Restaurant General Manager, Grain - Hilton Norfolk The Main

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

Job summary

A leading hospitality company seeks a Grain Manager/Brew Master to oversee daily operations, team management, and product handling for their key outlet. The ideal candidate excels in leadership, financial management, and guest experience enhancement, while maintaining operational standards and safety adherence.

Qualifications

• 10 years experience in a high-volume outlet required.
• 3+ years managing a team of 10 or more.
• Hands-on experience with financial statement analysis needed.

Responsibilities

• Drive team engagement and ensure service excellence.
• Create exciting menus with seasonal variety.
• Oversee ordering processes to meet beverage cost objectives.

Skills

Leadership

Communication

Financial Management

Product Knowledge

Team Development

Education

Level One Cicerone Certification

Level One Sommelier Certification

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 product and service delivery. The Grain Manager promotes associate engagement, retention, and development through effective leadership of the team.

Responsibilities

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

• Hire, retain, and mentor associates to ensure a high-energy, welcoming, safe, and successful operation. Collaborate with recruiters to implement hiring standards.
• Schedule associates to meet operational needs while adhering to budget and business plan guidelines.
• Engage in associate development through performance coaching, feedback, evaluations, and talent programs.
• Enhance guest experience by ensuring compliance with operating plans and providing training in service, brand standards, and product knowledge, including food offerings and brew styles.
• Create and execute menus that excite guests through variety and seasonal rotation, ensuring high value for price paid.
• Review guest feedback daily, ensuring scores meet standards, and address service issues to foster guest loyalty.
• Establish partnerships with local brewers to promote product launches.
• Collaborate with departments such as HR, IT, Sales & Marketing, Food & Beverage, Facilities, and Procurement to optimize outlet performance.
• Ensure the outlet operates successfully by following SOPs and checklists.
• Maintain guest safety and satisfaction by adhering to health and safety standards, including food handling and responsible alcohol service.
• Protect assets through facility inspections, QA, inventory management, staff training, security, and maintenance programs. Manage cash handling and guest billing according to SOPs.
• Oversee ordering and requisition processes to meet food and beverage cost objectives.
• Set short- and long-term goals with management to achieve performance metrics.
• Practice responsible financial management by developing business plans and budgets, forecasting financial performance, and achieving financial targets.
• Perform emergency response duties as outlined in the emergency 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.
• Preferred: Level One Cicerone certification.
• Preferred: Level One Sommelier certification.
• Experience with business and department budget creation.
• Robust knowledge of beer and wine.
• Experience in menu creation and beverage costing.