Hospitality Manager

Sudwerk Brewing Co.

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Sudwerk Brewing Co. Hospitality Manager

Sudwerk Brewing Company, located in Davis, California, is actively expanding its on site hospitality offerings and is seeking a highly motivated and experienced hospitality manager to lead the development, implementation and management of our on-site hospitality experience, including our tap room, banquet facilities and Dock Store. This individual must have a passion for providing an exceptional experience for guests visiting the brewery and taproom.  They must also be self-motivated, driven and capable of taking on a large project and see it through until the end.  

We are a proudly independent, local brewer, crafting traditional and not so traditional lager beers for the local and greater California market.  Our Dock store has been serving fresh beer through an experimental tasting room over the past 6 years, and has established a strong following of loyal customers. 

We are now embarking on an expansion of our facilities and seek to bring food offerings and banquet facilities into our brewery. 

The ideal person for this position is a craft beer enthusiast, a foodie and has a deep interest in cultivating a strong relationship with our local community.  Culinary experience and “front of house” skills will be especially required.  A keen understanding of brand building and marketing is a plus. 

Job responsibilities:


  • Work closely with managing partners and architects to develop the scope and program requirements for the new hospitality experience at the brewery.
  • Work closely with architects, contractors, vendor and employees to execute the build out of the tap room, banquet facilities and beer garden. 
  • Monitor progress of the project to assure that the project remains on time and within budget.
  • Hire, train and supervise staff, including performance evaluation and handling disciplinary matters
  • Lead the start-up activities leading up to the formal opening of the new spaces.

Post Opening:

  • Manage the day to day operation of all the on-site hospitality.
  • Continuously look to improve all aspects of the on-site hospitality including developing new and innovative ways to enhance and expand guest experiences.
  • Coordinate menus, handle guest relations and monitor adherence to quality standards.
  • Ensure consistent high quality of food preparation and service.
  • Ensure that staff is properly trained to provide the highest quality food and service.
  • Conduct inventory management, including conducting periodic inventory and updating costs and ordering practices, as needed
  • Analyze and enhance cost control efforts for labor and waste management; initiate continuous
  • improvement in all food and labor cost controls.
  • Adhere to company standards and service levels to increase sales and minimize costs, including food beverage, supply, utility, and labor costs.
  • Ensuring that all financial (invoices, reporting) and HR/payroll related administrative duties are completed accurately, on time and in accordance with company policies.
  • Ensure a safe working and guest environment to reduce the risk of injury and accidents; Complete accident reports promptly in the event that a guest or employee is injured.
  • Ensure all food safety procedures are strictly adhered to according to sanitary regulations.
  • Work closely with management to meet revenue objectives.
  • Implement appropriate strategies to resolve adverse trends and improve sales.
  • Follow company policies and procedures regarding the handling of cash, property, products and equipment.

Knowledge, skills and abilities:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

  • Proficient in the following dimensions of restaurant functions; food planning and preparation, inventory management, sanitation and safety, service standards, staffing and employee management, payroll and financial reporting.
  • Able to organize time effectively, prioritize tasks to ensure workload is balanced and

urgent situations are dealt with immediately. Ability to multi-task and delegate duties when necessary.

  • Ability to read, speak and write English language in order to interact with staff and guests, additional language skills would be a distinct advantage and benefit.
  • A genuine interest and understanding of food and drink – beer knowledge is essential.
  • Must have excellent knowledge of food preparations, service standards, guest relations and etiquette.
  • Ability to work long hours and flexible shifts including: mornings, nights, weekends and holidays.
  • Ability to think on your feet and under pressure while maintaining a positive outlook and attention to detail.
  • Must be punctual and dependable
  • Ability to perform under pressure effectively for extensive periods of time while maintaining
  • professionalism.
  • Knowledge of accounting policy and procedures and POS systems.


Education and Experience:

  • At least a 2-year degree from an accredited college or university in Business Administration, Hotel and Restaurant Management, Culinary or related major
  • 2 years of experience in restaurant or hospitality business.
  • Strong project planning and management skills and demonstrated ability to effectively manage stakeholder relationships.
  • The individual must be willing to remain highly engaged with the team and operations including working on their feet all-day and be able to lift 40-60 pounds on a consistent basis.


  • General Manager or assistant manager experience in a taproom or restaurant.


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