MIA Brewing Hiring for Taproom Positions
MIA Brewing Company needs brewery professionals for its soon-to-open taproom.
Photo courtesy of MIA Brewing Company.
Construction of the taproom at MIA Brewing Company is nearly complete, and the brewery is looking to fill several positions behind the bar.
Owner Eddie Leon has about a dozens spots to fill (including part-time) in the coming weeks as he prepares to open the taproom at MIA Brewing. Leon says interviews have already begun. Management positions for the taproom have already been filled. The top man is Claudio Menicocci, who was the former manager at World of Beer in Dadeland.
See Also: MIA Brewing Company Opens for Production
The open positions include product manager, bartenders, bar backs, and servers. Standard hourly rates apply to all positions (anywhere between $5 and $10 per hour, plus tips). The bar manager will be paid a salary based on experience, plus performance bonuses. The manager will assist in selecting taproom employees.
"That's why we look to hire this person first," Leon says.
The job entails duties such as cleaning (lots of cleaning), customer service, and knowing a lot about craft beer. Having a Cicerone certification would make an applicant more marketable.
Taproom construction should be complete in a couple of weeks, according to Leon. After which, Leon will need to obtain city and county approval for the certificate of occupancy.
If all goes well, Leon says, the brewery might be pouring beer by November. However, his focus now is brewing a series of special releases for a grand opening in early December. The opening date has not yet been confirmed.
The taproom will be huge. At least 52 functioning tap handles are included in plans for the draft system, although the brewery will start with only five to seven after construction is complete.
Anyone interested in working in the MIA Brewing taproom should send a resumé to Eddie@MIAbrewing.com.
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.