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Taproom General Manager Jobs (NOW HIRING)

Pelican Brewing Company

Kitchen Manager

Rockaway, OR · On-site

$70K/yr

Reporting to the General Manager, this position is responsible for leading all culinary operations within a Pelican Brewing Company Taproom or Neighborhood Pub. Our Taprooms operate with a hybrid ...

Pelican Brewing Company

Kitchen Manager

Rockaway, OR · On-site

$70K/yr

Reporting to the General Manager, this position is responsible for leading all culinary operations within a Pelican Brewing Company Taproom or Neighborhood Pub. Our Taprooms operate with a hybrid ...

Pelican Brewing Company

Kitchen Manager

Rockaway, OR · On-site

Reporting to the General Manager, this position is responsible for leading all culinary operations within a Pelican Brewing Company Taproom or Neighborhood Pub. Our Taprooms operate with a hybrid ...

Old Chicago Pizza and Taproom

Shift Supervisor

Littleton, CO · On-site

$15.25 - $19.25/hr

... Taproom LLC. ESSENTIAL DUTIES: * Supervise restaurant in the absence of an assistant or General Manager. * Strictly follow company Cash Handling Policies & Procedures expectations. * Complete opening ...

Old Chicago Pizza and Taproom

Shift Supervisor

Denver, CO · On-site

$15 - $19/hr

... Taproom LLC. ESSENTIAL DUTIES: * Supervise restaurant in the absence of an assistant or General Manager. * Strictly follow company Cash Handling Policies & Procedures expectations. * Complete opening ...

Old Chicago Pizza and Taproom

Shift Supervisor

Arvada, CO

$15.25 - $19.25/hr

... Taproom LLC. ESSENTIAL DUTIES: * Supervise restaurant in the absence of an assistant or General Manager. * Strictly follow company Cash Handling Policies & Procedures expectations. * Complete opening ...

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Taproom General Manager information

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$65K

$110K

How much do taproom general manager jobs pay per year?

As of Aug 10, 2026, the average yearly pay for taproom general manager in the United States is $65,026.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,500.00 and $74,000.00 per year, depending on experience, location, and employer.

What is a taproom general manager?

A Taproom General Manager oversees the daily operations of a brewery's taproom or tasting room. Their responsibilities typically include managing staff, ensuring excellent customer service, handling inventory, organizing events, and maintaining compliance with local regulations. They also work closely with brewery leadership to drive sales, promote the brand, and ensure a welcoming environment for guests. This role requires strong leadership, organizational, and communication skills.

What is the difference between Taproom General Manager vs Taproom Supervisor?

AspectTaproom General ManagerTaproom Supervisor
ResponsibilitiesOversees overall taproom operations, staff management, sales, and customer experienceSupervises daily staff activities, ensures service quality, assists with training
CredentialsExperience in management, hospitality, or beverage industry; often requires leadership skillsExperience in customer service or hospitality; supervisory skills preferred
Work EnvironmentOffice and taproom management, strategic planningFrontline customer service, staff oversight

The main difference between a Taproom General Manager and a Taproom Supervisor is the scope of responsibilities. The General Manager handles overall operations, strategic planning, and staff management, while the Supervisor focuses on daily staff supervision and customer service. Both roles require industry experience, but the General Manager typically has more leadership and management credentials.

What are some common challenges faced by a taproom general manager, and how can they be effectively managed?

A Taproom General Manager often faces challenges such as balancing staff scheduling to meet fluctuating customer demand, maintaining high standards of customer service, and ensuring compliance with alcohol regulations. Additionally, managing inventory and coordinating with brewery operations can require careful planning and communication. Effective managers address these challenges by fostering a positive team environment, implementing efficient processes, and staying proactive about training staff and monitoring local regulations.

What are the key skills and qualifications needed to thrive as a taproom general manager, and why are they important?

To thrive as a Taproom General Manager, you need experience in hospitality management, staff supervision, and inventory control, typically supported by a degree in hospitality or relevant experience. Familiarity with POS systems, scheduling software, and health and safety regulations is important for daily operations. Strong leadership, customer service, and conflict resolution skills help foster a positive team environment and guest experience. These abilities ensure efficient operations, regulatory compliance, and high customer satisfaction in a dynamic taproom setting.
More about Taproom General Manager jobs
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Taproom General Manager jobs near you
Infographic showing various Taproom General Manager job openings in the United States as of August 2026, with employment types broken down into 88% Full Time, 11% Part Time, and 1% Contract. Highlights an 85% Physical, 2% Hybrid, and 13% Remote job distribution, with an average salary of $65,026 per year, or $31.3 per hour.

Kitchen Manager

Old Chicago Pizza & Taproom KMG

North Kansas City, MO • On-site

$55K - $60K/yr

Full-time

Re-posted 8 days ago

Job description

Old Chicago Pizza & Taproom KMG is looking to hire a Kitchen Manager.
Old Chicago Pizza & Taproom
1920 Diamond Parkway
North Kansas City, MO 64116
Position Title:
  • Kitchen Manager.

Reports to:
  • General Manager.

Summary:
  • Provide exceptional guest experiences every visit through direction and leadership for all Team Members in the kitchen to ensure great quality food served in a timely manner prepared in a clean and sanitized kitchen.

Essential Duties and Responsibilities:
  • Ensure food items are prepared according to company standards of quality, consistency, timeliness, and Guest specifications.
  • Interview, hire, train, evaluate, and coach kitchen Team Members in food production, principles, and practices as appropriate.
  • Partner with the Culinary department to successfully roll out menu changes.
  • Daily food audits through checking flavor, appearance, consistency, and temperature.
  • Schedule kitchen Team Members in conjunction with business forecasts and predetermined budget on a weekly basis, and establish and delegate work duties in each kitchen area daily.
  • Control food cost by establishing purchasing specifications, weekly inventory through CTuit, Inventory Control Systems, product storage requirements, standardization recipes, and waste control procedures.
  • Meet all health department standards for safe food handling, and prepare food according to procedures and standards within time guidelines and Guest specifications.
  • Responsible for ensuring all equipment is operated safely by all Team Members and that OSHA regulations are followed.
  • Sign off BOH Team Members at the end of their shifts.
  • Attend and participate in weekly manager meetings and communicate team member issues/complaints to the management team in manager meetings and/or by utilizing the digital manager log.
  • Other duties as assigned by Regional Management, General Manager, or Operations Leadership.

Knowledge, Skills & Abilities:
  • Guest Service - Knowledge of principles and processes for providing Guest services. This includes active listening, Guest needs assessment, meeting quality standards for services, and evaluation of Guest satisfaction.
  • Effective communication skills.
  • Menu and Food Preparation Knowledge - in order to consistently prepare food properly.
  • Coaching & Performance Management - ability to motivate, develop, direct Team Members as they work.
  • Ability to analyze information and adhere to a financial budget/P&L through utilizing math skills and reading comprehension.
  • Able to make appropriate decisions in a fast-paced environment (e.g., assign breaks, cut staff appropriately, do side work, etc.).
  • Memorization - ability to memorize floor plans and pivot points.
  • Working knowledge of all restaurant equipment, and local and national health codes.
  • Time Management - Ability to manage an individual's time and the time of others.
  • Ability to utilize programs such as Ctuit, Aloha POS, Excel, Word, and Outlook.

Education & Experience:
  • Minimum of 2 years of restaurant experience required.
  • Minimum of 1-year restaurant management experience preferred.

Performance Standards:
  • Meets all company service standards.
  • Ensures all BOH team members:
  • Consistently use safe food handling practices consistently.
  • Prepare recipes according to Old Chicago specifications.
  • Read and accurately follow instructions.
  • Prepare items in a prescribed amount of time.
  • Adhere to cleanliness and sanitation guidelines.
  • Understand temperature danger zones and food storage hierarchy (Serve Safe or other).
  • Adheres to policies and procedures set forth in Handbook including Appearance Standards.
  • Upbeat and professional image maintains a positive attitude with self, Guests, and Team Members.
  • Completes all ongoing certifications/validations (LTO, new menu, etc.).
  • Maintain prompt and regular attendance.
  • Able to address & coach team members falling short of any of the above.

Physical Requirements:
  • 100 % Stand or walk.
  • 80% Communicate with other line positions.
  • 75% Work at Approx. 36" table/stove and reach in approx. 36".
  • 75% Reach (6" to overhead), bend, stoop, and wipe.
  • 60% Perform job at a continuous high pace, under pressure, while maintaining quality & speed standards.
  • 50% Lift and carry sacks, boxes, products up to 50 pounds from the floor to above waist level, approx. 20 feet and sometimes involving stairs.

Training Requirements:
  • Successful completion of hourly position validations, including company-required training (safety, systems, and menu) and passing alcohol and food certification (ServSafe) and/or other required class by state within 60 days of employment.
  • Successful completion of the SPB Hospitality Manager in Training program.

Brand:
Old Chicago Pizza & Taproom.