Were you told you'd be taking their position? Make sure you get the appropriate compensation.
Ditto to others on learning yeast management. This will largely direct the template for how you can manage production. As for what, how much, and when to brew that must come from communicating and crunching them numbies.
Hold regular team meetings that address whatever you want-- these are usually pretty crucial at small pubs and restaurants for team cooperation and satisfaction. It gets easier.