This is a part of a continuing series of Q&As with members of the brewing community from across the US. Brewer Magazine will share business and personal insights from Brewmasters, Head Brewers, Brewing Managers, Sales Directors, QCQA Managers and others each weekend to help you get to know each other better in the industry and learn more to better develop your own brand.
Hunter Shumaker, Regional Manager, Boulder Social Eatery, Bar & Brewery — Boulder, Colorado
BREWER: How does a typical day in your role look, and how do you balance operational demands with fostering a positive team environment?
SHUMAKER: My main role is to support my team at both of our restaurants and brewery. I work with our team to develop menus, marketing plans, budgets and solve staffing problems. I help coordinate large repairs and solve problems that are outside the scope of day to day operations. Balance comes through surrounding myself with amazing people who buy into our culture and help foster those principles to the entire team.
BREWER: Are there any recent accomplishments for the brewery you want to tout and how is it going to improve your business going forward?
SHUMAKER: We are wrapping up 2024 with a big increase in production. Sales over (from) 2023 and are looking to keep the momentum rolling into the New Year. We are truly a neighborhood establishment and want to continue to put on community events and build our local relationships.
BREWER: What have you found to be the most effective way to handle customer feedback, both positive and negative?
SHUMAKER: You really have to be a good listener to discern the root of the feedback that you are receiving. Sometimes you need to read between the lines to get the message and then follow up with your team to make sure they know what the guest perception is. It is really important to celebrate wins and use the negative feedback to teach and coach.
BREWER: What first drew you to the industry, and what keeps you passionate about being part of it today?
SHUMAKER: I moved to Colorado during the first craft brewery surge in the mid ’90s and worked for Old Chicago. Being the bar manager there was like being a kid in a candy store. It seemed like a whole new world trying all of the local brews and meeting the brewers responsible for them. I still enjoy that aspect to this day, knowing that what I am drinking and selling is hand crafted with care and limited to this area of the country.
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BREWER: What are you sippin’ on right now from your brewery that you really enjoy?
SHUMAKER: Social Brown Ale which our Brewer Rodney Taylor let me assist on brewing. Holiday Barley Wine is keeping me warm this time of year.
BREWER: What’s one piece of advice you’d give to new managers stepping into a role similar to yours?
SHUMAKER: Do what you can to give your team the tools they need to be successful. Breweries require a lot of maintenance and TLC to keep the juice flowing. The more preventative maintenance and care that you can give your equipment, the less surprises you will get in the repair department.
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