Director of Restaurant Systems

About the role

Join our passionate community brought together by our love for great beer, cider, craft cocktails, and the process that makes it all happen. Quality is our thing, and so is staying curious-always learning, evolving, and pushing to get better at what we do. We're fired up by the people who enjoy our pours and the teams that make it all possible. If you're into collaboration, craft, and being part of a tight-knit crew, we'd love to raise a glass with you.

Who We Are & What We Offer

Artisanal Brewing Ventures (ABV) is a top 10 regional craft alcohol company in the US, made up of 5 long standing, successful craft brands (75+ combined years!): Victory Brewing, Bold Rock Cider, Sixpoint Brewery, Southern Tier Brewing & Southern Tier Distilling. We have locations in 5 states (NY, PA, OH, VA, NC) including taprooms, production facilities, & our corporate headquarters.

• Competitive Compensation
• Exceptional Health Benefits
• No Waiting Period to Enroll
• Paid Family Leave
• Flexible Schedules & Generous Paid Time Off
• Ample Product Discounts
• Opportunities for Growth Across 5 Successful Brands

What We Do

Behind every great craft beverage is a dedicated team working tirelessly behind the scenes. Our corporate team handles everything from finance and human resources to marketing and sales, freeing our brewers and cidermakers to focus on what they do best - crafting innovative, high-quality beverages that stand out in the market. With a deep passion for the craft beverage industry and proven expertise, our support team ensures smooth operations and strategic growth, helping us deliver exceptional products to craft enthusiasts everywhere.

About the role

The Director of Restaurant Systems will be responsible for managing, maintaining, analyzing, and optimizing operational data across several systems including Point-of-Sale (POS), Restaurant Inventory Controls, and Back-of-House (BOH) Kitchen data platforms. This role serves as a critical resource for food cost analysis, recipe management, business analytics, and operational system integrity across all Taproom locations.

Reports to: EVP Retail Operations

Supervisory Responsibility: This position does not have direct supervisory responsibilities.

Key Responsibilities

• Manage daily review of Food and Sales Mapping, ensuring data accuracy across operational systems.
• Process and validate invoicing data and ensure alignment with inventory and purchasing systems.
• Manage and maintain menu item data, including product setup, pack sizes, inventory tracking, and pricing information.
• Create, update, and finalize restaurant recipe cards, ensuring consistency and accuracy across locations.
• Identify and resolve data discrepancies between POS, inventory, invoicing, and kitchen management systems.
• Analyze operational data to identify trends, opportunities, and inefficiencies, providing actionable insights to support profitability and informed decision-making.
• Coordinate system enhancements and vendor relationships to ensure maximum performance and functionality.
• Partner with stakeholders to deliver data-driven analysis and performance reporting that supports business objectives.
• Conduct post-month-end reporting and review to ensure system compliance.

Key Competencies

• Strategic Mindset - Anticipates future trends and implications accurately.
• Readily poses future scenarios.
• Articulate credible pictures and visions of possibilities that will create sustainable value.
• Creates competitive and breakthrough strategies that show a clear connection between vision and action.

Decision Quality - Makes sound decisions, even in the absence of complete information. relies on a mixture of analysis, wisdom, experience, and judgement when making decisions. Considers all relevant factors and uses appropriate decision-making criteria and principles. Recognizes when a quick 80% solution will suffice.

• Accountable & Results Oriented - Takes ownership for achieving results and following through on commitments, even in challenging circumstances.
• Establishes clear expectations, monitors progress, measures outcomes, and holds themselves and others accountable.
• Builds feedback into processes, addresses obstacles proactively, and remains focused on delivering results.

• Effective Collaboration & Communication - Communicates clearly and effectively across a variety of settings, audiences, and organizational levels.
• Listens attentively, adapts communication style to the audience and message, and provides timely and helpful information.
• Works cooperatively across the organization to achieve shared objectives, builds trust and support, and values diverse ideas and perspectives.
• Partners effectively with others, represents their own interests while considering those of others, and recognizes colleagues for their contributions and accomplishments.

Requirements

• Minimum 5-7 years of experience managing or supporting restaurant Point-of-Sale (POS) systems.
• Strong understanding of Back-of-House (BOH) restaurant systems and kitchen management databases.
• Advanced knowledge of food inventory control, purchasing, and invoicing processes.
• Strong analytical and problem-solving skills with exceptional attention to detail.
• Strong project management and organizational skills with the ability to manage multiple priorities and deadlines.
• 5+ years of strong proficiency with Microsoft Excel and data management applications.

Preferred

• Experience in restaurant operations, franchise operations, or food service technology environments.
• Familiarity with inventory management, purchasing, and food costing software.
• Experience in kitchen management such as Executive Chef or Sous Chef positions.
• Experience with systems integration, data mapping, and database management (Compeat, Toast).

Physical Requirements

• Ability to sit, stand, and move throughout the workday.
• Ability to use a computer and standard office equipment for extended periods.
• Ability to communicate effectively verbally, in writing, by phone, and via video conferencing.

Work Environment

• The Director of Restaurant Systems will primarily perform work duties in a clerical office setting.
• This role routinely involves standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines.
• No travel is required.

Position Type/Expected Hours of Work

• This is a full-time, salaried position with up to 20% of travel.
• Workdays are typically Monday through Friday.
• Standard business hours, with occasional additional hours required during month-end, inventory counts, or business-critical periods.