Big Grove Hospitality Standards
I do what it takes to be successful in our culture, standards, and values.
I assist my teammates, stepping out of my primary duties when necessary, to make them more effective. (Enrich the life next to you)
I am empowered to deliver Relentless Hospitality.
I know every guest and team problem is an opportunity to make LASTing connection. LAST - Listen, Acknowledge, Solve, Thank.
I focus my attention on each person within 20 feet. I smile, make eye contact, and appropriately acknowledge each person within 10 feet. I greet any person within 5 feet. (5/10/20)
I am the greatest host of the greatest house party. I say hi, bye, and thank you until it’s weird. (Host the greatest weirdest house party)
I let people know what I can do, not what I can’t do. (Don’t Stop, Get it, Get it)
I am proud and responsible for: 1. My professional appearance, language and behavior. 2. Our safe, clean, and beautiful place. (Look and be phenomenal)
I know sometimes a guest or teammate may not be right, but I take charitable actions to ensure they remain my guest or teammate. (Be generous with your spirit)
I prepare properly to get stuff done and deliver gold medal work. (Preparation + GSD = Gold)
I know problems are just opportunities. They are waves to ride together to success. I see my teammates and can get on my board. (Waves crush you, unless we surf together.)
I create connections so I can give, take, and share directions. (ABCD - Always Be Collecting, Creating, and Connecting the Dots)As a standard, Front of House employees are hired for and will learn all aspects of what it takes to run a successful service. You may have more than one primary role. Our FOH roles include: bartender, server, host, merch utility, shift manager, and runner. Specific role opportunities are based on experience, knowledge and core value competencies.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Hosts are the first point of contact for guests into Big Grove and shape the customer’s entire experience. . Customers must be greeted warmly and enthusiastically.
Address guest inquiries, handle complaints or special requests.
Manage the taprooms seating plan efficiently to even the flow of service and optimize table turnover, all while taking guests comfort and preference into account.
Keep host stand and adjacent areas clean, tidy & organized
Restock to-go beer and assist in the merchandise store as needed
Thank every guest as they depart for visiting us.
Answer phone calls, and answer customer questions, and take call-ahead or reservation requests.
Utilize Toast Tables software to initiate and maintain waitlists. Provide guests accurate wait times.
Competencies
Customer focused.
Warm, positive and friendly
Team player approach
Detail oriented and ThoroughThoroughness.
Organized
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture.
Supervisory Responsibility
None.
Work Environment
This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies and point of sale terminal systems.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching all day. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Position Type and Expected Hours of Work
Full time and Part time positions may be available. Hours of work/ days may vary from week to week. Schedules will be posted 2 weeks prior to allow time for employee’s to be informed of work requirements. The business is open 7 days a week during many different parts of the day. Evening and weekends are a key requirement.
Travel
None.
Preferred Education and Experience
High school diploma or equivalent.
1 year of related experience preferred but we will train people who embody our core values
Must be pumped up and excited about providing the Big Grove experience to our guests!
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Read LessBig Grove Hospitality Standards
I do what it takes to be successful in our culture, standards, and values.
I assist my teammates, stepping out of my primary duties when necessary, to make them more effective. (Enrich the life next to you)
I am empowered to deliver Relentless Hospitality.
I know every guest and team problem is an opportunity to make LASTing connection. LAST - Listen, Acknowledge, Solve, Thank.
I focus my attention on each person within 20 feet. I smile, make eye contact, and appropriately acknowledge each person within 10 feet. I greet any person within 5 feet. (5/10/20)
I am the greatest host of the greatest house party. I say hi, bye, and thank you until it’s weird. (Host the greatest weirdest house party)
I let people know what I can do, not what I can’t do. (Don’t Stop, Get it, Get it)
I am proud and responsible for: 1. My professional appearance, language and behavior. 2. Our safe, clean, and beautiful place. (Look and be phenomenal)
I know sometimes a guest or teammate may not be right, but I take charitable actions to ensure they remain my guest or teammate. (Be generous with your spirit)
I prepare properly to get stuff done and deliver gold medal work. (Preparation + GSD = Gold)
I know problems are just opportunities. They are waves to ride together to success. I see my teammates and can get on my board. (Waves crush you, unless we surf together.)
I create connections so I can give, take, and share directions. (ABCD - Always Be Collecting, Creating, and Connecting the Dots)As a standard, Front of House employees are hired for and will learn all aspects of what it takes to run a successful service. You may have more than one primary role. Our FOH roles include: bartender, server, host, merch utility, shift manager, and runner. Specific role opportunities are based on experience, knowledge and core value competencies.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Hosts are the first point of contact for guests into Big Grove and shape the customer’s entire experience. . Customers must be greeted warmly and enthusiastically.
Address guest inquiries, handle complaints or special requests.
Manage the taprooms seating plan efficiently to even the flow of service and optimize table turnover, all while taking guests comfort and preference into account.
Keep host stand and adjacent areas clean, tidy & organized
Restock to-go beer and assist in the merchandise store as needed
Thank every guest as they depart for visiting us.
Answer phone calls, and answer customer questions, and take call-ahead or reservation requests.
Utilize Toast Tables software to initiate and maintain waitlists. Provide guests accurate wait times.
Competencies
Customer focused.
Warm, positive and friendly
Team player approach
Detail oriented and ThoroughThoroughness.
Organized
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify Big Grove values, vision, standards, and culture.
Supervisory Responsibility
None.
Work Environment
This position operates in a hospitality/ brewery environment. This role routinely uses cleaning supplies and point of sale terminal systems.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
This position is very active and requires standing, walking, bending, kneeling, stooping, and crouching all day. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Position Type and Expected Hours of Work
Full time and Part time positions may be available. Hours of work/ days may vary from week to week. Schedules will be posted 2 weeks prior to allow time for employee’s to be informed of work requirements. The business is open 7 days a week during many different parts of the day. Evening and weekends are a key requirement.
Travel
None.
Preferred Education and Experience
High school diploma or equivalent.
1 year of related experience preferred but we will train people who embody our core values
Must be pumped up and excited about providing the Big Grove experience to our guests!
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Read LessSummary/Objective
The objective of the Service manager is to ensure our guests have an amazing experience every time they visit. This is achieved through communication with guests, and supporting and training the FOH staff to deliver relentless hospitality. This role sits on the location leadership team and has a role in supporting overall taproom operations.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Accountable for the guest experience: This includes ensuring the restaurant is being opened and closed with the highest of standards and that your guests have a fantastic experience from the moment they walk in until the moment they are out the door.
Communication with your team: This role is accountable for service running smoothly everyday. Set expectations and give direction daily to your team through effective communication. Set them up for success.
FOH team development: Responsible for developing, growing, training and refining teammates in our values, standards, and stories.
Event Support: Have full understanding of events and the ability to run any event.
Participate in location leadership meeting. Discuss issues effectively and with care, and provide experience, insights and ideas to help Big Grove constantly improve. Complete all tasks assigned from those meetings timely.
People management: Use our people and performance tools to effectively communicate, manage, check in, support, hold accountable and follow through with the team.
Accountable for Financial Performance: The Service Manager will be part of the leadership team who is accountable for the financial performance of the unit. Effectively manage FOH COGS, inventory and labor cost, and implement ideas and education to increase revenue.
Foster a cohesive and productive working environment through strong cross-departmental communication and collaboration among teams
Competencies
Leadership & Team ManagementStrong ability to lead, inspire, and develop teams.
Experience in hiring, training, and retaining high-performing staff.
Conflict resolution and the ability to handle employee or customer issues effectively.
Financial & Business AcumenP&L management to drive revenue and profitability.
Cost control strategies, including inventory management, labor costs, and waste reduction.
Customer Experience & Brand ManagementAbility to create a consistent and amazing guest experience through the team.
Understanding of customer preferences, menu development, and special events.
Brand ambassador mindset, ensuring the taproom aligns with the company’s values and brand.
Problem-Solving & AdaptabilityAbility to troubleshoot staffing shortages, supply chain issues, or unexpected operational challenges.
Comfortable making quick, data-driven decisions in a fast-paced environment.
Flexibility to adapt to market trends, seasonal shifts, and evolving customer expectations.
Technical & Industry KnowledgeUnderstanding of draft systems, beer production, and bar operations.
Familiarity with POS systems, scheduling software, other restaurant software
Knowledge of beer styles, food pairings, and proper service techniques.
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture.
Supervisory Responsibility
Supervises all Front of The House Staff. Works closely with Back of the House Leadership to ensure Big Grove is operative the best way possible.
Work Environment
Physical Setting: Work is primarily performed in a taproom/restaurant setting, with frequent movement between front-of-house (FOH) and back-of-house (BOH) areas. The environment includes exposure to noise, crowds, varying temperatures (kitchen, patio, cooler), and occasional outdoor elements during events.
Pace & Demands: The position involves frequent interruptions, managing multiple priorities at once, and responding quickly to guest or staff needs. Standing, walking, and moving throughout the shift are required, often for 8–10 hours at a time.
Collaboration: This role requires regular interaction with team members across all departments (FOH, BOH, brewery, and corporate) as well as guests, vendors, and community partners.
Leadership Presence: As the leader of the team, the Service Manager is expected to lead by example, maintain a visible presence on the floor, and support both operational efficiency and team morale in a dynamic environment.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Mobility: Must be able to stand and walk for extended periods of time (up to 8–10 hours per shift).
Lifting/Carrying: Regularly required to lift and carry up to 25 pounds; occasionally up to 50 pounds (kegs, cases, or equipment when assisting staff).
Reaching/Handling: Frequent use of hands and arms for reaching, handling, and operating equipment or POS systems.
Posture: Frequent bending, stooping, climbing stairs, and balancing while moving through FOH and BOH spaces.
Sensory Requirements: Must be able to visually observe and verbally communicate with guests and team members; ability to hear and respond to guest needs in a loud environment.
Environmental Conditions: Exposure to loud noise, varying temperatures (kitchen heat, walk-in cooler cold, outdoor patios), cleaning supplies, and crowded spaces.
Position Type and Expected Hours of Work
This is a full-time position and hours of work/ days may vary from week to week. Hours expected to be worked are between 45-50 per week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a requirement.
Travel
Travel may be expected occasionally in this position.
Preferred Education and Experience
Must have 2+ years of proven success in a high volume, multi-unit restaurant/hospitality environment
Strong ability to analyze data, diagnose issues and suggest improvements accordingly
Excellent people management skills, including resolving conflict, coaching and developing, promoting teamwork, and performance management
Proven track record in assisting operations to meet revenue and profitability objectives
Willingness to continuously learn and change; including accommodating company directives
Strong communicator with excellent interpersonal skills
Read LessSummary/Objective
The Sous Chef position works closely with the Chef de Cuisine to implement the vision and goals laid out by the culinary leadership team. The Sous Chef position is vital in leading a high-volume kitchen in a fast paced environment. The role requires a hands-on leader capable of maintaining Big Grove’s hospitality standards while effectively leading your team to success.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Roles and Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Create raving fans of Big Grove through culinary experience.
Assist in menu planning and development. Keep up on culinary trends and continually innovate and improve the menu offerings.
Assist in menu costing and pricing: Determine menu prices by considering factors such as ingredient costs, labor expenses, and desired profit margins. Analyze menu performance and make adjustments as necessary.
Inventory controls: Order appropriate inventory levels, monitor costs of products, reduce waste, keep accurate inventory records.
Work with the leadership team to hit location goals and metrics.
Food Safety and Sanitation: enforce strict adherence to food safety regulations and sanitation standards. Ensure proper storage, handling, and cooking of food, as well as cleanliness and maintenance of kitchen equipment and facilities.
LMA. Create an environment for growth for yourself and those around you.
Effectively conduct performance tools with staff: 5x5s, Culture Builders, PIPs, Write Ups, etc.
Staff Training and Development: Provide guidance on cooking techniques, food preparation, and presentation.
Create Back of House schedule that achieves labor cost goals
On a daily basis- Ensure pre and post shift tasks are being completed by all to open and close restaurant in tip top condition
Competencies
Team focused approach: Ability to train, mentor and motivate your team, fostering a culture of accountability.
Positive attitude: Maintains a clear and positive demeanor setting the tone for the rest of the team.
Conflict Resolution: Capable to handle high-pressure situations and resolve disputes among staff professionally and quickly to maintain kitchen morale
Safety mind: Ensure kitchen meets or exceeds all health code regulations. Maintain a pristine kitchen and ensure all equipment is handled safely
Advanced culinary skills: Assist the CDC and Culinary team in menu development meeting the standards set forth by Big Grove.
Detailed, Organized and Thorough: Assist with scheduling, prioritizing kitchen staffing needs with labor cost and business needs
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture.
Supervisory Responsibility
Yes. Supervises the Back of The House staff.
Work Environment
Fast-Paced & High-Pressure: Constant movement, rapid decision-making, and quick execution of tasks to meet customer demand, especially during peak hours.
Hot & Physically Demanding: Exposure to high temperatures from ovens, grills, and fryers, along with long hours on foot, lifting heavy pots, and performing repetitive motions.
Team-Oriented & Highly Coordinated: Requires seamless communication and collaboration with chefs, prep cooks, servers, and dishwashers to ensure smooth service and efficiency.
Strict Time Management: Orders must be prepared and plated quickly while maintaining quality, requiring exceptional multitasking and organization.
Loud & High-Energy Atmosphere: Background noise from kitchen equipment, communication among staff, music, and the hustle of service contribute to a lively and sometimes chaotic setting.
Attention to Detail Under Pressure: Precision in cooking techniques, portion sizes, and presentation is essential, even during high-volume rushes.
Cleanliness & Food Safety Compliance: Constant focus on maintaining hygiene, following food safety regulations, and keeping workstations organized despite the fast-moving environment.
Physically & Mentally Challenging: Requires endurance, focus, and the ability to remain calm under stress while delivering consistent results.
Physical Demands
Prolonged Standing and Movement: Ability to stand and move around the kitchen for extended periods, often exceeding 8 hours per shift.
Lifting and Carrying: Frequently lift, move, or carry heavy objects such as pots, pans, food supplies, and kitchen equipment, weighing up to 50 pounds.
Manual Dexterity: Skilled use of hands for cutting, chopping, plating, and other fine motor tasks essential in food preparation.
Heat and Cold Exposure: Tolerance to working in hot, humid environments near ovens, stoves, and grills, as well as cold environments like walk-in refrigerators and freezers.
Quick Reflexes and Agility: Ability to navigate quickly in a fast-paced environment, avoiding spills, sharp objects, and other hazards.
Extended Focus and Stamina: Maintain concentration and energy throughout long shifts.
Communication Clarity: Clear verbal communication with team members, often in a noisy and bustling kitchen.
Flexibility and Physical Stamina: Adapt to repetitive motions, bending, reaching, and twisting as required by kitchen operations.
Position Type and Expected Hours of Work
This is a full-time position and hours of work/ days may vary from week to week. Schedules will be posted two weeks prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a key requirement. Minimum of 40+ hours per week, although the job may require more during certain events/times of the year.
Travel
No travel is expected for this position.
Preferred Education and Experience
Culinary Leadership: Minimum 1 year experience in a supervisory or leadership role in a full service kitchen
Menu Development: Proven ability to create innovative menus that align with a brewery or taproom’s brand, showcasing expertise in beer and food pairings.
High-Volume Operations: Experience managing high-volume kitchens, ensuring consistency and quality during peak service times.
Team Management: Demonstrated success in recruiting, training, and mentoring kitchen staff, fostering a positive and collaborative work environment.
Cost and Inventory Control: Strong understanding of food costing, inventory management, and maintaining budgetary targets.
Culinary Expertise: Mastery of diverse cooking techniques, seasonal menu planning, and working with locally sourced ingredients.
Health and Safety Compliance: In-depth knowledge of food safety regulations, sanitation standards, and kitchen safety protocols. ServSafe certification or ability to obtain one within 30 days of hire
Adaptability: Experience thriving in a fast-paced, dynamic environment, with the ability to pivot quickly when needed.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Read LessSummary/Objective
At Big Grove we pride ourselves in amazing experiences for the community, staff and guests and one of the ways we do that is through food. In these line and prep roles, you will be responsible for executing these experiences by preparing high-quality ingredients, executing our recipes with precision, and ensuring a smooth and efficient kitchen operation. The ideal candidate must thrive in a fast-paced environment, has a strong understanding of food safety and sanitation, and is eager to contribute to a team that values excellence in every dish. If you have a love for cooking and take pride in crafting delicious meals and experiences, we’d love to hear from you!
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Line Cook
Create amazing experiences through the creation of a variety of menu items following established recipes and presentation guidelines.
Ensure that food is fresh, properly stored, and consistently high in quality.
Manage a designated station within the kitchen and maintain equipment and tools.
Uphold the highest standards of food safety, hygiene, and cleanliness.
Ensure food comes out simultaneously, exceeding kitchen standards within appropriate ticket times
Communicate effectively with the kitchen team to maintain a smooth and organized workflow.
Adapt to changing menu items and work collaboratively to address kitchen challenges.
Maintain kitchen cleanliness and sanitation during and after service.
Have a positive & professional approach with coworkers, vendors & customers
Prep Cook
Prepare, measure, portion and store food items as needed for service.
Safely operate kitchen equipment such as knives, slicers, food processors, and ovens.
Ensure that food is fresh, properly stored, and consistently high in quality.
Uphold the highest standards of food safety, hygiene, and cleanliness.
Communicate effectively with the kitchen team to maintain a smooth and organized workflow.
Adapt to changing menu items and work collaboratively to address kitchen challenges.
Constantly contribute to kitchen cleanliness and sanitation
Maintain a positive & professional approach with coworkers, vendors & customers
Competencies
Culinary Knowledge – Understanding of basic cooking techniques, ingredients, and kitchen equipment.
Knife Skills – Ability to chop, slice, dice, and prep ingredients efficiently and safely.
Food Preparation – Proficiency in measuring, portioning, and preparing ingredients according to recipes.
Time Management – Capability to work in a fast-paced environment, managing multiple tasks simultaneously.
Attention to Detail – Ensuring accuracy in measurements, plating, and recipe execution.
Sanitation & Food Safety – Knowledge of proper food handling, storage, and sanitation practices to maintain a clean and safe kitchen.
Teamwork & Communication – Ability to work collaboratively with chefs, servers, and other kitchen staff while maintaining clear communication.
Adaptability – Quick thinking and problem-solving skills to adjust to kitchen demands and changing priorities.
Work Ethic & Stamina – Strong dedication to quality, efficiency, and maintaining a high-energy level throughout shifts.
Plating & Presentation – Ensuring consistency and visual appeal in every dish served.
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture.
Supervisory Responsibility
None
Work Environment
Fast-Paced & High-Pressure: Constant movement, rapid decision-making, and quick execution of tasks to meet customer demand, especially during peak hours.
Hot & Physically Demanding: Exposure to high temperatures from ovens, grills, and fryers, along with long hours on foot, lifting heavy pots, and performing repetitive motions.
Team-Oriented & Highly Coordinated: Requires seamless communication and collaboration with chefs, prep cooks, servers, and dishwashers to ensure smooth service and efficiency.
Strict Time Management: Orders must be prepared and plated quickly while maintaining quality, requiring exceptional multitasking and organization.
Loud & High-Energy Atmosphere: Background noise from kitchen equipment, communication among staff, and the hustle of service contribute to a lively and sometimes chaotic setting.
Attention to Detail Under Pressure: Precision in cooking techniques, portion sizes, and presentation is essential, even during high-volume rushes.
Cleanliness & Food Safety Compliance: Constant focus on maintaining hygiene, following food safety regulations, and keeping workstations organized despite the fast-moving environment.
Physically & Mentally Challenging: Requires endurance, focus, and the ability to remain calm under stress while delivering consistent results.
Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Standing for Long Periods: Requires being on your feet for extended shifts, often 8+ hours.
Frequent Lifting & Carrying: Lifting heavy pots, pans, trays, and boxes of ingredients, often weighing up to 50 lbs.
Repetitive Motions: Constant chopping, stirring, mixing, and plating, which can put strain on hands, wrists, and arms.
Fast & Continuous Movement: Walking, bending, reaching, and turning quickly to keep up with kitchen demands.
Working in High Heat: Exposure to hot stoves, ovens, grills, and fryers, sometimes in tight spaces.
Handling Sharp Objects: Frequent use of knives and slicers, requiring precision and safety awareness.
Endurance & Stamina: High energy and focus needed to sustain fast-paced work for long shifts.
Dexterity & Hand-Eye Coordination: Essential for precise cutting, plating, and handling delicate ingredients.
Position Type and Expected Hours of Work
This is a part-time or full-time position and hours of work/ days may vary from week to week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during day & evening hours. Evening and weekends are a key requirement.
Travel
None
Preferred Education and Experience
Would love prior cooking experience but we are excited to train the right culture fit.
Food safety and sanitation procedures knowledge preferred. Must be safety minded.
Adaptability to changing menu items and work hours.
Must be able to work in a fast-paced, high pressure kitchen
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Read LessSummary/Objective
The objective of the Service manager is to ensure our guests have an amazing experience every time they visit. This is achieved through communication with guests, and supporting and training the FOH staff to deliver relentless hospitality. This role sits on the location leadership team and has a role in supporting overall taproom operations.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Accountable for the guest experience: This includes ensuring the restaurant is being opened and closed with the highest of standards and that your guests have a fantastic experience from the moment they walk in until the moment they are out the door.
Communication with your team: This role is accountable for service running smoothly everyday. Set expectations and give direction daily to your team through effective communication. Set them up for success.
FOH team development: Responsible for developing, growing, training and refining teammates in our values, standards, and stories.
Event Support: Have full understanding of events and the ability to run any event.
Participate in location leadership meeting. Discuss issues effectively and with care, and provide experience, insights and ideas to help Big Grove constantly improve. Complete all tasks assigned from those meetings timely.
People management: Use our people and performance tools to effectively communicate, manage, check in, support, hold accountable and follow through with the team.
Accountable for Financial Performance: The Service Manager will be part of the leadership team who is accountable for the financial performance of the unit. Effectively manage FOH COGS, inventory and labor cost, and implement ideas and education to increase revenue.
Foster a cohesive and productive working environment through strong cross-departmental communication and collaboration among teams
Competencies
Leadership & Team ManagementStrong ability to lead, inspire, and develop teams.
Experience in hiring, training, and retaining high-performing staff.
Conflict resolution and the ability to handle employee or customer issues effectively.
Financial & Business AcumenP&L management to drive revenue and profitability.
Cost control strategies, including inventory management, labor costs, and waste reduction.
Customer Experience & Brand ManagementAbility to create a consistent and amazing guest experience through the team.
Understanding of customer preferences, menu development, and special events.
Brand ambassador mindset, ensuring the taproom aligns with the company’s values and brand.
Problem-Solving & AdaptabilityAbility to troubleshoot staffing shortages, supply chain issues, or unexpected operational challenges.
Comfortable making quick, data-driven decisions in a fast-paced environment.
Flexibility to adapt to market trends, seasonal shifts, and evolving customer expectations.
Technical & Industry KnowledgeUnderstanding of draft systems, beer production, and bar operations.
Familiarity with POS systems, scheduling software, other restaurant software
Knowledge of beer styles, food pairings, and proper service techniques.
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to and exemplify BGB values, vision, standards, and culture.
Supervisory Responsibility
Supervises all Front of The House Staff. Works closely with Back of the House Leadership to ensure Big Grove is operative the best way possible.
Work Environment
Physical Setting: Work is primarily performed in a taproom/restaurant setting, with frequent movement between front-of-house (FOH) and back-of-house (BOH) areas. The environment includes exposure to noise, crowds, varying temperatures (kitchen, patio, cooler), and occasional outdoor elements during events.
Pace & Demands: The position involves frequent interruptions, managing multiple priorities at once, and responding quickly to guest or staff needs. Standing, walking, and moving throughout the shift are required, often for 8–10 hours at a time.
Collaboration: This role requires regular interaction with team members across all departments (FOH, BOH, brewery, and corporate) as well as guests, vendors, and community partners.
Leadership Presence: As the leader of the team, the Service Manager is expected to lead by example, maintain a visible presence on the floor, and support both operational efficiency and team morale in a dynamic environment.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Mobility: Must be able to stand and walk for extended periods of time (up to 8–10 hours per shift).
Lifting/Carrying: Regularly required to lift and carry up to 25 pounds; occasionally up to 50 pounds (kegs, cases, or equipment when assisting staff).
Reaching/Handling: Frequent use of hands and arms for reaching, handling, and operating equipment or POS systems.
Posture: Frequent bending, stooping, climbing stairs, and balancing while moving through FOH and BOH spaces.
Sensory Requirements: Must be able to visually observe and verbally communicate with guests and team members; ability to hear and respond to guest needs in a loud environment.
Environmental Conditions: Exposure to loud noise, varying temperatures (kitchen heat, walk-in cooler cold, outdoor patios), cleaning supplies, and crowded spaces.
Position Type and Expected Hours of Work
This is a full-time position and hours of work/ days may vary from week to week. Hours expected to be worked are between 45-50 per week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a requirement.
Travel
Travel may be expected occasionally in this position.
Preferred Education and Experience
Must have 2+ years of proven success in a high volume, multi-unit restaurant/hospitality environment
Strong ability to analyze data, diagnose issues and suggest improvements accordingly
Excellent people management skills, including resolving conflict, coaching and developing, promoting teamwork, and performance management
Proven track record in assisting operations to meet revenue and profitability objectives
Willingness to continuously learn and change; including accommodating company directives
Strong communicator with excellent interpersonal skills
Read LessSummary/Objective
The Assistant General Manager plays a key leadership role in delivering amazing guest experiences and consistent execution across the taproom. This position partners with the Store Director and the location’s leadership team to drive results in hospitality, team performance, and operational excellence—owning day-to-day service rhythm, coaching and development, and disciplined standards that protect quality, culture, and profitability. The AGM leads by example on the floor, builds confident teams through clear expectations and accountability, and helps create an environment where guests and teammates alike want to come back—again and again.
Core Values
Big Grove only hires and retains people who exhibit our core values. Our Core Values are:
Set the Tone
Thirst for Improvement
We Care
Practice Candor
Passion Driven
You will be given a culture deck explaining these core values. The goal of our culture deck is to show you who we are as a company, and then you can decide if you personally align with us and are excited to begin a career here.
Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Accountable for the Guest Experience: Ensure the restaurant is opened and closed with the highest standards, and that every guest has a fantastic experience from the moment they walk in until they walk out the door—through consistent hospitality, accuracy, cleanliness, and service recovery when needed.
Lead by Example & Set the Standard: Lead from the front during all shifts, modeling high work ethic, professionalism, urgency, and attention to detail. Set the pace on the floor, reinforce non-negotiables, and hold yourself and the team accountable to Big Grove standards.
Communication with Your Team: Own smooth daily service by setting clear expectations and giving direction every day. Communicate early and often—shift priorities, goals, and real-time adjustments—so teammates are prepared, confident, and set up for success.
FOH Team Development: Develop, train, coach, and refine FOH teammates in Big Grove values, standards, and stories. Provide ongoing feedback, recognition, and performance coaching that builds capability, consistency, and pride in the work.
People Management: Use Big Grove’s people and performance tools to communicate, check in, support, document, follow through, and hold teammates accountable—fairly, consistently, and with care. Resolve teammate issues quickly.
Event Support: Maintain a full understanding of events and demonstrate the ability to lead or support any event on-site, ensuring strong execution, guest experience, and team coordination.
Location Leadership & Follow-Through: Participate in location leadership meetings, discuss issues effectively and with care, and contribute insights and ideas to help Big Grove constantly improve. Complete all tasks and action items from meetings accurately and on time.
Accountable for Financial Performance: Partner with the leadership team to drive the financial performance of the unit. Effectively manage FOH labor, inventory, and COGS, and implement training, process improvements, and revenue-driving ideas to increase profitability and sales.
Cross-Department Collaboration: Foster a cohesive, productive work environment through strong communication and collaboration across FOH, BOH, and leadership—ensuring alignment, shared accountability, and consistent execution.
Competencies
Floor Leadership & Accountability: Leads by example, sets the pace, and holds self and team to high standards.
Coaching & Team Development: Builds confident teams through training, feedback, and performance follow-through.
Communication & Influence: Provides clear direction, aligns cross-functional teams, and drives smooth shift execution.
Guest Experience & Service Recovery: Creates memorable experiences and resolves issues quickly and professionally.
Financial & Operational Discipline: Understands key drivers (labor, inventory, waste) and protects performance through consistent execution.
Compliance, Safety & Standards: Operates with strong knowledge of safety, health, and alcohol compliance expectations.
Adaptability & Problem Solving: Makes calm, data-informed decisions in a fast-paced, high-volume environment.
Beer & Brand Knowledge: Confident in beer styles, service standards, and storytelling to elevate the guest experience.
Be a high performing Big Grove team member with ability to look at business as a whole, communicate with all people, collaborate with all departments, work to solve organizational problems, and accomplish goals. Contribute to, communicate and exemplify BGB values, vision, standards, and culture.
Supervisory Responsibility
Supervises all Front of The House Staff. Works closely with Back of the House Leadership to ensure Big Grove is operating as a team.
Work Environment
The Assistant General Manager works in a fast-paced, customer-facing hospitality environment. The role requires flexibility to adapt to changing business needs and demands, particularly during peak service hours, events, and weekends.
Physical Setting: Work is performed in a taproom setting, with frequent movement between front-of-house (FOH) and back-of-house (BOH) areas. The environment includes exposure to noise, crowds, varying temperatures (kitchen, patio, cooler), and outdoor elements.
Pace & Demands: The position involves frequent interruptions, managing multiple priorities at once, and responding quickly to guest or staff needs. Standing, walking, and moving throughout the shift are required, often for 8+ hours at a time.
Equipment & Systems: Regular use of POS systems, scheduling software, and basic office tools; occasional operation around restaurant equipment and event setup materials.
Physical Demands
The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Mobility: Must be able to stand and walk for extended periods of time. Shifts can be 8+ hours at a time.
Lifting/Carrying: Regularly required to lift and carry up to 25 pounds; occasionally up to 50 pounds (kegs, cases, or equipment when assisting staff).
Reaching/Handling: Frequent use of hands and arms for reaching, handling, and operating equipment or POS systems.
Posture: Frequent bending, stooping, climbing stairs, and balancing while moving through FOH and BOH spaces.
Sensory Requirements: Must be able to visually observe and communicate with guests and team members; ability to hear and respond to guest needs in a loud environment.
Position Type and Expected Hours of Work
This is a full-time position and hours of work/ days may vary from week to week. Hours expected to be worked are between 40+ per week. Schedules will be posted the week prior to allow time for employees to be informed of work requirements. The business is open 7 days a week during many day parts. Evening and weekends are a requirement.
Travel
Travel may be expected occasionally in this position.
Preferred Education and Experience
Must have 1+ years of proven success in a high volume, multi-unit restaurant/hospitality environment
Strong ability to analyze data, diagnose issues and suggest improvements accordingly
Experience managing 50+ employees desired
Proven track record in assisting operations to meet revenue and profitability objectives
Willingness to continuously learn and change
Ability to communicate with clarity and care
Must be legal drinking age
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
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