When you watch Jurassic Park, does the characters’ lack of organization and planning for contingencies exasperate you? Do you have the leadership skills and calm unflappable demeanor of a grade school teacher? If you see a bus full of cats, ducks, and craft beer drinkers do you feel the urge to take the wheel?

If you answered yes to any of these questions, this job may be for you. Our pubs are arguably the beating heart of Fort George Brewery, and for every customer who leaves with a belly full and heart lightened, our community and the equity of our brand grows. The Pubs are the places we come home to, and the Pubs GM is their caretaker. 

To be considered for this role you should have significant experience leading teams, managing a high-volume hospitality establishment, crafting world-class customer experiences, and building maintainable systems. You’re a people leader, a team builder, a systems creator, a self-starter, and an expert communicator.

This position’s schedule is usually 40-50h per week, somewhat fluid across nights, weekends, holidays, and other times of peak pub sales volumes, and almost always enjoys two consecutive days off. This position reports directly to the Senior Vice Presidents, and oversees all pub employee supervision. 

In order to be considered, apply at https://fortgeorgebrewery.com/careers/; be sure to include a cover letter summarizing why you are interested in and the best candidate for this role. Any questions, please reach out to Sash@fortgeorgebrewery.com. 

• Position Title: Pubs GM

• Employment: Exempt, Full Time

• Wage Range: $80-90k annual equivalent plus benefits and potential profit share & labor bonuses

• Schedule: Typically 40-50h per week, fluid across nights, weekends, holidays, and other peak times of business.

• Reporting: Owner > Vice Presidents > Pubs GM

• Supervisory: Pubs GM > All pub positions

• Closing Date: June 30th, 2026

• Position Summary: This position oversees all pub operations. It carries with it a high degree of autonomy and work independence, but must work collaboratively with the leadership team, vice presidents, and owner to set, pursue, and achieve pub goals in ways that support our overall organizational goals. This position carries with it an overriding obligation to act in the best interest of the financial and/or strategic success of the organization, especially as it relates to pub controllables. 

Essential Functions include:

• Managerial

  • Overall management and supervision of all pub staff - hiring, training & onboarding, scheduling, supervising, coaching, praising, corrective action, conflict resolution, setting standard work, and enforcing accountability 

  • Pub manager team direction, coaching, & development

  • Responsible for pub staff wage benchmarking & compensation

  • Responsible for accurate, consistent, timely pub payroll records, tip calculations & distributions, morning reports, and pub projections

• General

  • Responsible for pub goals, KPIs, annual plans, and P&Ls 

  • Regularly working operationally to ensure proper staffing, functionality of our systems, and the quality of our customer experience 

  • Owning or delegating positive guest experience management across all pub properties, e.g. handling guest complaints, monitoring reviews, and converting dissatisfied customers into return customers

  • Owning or delegating pub inventory counting & levels, and proper costing & pricing

  • Health & Safety - ensuring the safety of our pub properties for our guests and staff, that food safety guidelines and practices are in place and maintained, and alcohol service rules/regulations/best practices are followed 

  • Working with members of the Senior Leadership Team to operate within pub budgets & financials goals

  • Pub festivals & event involvement - planning/coordination, execution, scheduling of key events including Festival of Dark Arts, Lupulin Ecstasy Fest, 4th of July, NYE, etc. 

  • Own or delegate the repair & maintenance of pub facilities, purchase & project requests, Point of Sale management, and overall Pub property cleanliness & presentability 

• Communication

  • High level of effectiveness, respectfulness, and professionalism in communication across all audiences and contexts

  • Participating in and/or driving key pub/leadership meetings

  • Owning internal and external pub communication - policies/procedures, announcements, customers, event inquiries/coordination, vendors, contractors, neighbors, regulatory agencies & law enforcement, and all cross-departmental collaborations and programming (especially with marketing) 

  • Attending industry functions and building key relationships with outside partners in pursuit of goals and overall mission 

Knowledge, Skills, Abilities, & Ideal Qualifications

• Experience leading teams, managing a high-volume hospitality establishment, crafting world-class customer experiences, and building maintainable restaurant systems

• Strong math/analytic chops especially with regard to P&Ls, inventory/costing, COGS, recordkeeping etc. 

• Strong sense of integrity, honesty, and professional ethics

• Passion for people, people management, pub operations, & the craft beer industry

• Passion for collaboration, continued process improvement, and world class hospitality 

• Ability to work with/learn related software (POS, Google Suite/Excel, Paylocity, etc.) 

• Ability to work with/troubleshoot pub equipment/hardware

• Must be 21 years of age or older

• Valid Food Handlers Permit, OLCC servers permit

• Cicerone CBS required (can be obtained upon hire), Cicerone or higher preferred

Benefits We Offer (varying eligibility criteria):

• Competitive wage

• Competitive health benefits, paid sick,  paid time off, paid holidays and paid volunteering 

• SH 401(k) retirement plan with immediate vest, 4% employer match, and employer paid admin costs

• Food/Beer/Merch perks and annual keg

• Position Title: Production Cellar Lead

• Employment: Regular Full Time

• Wage: $25 to $27/hr non-exempt DOE

• Schedule: Monday–Friday, 8:00 a.m.–4:00 p.m. This position requires flexibility to provide occasional evening and weekend coverage as needed to meet operational requirements.

• Supervisory: None

• Position Summary: The purpose of this position is to monitor and lead the daily operations in the cellar. The position will include monitoring beer throughout the cellaring process and performing any necessary related tasks, or ensuring tasks have been performed. Incumbent documents fermentation processes and relevant data, harvests yeast from preceding fermentations, carries out necessary dry-hopping and other additions, transfers beers to and from various vessels throughout the fermentation process, oversees the carbonation process, cleans tanks and vessels as needed, etc. This position works with the Production Manager to schedule tasks, manage EKOS, and monitor the daily cellar tasks. This non-managerial role does not have the authority to hire, fire, make decisions for recruitment, terminations, performance reviews, or any other terms & conditions of employment. Often, the Cellar Lead’s responsibilities are accompanied by overlapping tasks as assigned by the Production Manager. Varying schedule to include weekends, evenings, holidays, and extended hours as business dictates. 

Essential Functions:

• Lead:

• Assist the production manager with the production cellar schedule

• Help to train and coach co-workers and new hires as directed by brewery management

• Ensure the schedule set by brewery management is staffed, and help problem-solve any coverage gaps

• Attend all leadership meetings and learning opportunities

• Update and maintain Ekos in real time

• Oversee and perform tank CIP’s and SIP’s

• Oversee and perform the harvesting of yeast into storage tanks and kegs

• Oversee and perform dry hopping from a scissor lift into the tops of tanks

• Oversee and perform dumping yeast, hops, and trub from tanks

• Coordinate with Lab Manager and production manager that yeast needs are met

• Oversee and perform the transfer of beer through centrifugal pumps and centrifuge

• Oversee and perform the monitoring of dissolved oxygen through Anton Paar Cbox

• Oversee and perform carbonation of beer with Zahm or Anton Paar Cbox

• Oversee and perform general cleaning of the cellar area

• Ensure brewsheets and EKOS are aligned on cellar tasks/ingredients

• Coordinate inventory counts assigned by inventory and procurement team

• Research and implement new cellar process procedures to improve efficiency and beer flavor/aroma

• Train cellar staff on cellar SOP’s and ensure training is kept up on all cellar staff

• Fill in for absent co-workers as needed

• General:

  • Follow and provide feedback for cellar SOP’s

  • Monitor fermentations and oversee all cellar tasks to completion 

  • Record processes of various beers in fermentation, keeping accurate and organized records of their progress

  • Adjust temperatures of various beers in fermentation according to progress, style, and predetermined specifications

  • Follow brewery safety procedures

  • Maintain a clean and organized work area

  • Attend all scheduled employee meetings and mandatory events

  • Continued education in brewery science, brewing ingredients, and processes, etc.

  • Troubleshoot any equipment and pump issues throughout the cellaring process

  • Other duties assigned by the Owner and VPs

• Communication:

  • Maintain a high level of communication with supervisor, direct reports, and key team members

  • Respond positively and quickly to voicemails, emails, and staff/associate concerns in a timely manner

  • Monitor and respond on Slack(or other company communication platform)

  • Treat all employees with dignity and respect; contributing to an environment where all employees do the same

  • Build relationships with outside partners to ensure business objectives are met

• Knowledge, Skills, Abilities, & Ideal Qualifications

  • Must be 21 years old

  • 3 years previous production brewing experience necessary

  • Ability to calendarize cellar schedule on Google calendar and Ekos calendar (or the current company calendar platform)

  • Basic math competency, including but not limited to addition, subtraction, multiplication, division, and computation of rates, ratios, and percentages

  • Basic mechanical competency

  • Ability to read labels on chemicals and SDS sheets

  • Ability to communicate with coworkers in a high-noise environment

  • General knowledge of occupational hazards and necessary safety precautions associated with work

  • Must be able to adapt to frequent changes in workload and adjust priorities quickly as circumstances dictate

  • Valid OLCC Server’s Permit preferred

  • Cicerone Certified Beer Server Certification or greater preferred