Copper Bottom Brewing is seeking a highly motivated and experienced General Manager, Taproom Division to lead the full operational, financial, and human‑resources performance of our taproom, including both front‑of‑house and kitchen operations. This is a senior leadership role responsible for driving profitability, strengthening operational standards, developing staff, and delivering an exceptional guest experience in one of Prince Edward Island’s most vibrant craft brewery taprooms.

If you are a strong hospitality leader with a passion for people, operations, and financial performance — we want to hear from you.

About the Role The General Manager, Taproom Division oversees all aspects of taproom operations, including staffing, scheduling, HR processes, procurement, cost control, events, compliance, and guest experience. The GM works closely with the Company General Manager, Kitchen Manager, Marketing Coordinator, and ownership to ensure the taproom operates efficiently, consistently, and profitably year‑round.

Key Responsibilities

Operational Leadership

- Oversee daily taproom operations across both front‑of‑house and kitchen.
- Ensure consistent execution of service, food quality, cleanliness, and guest experience.
- Implement and enforce SOPs and operational standards.
- Maintain compliance with all licensing, food safety, and alcohol service regulations.
- Step into FOH service roles when operationally required.

Financial & KPI Accountability

- Monitor and manage key performance indicators including labour‑to‑revenue, COGS, average spend per guest, and event profitability.
- Report weekly, monthly, and quarterly performance to ownership and the Company GM.
- Identify variances and implement corrective actions.




- Support menu and product mix decisions that improve profitability.

Procurement & Cost Control

- Oversee procurement for FOH and kitchen, including vendor relationships.
- Monitor purchase invoices for price changes and ensure cost‑effective purchasing.
- Work with the Kitchen Manager to manage food COGS and menu profitability.
- Track and optimize beverage COGS.
- Maintain accurate purchasing and inventory records.

Staffing & Scheduling

- Build and maintain staffing plans for FOH and kitchen throughout the year.
- Prepare schedules aligned with sales forecasts, labour budgets, and operational needs.
- Lead hiring, onboarding, training, coaching, and performance management.
- Foster a positive, accountable, and professional team culture.

Human Resources & Team Leadership

- Conduct staff performance reviews and provide ongoing coaching and development.
- Address performance issues professionally and maintain proper documentation.
- Support succession planning and role development within the taproom division.
- Ensure HR policies, workplace standards, and training requirements are consistently upheld.
- Maintain accurate personnel and training records.

Events & Programming

- Oversee planning, staffing, and execution of taproom events.
- Ensure events are financially viable and operationally smooth.
- Work with the Marketing Coordinator on promotions,



ticket strategy, and guest engagement.
- Conduct post‑event reviews to evaluate performance and identify improvements.

Administrative & Compliance

- Oversee cash sheets, shift reports, and daily administrative tasks.
- Ensure timely completion of tax‑related reporting and remittances.
- Maintain organized operational records and documentation.
- Ensure compliance with all regulatory requirements.

Cross‑Department Collaboration

- Work closely with the Company GM, Kitchen Manager, Marketing Coordinator, and ownership.
- Support operational and administrative work outside the taproom when required.
- Ensure taproom priorities align with broader company goals.

Qualifications & Requirements

- Post‑secondary education in hospitality, business, management, or related field (or equivalent experience).
- Minimum five years of hospitality experience, including management experience in a restaurant, taproom, or similar setting.
- Strong leadership, organizational, communication, and administrative skills.
- Demonstrated ability to manage staffing, budgets, sales targets, and day‑to‑day operations.
- Experience with Microsoft Office and POS systems (TouchBistro considered an asset).
- Strong understanding of hospitality service standards and guest experience.
- Ability to work in a fast‑paced environment and adapt to changing priorities.
- Strong problem‑solving skills with the ability to identify issues and execute solutions.
- Valid Class 5 driver’s license.

Pay: $50,000.00 per year

Benefits

- Dental care
- Discounted or free food
- Extended health care
- In office parking
- Store discount

Work Location: In person

📌 General Manager - Taproom Division (Montague)
🏢 Copper Bottom Brewing
📍 Montague