General Manager

Job Type
Full-time
Description
Are you a seasoned hospitality professional with a passion for leadership? Do you thrive on being part of something bigger than yourself and are continuously working to make that thing even better? Are you looking for a unique opportunity with outstanding growth potential? If you said 'yes' to all three, please read on. We'd love to talk!
This past October, we realized the start an ambitious dream as we opened Phase 1 of our remarkable 140,000 sq. ft. American Factory building on South Campbell in Valparaiso, salvaging rich history and continuing to write our own story. As we progress on this inspiring adventure, one thing is certain: Journeyman is honored to be an integral part of the vibrant Valpo community.
Our American Factory location is complete with a full-service, American fare restaurant, brewery, distillery, private events spaces, and more! We're looking for like-minded individuals who want to be a part of this journey and join a truly unique and rapidly expanding organization, showcasing your hard work, determination, positivity, and authentic hospitality.
At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.
Here's a peek at what you will receive as a Journeyman team member:

• Outstanding Growth Opportunity!
• Paid Time Off
• 401(k) with Employer Match available after 30 days (18+)
• Medical, Dental, Vision, Life, and Supplemental Insurance Options
• Free Monthly Bottle of Spirit (21+)
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• 25% Employee Discount
• Monthly Welcome Tour with Owner/Founder, Bill Welter
• Annual Employee Putting Competition
• 3 Annual Employee Parties

All team members must uphold and embody Journeyman's Core Values and align with the organization's Core Focus.
Core Values:
GRIT

• No challenge is too great.
• Goals worth pursuing are never easy and perseverance and determination are essential to success.
• There is no substitute for time and effort and good things will come from those efforts.

ALWAYS A JOURNEYMAN

• The pursuit of excellence is life-long and mastery is an illusion.
• Joy is in the daily work and the pursuit of excellence, not a final destination.
• A focus on continual improvement and doing our best.

FIRST CUSTOMER

• Treat every customer with the mindset that they are the business' first-ever customer.
• Treat customers with authenticity, kindness, warmth, care, and friendliness. Be engaging, helpful, and willing to offer a magical experience.
• Be available and provide timely responses in all capacities.
• Extend this mindset to our vendors, suppliers, partners, and especially our fellow employees, never taking any of them for granted.

AMBASSADOR

• Take pride and ownership in your work.
• Engage and actively participate in your work and company activities.
• Be a positive force in the workplace, creating a culture of positivity.
• Extend common courtesy to yourself, employees, and guests.
• Evangelize and promote the company and brand.

Principal Duties:

• Plan for and oversee the scheduling of manpower, equipment and supply requirements for the front-of-house, tours, and retail departments, as well as maintain accountability for the cost, utilization, and performance of employees and equipment.
• Develop Team Members and Members of Management to effectively manage and move up within the company.
• Responsible for hiring, training, and proficiency (including performance reviews) of employees in the front-of-house, tours, and retail department.
• Resolve personnel problems and make hiring and termination decisions.
• Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures.
• Continually strive to develop staff in all areas of managerial and professional development.
• Assume responsibility as the manager/supervisor on the floor (front-of-house) during all meal periods, ensuring food and service standards are maintained.
• Assume responsibility as the manager/supervisor for back-of-house operations as needed.
• Maintain control of food and beverage, tours, and retail employee dress code policy, ensuring that employees adhere to the dress code as well as maintain a clean and neat appearance.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
• Achieve company objectives in sales, service, quality, appearance of facility, and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure compliance with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Develop and implement policies and procedures for food and beverage, tours, and retail department operations.
• Assume responsibility for the cleanliness, organization, and preventative equipment maintenance procedures and standards for all front-of-house facilities, including retail and tour spaces.
• Promote meeting and event spaces on a daily basis and show facilities as needed.
• Work with the Executive Chef to ensure quality levels of food and beverage products and maintain quality standards in production.
• Assist the Marketing team with the development and maintenance of marketing and promotional programs as they relate to the food and beverage department.
• Verify the accuracy of prices, State and Federal taxes, gratuities, and other charges on all guest checks.
• Accurately operate the point of sale system, ensure compliance with operating guidelines as it relates to gratuity programs, as well as operating within all State and Federal laws, rules, and regulations, relating to the Alcohol & Tobacco Commission.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures, in accordance with restaurant policies and procedures.
• Count money and make bank deposits.
• Ensure that all products are received in correct unit count and condition and deliveries are performed, in accordance with the restaurant's receiving policies and procedures.
• Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Review menus (in conjunction with the Executive Chef) and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Assist in the development of the annual food and beverage budget/plan and manage by that budget/plan.
• Implement and monitor internal financial controls for the food and beverage department.
• Implement and monitor food and beverage, tours, and retail payroll policies, procedures, and controls with an emphasis on minimizing labor costs.
• Maintain purchase order system, par-stock levels on front-of-house and retail inventories, and implement and monitor ordering and receiving program to ensure proper quality and price on all purchases.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
• Monitor employee and guest activities to ensure liquor regulations are obeyed.
• Develop and operate within all established guidelines, policies, standards, and constraints and implement mandatory standards of operations as they relate to front-of-house, tours, and retail operations.
• Maintain effective and clear communication with the Owner, culinary staff, and front-of-house staff.

Requirements
Physical, Mental and Visual Skills:

• A minimum of three years in a General Management/ hospitality management position in a reputable restaurant.
• Up-to-date ServSafe certification, with a clear understanding and commitment to impeccable sanitation practices.
• Thorough knowledge and understanding of proper food and beverage operations.
• Ability to maintain Journeyman Distillery standards, policies, and procedures with all front-of-house staff.
• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.
• Strong multi-tasking skills; ability to prioritize, organize, and delegate work assignments.
• Ability to direct performance of front-of-house staff and follow up with corrections where needed.
• Ability to motivate front-of-house staff and maintain a cohesive team.
• Ability to promote positive work relationships with front-of-house staff and other departments.
• Strong problem-solving skills; ability to think clearly, analyze and resolve problems, exercise good judgment.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Ability to work well under pressure of organizing and attaining production schedules and timeliness.
• Ability to use all senses to ensure consistency and quality in food and beverage preparation and execution.
• Ability to operate, clean, and maintain all equipment required in job functions.
• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to ten pounds constantly; Ability to perform such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

Required Work Habits:

• Must have reliable transportation.
• Work habits include regular attendance, teamwork, initiative, dependability, and promptness.
• Must be able to work most holidays and weekends, as these are the busiest time for Journeyman and its hospitality concepts.

Educational, Development, and Work-Related Experience:

• Familiarity with an Entrepreneurial Operating System (EOS) is a plus.
• Thorough knowledge of food and beverage service preparation and operational procedures as would normally be acquired through a high school education or equivalent, plus a minimum of five additional years of hospitality management or equivalent experience.
• Thorough knowledge of general business administration practices and state liquor laws as applied to food and beverage service operational practices and procedures, as would be acquired through five to eight years of similar experience in progressively responsible positions. Prior supervisory experience preferred but not required. Thorough knowledge of all requirements of the city, local and state governing authority.

Working Conditions:

• Works primarily indoors in a bar/restaurant environment.
• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills, and food and dangerous chemicals/solvents if proper safety procedures are not followed.

Additional Requirements:

• Must be 21 years of age or older
• Must be legally authorized to work in the United States