MHBC Pub Manager

Timberline Lodge; Oregon; Hybrid; USD 52,000 - 76,000; Full time

Job summary

Mt Hood Brewing Company seeks an operations-focused leader to oversee daily FOH, kitchen and bar activities at the Mt Hood Brew Pub. You will manage daily admin and operations, supervise staff, and ensure service standards.

Lead scheduling, inventory, training and compliance with health and safety, OLCC rules, and the Toast POS system. Expect high customer service, accurate record-keeping, and professional leadership.

Qualifications

• Must be service oriented.
• Availability to work nights, weekends and holidays.
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette when conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must be proficient in up-selling of products and services.
• Must know and follow all proper service & reservation procedures.
• Must have knowledge of but not limited to Outlook, Microsoft Word and Excel.
• Must be able to multi-task under pressure.
• Must have current OLCC and Oregon Food Handlers permit.

Responsibilities

• Oversee daily FOH, kitchen and bar operations of Mt Hood Brew Pub.
• Lead clear communication across MHBC Operations (FOH, kitchen, brewery and management).
• Ensure proper staff scheduling based on anticipated business levels.
• Develop and maintain systems for handling food, liquor, beer and wine to ensure profitability and control.
• Evaluate staff performance with MHBC Operations Facilitator and HR Manager.
• Ensure sanitation standards following Health Department guidelines.
• Manage FOH inventory and ordering; ensure accuracy.
• Audit Kitchen Manager back-of-house systems and logs.
• Submit purchase orders and invoices; process timely per accounting standards.
• Champion the Toast POS system including menu building and configuration.
• Ensure effective staff communication; uphold quality standards.
• Maintain labor, food and beverage cost controls to meet budgets.
• Hire, train, conduct reviews and enforce corrective action as needed.
• Coordinate training programs with MHBC Operations Facilitator and HR Manager.
• Implement FOH training: service standards, POS, OLCC compliance and guest experience.
• Present a professional and high-quality image at all times.
• Promote good working rapport and teamwork.
• Oversee procurement of food, beer, wine and supplies; ensure security of products.
• Perform Bartender and Server duties as needed.
• Maintain Paylocity time and attendance punches daily.
• Follow cash handling procedures per policy.
• Attend all Manager/Supervisor trainings.
• Participate in RLK and Company’s Health & Safety Program; report hazards.
• Exercise stewardship of RLK and Company facilities; promote sustainability.
• Open to change and maintain a professional demeanor.

Skills

Leadership

Customer service

Communication

Team management

Attention to detail

Problem solving

Open to change

Tools

Outlook

Microsoft Word

Excel

Job description

Description

Oversee the daily front-of-house, kitchen and bar operations of the Mt Hood Brew Pub. Responsible for the daily administrative and operational aspects of managing the Mt Hood Brew Pub. Supervise and maintain professional level of Mt Hood Brewing Company employees.

Requirements

• Oversee all aspects of daily operations and administrative duties of Mt Hood Brewing Company Brew Pub.
• Lead clear, consistent communication across MHBC Operations, including Front of House (FOH), kitchen, brewery and RLK and Company management
• Ensure proper scheduling of staff based on anticipated business levels, using available forecasting tools.
• Develop and maintain working systems for proper handling of food items, liquor, beer and wine in order to ensure profitability and a high degree of control.
• Evaluate standards of performance of staff with MHBC Operations Facilitator and Human Resources Manager.
• Ensure sanitation standards regarding food, personnel and workplace as described by the Health Department, are followed.
• Manage FOH inventory and ordering, ensuring accuracy.
• Ensure the Kitchen Manager maintains accurate and appropriate ordering and back of house inventory, conduct audits.
• Audit the Kitchen Manager’s back of house systems: food-safety logs, temperature logs, waste logs, scheduling, training and reporting- to confirm standards have been met.
• Submit purchase orders and invoices accurately; process timely according to accounting standards.
• Champion the operations POS system, Toast, including menu building, pricing, item setup and configuration.
• Ensure efficient and effective communication with staff and supervisors.
• Advance and set new standards of quality control in both product and service.
• Ensure labor, food costs and beverage costs are controlled and budget targets are achieved.
• Hire new staff, train, conduct reviews and follow corrective action procedures as needed.
• Coordinate training programs with MHBC Operations Facilitator and Human Resources Manager.
• In charge of implementing FOH training: service standards, POS, OLCC compliant alcohol service, and guest experience expectations
• Present a high level of leadership and professionalism in all aspects of work.
• Promote good working rapport in a non-adversary manner among staff members and other company personnel.
• Oversee requisition and acquisition of food, beer, wine liquor and supplies required for projected operational needs.
• Maintain security of all products.
• Perform duties of Bartender and Server as needed.
• Maintain accurate Paylocity time and attendance punches for staff on daily basis.
• Ensure proper cash handling procedures are followed according to company and Mt Hood Brewing Company policy.
• Attend all Manager/Supervisor training scheduled by HR.
• Actively participate in RLK and Company’s Health & Safety Program by identifying and reporting potential hazards, reporting incidents, and promoting a healthy workplace
• Exercise stewardship of all RLK and Company facilities and environments, ensuring that efforts are made to reduce, reuse, and recycle when the opportunity is present.
• Present a professional, quality image at all times.
• Exercising sound judgment and awareness regarding language, behavior, and dress and grooming.
• Regular and reliable attendance.

QUALIFICATIONS:

• Must be service oriented.
• Must be available to work nights, weekends and holidays
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must be proficient in up-selling of products and services.
• Must know and follow all proper service & reservation procedures.
• Must have knowledge of but not limited to Outlook, Microsoft Word and Excel.
• Must be able to multi-task under pressure.
• Must have current OLCC and Oregon Food Handlers permit.

PHYSICAL REQUIREMENTS:

• Must be able to lift 50 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight space with balance and poise.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of department/position demands.

PERSONAL ATTRIBUTES/KEYS TO SUCCESS:

• Leads by example.
• Enjoys challenges.
• Supportive/Nurturing.
• Does not get frustrated easily.
• Works well under pressure.
• Driven to succeed.
• Always has a plan.
• Excellent judgment.
• Reasoning skills.
• Open to change.
• Fair and Honest.
• Does not take company matters personally.
• Is satisfied in knowing you did the best you could.
• Team player.
• Highly Motivated.
• Problem solver.
• Excellent communication skills.