Round Bar Public House Manager at Moersch Hospitality Group – Baroda, Michigan

The Pub Manager is responsible for delivering an elevated food‑and‑beer experience through exceptional service, curated beverage knowledge, and strong operational leadership. This role combines hospitality, beer expertise, and a passion for high‑quality, gastropub ‑driven cuisine. The ideal candidate creates a welcoming atmosphere while ensuring seamless operations, inspiring staff, and driving both guest satisfaction and financial performance.

• Oversee day‑to‑day operations of both the dining room and bar, maintaining the pub's high service and culinary standards.
• Partner closely with the head chef and assistant manager to ensure harmony between food, beer and drink offerings.
• Manage inventory of kegs, seasonal drink ingredients, focusing on freshness, quality, and cost controls.
• Ensure compliance with food safety, handling, cleaning schedules, and sanitation standards.

• Maintain expert-level knowledge of craft beer styles and tasting notes.
• Collaborate on beer menu updates, flight creations, pairing suggestions, and seasonal programming.
• Support specialty events, dinners, and releases.
• Train staff on beer education, responsible alcohol service, and upselling techniques rooted in guest experience.

• Deliver a warm and engaging environment that reflects the pub's hospitality ethos.
• Address guest feedback with professionalism and genuine care.
• Ensure food and beer pairing recommendations are consistently communicated by the team.
• Maintain an inviting atmosphere for a diverse clientele—craft beer enthusiasts, diners, families, and first‑time visitors.

• Lead, hire, and mentor servers, bartenders, hosts, and support staff.
• Develop staff beer education programs, including style training and flavor profile workshops.
• Foster a positive culture built on teamwork, respect, and service excellence.
• Manage scheduling, coaching, performance evaluations, and staffing levels aligned to business needs.

• Monitor daily sales performance, cost of goods (with emphasis on drink margins and food costs), and labor efficiency.
• Assist with menu engineering and pricing strategies for both the drink and culinary programs.
• Track and report KPIs such as table turns, event revenue, and guest satisfaction metrics.
• Support marketing initiatives including digital promotions, events, and partnerships other properties.

• Experience managing a restaurant, gastropub, taproom, or craft-beverage venue.
• Strong knowledge of craft beer—styles, breweries, and pairings.
• Proven ability to lead a team in a high‑energy, food‑forward environment.
• Solid understanding of foodservice operations, guest relations, and inventory control.
• Ability to work evenings, weekends, and special events.

• Certification such as Serve Safe or higher (or willingness to earn).
• Experience collaborating with culinary teams on pairings or event programming.
• POS, scheduling, and restaurant management software proficiency.

• Passion for craft beer and gastropub cuisine
• Exceptional guest service and communication
• Leadership and staff development
• Creative problem solving
• Financial and operational acumen
• Ability to stay calm and organized during peak service

• Fast‑paced gastropub environment
• Requires evening, weekend, and holiday availability
• Must stand for long periods and occasionally lift 50 lbs (e.g., kegs, cases)