Company Overview
For over 160 years, Anheuser-Busch has been an integral part of American culture, upholding a legacy of brewing high-quality, great-tasting beers enjoyed by generations. With a footprint of 120+ facilities and a team of over 19,000 colleagues across the U.S., we are home to some of the nation’s most iconic beer brands, including Budweiser, Bud Light, Michelob ULTRA, and Stella Artois, along with a diverse selection of regional craft beers.
Beyond brewing, we are deeply committed to our communities, leading initiatives in responsible drinking, emergency drinking water programs, and sustainability efforts that set industry standards.
At Anheuser-Busch, we believe our people are our greatest asset. We foster a culture of ownership, where employees take pride in their impact and work together to build something extraordinary. We seek bold, resourceful, and dedicated talent—regardless of background or degree—who are ready to make a difference. If you’re looking for a career that challenges you to grow at the speed of your ambition, Anheuser-Busch is the place for you.
Job Responsibilities
- Define operational goals and execution plans for Back-of-House (BOH) and Pub operations, ensuring all staff are held accountable for achieving these objectives.
- Partner with Hospitality and company leadership to develop and implement strategic initiatives.
- Work closely with the Pub General Manager (GM) and Assistant General Manager (AGM) to align FOH and BOH operations towards shared objectives.
- Support the training and development of salaried and hourly kitchen staff to foster professional growth.
- Directly oversee Sous Chefs and manage operations across multiple pub locations.
- Implement quality control procedures to maintain brand and operational standards.
- Promote a safe work environment for both employees and guests, ensuring immediate reporting of any incidents to the Safety Team and HR.
- Develop standardized recipes and preparation techniques to maintain consistent quality and cost efficiency, including portion control and menu pricing strategies.
- Manage schedules and staffing for Sous Chefs, cooks, and kitchen employees, ensuring technical accuracy in food preparation while staying within budgeted labor costs.
- Maintain high sanitation, cleanliness, and safety standards throughout all kitchen areas, ensuring compliance with local health regulations and managing relationships with health authorities.
- Optimize staffing levels to ensure maximum productivity, exceptional quality, and cost efficiency in food and payroll management.
Job Qualifications
- Bachelor’s Degree or Culinary Degree preferred.
- Minimum 5+ years of experience in restaurant kitchen management, with consideration for quality of experience.
- Experience overseeing multi-location hospitality operations.
- Background in tourism and hospitality is a plus.
- Ability to troubleshoot kitchen equipment, lift/move up to 60 lbs, and stand for extended periods (8+ hours per shift).
- Proficiency in all kitchen roles, including line cook, dishwasher, and expo.
- Proven leadership skills with the ability to motivate and inspire a team.
- Expert knowledge of the food and beverage industry, particularly BOH operations.
- Strong organizational and communication skills, with the ability to collaborate in a team environment.
- Skilled problem solver who can maintain high standards while efficiently completing tasks.
- Proficiency in Microsoft Office Suite, including Excel.
- Experience with inventory and recipe management systems, such as Toast and XtraChef