Grain Manager/Brew Master - Hilton Norfolk The Main

Gold Key PHR; Norfolk (VA); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading hospitality operator seeks a Grain Manager/Brew Master for a high-volume restaurant in Norfolk, Virginia. The role includes overseeing operations, managing a team, and ensuring service excellence. Ideal candidates will possess extensive experience in the beverage industry and demonstrate strong leadership skills alongside a passion for product knowledge.

Qualifications

• Minimum of ten years experience in a high-volume outlet.
• At least 3 years managing a team of over 10 people.
• Hands-on experience with financial statement analysis.

Responsibilities

• Hire, retain, and mentor Grain Associates.
• Enhance guest experience through product training.
• Manage finances and develop budgets.

Skills

Team Management

Financial Statement Analysis

Menu Creation

Product Knowledge

Education

Cicerone Certification (Level One)

Sommelier Certification (Level One)

Job description

Overview

The Grain Manager/Brew Master is responsible for the daily operations of the Grain Restaurant, including the outlet, rooftop terrace, and Brew. This role involves selecting and purchasing beer products, overseeing inventory and storage, and actively merchandising the Grain’s signature growler. The Brew Master should be passionate about educating the team on products and ensuring excellence in service and product quality. The Grain Manager also promotes associate engagement, retention, and development through effective leadership of the team.

Responsibilities

Support a culture that promotes effective communication, service excellence, teamwork, performance feedback, recognition, mutual respect, and associate satisfaction.

1. Hire, retain, and mentor Grain Associates to ensure a high-energy, welcoming, safe, and successful operation. Collaborate with recruiters to establish hiring standards.
2. Schedule associates to meet operational needs while aligning with budget and business plans.
3. Engage in associate development through coaching, feedback, evaluations, and talent programs.
4. Enhance guest experience by ensuring compliance with operating plans and providing product training, including food and brew knowledge, history, process, and pairings.
5. Create and execute menus for brews and private dining, ensuring variety, seasonal rotation, and value.
6. Review guest feedback daily, ensure scores meet standards, and address issues to improve service and encourage repeat business.
7. Build partnerships with local brewers to promote product launches.
8. Collaborate with HR, IT, Sales & Marketing, Food & Beverage, Facilities, and Procurement to optimize outlet performance.
9. Ensure operational success through adherence to SOPs and checklists.
10. Maintain guest safety and satisfaction by complying with health standards, safe food handling, and responsible alcohol service.
11. Protect assets through facility walks, QA inspections, inventory management, staff training, security, and maintenance coordination. Manage cash handling and guest billing according to SOPs.
12. Oversee ordering and requisition processes to meet cost objectives.
13. Set short-term and long-term goals in collaboration with the manager to achieve performance metrics.
14. Manage finances responsibly, develop business plans and budgets, forecast financial performance, and meet financial targets.
15. Perform emergency response duties as part of the organization’s plan.

Qualifications

• Minimum of ten years experience in a high-volume outlet.
• At least 3 years managing a team of over 10 people.
• Hands-on experience with financial statement analysis.
• Skill in creating business and department budgets.
• Current knowledge of beer and wine.
• Experience in menu creation and beverage costing.
• Preferred: Level One Cicerone certification.
• Preferred: Level One Sommelier certification.