General Manager - Iron Hill Brewery & Restaurant

General Manager Job Description

Job Summary

The General Manager is responsible for the overall leadership, performance, and operational success of the restaurant. This role oversees all front-of-house and back-of-house operations, including staff development, financial performance, guest experience, facility maintenance, and adherence to company standards.

The General Manager leads by example, fostering a positive and professional work environment while ensuring the restaurant consistently delivers exceptional hospitality, high-quality food and beverage, and efficient service.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Essential Responsibilities

Leadership & Team Development

• Lead, coach, and develop all managers, key employees, and hourly staff
• Conduct regular one-on-one meetings with managers and key employees
• Foster a positive, team-oriented work environment focused on hospitality and service excellence
• Handle major employee misconduct and support managers in addressing minor performance concerns
• Ensure all employees maintain required food safety and alcohol service certifications
• Develop and mentor future leadership candidates through internal development programs
• Support hiring, training, and retention of staff across all restaurant departments

Operations Management

• Oversee daily restaurant operations across Front of House, Back of House, and Brewery operations (where applicable)
• Monitor and maintain high standards for food quality, beverage quality, and service execution
• Conduct regular line checks and floor supervision to ensure operational consistency
• Lead daily shift meetings and communicate operational priorities to staff
• Maintain proper staffing levels and approve staff schedules based on forecasted business levels
• Ensure accurate execution of service standards and operational procedures

Guest Experience

• Maintain a strong presence on the floor during service periods
• Perform regular table visits and guest interactions to ensure satisfaction
• Address guest concerns or service issues promptly and professionally
• Promote a culture focused on hospitality and guest satisfaction

Financial Performance

• Achieve annual and quarterly financial goals including sales, food cost, labor cost, and profitability targets
• Review and approve operational budgets and forecasts
• Evaluate staffing and purchasing needs based on projected sales
• Monitor inventory usage and ensure effective cost control practices
• Support banquet and event operations to ensure proper pricing, staffing, and execution

Facility & Safety Management

• Ensure the restaurant facility, equipment, and property are well maintained, clean, and in good repair
• Conduct regular walkthroughs of the building and property to maintain cleanliness and operational readiness
• Ensure proper sanitation, safety, and health code compliance at all times
• Coordinate timely repairs and maintenance with vendors and service providers
• Maintain proper security procedures for the restaurant

Administrative Responsibilities

• Manage daily administrative tasks including cash handling, shift preparation, and closing procedures
• Ensure accurate completion of operational reports and checklists
• Oversee employee documentation and training records
• Utilize restaurant systems and technology to support operations and reporting
• Maintain company marketing and promotional standards for restaurant initiatives and events

Operational Support

The General Manager must be able to support all operational positions when necessary to ensure smooth restaurant operations. This may include assisting in roles such as:

• Server
• Server Assistant
• Host
• Bartender
• Expo / Food Runner

Physical Requirements

The physical demands listed below are representative of those required to perform the essential functions of this position.

• Ability to stand and walk for extended periods of time
• Ability to move quickly and safely in a fast-paced restaurant environment
• Ability to lift and carry items up to approximately 25 pounds when necessary
• Frequent bending, reaching, and lifting while assisting with operational tasks
• Ability to climb stairs or step stools where applicable

Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

Qualifications

• Strong leadership and team development skills
• Experience managing restaurant operations and staff performance
• Ability to navigate restaurant operational systems including POS, scheduling, reservation, and communication platforms
• Ability to obtain and maintain ServSafe Manager Certification
• Ability to obtain and maintain required alcohol service certifications
• Valid driver’s license that meets company guidelines
• Intermediate math and financial management skills
• Strong organizational and time management skills
• Proficiency in Microsoft Office (Excel, Word, Outlook)
• Excellent verbal and written communication skills
• Ability to multitask and prioritize in a fast-paced environment
• Ability to maintain a professional and positive working environment
• Commitment to maintaining high standards of sanitation, safety, and operational excellence

Communication & Language Skills

• Ability to read, write, and communicate effectively in English
• Ability to communicate clearly with employees, vendors, guests, and management
• Ability to respond to questions and provide direction verbally and in writing