Contact & Support

• Email address: hr@7bridges.vn / adminsaigon@7bridges.vn 
• Contact via Zalo: 035.335.6689 (Ms. Uni)

TAPROOM MANAGER

Position Overview 

The Taproom Manager is responsible for the overall management and performance of the taproom, ensuring operational excellence, financial efficiency, outstanding customer experience, and strong team leadership.

Key Responsibilities

1. Taproom Operations Management

• Oversee all taproom operations to ensure efficiency, profitability, and compliance with company standards.
  
  
• Deliver exceptional customer service by proactively identifying and addressing customer needs and concerns.
  
  
• Supervise inventory management of raw materials, beverages, and merchandise; minimize waste and loss.
  
  
• Ensure proper maintenance of the beer tap system, including regular line cleaning to guarantee product quality.
  
  
• Maintain in-depth knowledge of company beers and the craft beer market to confidently educate customers.
  
  
• Collaborate with the Chef and Marketing team to develop and update beverage (excluding beer) and food menus.
  
  
• Coordinate with back-office teams for procurement and cost control within the approved budget.
  
  
• Ensure proper display and management of merchandise (T-shirts, glasses, stickers, coozies, etc.).
  
  
• Maintain cleanliness, hygiene, and compliance with all health and safety regulations.

1. Event & Promotion Planning

• Develop and execute regular and seasonal promotional campaigns and events.
  
  
• Coordinate with kitchen, service staff, and marketing team to ensure smooth implementation.
  
  
• Plan promotional content and ensure timely posting on social media platforms.
  
  
• Proactively propose creative event ideas aligned with key holidays and special occasions (e.g., International Women’s Day, Valentine’s Day, etc.).

1. Financial Management

• Prepare and submit quarterly operating budgets.
  
  
• Set monthly revenue targets and develop action plans to achieve them.
  
  
• Monitor and analyze taproom performance (including kitchen operations); implement cost-control measures to optimize profitability.

1. Kitchen Supervision

• Ensure food quality consistently meets company standards.
  
  
• Maintain strict hygiene, safety, and operational protocols.
  
  
• Collaborate with the Chef to introduce innovative and attractive menu items.

1. Staff Management

• Prepare and manage staff schedules and shift planning.
  
  
• Recruit, train, supervise, and evaluate team members.
  
  
• Establish KPIs, policies, procedures, and performance targets.
  
  
• Foster a positive working environment with strong communication, teamwork, and an ownership culture.

1. Marketing & Online Presence

• Coordinate with Marketing and Design teams to manage taproom social media presence (Google Business, TripAdvisor, Facebook, etc.).
  
  
• Monitor and respond professionally to online customer feedback.
  
  
• Actively contribute to marketing strategies and organize regular promotional activities.
  
  
• Manage and optimize online delivery platforms (e.g., GrabFood, GloriaFood, etc.).

1. Reporting to F&B Manager/ COO

• Ensure transparency in financial, inventory, and operational indicators.
• Propose strategic improvements to enhance efficiency and profitability.

Salary & Benefit

• Location: HA NOI/ BINH DUONG

• Basic Salary: From VND 15,000,000 - 18,000,000 gross per month.

• Probation Period: 2 months at 85% of the gross salary.

• Taproom Food & Beverage Allowance: VND 3,000,000  per month.
• Business trip: Transportation & Accommodation in accordance with the Company policy.

After Probation – Additional Benefits:

• Full salary at 100% (gross).

• KPI Bonus (according to department structure).

• Annual Bonus (based on tenure and performance evaluation).

• Other conditions in accordance with Vietnamese Labor Law and the Company Rule Book.

• 12 days of annual leave.

• Social insurance as regulated by the Vietnamese Labor Law.