Join Our Team

Tasting Room Manager

Position: Tasting Room Manager
Status: Full-Time
Rate: $45,000 to $62,000 annually

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To apply, send a resume and a short note about why this role interests you to Dlemoine@elevationbeerco.com

Position Summary:

The Tasting Room Manager is responsible for the Elevation tasting room and answers for its guest experience, team, financial performance, and physical condition. They set the standard for floor execution and delegate to the Tasting Room Leads whom the Manager hires, trains, and holds accountable. The Manager also leads the tasting room's long term development: a broader beverage program with Beer at it’s core, a stronger events calendar, and a phased transition to a full bar.

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Team and Standards:​

• Recruit, hire, onboard, and develop the taproom team; make final hiring and separation decisions.

• Build the Lead crew as the room's floor leadership: define what a Lead owns and hold them to it.

• Run check-ins, reviews, corrective action, and staff meetings; own taproom SOPs and training.

• Joins the Elevation Manager Team with weekly meetings tied to companywide operations and overall goal setting/tracking.

Scheduling and Payroll:

• Publish the schedule two weeks out: covered for peaks and events, right-sized when slow, within labor target.

• Own taproom payroll: verify hours, approve time cards, administer the tip share, and submit on deadline.

• Manage call-outs, swaps, and time off; maintain wage and hour compliance and current service certifications.

Guest Experience:

• Set hospitality standards and be visible on the floor during peak hours and key events.

• Handle guest concerns, comps, and escalations above a Lead's authority; monitor and answer online reviews.

• Enforce responsible alcohol service and taproom policy on occupancy, dogs, minors, and patio use.

Beverage Program and Full-Bar Transition:

• Own the lineup for Elevation Beer and beyond: guest taps, wine, cider, seltzer, non-alcoholic options, and spirits.

• Lead the phased transition to a full bar, working with ownership on licensing, timeline, and regulatory steps.

• Build the cocktail, wine, and spirits offering: menu, recipes, prep, pricing, and staff training.

• Specify equipment, glassware, back-bar layout, and POS changes with a budget; source distributors.

Inventory, Ordering, and Cost Control:

• Place all beer orders through Ekos with enough lead time not to disrupt the production schedule.

• Set par levels and maintain stock of guest beverages, chemicals, glassware, paper goods, and merchandise.

• Count inventory, reconcile to sales, hold pour cost to target, and manage vendors, deliveries, and invoices.

Events and Programming:

• Own the event calendar including weekly live music and trivia: booking, contracts, pay, and day-of.

• Develop new programming; coordinate the food truck schedule; keep hours and events current online.

• Run private events and buyouts end to end; measure attendance, sales per event, and talent cost.

Financial Performance, POS, and Cash Controls:

• Track revenue, average check, sales per labor hour, and pour and labor cost against target.

• Own cash controls: tills, drops, closing counts, deposits, and policy on comps, voids, and discounts.

• Maintain the POS: menu and tap list, pricing, tax settings, and staff logins; manage merchandise and to-go sales.

Facility, Draft System, and Compliance:

• Maintains the draft system: 14-day line cleaning with a written log, gas, glycol, pour quality, keg loss.

• Keep the space clean and presentable on audited checklists; handle plumbing, washers, coolers, HVAC, and lighting; schedule contractors and escalate what you cannot resolve.

• Keep health and liquor license compliance current; own permits, postings, security, and incidents.

Reporting:

Report weekly on sales numbers, labor costs, events, staffing, and maintenance with appropriate recommendations.

QUALIFICATIONS

• Two or more years managing or supervising a bar, taproom, restaurant, or comparable hospitality operation, including scheduling and labor cost management.

• Demonstrated experience hiring, training, and developing staff, including developing other leaders.

• Working knowledge of draft systems, line cleaning, and beer quality, plus comfort troubleshooting plumbing and equipment hands-on.

• Experience planning and executing events, including booking and paying talent.

• Proficiency with POS, scheduling, payroll, and spreadsheets; cash handling and inventory controls; ability to learn Ekos or comparable brewery software.

• Current responsible alcohol service certification, or ability to obtain before start, and legal age to serve alcohol.

• Availability to work nights, weekends, and holidays as the business requires.

• Preferred: craft beer knowledge (Cicerone Certified Beer Server or higher), experience launching a full-bar or cocktail program, ServSafe certification, familiarity with Colorado liquor licensing, and local musician or vendor relationships.

PHYSICAL REQUIREMENTS, COMPENSATION

• Physical: extended standing and walking in a fast-paced environment; lifting and moving up to 160 lbs (full kegs, with assistance or proper equipment); bending, kneeling, and ladder use; regular exposure to cleaning chemicals, wet floors, cold storage, and loud music.

• Compensation: $45,000 to $62,000 annually commensurate with experience [based on a 32-to-40-hour work week at an hourly rate ranging from $22 to $30 per hour], plus tips earned on the (1) weekly tipped shift. Optional bonus tied to taproom revenue and cost targets after 90 days

• Benefits: paid time off; shift beer, staff merchandise and beer discount, and other perks

DETAILS & APPLYING

• Reports To: Sales & Marketing Manager      Direct Reports: Tasting Room Leads, bartenders, taproom staff

• Status: Full-time, salaried; includes one tipped shift per week & optional bonus based on TR KPI’s after 90 days     

• Classification: [Exempt / Non-Exempt]

• Location: Poncha Springs, CO

Elevation Beer Company is an equal opportunity employer. This description covers the general nature and level of work expected and is not an exhaustive list of duties; responsibilities may change as the business evolves.

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