Director of Hospitality & Operations (General Manager) at CYB Human Resources

Director of Hospitality & Operations (General Manager) Job Description Summary / Objective This role will lead and elevate Wooden Hills on-premise hospitality business from good to great strengthening guest experience team development operational systems and profitable growth across the taproom kitchen café and events.Key mission elements include: driving revenue (20% target) strengthening margin performance leading teams improving service consistency launching the café concept expanding events and building scalable systems for long-term growth.Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Leadership & Culture Lead train and mentor taproom and kitchen teams to embody Wooden Hills culture of warmth respect and teamwork.Build systems of accountability and continuous improvement.Model professionalism and composure during high-volume service.Operations Management Oversee daily operations for taproom and kitchen ensuring safety cleanliness and efficiency.Maintain organized facilities and enforce zero-injury standards.Run leadership meetings across Taproom Kitchen Production and Events/Marketing.Ensure schedules are posted at least three weeks in advance and manage staffing levels appropriately.Team Development Lead hiring onboarding training and ongoing development for all hospitality employees.Conduct quarterly 1:1s and support staff growth and engagement.Address performance issues proactively; recognize and celebrate wins.Financial & Strategic Oversight Own taproom and kitchen P&L performance; monitor sales labor COGS and expenses.Collaborate with ownership on pricing menu engineering and cost control.Support organizational goal-setting and cross-department alignment.Marketing & Guest Engagement Partner with events/admin teams on promotions programming and customer engagement.Serve as an enthusiastic brand ambassador.Oversee execution and performance of loyalty and rewards programs.Continuous Improvement Strengthen structured onboarding and communication systems across departments.Document and refine SOPs that support long-term scalability.Competencies Leadership & People DevelopmentHospitality & Guest Experience ExcellenceOperational Systems & Process ManagementFinancial Acumen (P&L labor COGS metrics-driven decision-making)Strategic Planning & ExecutionHigh-volume Service ManagementCommunication & Cross-functional CollaborationProblem-solving organization follow-throughDigital fluency (POS inventory CRM scheduling Google Workspace Slack ChatGPT dashboards etc.)Supervisory Responsibility This position does have supervisory responsibility.Supervises:All taproom and kitchen staffEvent administrative and production staff as neededWork Environment This role operates in a Food & Beverage environment with fast-paced high-volume service conditions. The GM is present on the floor regularly and collaborates closely with FOH BOH events and production teams.Physical Demands Per the request form this role requires frequent standing and movement throughout the taproom and kitchen but does not require heavy lifting.Regularly required to talk hear stand walk reach and use hands for handling or operating equipment.May occasionally lift up to 20 pounds.Position Type / Expected Hours of Work This is a full-time position.Standard hours: Standard office hours with evening & weekend availability as needed especially during peak service periods and events.Travel Travel needs are currently unclear. This may include occasional offsite events or community engagements as determined by the ownership team.RequirementsRequired Education and Experience Bachelors degree (business hospitality or related field) preferred.7 years progressive hospitality management including 3 years as a GM or Director-level operator with full P&L responsibility in a high-volume venue ($5M annual revenue).Demonstrated leadership of 30 team members with 36 FOH/BOH leads.Track record showing at least two of the following:Reduced prime cost by 35 pts or sustained 58%.Improved NOI by 3 pts while maintaining guest ratings.Launched new daypart/program (café brunch events loyalty) with positive economics in 120 days.Implemented loyalty/CRM program increasing frequency or 20% tender share.Reduced 90-day washout 15% or voluntary turnover 25%.ServSafe Manager/CFPM and responsible alcohol service training (or obtain within 3060 days).Regular evening/weekend presence required.Preferred Education & Experience Experience scaling a site from $46M to $710M.Brewery/taproom experience; Cicerone Beer Server certification (or obtain within 60 days).Proven success building scalable SOPs and training systems.Experience collaborating cross-functionally with events/marketing to achieve revenue goals.BenefitsBeer and Food Benefits Six free cans of beer per week (employees choice) One free pour of beer after the last shift of the day One free meal per 4 hour shiftEmployee Discount 50 percent off all beer non alcoholic beverages and food At cost merchandise discountFamily and Friends Discount 20 percent off all beer non alcoholic beverages food and merchandise for your family and friends that accompany you to the taproomHealth Insurance Eligible after working one full calendar month Employer pays for 50 percent of premiumDental Insurance Eligible after working one full calendar month Employer pays for 50 percent of premiumVision Insurance Eligible after working one full calendar month Employer pays for 75 percent of premiumBasic Life Insurance Eligible after working one full calendar year $50000 Basic Life Insurance Plan Employer pays 100 percent of premium401k Company Match Eligible after working one full calendar year We match 100 percent of employee contributions up to the first 5 percent of payTime Off Eligible for four weeks of paid time off after working six consecutive months (PTO may be prorated your first year depending on your start month; runs on a calendar year basis) Eligible for 40 hours unpaid time off effective upon hire Eligible to accrue one hour of Sick and Safe Leave for every 30 hours worked upon hire (maximum of 48 hours accrued per year)Required Skills: Required Education and Experience Bachelors degree (business hospitality or related field) preferred. 7 years progressive hospitality management including 3 years as a GM or Director-level operator with full P&L responsibility in a high-volume venue ($5M annual revenue). Demonstrated leadership of 30 team members with 36 FOH/BOH leads. Track record showing at least two of the following: Reduced prime cost by 35 pts or sustained 58%. Improved NOI by 3 pts while maintaining guest ratings. Launched new daypart/program (café brunch events loyalty) with positive economics in 120 days. Implemented loyalty/CRM program increasing frequency or 20% tender share. Reduced 90-day washout 15% or voluntary turnover 25%. ServSafe Manager/CFPM and responsible alcohol service training (or obtain within 3060 days). Regular evening/weekend presence required. Preferred Education & Experience Experience scaling a site from $46M to $710M. Brewery/taproom experience; Cicerone Beer Server certification (or obtain within 60 days). Proven success building scalable SOPs and training systems. Experience collaborating cross-functionally with events/marketing to achieve revenue goals. Key Skills Risk Management,Negiotiation,Operational management,Smartsheets,Strategic Planning,Team Management,Budgeting,Leadership Experience,Program Development,Supervising Experience,Financial Planning Employment Type : Full Time Experience: years Vacancy: 1