and extreme cold. There is also frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, and produce items.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear, sit and stand. The employee is frequently required to reach, bend, stoop, carry, push and lift objects between 25 – 50 pounds. Occasionally, the employee may be required to lift objects greater than 75 pounds.

Position Type and Expected Hours of Work

This is a full-time position. Your primary working days and hours will be determined in collaboration with your supervisor based on the business needs and are subject to change with business needs. Expectations are a total of at least forty-five (45) hours per week with availability at least five (5) days per week.

Education and Experience

The below education and experience requirements are necessary for the position.

Education

• Bachelor’s degree in hospitality management, business administration, or related field.

Experience

• 10+ years of experience in food and beverage operations leadership, management positions, and/or multi-tenant properties.
• 10+ years of experience managing direct reports.
• 5+ years working with Microsoft office applications (Excel, Word, PowerPoint, etc.).
• Food Service Manager Certificate, or the agreement to obtain the certificate.
• ServSafe Certification, or the agreement to obtain the certification.

Benefits

The successful candidate will receive a competitive benefits package including medical, gap, dental, vision, paid time off, voluntary life, 401(k), short-term disability, long-term disability, and basic life insurance.

The successful candidate will also be eligible for the Company’s incentive plan, which is tied to Company profitability.