At Arlington Brewing Company, our mission is to spread joy in our community and beyond by serving a memorable experience focused on incredible craft beer, delicious food, and authentic human connections.

We are seeking an energetic, highly organized General Manager to open and lead our new taproom at 15 Ryder St, featuring a full-service kitchen, a 73-seat taproom, and a 100-seat outdoor beer garden, which is expected to open Spring 2027. This role owns the taproom's operations and financial performance, overseeing front of house (FOH) and back of house (BOH) through a management team that includes the Chef. We're looking for a seasoned hospitality leader who can build the team, systems, and culture from the ground up, with a passion for exceptional guest experiences and a gift for training and inspiring people.

Opening Leadership

• Opening: Working with senior leadership, lead the opening of the taproom, kitchen, and beer garden from final buildout through opening day and beyond.
• Systems Setup: Select and implement point-of-sale (POS), scheduling, inventory, reservation, and other operating systems.
• Opening Team: Build the full FOH and BOH staffing structure, then recruit, hire, and train the opening team, including FOH managers and the Chef.
• Launch Planning: Plan and execute test runs, soft openings, and a successful public launch.
• Product Offerings: Work with senior leadership and Chef to develop compelling food and beverage offerings, including main menu, seasonal items, and specials.

Team Leadership

• Management Team: Lead and develop the Chef, FOH managers, and shift leaders, with clear expectations, accountability, and strong collaboration between FOH and BOH.
• Hiring and Training: Own FOH hiring, onboarding, and training, and make sure the Chef runs effective hiring and training programs for BOH.
• Mentorship: Coach managers and shift leaders, and develop future leaders from within.
• Culture: Foster a culture of teamwork and accountability where staff proactively help one another and take pride in their work.
• Staffing and Scheduling: Oversee staffing, scheduling, and payroll to ensure coverage while controlling labor costs.
• Lead by Example: Stay visible and hands-on, stepping in wherever needed and setting the standard for hospitality.

Systems and Standards

• Standard Operating Procedures: Create and maintain clear standard operating procedures (SOPs) for opening, closing, service, cleaning, safety, and side work.
• Roles and Responsibilities: Define expectations for every position so each team member knows what great performance looks like.
• Training Resources: Build checklists, training guides, and service standards that help new hires learn quickly and keep execution consistent.
• Continuous Improvement: Give managers the systems to run their areas independently, and refine them as the business grows.

Hospitality Leadership

• Guest Experience: Own the guest experience across the taproom and beer garden, giving staff the tools and authority to make every visit memorable.
• Service Standards: Set exceptional standards of hospitality and ensure guest safety, including the highest standards of responsible alcohol service.
• Guest Relations: Address feedback and complaints promptly, turning negative experiences into lasting relationships and brand advocates.
• Events and Programming: Partner with our Marketing and Events Manager on special events, beer dinners, and private functions.

Operational and Financial Leadership

• Financial Performance: With support from the executive team, own the taproom budget and profit and loss (P&L), managing sales, labor, and expenses to hit targets.
• Cost Control and Purchasing: Oversee labor, beverage and supply inventory, purchasing, vendors, and waste, coordinating with the Chef, who manages food inventory and kitchen purchasing.
• Collaboration: Work with the Chef, brewery team, and marketing team on promotions and improvements that drive traffic and strengthen the brand.
• Facilities: Oversee maintenance and repairs so the taproom, beer garden, and equipment stay clean, safe, and fully functional, including seasonal opening and closing of the beer garden.
• Compliance: Ensure compliance with liquor, health, safety, employment, and local regulations, and serve as onsite manager of record for alcohol and Board of Health permits.
• Other: We're a growing company, and our success depends on everyone being willing to wear multiple hats, pitch in wherever needed, and keep a positive growth mindset.

Required

• At least 5 years of hospitality management experience, including significant time as a General Manager or comparable leader in a full-service, high-volume environment.
• Strong command of P&L, labor, food and beverage costs, inventory, purchasing, scheduling, payroll, and budgeting.
• Proven success leading and developing managers and hourly staff, ideally including a kitchen or culinary leader.
• Exceptional organizational skills and experience building systems, SOPs, and training programs.
• Excellent communication and conflict-resolution skills, with sound judgment under pressure.
• Ability to become certified in ServSafe Manager, ServSafe Allergen, TIPS, and other required certifications.
• Flexibility to work nights, weekends, and holidays in this full-time, year-round role.

Preferred

• Experience opening a new taproom or hospitality operation.
• Passion for craft beer.

Who You Are

• Upbeat, energetic, and hardworking, with the ability to lead by example.
• A natural coach who takes pride in helping others grow.
• Passionate about hospitality and excited to build an outstanding taproom from the ground up.
• Organized and accountable, able to balance daily details with the bigger picture.
• A team player who's eager to pitch in wherever needed.

Salary: $80,000-$105,000

Benefits: Health & Dental Insurance, PTO, Monthly Beer Stipend, Employee Discounts