We currently operate on Fridays from 5 to 9 p.m., and on Saturdays and Sundays from 12 to 6 p.m. (12 to 7 p.m. from May to September) 

We have 2 staff on Fridays and 3 staff on weekends, most of who are part-time workers 

Our taproom has 10 taps that serve craft beer, a growler filler, and can fridge for takeaway 

We also sell a wide range of merchandise in the taproom, from glasswear to t-shirts, and from bottle openers to coozies 

The first floor of the taproom has a standing table, around which regulars and those visiting alone often choose to stop by and mingle, and a second floor area where those wishing to drink quietly, and those who come in groups often choose.  Both areas look out on the brewery itself. 

We also prepare seating outdoors, with this being an especially popular area in spring and autumn 

There is no food preparation in the brewery, but we frequently get food trucks visiting, who operate for free on a win-win basis; customers can also bring their own food 

Table service is not offered, and so we operate on a strictly cash-on basis, with customers being asked to bring glassware back and to clear their tables when they leave 

The taproom manager is responsible for working alongside company management to ensure the effective rolling out of company taproom initiatives.  He/she is ultimately responsible for ensuring that the taproom experience of the customers is up to the highest standards, and also that the staff are knowledgeable and able to answer customer enquiries to a high level, as well as effectively representing the company properly. 

The taproom manager is expected to be proactive in thinking of ways to improve the customer experience, to increase numbers of customers, and to increase overall taproom sales.  He/she is expected to propose solutions to management, and after deciding on the direction, to effectively manage and rolle them out. 

The taproom manager is expected to act as a playing manager, serving customers alongside the other staff, and making sure that the customer experience is as good as possible, whilst also ensuring that operations move smoothly, in order to avoid long lines during busy times, and ensure that bathroom facilities, as well as tables and drinking areas, are kept clean. 

It is the job of the taproom manager to make sure that stocks are well maintained, and that the customers are welcomed well when they come in. 

The taproom manager is also expected to train and develop staff in order to make them both effective and efficient at their daily jobs, but also to develop relationships with regular customers, leave new customers with a positive impression, to recommend beers that will effectively fit customers’ preferences, and share with customers what Kyoto Brewing is, and what it stands for. 

Checking staff availability, and managing taproom shifts 

Coordinating with food vendors (kitchen cars) and managing their shifts 

Creating beer lineups to ensure that the lineup is as appealing to customers as possible and offers beer variation, whilst effectively managing the inventory 

Making sure that the taproom is prepared and cleaned ahead of opening 

Ensuring that beer and merchandise is effectively stocked 

Ensuring that serving equipment is properly cleaned and maintained 

Sharing important information effectively with different staff within the taproom team 

Ensuring that handover from one day to the next is done properly 

Make sure that company direction and its intent for the taproom is communicated and carried out effectively 

Helping in interviewing and hiring of new staff 

Organise and manage training of new and existing taproom staff 

Make sure that the taproom is able to open on time, and that taproom members are ready for the day, including familiarising themselves will with the beers being served. 

Ensure that displays of all merchandise and beers are correct and as appealing to the eye as possible. 

Ensure that the taproom and all facilities, including toilets, are clean and well maintained, as well as well stocked at all times. 

Make sure that customers are able to receive their orders quickly without having to line up for too long, whilst also being given a positive experience without the impression of being rushed. 

Prevent potential future bottlenecks in operation such as the building up of glassware, packaging preparation, etc. 

Act as an example to staff on service, effective and efficient operations, and customer engagement. 

Heavy lifting: moving kegs up to 25kg in weight, as well as cases of cans 

Must be capable of standing for extended periods 

Handling chemicals: cleaning the taproom equipment involves handling alkaline (caustic) solutions, and so responsibility in following of safety protocols and proper handling techniques is important 

Ideal Start Date: Early-mid August 

Contract Type: Full-Time  

Contract period: initial 6-month training period, followed by a long-term contract upon consent by both parties  

Monthly Salary: 250,000 – 300,000yen (dependent on experience; includes up to 20 hours of overtime)  

Work Schedule:   

Time Off: 2 days/week (normally Monday/Tuesday), National Holidays, Paid Leave (12+ days), Summer Vacation (3 days), Year End (2-3 days), Sick Leave (5 days)  

Benefits and Perks: