Lead and elevate our on-premise hospitality business from good to great. Delight guests, develop an A-player team, and systemize profitable growth across the taproom, kitchen, café, and events.

In your first year, you will:

• Grow on-premise revenue by roughly 20% through stronger dayparts, smarter menu strategy, loyalty programs, catering, and high-impact events—all while maintaining Wooden Hill’s premium reputation for service and quality.
  
• Improve operating profitability by tightening labor and COGS controls, building repeatable systems, and coaching teams to make data-driven decisions.
  
• Launch and scale a morning cafe concept to positive unit economics and glowing reviews.
  
• Introduce a customer loyalty program that increases visit frequency and builds community.
• Recruit, coach, and retain an A-player team, creating a place where people love to work and grow.
• Raise the bar for guest satisfaction, speed, and consistency in every service period.

• Leadership & Culture
  • Lead, train, and mentor the taproom and kitchen teams to embody Wooden Hill’s culture of warmth, respect, and teamwork.
    
  • Build systems of accountability that reward reliability, guest focus, and continuous improvement.
    
  • Model composure and professionalism, especially during high-volume service.
    
    
• Operations Management
  • Oversee daily taproom and kitchen operations, ensuring cleanliness, safety, and efficiency.
    
  • Maintain organized facilities and zero-injury standards.
    
  • Run leadership meetings across departments (Taproom, Kitchen, Production, Events/Marketing).
    
  • Ensure schedules are posted at least three weeks in advance, with proper coverage and responsible time-off management.
    
    
• Team Development
  • Lead hiring, onboarding, and continuous training programs.
    
  • Conduct quarterly one-on-one meetings with team members to support growth and engagement.
    
  • Proactively address performance issues and celebrate wins.
    
    
• Financial & Strategic Oversight
  • Own taproom and kitchen financials; continuously track and analyze sales, labor, COGS, and other expenses.
    
  • Partner with ownership on pricing, menu engineering, and cost-control initiatives.
    
  • Collaborate on goal-setting and ensure alignment between operations, production, and events.
    
    
• Marketing & Guest Engagement
  • Partner with the events and admin teams on marketing, promotions, and customer engagement.
    
  • Act as a brand ambassador—both in-house and in the community.
    
  • Oversee launch and performance of loyalty and rewards programs.
    
    
• Continuous Improvement
  • Reinforce structured onboarding, cross-department communication, and ongoing education.
    
  • Document and refine processes as the business scales.
    
    

• A track record of leading high-volume hospitality operations with excellence.
• Proven ability to grow revenue and profitability through disciplined management.
• Deep understanding of hospitality, people development, and financial controls.
• Comfort with both strategy and hands-on leadership—you love being in the action.
• A genuine passion for creating memorable guest experiences and great workplaces.
• A bias for clarity, follow-through, and measurable results.
• A digital-native mindset—comfortable using modern business tools (ChatGPT, Slack, Google Workspace, POS, scheduling, inventory, CRM, spreadsheets, and dashboards) to make decisions and run smarter operations.

• Education: Bachelor’s degree preferred (business, hospitality, or related).
  
• Experience: 7+ years progressive hospitality management, including 3+ years as a GM or Director-level operator with full P&L ownership for a high-volume venue (minimum $5M annual on-premise revenue).
  
• Team leadership: Managed 30+ team members with 3–6 leads (FOH, BOH, Events/Marketing), including hiring, coaching, scheduling, and performance management.
• Outcomes you’ve delivered (show at least two):
  
  
  • Reduced prime cost by ≥3–5 pts and/or sustained prime cost ≤58%.
  • Improved NOI margin by ≥3 pts while maintaining guest ratings.
  • Launched a new daypart/program (e.g., café, brunch, events, loyalty) to positive unit economics within ~120 days.
  • Implemented loyalty/CRM that increased visit frequency or produced ≥20% member tender share.
  • Reduced 90-day new-hire washout ≤15% or core voluntary turnover ≤25%.
    
    
• Compliance/Certs: ServSafe Manager/CFPM (or obtain within 60 days) and responsible alcohol service training (e.g., TIPS, within 30 days).
  
• Schedule/role reality: Regular evening/weekend presence; able to step into FOH/BOH as needed during peak periods.

• Led a single site from ~$4–6M to $7–10M+ or managed multi-outlet hotel/club/restaurant operations at similar scale.
• Brewery/taproom experience; Cicerone Certified Beer Server (or obtain in 60 days).
• Built simple, durable SOPs and training that improved speed/accuracy at volume.
• Proven cross-functional work with other departments at an organization (such as events/marketing) to hit revenue and margin goals.

$120,000-150,000 annual base salary; 35% performance bonus tied to growth, NOI, guest love, and people metrics; upside to $220,000+ for outperformance

Reports to: Ownership 

• Health insurance with 50% employer-paid premium (eligible after first full calendar month)
• Up to two weeks paid time off and one week unpaid leave per year (eligible after 6 months)
• Sick & Safe leave
• 401(k) with employer match (eligible after 12 months)
• Weekly take home beer benefit
• Free shift meal and shift beer
• 50% employee discount on all food, beer and merchandise
• 25% discount for friends & family