WOB PRODUCT MANAGER TRAINING

WOB PRODUCT MANAGER

WOB PRODUCT MANAGER TRAINING

Confidential Property of WOBF – Operations CF/JS/MS Updated 6/13/19 Page 2

Table of Contents Orientation to Product Training .................................................................................................................... 3

Employer ................................................................................................................................................... 4

What to Expect in Your Training at WOB .................................................................................................. 5

Product Manager Training Outline ........................................................................................................... 6

WOB*Star Function Outline – Product Manager ...................................................................................... 7

Part One: Beer Inventory / Assortment Management ......................................................................... 7

Part Two: Wine and Spirits Inventory / Assortment Management ...................................................... 8

Part Three: Administration- Data Central/ CFC/ Cellar ......................................................................... 9

Part Four: Communication and Training ............................................................................................. 10

Part Five: Equipment R&M ................................................................................................................. 11

Part Six: Marketing .............................................................................................................................. 11

WOB Way ................................................................................................................................................ 12

Responsible Vending ............................................................................................................................... 13

Live Training with a Certified MIT Trainer/GM ....................................................................................... 21

Part One – Beer Inventory/Assortment Mgmt. .......................................................................................... 22

Part Two – Wine & Spirits Inventory/Assortment Mgmt. .......................................................................... 26

Part Three – Administration........................................................................................................................ 29

Part Four – Communication & Training ...................................................................................................... 40

Part Five – Equipment ................................................................................................................................. 43

Part Six – Marketing .................................................................................................................................... 46

Exam & Training Sign Off ............................................................................................................................ 49

Product Manager Exam ....................................................................................................................... 49

Product Manager Training Sign Off ..................................................................................................... 53



Orientation to Product Training

New Product Manager Review the Orientation Section with your MIT Trainer and or GM to understand the overview of the Product Manager Position and the Training involved for that role/duties in the location.

Not all location’s volume may warrant a full-time salaried Product Manager on staff. If you do not have a full-time Product Manager at your location, the duties of a Product Manager still must be completed effectively.

Section: Orientation



Employer

This WOB*Star Workbook belongs to:

Your Name

World of Beer is a Franchised Company. To understand your

Your Employer is:

World of Beer Franchising/WOBF (either alone or with a Joint Venture Partnership)

OR A World of Beer Franchise

Name of Franchise and Contact Information regarding employment

Name of Franchise

Contact Phone Email Address




What to Expect in Your Training at WOB

We want you to be a successful Product Manager for WOB. Our training is designed to set you up for success. You will be given all the information you need – and tested on the key points.

If you have a question, please ask your trainer. If you realize that you don’t quite have the hang of something, please ask your trainer. The trainers are your on-site WOB Experts and are here to support you every step of the way.

Objectives of Product Manager Training (all these objectives must be met):

• The Product Manager will be able to follow & understand the WOB Responsible Vending Policy; and local responsible vending laws in every customer engagement.

• The Product Manager will be able to manage beer inventory and assortment management weekly, and monthly inventory counts. They will be able to determine weekly ordering for driving sales and maximum ROI. The Product Manager will be able to place and receive weekly beer orders.

• The Product Manager will be able to manage wine and spirits inventory and assortment management weekly, and monthly inventory counts. They will be able to determine weekly ordering for driving sales and maximum ROI. The Product Manager will be able to place and receive weekly wine and spirits orders.

• The Product Manager will be able to effectively navigate beverage tools/software - Aloha CFC, Cellar, and Data Central (for WOBF Corp Locations)

• The Product Manager will be able to effectively communicate and train all FOH WOB*Stars in their location. The Product Manager will be able to pour a perfect beer; and train others to do this as well. The Product Manager will be able to find and follow a WOB recipe and create a mixed beverage according to WOB spec.

• The Product Manager will be able to manage and oversee draft and bar equipment. They will be able to trouble-shoot any issues following the WOB Guidelines and Standards set. WOB bar equipment should always be in perfect working order to maintain our brand standard.

• The Product Manager will be able to successfully drive traffic with planned events & social media tools.

• The Product Manager will be able to work as a helpful and friendly teammate to all the WOB*Stars in the Location.




Product Manager Training Outline Part One: Beer Inventory / Assortment Mgmt.

• Review Product Manager Overview video on Cellar under: Management Documents and Training Materials/Product Manager

• Complete the assigned training in workbook with your MIT Trainer.

• Ongoing questions & education should continue with your MIT Trainer/GM/RM

Part Two: Wine & Spirits Inventory / Assortment Mgmt.

• Documents and Training Materials/Product Manager • Complete the assigned training in workbook with your MIT

Trainer. • Ongoing questions & education should continue with your MIT

Trainer/GM/RM

Part Three: Administration



Trainer/GM/RM

Part Four: Communication and Training



Part Five: Equipment and R&M



Part Six: Marketing


• Ongoing questions & education should continue with your MIT Trainer/GM/RM/Local Marketing Manager




WOB*Star Function Outline – Product Manager Part One: Beer Inventory / Assortment Management Product Managers are responsible for taking weekly/bimonthly/monthly inventory of all draft and packaged beer. The product manager will set par levels based on their weekly/monthly PMIX. Once par levels have been established, the product manager is responsible for meeting with brewery reps and distributors weekly to place orders. The product manager is also responsible for accepting all beer orders and keeping the beer cooler organized and clean.

o Weekly inventory counts – Draught and Package 1. Count all Stocked packaged beer – use bottle order report in Cellar 2. Count all Back Stocked/Cellared packaged beer – use bottle order report in Cellar 3. Count all Tapped Draught beer – use draught category report in Cellar 4. Count all Back Stocked / Cellared Draught beer – use draught category report in Cellar

o Determine weekly ordering 1. Aligned with WOB category management strategy 2. Ensure Par levels are met and not exceeded 3. Ensure that your order is within budget for your location 4. Ensure Brewery Partnership Beers are on tap 5. How to price out beer, liquor, wine

o Place weekly beer order with distributor 1. Discuss new products, quantity discounts, pre-orders, etc. 2. Arrange to sample new products at the tavern or at the brewery if possible, to verify

liquid is good before purchasing. o Receive weekly beer order

1. Ensure cooler is organized and prepared to receive delivery 2. Verify delivery matches order values. If not, ensure the invoices are adjusted 3. Track keg deposits and returns, and ensure returns are reflected on invoice 4. Stock newly received beer package – FIFO 5. Stock newly received draught according to draught rotation sheet (place new kegs in

designated spots as shown on sheet) o Monthly (end of period) and Mid-Month Inventory for P&L

1. Print out bottle ordering sheet and count all stocked and back stocked bottled beer 2. Print out draught ordering sheet and count all tapped and back stocked kegs 3. Write down all information on sheet and input into Data Central (GM’s may be entering

into Data Central)




Part Two: Wine and Spirits Inventory / Assortment Management Product Managers are responsible for taking weekly/bimonthly/monthly inventory of all wine, liquors, and any N/A bev related to making cocktails. The product manager will set par levels based on their weekly/monthly PMIX of liquor and cocktails. Once par levels have been established, the product will meet weekly with liquor sales reps to place orders. Product managers will accept and organize wine and liquor deliveries.

o Weekly inventory counts – Wine and Spirits 1. Count all Stocked and back stocked wine 2. Count all stocked and Back stocked spirits 3. Count all stocked and back stocked NA Items currently purchased via wine and spirits

distributors o Determine weekly ordering

1. Ensure Par levels are met and not exceeded 2. Ensure that your order is within budget for your location 3. Ensure all items on menu are available

o Place weekly wine and spirits order with distributor (via phone, email or website) 1. Discuss new products, quantity discounts when needed

o Receive weekly wine and spirits order 1. Ensure bar, cooler and liquor cabinet are organized and prepared to receive delivery 2. Verify delivery matches order values. If not, ensure the invoices are adjusted 3. Stock newly received wine and spirits

o Monthly (end of period) and Mid-Month Inventory for P&L 1. Conduct full count inventory of wine and spirits on manual sheet 2. Write down all information on sheet and input into Data Central (GM’s may be entering

into Data Central)




Part Three: Administration- Data Central/ CFC/ Cellar

The product manager is responsible for all liquor, beer, and wine administrative tasks. These tasks will include: submitting new beers for approval, updating all pricing in Aloha CFC and cellar, adding and removing buttons in Aloha CFC, programming happy hour and promo buttons, and logging all inventory and invoices.

o Aloha Configuration Center 1. Update beer pricing (draught, 5 oz and pitcher) 2. Validate wine and spirit pricing matches menu 3. Program sub menus-add new buttons, remove old buttons 4. Ensuring appropriate promo/comp buttons are active (i.e. happy hour, weekly promos,

etc.)

o The Cellar 1. Submit any new items for approval 2. Update bottle inventory 3. Update draught inventory 4. Update all draught and bottle pricing / packaging (per your home location pricing tab) 5. Generate updated draught menus (re-print menus if 5 beers have gone out of stock) 6. Submitting Happy Hour Beers

o Data Central (with your GM)

1. Log all invoices and categorize purchasing




Part Four: Communication and Training

o Communication

1. Represent World of Beer as the Beverage expert in and out of the location Thoroughly communicate all pertinent information to management team and staff.

2. Conduct pre-shift meetings to share information and tasting of new and featured products

3. Update communication board with new products, events, promos 4. Ask GM to share messaging blasts via Hot-Schedules regarding new products 5. Update all staff if mandated beer styles are out 6. Update draught rotation sheet and display in prominent sections of the location

(Communication board, cooler door, by POS)

o On-going beverage training & development 1. support, counsel, advice and assistance to all staff members. 2. Ensure team knowledge and focus on the current company beverage initiatives. Train

all WOB*Stars 100% in adherence with WOB Training Programs. 3. Provide weekly quizzes and challenges to FOH WOB*Stars in location 4. Ensure proper pouring techniques 5. Train other WOB*Stars to be able to trouble-shoot draught systems when there is an

issue 6. Ensure that all bartenders have completed current spec WOB Bartender Training (which

includes completing Mixologist Certification) 7. Ensure all FOH WOB*Stars have completed Beer School prior to serving customers




Part Five: Equipment R&M

o Draught System 1. Oversee and manage all draught equipment is in proper working order (refer to draught

equipment training materials on cellar) 2. Oversee daily Bar Line Check (on fusion prep) 3. Ensure line cleaning is fully completed bi-weekly 4. Ensure par levels of couplers/o-rings/draught equipment (Micro-matic tool kit) 5. Ensure you have proper Tap Handles per draught rotation (including all upcoming kegs)

o Bar Equipment 1. Ensure 4 compartment sink in working order 2. Ensure Bar Maid scrub brushes are clean 3. Ensure Infusion tower is in working order and filters are in good condition 4. Create weekly infusion tower schedule 5. Maintain proper par levels of spec and branded Glassware 6. Maintain proper par levels of coasters to serve your volume 7. Create Cooler tags based on local assortment, and aligned with WOB spec 8. Ensure Ripple Machine is in working order with appropriate cartridge 9. Ensure proper par levels of all cocktail equipment (refer to bar line check)

Part Six: Marketing o Work with management and/or Brand Ambassador to identify traffic driving promotional

opportunities 1. Coordinate meetings with breweries and distributors to discuss partnership

opportunities 2. Create traffic and sales driving beer centric events 3. Ensure proper execution of agreed upon event details 4. Coordinate all marketing collateral (social media, printed material, website etc.)

o Facilitate meetings with brewery/dist. reps to discuss ongoing promotional partnership opportunities (Happy hour, weekly promos, upcoming national programs)




WOB Way

Our WOB Way guides us in all of the WOB*Star functions. Discuss how the WOB*Way influences the Product Manager role.




Responsible Vending




Responsible Service of Alcohol Training At the World of Beer, it is imperative that we serve alcohol in a responsible manner. We must take all necessary precautions to ensure that underage customers are not consuming alcohol. It is also our responsibility to ensure that those customers who are 21 years of age that are drinking alcohol do not become impaired. Serving alcohol responsibly means helping your customers enjoy beverage alcohol’s pleasant aspects while safeguarding them from the unpleasant – and possibly dangerous – effects of drinking too much. Responsible alcohol service is simply good service – serving our customers in the safest, most enjoyable way possible. Our key objectives are to prevent alcohol related problems by constantly monitoring our customers appropriately and serving them alcohol prudently and safely dealing with any alcohol-related situations. All Worlds of Beer employees (WOB*Stars) are also responsible to: Prohibit the service of alcohol to minors or any person identified as a habitual drunkard.

Prohibit our customers from becoming intoxicated.

Immediately reporting to management of any customer that appears to become intoxicated and/or any minor that is attempting to drink alcohol.

Prohibit drinks to be given to minors, even if it’s by an adult or parent.

Keeping track of how much a customer drinks and observing any behavioral changes.

Slowing or stopping alcohol service to customers when necessary.

Preventing an intoxicated customer from driving.

Reporting any suspicion of illegal drug activity to management.




The Science - how Alcohol is absorbed by the body When alcohol is swallowed, small amounts directly enter the bloodstream through tiny blood vessels in the mouth. So, alcohol affects the body immediately. Most of the alcohol flows to the stomach, where nearly 20% of the alcohol can be absorbed directly into the bloodstream. The other 80% passes to the small intestine where it is absorbed. Within 3 minutes of alcohol consumption, the brain can determine the amount of alcohol in the bloodstream. Once in the bloodstream, alcohol rapidly spreads through the entire body. Intoxication occurs in the brain and central nervous system. It alters the brain function, mood as well as reflexes. The liver metabolizes alcohol at a rate of about one drink per hour. Consuming more than one drink an hour will increase the amount of alcohol absorbed into a customer’s bloodstream. Helping Slow Down the Absorption of Alcohol Fact: Drinking coffee or taking a cold shower does not sober a person up. The key is allowing enough time for the body to break down the alcohol. This is the only way to remove alcohol from the body. So, Time is the only thing that will sober up a person. At best, drinking a non-alcoholic beverage or eating some food will slow the alcohol from being absorbed by increasing the amount of liquid in the system and giving the stomach something else to do. The foods that work best at slowing alcohol absorption are fatty, high-protein foods. Sugars and carbohydrates digest quickly and do not help slow the absorption; they can actually speed it up! Very salty food stimulates thirst and can lead people to drink even more alcohol. Water dilutes alcohol and relieves thirst. Carbonated liquids pass through the stomach quickly and speeds the alcohol’s absorption. What Do All Those Alcohol Numbers Mean? Proof: Alcohol is rated by proof and percentage of alcohol. The percentage of alcohol can be determined by dividing the proof in half. For example: 80 proof liquor = 40% alcohol. A Drink is a drink is a drink. Because of the proof or percentage of alcohol in different drinks, all the following drinks contain the same amount of alcohol:

12 oz. beer = 5 oz. of wine = 1 ¼ oz. of 80 proof liquor

12 oz. beer = = 5 oz. of wine = = 1 ¼ oz. of 80 proof liquor




Why do people react differently to the same amount of alcohol? The way people react to alcohol depends on many factors:

• How much they consume, • how quickly they ingest the alcohol, • the amount of food they have consumed, • body size and weight, gender, • mental state • and if they have taken any medications.

A person’s body size, fat-to-muscle ratio, and gender greatly influence the effects of alcohol. It takes longer for a large muscular person to react to alcohol than a small person. Therefore, a large person can generally consume more. Body fat does not absorb alcohol. Therefore, in a person with considerable body fat, alcohol will concentrate in the bloodstream. Women typically become intoxicated more quickly and with less alcohol than men because women are generally smaller than men; have a higher percentage of body fat and have less of the stomach enzyme that helps neutralize alcohol. A person’s mental state also influences the effects of alcohol. A person who is stressed, depressed, dieting, or fatigued may have a strong reaction to alcohol. Medications, both over-the-counter and prescription are another factor that can strongly influence the effects of alcohol. Combining alcohol with drugs can interfere with the body’s ability to break down the medications, causing them to build up in the body. Illegal drugs are dangerous when mixed with alcohol. usually increases the effects of the drugs. Do not serve a customer that appears to be under the influence of drugs or medications. Important - Any sale or sharing of prescribed medication is against the law. If someone is selling or distributing any kind of illegal drugs or prescription drugs illegally it can cause us all harm. They could not only harm themselves but someone else. Furthermore, it is against the law and we could lose our liquor license, our jobs and our good reputation in the community. If you see or hear of any type of illegal drug activity whether it is a customer, coworker or vendor report it to a Manager immediately. Any involvement with illegal drugs is grounds for immediate dismissal.

At World of Beer – Drugs don’t work here!




Carding World of Beer customers The legal drinking age is 21 years of age or older. However, it is WOB policy to Card everyone who looks under the age of 30. If anyone wants an alcoholic beverage and does not have an ID, DO NOT SERVE THEM. Even if you know them and know they are over 21. IT IS THE LAW THAT THEY MUST HAVE A VALID ID IN ORDER TO BE SERVED!!!! You must have an ID for every drink ordered with an arm attached to that ID. If a customer orders a drink for their friend because they are in the restroom, you cannot order or serve the second drink until you see the second person with their ID. World of Beer accepts the following forms of ID: State-issued driver’s license. State issued Identification card Military ID Passport

How to check an ID: Take your time to look at each ID carefully and always look for the following information: Birth Date – this is one of the most commonly altered items on an ID. Expiration Date – an expired ID is not valid. Security Pattern – the pattern, lines, or hologram of the state outline in the background or

across the front should appear correct and unbroken. State Seal – this should be the proper size and in the proper location. On many IDs, the seal

overlaps from the printed area onto the photo. There should not be a break in the continuity at this overlap.

Size – Is the ID itself the correct size and shape? Coding – special coding denoting the ID owner’s age should agree with the birth date on the ID. Signature – check for any alterations or forgery. If you suspect the ID is false, ask the person to

sign his or her name and then compare the two signatures. Look for the following commonly used tricks: False picture, false dates, or other incorrect data – feel the ID and check for bumps or signs of

alteration. Counterfeit card created with a camera, computer, and lamination equipment - know your IDs! Genuine ID issued to one person but used by another – Check the picture!!! Carefully observe the person presenting the ID and compare to the picture and physical

description on the ID, especially height and gender. Feel the ID, checking for cuts, pinholes or improper lamination, including breaks in the lamination.

Notice the customer’s appearance and behavior. Minors may act nervous – avoiding eye contact with employees, appearing ill at ease, avoiding adults, or giggling while ordering drinks. If necessary, question the presenter. Hold the ID and ask a few questions, such as:

What is your address? What is your middle name? When were you born? If a customer presents what you believe is a fake ID, get a manager immediately. If a minor is in the World of Beer sitting with other customers that are over 21, be sure to observe the table to make sure that other customers do not serve the minor alcohol. IT IS NOT LEGAL FOR A PARENT OR AN ADULT TO GIVE A MINOR ALCOHOL. If you see this happen or suspect anything, inform a Manager immediately.





Signs of Intoxication After we have determined that the customer is of legal drinking age, the work REALLY begins. Now we are responsible for making sure they and we are responsible with serving alcohol. When alcohol reaches the brain, one of the first behavior signs is relaxed inhibitions. Relaxed inhibitions may include: Becoming overly friendly or flirtatious Becoming detached or quiet Suddenly using foul language Becoming loud and making rude comments

As a customer consumes more alcohol, the brain’s control of judgment and emotions are affected. The next sign is impaired judgment which might include: Becoming angry, physical, tearful, or extremely emotional Complaining about the strength of a drink after consuming others of the same strength Drinking faster or switching to larger, stronger drinks Becoming careless with money

After consuming a considerable amount of alcohol, a customer’s reaction time will have slowed down. Someone at this level may show signs of: Loss of concentration, memory, and the ability to think clearly Drowsiness, falling asleep Inability to focus eyes and loss of eye contact Slurred speech

After slowed reaction time, a customer may begin to have impaired motor coordination. This might include the following characteristics: Staggering, stumbling, or falling Bumping into things, knocking over stools Inability to pick up money from the table or bar Spilling drinks, breaking glasses Dozing or swaying when seated

If you suspect that a customer has lost their inhibitions, shows signs of impaired judgment, slowed reactions or has impaired coordination, inform a manager immediately. Cutting Off Beverage Service to a Customer




If you suspect that a customer is becoming intoxicated, use the SIR method- Size them up, interview them and Rate them. If you feel a customer has had enough to drink, it is your RESPONSIBILITY to cut them off. Immediately inform the Manager and all co-workers in the area as well as the Bartenders. The customer may try to get a drink from someone else. Be firm but friendly, remind the customer that you are looking out for their best interests. S: Size them Up - Consider customer’s size, gender, body type, and ratio of body fat. I: Interview Observe behavioral signs and notice any behavioral changes. Talk to the customer,

make note. Was he or she drinking previously? Have they eaten? What is their mental state? Do they look tired or under the influence of medication? How are his or her movements? Is his or her speech slurred or irrational?

R: Rate · Rate each customer’s alcohol consumption level. Can they safely be served alcohol? Has the customer begun to show the effects of alcohol and should we slow their service of alcohol? Has the customer already consumed too much, and alcohol service should be refused?

Conclusion and Consequences We want everyone to have a great time when they visit a World of Beer. Some people might think that cutting someone off from becoming intoxicated or not serving alcohol to someone that does not have proper identification is ruining a good time. But, practicing safe alcohol awareness techniques makes you a WOB service pro and an unsung hero. You might be preventing a catastrophe that will never happen. But, despite our best efforts, there might be a situation where a customer has become intoxicated. It is vital that management is immediately informed if you suspect that one of our customers has had too much to drink. We must do everything possible to prevent people from drinking too much alcohol and then driving. The Department of Alcohol, Tobacco, and Firearms is a government agency that is responsible for enforcing the laws regulating the sale of alcohol and tobacco. This agency periodically sends undercover agents to check that we are doing our jobs. The ATF has been known to send an under aged person into World of Beer locations and request to purchase an alcoholic beverage. They can also card any of your customers at any time if they feel that they might be a minor. If they card someone and they do not have their ID even if the person is over 21, the ATF can cite WOB and YOU!! You might be exposed to personal legal consequences for serving a minor or a person that is intoxicated. For instance, in Florida the penalties may include (but are not limited to) a minimum fine of $500 plus assessments and court costs plus up to 60 days in jail. WOB Alcohol Awareness service rules: Offer free soda, coffee and tea to anyone identified as a designated driver. If you serve a minor, you will be terminated the first time! One strike and you are out. If you fail to card someone that appears under the age of 30, you can be terminated! If you serve someone that shows clear signs of intoxication, you can be terminated!

WOB STANDARD: At the conclusion of this Responsible Vending Class, all servers and bartenders must sign the Alcohol Awareness Signature page (provided by your trainer/manager).




World of Beer - Alcohol Awareness

Employee Acknowledgment Form As part of the condition of my employment by World of Beer, I understand and agree to the following rules about the sale of alcoholic beverages:

1) I will not sell alcoholic beverages to any person under 21 years old. If the person does not appear to be at least 30 years old, I will ask for identification. If there is any doubt about the person's age, I will not make the sale.

2) Only the following forms of I.D. are acceptable:

State-issued driver’s license.

State issued Identification card

Military ID

Passport

3) I will not knowingly sell alcoholic beverages to anyone for use by individuals under the age of 21. If I suspect that this is the purpose, I will not make the sale.

4) I understand that it is a violation of company policy and state law to serve any person who is a minor, visibly intoxicated or a known alcoholic.

5) If I suspect that a minor is attempting to drink alcohol, or someone is intoxicated I will alert management immediately.

6) I will not come to work after drinking alcoholic beverages.

7) I will not engage in the use, sale or trafficking of controlled substances on the premises and will immediately report such violation to management.

By signing below, I represent that I have taken the World of Beer Alcohol Awareness class and I understand that failure to comply with these policies may result in disciplinary procedures, to include termination.

Print Name: ____________________________

Signature: ____________________________

Date: ____________________________

(Retain copy of the form in the employee’s file)



Live Training with a Certified MIT Trainer/GM

The next step, is to work with a Certified MIT Trainer/GM to review the following sections:

Part One: Beer Inventory / Assortment Mgmt. Part Two: Wine & Spirits Inventory / Assortment Mgmt. Part Three: Administration Part Four: Communication and Training Part Five: Equipment and R&M Part Six: Marketing Product Manager Exam and Training Sign Off

Pouring the Perfect Shift for a Product Manager.

Our WOB Way focuses on the Basics of a WOB Shift. For a Bartender/Server the steps are slightly in different order, however, we all strive to achieve our goal of Lifting Customer Spirits One Glass at a Time!

Beer Inventory / Assortment

Lead with Purpose

Wine & Spirits Inventory / Assortment

Lead with Purpose

AdministrationAlways Prepared

Communication & Training

Heart for Hospitality

Equipment / R&MCommit to Quality

Marketing - Driving SalesShare the Cheer!




Part One – Beer Inventory/Assortment Mgmt.

Product Manager Training Outline

Begin Product Manager Training!

Things to know:

1. Hourly Employees should Clock in as a non-tipped employee (minimum wage / or local required wage) while you’re doing the training.

2. Bring your own headphones for listening to the sound. 3. Have your PM workbook to take notes.

The first part of our WOB Product Manager Training begins with an online video located on our internal website called “The Cellar.” Ask your GM for access to this folder to be able to listen to the overviews of each section.

Ask your GM to tell you where you can take an iPad to a place where you will not be disrupted. Or, if they would prefer that you complete at home and log your hours manually.

Part One: Beer Inventory / Assortment Mgmt.

• Review Product Manager Workbook Overview video on Cellar under: Management Documents and Training Materials/Product Manager



Section: Beer Inventory / Assortment Management



Beer Inventory/ Assortment Management 1. Weekly Inventory Counts for weekly orders - Package

• Log in to cellar.wobusa.com (log in & password provided by GM) • Click ‘Reports’ on the left column • Click ‘Bottle Ordering’ • This will generate an excel spreadsheet with all packaged beers by its position in the

cooler

• Print out the Bottle Ordering Sheet and take inventory of the all beers stocked in the cooler doors and back stocked

• Based on the par levels you have set, you will determine what beers you need to order for the weekly beer order

2. Weekly Inventory Counts for weekly orders – Draught • Log in to cellar.wobusa.com (log in & password provided by GM) • Click ‘Reports’ on the left column • Click ‘Draft Category’ • This will generate an excel spreadsheet with all kegs currently tapped

• Add rows and insert all cellared/ back stocked kegs • Remove columns ‘D-I’ and insert a column for ‘On Hand’, ‘Keg Cost’, and ‘Total

Inventory’ • Count all kegs tapped and any cellared or back stocked kegs and log on the inventory

sheet • Count all kegs by the quarter




3. Determine Weekly Ordering • Aligned with WOB category management strategy (refer to category management and

pricing strategy video) • Ensure Par levels are met and not exceeded

• Stores can set determine par levels by utilizing a PMIX in Aloha CFC • Login to Aloha CFC • Select ‘Reports’ > ‘Aloha Point of Sale’ > ‘Product Mix’ > ‘Product Mix’ • Select desired date range • Select ‘View’ or ‘Print’

• Ensure that your order is within budget for your location • GM will set monthly ordering budget from sales predictions for the month

based on last years sales • Ensure Brewery Partnership Beers are on draught

• Check with your GM for all Brewery Partnership requirements

4. Place Weekly Beer Order with Distributors • Meet with or schedule call with beer distributor reps to discuss any new products,

quantity discounts, and available pre-orders of specialty beers • Arrange to sample new products at the tavern or at the brewery if possible, to verify

liquid is good before purchasing. • Place order with distributors via in person, email, or phone

• Keep weekly/ monthly budget in mind when placing orders




5. Receive Weekly Beer Order • Before receiving the weekly beer order, ensure cooler is organized and prepared to

receive deliveries • Clear a space at the entrance of the beer cooler to place deliveries • Organize kegs based on your draught rotation sheet • Make sure all package beers are fully stocked in cooler doors to allow space for

newly received beers • Organize spent kegs based on distributors for ease of accounting and pick up

• During beer deliveries, check in all packages and kegs • Verify the delivery matches order values • If there is an error, make sure the invoice is adjusted • Verify and track the packaged on/ best by date of all packaged beers and kegs

• Note on Stocking Sheet and Draught Rotation Sheet • Make sure you have a coupler and tap handle available for the new keg

• Track keg deposits and returns • Double check that keg deposits reflect the number of kegs received with

delivery • Double check that keg returns match the number of kegs picked up with

delivery and credit is applied • Stock the newly received beer order

• Stock newly received packaged beers in cooler doors and on back stock shelves • Back stock beer should follow the same order as beers in your cooler

doors. This makes it easier for servers and bartenders to find the beer they are looking to stock

• When stocking beer in the cooler make sure to follow FIFO (first in, first out) to ensure beer quality. Always check for expiration dates when stocking beer

• Stock newly received kegs according to the draught rotation sheet • Place newly received kegs by the line number it will be going on

6. Monthly Inventory counts for P&L (Mid-Month and End of Period) • Depending on store location you will conduct either mid-month and end of period

inventory counts, or just end of period inventory counts • Follow Steps 1 and 2 for Package and Draught Inventory

• Copy and paste your bottle ordering inventory sheet into the P&L/ Inventory Workbook

• Always complete inventory with AGM or GM to make sure counts are accurate • Once all package and draught inventory has been counted, PM or GM will input

numbers into Data Central




Part Two – Wine & Spirits Inventory/Assortment Mgmt.


Product Manager Training

Things to know:




Part Two: Wine & Spirits Inventory / Assortment Mgmt.



Trainer/GM/RM

Section: Wine & Spirits Inventory / Assortment Mgmt.



Wine and Spirits Inventory/ Assortment Management 1. Weekly Inventory Counts- Wine and Spirits

o Count all stocked and back stocked wine and spirits 1. Use an excel spreadsheet on the P&L/ Inventory Workbook with all wines and spirits

listed in house

2. Count all opened bottles of wine and spirits and enter into spreadsheet Opened wine and spirit bottles should be counted by the tenth

3. Count all unopened wine and spirit bottles and enter into spreadsheet o Count all stocked and back stocked non- alcoholic items currently purchased via wine and

spirits distributors 1. Example:

Bitters Cherries Red Bull Ginger Beer Bloody Mary Mix

2. Determine Weekly Ordering o Ensure Par levels are met and not exceeded

o Stores can set determine par levels by utilizing a PMIX in Aloha CFC o Login to Aloha CFC o Select ‘Reports’ > ‘Aloha Point of Sale’ > ‘Product Mix’ > ‘Product Mix’ o Select desired date range o Select ‘View’ or ‘Print’




o Ensure that your order is within budget for your location o GM will set monthly ordering budget for sales predictions for the month based

on last years sales o Ensure all wine and spirits on the beverage menu are available

3. Place Weekly Wine and Spirits order with distributors o Discuss new products and quantity discounts when needed o Place order with distributors via in person, email, or phone

4. Receive weekly wine and spirits order o Ensure bar, cooler and liquor cabinet are organized and prepared to receive delivery o Verify delivery matches order values. If not, ensure the invoices are adjusted as necessary o Stock newly received wine and spirits

5. Monthly Inventory counts for P & L o Depending on store location you will conduct either mid-month and end of period inventory

counts, or just end of period inventory counts o Follow Steps 1 for wine and spirits Inventory

1. Always complete inventory with AGM or GM to make sure counts are accurate o Once all wine and spirits inventory has been counted, PM or GM will input numbers into

Data Central




Part Three – Administration



Things to know:





Part Three: Administration



Section: Administration



Administration Aloha Configuration Center-

Aloha CFC will be used to update all Beer, Spirits & Wine prices, adding/removing POS buttons and adding/editing Happy Hour and promo buttons.

1. Update Beer Pricing – Bottles, Draught, 5oz Pour • Log into Aloha CFC • Select ‘Maintenance’ > ‘Pricing’ > ‘Price Changes’ • Select the ‘Items’ tab to view a list with all items in

the database • You can filter the list by PLU or alphabetically by

Item Name • You can also select the arrow in the top right corner

of the name column to search for the specific beer you want to edit pricing

• Once you select the beer for a price change, you will type in the correct price for your

location under the ‘Price’ column • The column to the right labeled ‘Action’ will display how much you have increased or

decreased that item based on the WOB Corporate price • If you are editing the price for a Draft beer the PLU range will in the 200,000’s • If you are editing the price for a 5oz beer (Beer Shot) the PLU range will be

400,000-600,000 • Once you have completed editing the prices, click ‘Save’ • Aloha will then prompt you if you would like to do a ‘Real Time Update’

• Selecting ’Yes’ for a real time update during business hours will cause a 2-5 min POS terminal freeze




2. Update Beer Pricing – Pitchers • To change the price of pitchers in Aloha CFC, you will need to go to into Modifier Groups

• Select ‘Maintenance’ > ‘Menu’ > ‘Modifier Groups’ • Select the drop-down menu at the top middle of the screen

• Now select Pitcher options for your location - Not “WOB Corp”

• The Pitcher Option Screen will display all pitcher buttons • To edit the price for pitchers, select the pitcher button you need

to edit and change the price under “Button Price” • Click ‘Save’ once you are done editing Pitcher prices




3. Updating Wine, Liquor & Cocktail Pricing • Select ‘Maintenance’ > ‘Pricing’ > ‘Price Changes’ • Selecting the items tab will generate a list with all items in the system • You can choose to filter the list by PLU or alphabetically by Item Name • You can also select the arrow in the top right corner of the name column to search for

the specific wine, spirit, or craft cocktail you want to edit pricing for • Once you have selected the item you want to edit, type in the correct price for your

location under the ‘Price’ column • Confirm that wine and craft cocktails match the price on your location’s

Beverage Menu • To determine pricing for liquor, use wine and spirits pricing tool as a guide.

4. Programming Sub Menus- Adding and Removing Buttons • Select ‘Maintenance’ > ‘Menu’ > ‘Designated Submenus’

• Hit the drop down menu at the top middle of the screen to select the designated menu

you need to add buttons to • To add a new button, select an empty box on the screen




• An empty gray box will appear with 0.000 • Now select the drop-down menu under “Item and Pricing” and select the button you

need to add by typing in the item name in the item box

• Once you have added all buttons for that designated submenu, click “Sort ^” to alphabetize the buttons top to bottom

• To remove a button, right click on the button you would like to remove and select delete.

• Once you have deleted that button, an empty space will appear. Select the “Consolidate” button at the bottom of the screen to remove any empty boxes

5. Making buttons unavailable on the POS (86’ing a button) • If you need to 86 a button in Aloha, log on to a POS terminal • Select ‘Home Screen’ Button




• Select ‘Functions’ • Select ‘Financial’ • Select ‘Item Availability’ • Select the item you need to make unavailable and select ‘Not Available’

6. Adding Happy Hour and Weekly Promo Buttons • Promo buttons will be featured undier modifier groups • Select ‘Maintenance’ > ‘Menu’ > ‘Modifier Groups’ • Select the drop-down menu at the top middle of the screen

• You can select either $3.00 HH Draft or $4.00 HH Draft depending which modifier group you need to change

• To add a new button to the HH modifier group, right click on an existing beer button and select copy. Next select an empty cell, right click and select paste.

• Now you can select the beer you want to assign to that cell by selecting the drop-down menu under “Modifier Item”

• The button price needs to be listed at 0.00 • Hit save once you are finished adding your HH buttons to the HH draft modifier group




Administration The Cellar

The Cellar is home to World of Beer’s ever-growing beer database. You will use The Cellar for several key beer-related actions that impact customer facing materials as well as reporting & administration tools such as submitting new beers for approval, editing beer prices for the Draught Menu, updating your draught & bottle inventory and submitting beers for Happy Hour menus.

1. Submitting new beers for approval • Log in to cellar.wobusa.com (log in & password provided by GM) • Click ‘Beer List’ on the left column • Click ‘Submit New Beer’ • Fill in all categories accurately and provide a complete description of the beer under

“selling points” including a brief menu description and history • Be sure to submit all necessary package sizes (Draft, Beer Shot & Pitcher if

available) • You can submit additional package sizes by clicking the “+”

2. Updating Draft Inventory




• Log in to cellar.wobusa.com (log in & password provided by GM) • Click ‘Inventory’ on the left column • Click ‘Draft Lineup’ • Adding a beer:

• Select the style of beer you need to add • Ex: For Guinness Draught, select Stout

• Click an empty cell • Click ‘Search for Beer to Assign’ • Type in the name of the beer you would like to add in the search bar

• The list will automatically populate when you start typing • Click the ‘Select’ button next to the beer you would like to add

• Removing a beer: • Select the style of beer you need to remove

• Ex: For New Belgium Fat Tire, select Amber/ Red Ale • Click on ‘New Belgium Fat Tire’ • Click ‘Remove from Spot’ • A ‘Remove this draft?’ pop up will appear, click ‘Remove’

3. Generating Draught Menus • Once you have added or removed beers to the draft lineup, you will want to update the

Draught Menu • Click ‘Create Menus’ from the left column • Adding Featured Beers:

• Click ‘Add Featured Draft’ button • Type the desired beer name into the search bar • Click ‘Select’ to assign the beer to the Featured Beers section of the Draught

Menu • Featured beers will appear at the top of the printed Draught Menu • Use the Featured Beers option to highlight:

• Beer of the month • Rare/ Specialty Beers • Brewery Night Event Beers

• Click ‘Create Menus’ button • Once this process is complete, the WOB Mobile App will automatically update with the

changes • If you need to print new menus, select ‘Draft Menus (Priced)’

• This will generate a PDF of the updated Draught Menu • Double check to ensure accuracy and print • New Draught Menus should be printed if there are 5 or more beers out of stock

4. Updating Bottle Inventory • Log in to cellar.wobusa.com (log in & password provided by GM) • Click ‘Inventory’ on the left column • Click ‘Bottle Inventory’ • All cooler doors and shelves will be displayed




• Select the cooler, shelf and spot number to add or remove beer • If the shelf is highlighted green, the beers on that shelf will display as a ‘New

Arrival’ • If the shelf is highlighted yellow, the beers on that shelf will display as ‘Last Call’ • If the shelf is highlighted red, this shelf is a ‘Staging’ shelf and the beers will not

be seen on the app • Click ‘Search for Beer to Assign’ • Type in the name of the beer you would like to add in the search bar

• The list will automatically populate when you start typing • Click the ‘Select’ button next to the beer you would like to add • To remove the selected beer from the Bottle Inventory, click ‘Remove from Spot’

5. Updating Draught and Bottle Pricing for your location • When receiving new beer for your location, you must update the pricing in The Cellar

• Pricing from The Cellar shows up on the Draught Menu and on the WOB Mobile App

• Click ‘Beer List’ on the left column • Type the name of the beer in the search bar • Click ‘View’ of the desired beer • 3 tabs will be displayed: ‘Beer Details’, ‘Packaging’, ‘Store Pricing’

• Click on the ‘Store Pricing’ tab (Ex: Fowler Pricing) • Click ‘Edit’ and change any applicable Net Costs (Keg cost, Case cost) and Bar Prices

• Refer to store Beer Pricing Guide to calculate Bar Price • Net Cost is the total amount you paid for that beer on the invoice

• Once completed, select ‘Save Changes’




6. Submitting Beers for Happy Hour Menus

• Log into www.cellar.wobusa.com • Click ‘Marketing’ on left hand column • Click ‘Browse’ under Design Shop heading • Click on the folder titled ‘Happy Hour Menus’ • Click on the appropriate folder for your location’s Happy Hour: ‘3 4 Draft’ or ‘4 Draft’ • Select the appropriate Happy Hour menu template based on your location (spirits, food

menu) • Fill in the ‘Date and Time’ text box with your location’s specific Happy Hour information • Make Happy Hour draft selections

• Click ‘Select’ in each style category • A box will appear with the available selections • Type the beer name into the search box • Click ‘Select’ next to the desired beer

• Ensure all beers have been selected • Click the Review and Submit for Approval check box • Click ‘Submit for Approval’




Administration Data Central

1. Utilize Data Central purchasing activity to accept/enter/modify liquor/beer/wine invoices, and understand the different types of invoices, Regular, Credit Memo, Manual, PCR, and B2B.

• Understand how to identify purchases out of the period, and coding issues. I. E. Keg deposits being rolled up into the cost of draft, and miscoding errors, either from the vendor or here. (This helps keep costs low)

• Understand the various reports available under the purchasing section to review purchases.

• Using Scan-Assist (SOP provided under 06 – Resources Tab) to scan invoices pertaining to liquor/beer/wine if needed.

2. Understand the inventory template, and how to enter liquor/beer/wine in the counts section. Example, quantity 1, cost = total value of inventory.

a. Interpreting the COGS detail and summary report under Inventory section to get a better understanding of high liquor/beer/wine costs, and what attributes to this.

b. To understand how invoicing works, and that Data Central calculates based off approved invoices and approval date.

3. Utilizing the FinTech log in provided to the GM’s for purchasing review/issues linked to Data Central.

a. Adding new distributors that would flow thru to Data Central B2B invoices. (If product managers, or anyone else besides AGM or GM are to take on these specific roles, I think we may want to create FinTech store log ins rather than per person, easy to do on our end.) Then letting corporate know, so they can be linked properly.

b. Reaching out to corporate/Adam Romero if there is an issue with a FinTech vendor (Credits, wrong invoice, delayed sending of B2B invoice etc.) so we can potentially get it resolved going forward.




Part Four – Communication & Training



Things to know:





Part Four: Communication & Training

• Complete the assigned training in workbook with your MIT Trainer. Ongoing questions & education should continue with your MIT Trainer/GM/RM

Section: Communication & Training



Communication and Training

The product manager is responsible for communicating any new beer updates to the staff and providing them with the training and tools necessary to provide educated recommendations to the customers.

1. Communication o Conduct pre-shift meetings to share information and tasting of new and featured products o Update communication board with new products, events, promos

o Ask GM to share messaging blasts via Hot-Schedules regarding new products o Update all staff if any menu/ promo beers are out of stock o Update draught rotation sheet and display in prominent sections of the location

(Communication board, cooler door, by POS)




o Ensure you are up to date with all WOBF beverage directive and programs and communicate all pertinent information to all management and staff

2. On-going beverage training & development • Support, counsel, advise and assist all staff members on any beverage related question or

issue • Ensure WOB*Stars is up to speed and focused on any current company beverage initiatives • Train all WOB*Stars 100% in adherence with WOB Training Programs. • Provide weekly quizzes to FOH WOB*Stars in location

o Refer to cellar for examples on weekly/monthly quizzes o Include information on new packaged and draught beer and any weekly beer events

taking place

• Train other WOB*Stars to be able to trouble-shoot draught systems when there is an issue o Refer to Draught System Line Check on fusion prep

• Ensure that all bartenders have completed current spec WOB Bartender Training (which includes completing Mixologist Certification)

o All OJT checklists should be signed off by WOB*Star, GM, and filed in employee file • OJT checklists can be found in the bartender training workbook in cellar

under ‘Bartender Training’ • Ensure all FOH WOB*Stars have completed Beer School prior to serving customers • Assist GM and Lead Certified trainer in conducting all staff trainings for beverage menu

refresh o Ensure all new product is ordered and in house before scheduled meeting o If necessary, coordinate tastings with supplier and/or distributor reps to sample new

wine and spirits offerings





Part Five – Equipment



Things to know:





Part Five: Equipment and R&M

• Review Section 5 Overview video on Cellar under: Management Documents and Training Materials/Product Manager

• Complete the assigned training in workbook with your MIT Trainer. Ongoing questions & education should continue with your MIT Trainer/GM/RM

Section: Equipment



Equipment R&M o Draught System and cooler

1. Oversee daily Draught System Opening Checklist To be completed on Fusion Prep or printed out from cellar

2. Oversee and manage all draught equipment is in proper working order Refer to Operations Manual

o No one should touch the regulators or adjust CO2 pressure without the consent of the GM and/or PM

1. This includes hourly WOB*Stars, distributors, brewery reps, etc. 2. Ensure line cleaning is fully completed bi-weekly

Monitor distributor or 3rd party cleaning procedures to validate equipment is thoroughly being cleaned

Refer to line cleaning audit sheet to ensure all draught lines have been cleaned within the 2-week time frame

Section: Equipment

Section: Equipment



3. Ensure par levels of couplers/O-rings/draught equipment is adequate Micromatic has a tool kit available

4. Ensure you have proper Tap Handles per draught rotation (including all upcoming kegs) Tap handles will be delivered when the keg is delivered or upon request by the

brewery rep 5. Ensure cooler door shelving units, lights, gaskets and back stock shelving is in good condition

Contact WOB Franchising if any of the above need to be fixed o Bar Equipment

1. Oversee daily Bar Line Check Bar line check should be completed every morning 30 minutes prior to opening To be completed on Fusion Prep

2. Ensure 4 compartment sink in working order Refer to 4 compartment sink video on Cellar

3. Ensure Bar Maid scrub brushes are clean Bartenders should remove scrub brushes nightly to clean underneath

4. Ensure Infusion tower is in working order and filters are in good condition Refer to Infusion Tower Guide on Cellar

5. Maintain proper par levels of spec and branded Glassware Order new spec glassware through approved vendor with GM’s approval

6. Maintain proper par levels of coasters to serve your volume Contact reps and distributors for coasters where available and legal

7. Create Cooler tags based on local assortment, and aligned with WOB spec Order cooler tags through approved vendor

8. Ensure Ripple Machine is in working order with appropriate cartridge Ripples machine should be cleaned nightly by servers or bartenders

9. Ensure proper par levels of all cocktail equipment Muddlers, strainers, jiggers, straws, etc. (refer to bar line check for all cocktail

equipment)

Section: Equipment



Part Six – Marketing



Things to know:

Hourly Employees should Clock in as a non-tipped employee (minimum wage / or local required wage) while you’re doing the training.

Bring your own headphones for listening to the sound. Have your PM workbook to take notes.



Part Six: Marketing

• Complete the assigned training in workbook with your MIT Trainer. Ongoing questions & education should continue with your MIT Trainer/GM/RM/Local Marketing Manager

Section: Marketing



MARKETING o Work with management and/or Brand Ambassador to identify traffic driving promotional

opportunities

o Plan far enough in advance that you can curate a strong beer offering, create a fun experience, and fully promote

1. Coordinate meetings with breweries and distributors to discuss partnership opportunities

2. Create traffic and sales driving beer centric events Beer centric events should:

• Consist of distinctive offerings of core, seasonal, and one-off/limited releases.

• Have brewery support (sales rep or brewers present and engaged, swag/giveaways, etc.)

• Include experiences that provide energy and make events special • Compliment food offerings (when possible)

Focus on creating experiences around beer: • Charity partners: Drink local. Support local. Host local charities &

breweries to raise money for a good cause • Active lifestyle: Everything in balance. Run clubs, beer yoga, and

“barre on the bar” are great ways to promote beer while tapping into health-conscious individuals

• Gaming: Go beyond sales reps & brewers being present – put them to work challenging your customers! Cornhole, Mario Kart (via N-64), darts, giant Jenga, Fortnite, weekly trivia – the options are endless. Get the competitive juices flowing and build energy!

• Networking: Beer is the original social network. Look to host local networking events (career, relationship, etc.) – beer could be the beginning of the next big business venture or romance!

• Sporting events: Show your team support by what you drink. Host watch parties that pit the local team brewery vs. the opposing squad brewery (college or pro). Samuel Adams vs. Brooklyn Brewery during Boston/NY baseball games or Swamp Head (Gainesville, FL) vs. Terrapin Brewing Co (Athens, GA) for Florida/Georgia football

3. Ensure proper execution of agreed upon event details

o Coordinate all marketing collateral (social media, printed material, website etc.)

Section: Marketing



o Best Practices for Promoting an event: 1. Multiple social media posts (starting 2-3 weeks out) leading up to an event – your

followers do not see every post every time 2. Changeup the content/visual when promoting through social media 3. Don’t bury the lead – be out-front and promote the biggest draws to your

promotion (rare offerings, chance to win awesome collectable, etc.) 4. Make sure your WOB*Stars know about upcoming events and can properly “sell” to

customers o Facilitate meetings with brewery/dist. reps to discuss ongoing promotional partnership

opportunities (Happy hour, weekly promos, upcoming national programs)

Section: Marketing



Exam & Training Sign Off Product Manager Exam

1. Describe how to print out the ‘bottle ordering’ form for inventory counts?

2. Explain the process for submitting a new beer on The Cellar?

3. When receiving new beer orders list, the administration programs you need to update the prices on are:

4. Explain why updating prices on all administrative programs is important to the business.

5. Describe how to update beer prices in Aloha CFC?

Section: PM Exam



6. Describe how to update pitcher prices in Aloha CFC?

7. Describe how to add and remove buttons in Aloha CFC?

8. Describe how to update the bottle inventory in The Cellar?

9. What do the different color shelves signify in The Cellar?

10. Why is it important to understand the different color shelves in the bottle inventory on The Cellar?

Section: PM Exam



11. Describe how to update draught and bottle prices in Cellar?

12. Describe how to submit new beers for Happy Hour?

13. What is the appropriate temperature for the beer cooler?

14. How often should draught lines be cleaned? What is the Product Managers role in the line cleaning process?

15. If your draught beer is pouring foamy, what steps should you take to fix it?

Section: PM Exam



16. Design a craft beer centric event that would drive traffic for your WOB. Explain your

idea

17. Based on your previous months PMIX, how would you build out your draught rotation sheet for optimal customer satisfaction? List how many beers in each taste category you have.

18. Paraphrase the WOB beer pricing strategy.

19. “Role- Play” with your GM/RM the proper interaction of the PM refusing service to a customer who appears intoxicated.

20. What is the appropriate form of value that a brewery/ distributor can add for placement on your Happy Hour Menu? Choose the best answers below:

a. Access to rare and limited allocated beers b. Concert tickets to be used by the Product Manager for personal use in exchange

for beer placement c. Quantity discounts through distributor d. Credit card swipe by brewery rep to rebate purchase e. Credit card swipe by brewery rep for customer sampling in an amount that is

consistent with the amount of product used for sampling f. All the above are appropriate g. A & C only are appropriate h. None of the above are appropriate

Section: PM Exam



Product Manager Training Sign Off Date:

Checklist must be completed and signed off after Training is Complete. Keep a copy of this document in the employee file.

Send a copy of this sign off page to your Regional Manager and Jessica Succow ([email protected]).

Product Manager: _____________________________________________ Product Manager Trainer or GM: __________________________________ Regional Manager: _____________________________________________

Conduct Weekly/Monthly Inventory

Counts- Draught and Packaging *Should complete 2 separate inventories (1 calling out numbers, 1 writing down numbers)

Place and receive weekly beer orders

Conduct weekly/monthly inventory counts- wine and spirits

Place and receive weekly wine and spirits orders

Can navigate Aloha CFC – Update beer pricing, program sub menu buttons

Can navigate Cellar – Submit new beers, update draught and bottle inventory, update draught and bottle pricing, generate new draught menus

Can navigate Data Central – logging all invoicing and categorize purchasing

Successfully communicates to all managers and WOB*Stars any information pertaining to the beverage program in

Can successfully train and development WOB*Stars on new beverage items

Can troubleshoot any draught system equipment issues

Performs/ oversees daily bar line checks and draught system line check

Oversees the maintenance and ordering of all bar equipment

Can plan beer centric events to create traffic and drive sales

Communicates with brewery reps/ distributor to discuss ongoing promotional partnership opportunities

Section: PM Sign Off

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