Our team is the foundation of our success and the heart of our business.

EVERYBODY'S BREWING IS HIRING!

Join us at one of the Gorge's most popular restaurants, now celebrating 16 years of providing our community with delicious food and innovative beers!

 

BREWPUB GENERAL MANAGER (White Salmon, WA)

SUMMARY OF POSITION

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve company objectives for sales, cost management, employee retention, guest service/satisfaction, food quality, cleanliness and sanitation. 

DUTIES & RESPONSIBILITIES

□    Daily Operations - Manage brewpub daily operations, ensuring smooth and efficient service. This includes resolving scheduling issues, addressing product and/or equipment challenges, and dealing with other unexpected occurrences. Be prepared to fill in wherever needed to maintain service standards and efficient operations.
□    Staff Management - Coordinate all aspects of pub staff management, including:
•    Recruiting/hiring, onboarding, exiting/termination.
•    Training and professional development. Lead staff meetings and coordinate the annual employee performance review process.
•    Administering prompt, fair, and consistent corrective action for violations of company policies.
•    Developing schedules based on business needs to ensure that all positions are staffed as needed and labor cost objectives are met. 
•    Fostering a positive, productive working environment.
□    Customer Service - Ensure high standards of customer service and satisfaction (all guests feel welcome and are always given responsive, friendly, and courteous service). Promptly address any customer issues. 
□    Leadership and Planning– Lead by example. Motivate and guide the team to achieve goals and uphold service and product quality standards. Be aware of employee interactions and morale. 
□    Communication – Ensure clear communication between the restaurant, brewery, administration, and owners. Collaborate with owners on policy and procedure changes, staffing decisions, etc.
□    Inventory Management - Manage beverage, food, and supply inventory, including ordering, receiving, and storage. Ensure that all products are received in correct unit count and high-quality condition.
□    Financial Management - Manage budgets, track sales, and ensure profitability. Develop and implement marketing initiatives to attract customers and increase sales. 
□    Group/Event Coordination - Oversee group seating requests, special events, tastings, and private bookings.
□    Quality Control - Maintain high standards of food and beverage quality. Ensure that all products are prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.  
□    Cleanliness and Safety - Comply with all federal, state, county and municipal regulations pertaining to health, safety and labor requirements for the restaurant and its employees and guests. 

QUALIFICATIONS

□    Food and beverage industry knowledge. The ideal candidate will have at least three years of management experience in a high-volume restaurant.
□    Ability to plan and execute strategies to improve productivity, sales, and food quality. 
□    Able to work a consistent, five days per week schedule, including nights, weekends, and holidays (off Wed/Thurs). Schedule flexibility when needed to address business needs.
□    Detailed understanding of financial management principles.
□    Excellent communication and interpersonal skills. 
□    Ability to identify and resolve problems effectively.
□    Strong organizational, prioritization, and time management skills. Ability to balance pub presence with administrative duties.
□    Proficiency with Microsoft 365 suite, including Excel, Word, Outlook, and OneDrive.
□    Basic math skills and the ability to operate a cash register or POS system.
□    Must be at least 21 years of age.
□    Stamina to work up to 50 hours per week.
□    Able to work in a standing position for long periods of time (up to 5 hours).
□    Able to reach, bend, and stoop, and to frequently lift up to 50 pounds.

COMPENSATION

□    Salaried position ($70,000 to $85,000 DOE)
□    Sick pay accrual
□    Enrollment in company-contributed health plan after 60 days of employment
□    Enrollment in Simple IRA after 6 months of employment
□    Paid vacation time
□    Employee meal and beverage benefits

To apply, please send a current resume and cover letter to Co-Owner Christine Ellenberger at christine@everybodysbrewing.com and Office Administrator Angela LaJacono at admin@everybodysbrewing.com.

 

LINE COOK

Everybody's Brewing is hiring experienced line cooks! Both full and part-time positions are available.

Everybody's is known for supporting our kitchen crew with better wages and benefits than many restaurants provide. In addition to a competitive wage based on previous work experience, line cooks participate in a shared tip pool (tip percentage increases as you hit performance benchmarks). Job benefits include:

* Paid sick leave

* Enrollment in a Simple IRA retirement plan after six months of employment

* Food, beverage, and merchandise discounts

* Full-time line cooks are eligible for health insurance and paid vacation accrual

 Job duties include:

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portion food products prior to cooking per standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation including tables, shelves, grills, fryers, convection oven, flat top range, and refrigeration equipment.
• Prepares items for grilling, frying, sautéing or other cooking methods
• Follows proper plate presentation and garnish set up for all dishes.
• Handles stores and rotates all products properly.
• Assists in food prep assignments during slow periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations.
• Maintain a professional attitude.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.

Candidates must have previous experience, preferably in a high-volume restaurant kitchen. Schedule flexibility is key, with availability for day and night shifts on weekdays and weekends (including some holidays). Submit an application using the form below!