Restaurant General Manager

General Manager of the

Irish House Restaurant and Trinity Pub

Job Description

October 2025

POSITION SUMMARY:

The General Manager of the Irish House Restaurant and Trinity Pub is responsible for overseeing all day-to-day operations of the Restaurant, Pub, Patio, and Kitchen—four key components of the Irish Cultural Center, Inc. of Western New England (ICCWNE). This includes responsibility for both front-of-house and back-of-house operations, staff supervision, scheduling, equipment, supplies, cleanliness and ensuring financial sustainability and customer satisfaction.

The General Manager reports directly to the ICCWNE Executive Director and works closely with the ICCWNE's Restaurant Committee and Executive Committee.

PRINCIPAL DUTIES OF THE GENERAL MANAGER

The General Manager's core responsibilities include oversight of staffing levels, staff management, event scheduling, budgeting, profitability, and daily restaurant operations. Duties include but are not limited to:

• Ensure appropriate staffing levels and schedule all front-of-house and back-of-house employees.

• Hire, train, and supervise staff to maintain a high standard of Irish hospitality and service. This includes waitstaff, bartenders and kitchen staff.

• Approve restaurant staff timesheets and process bi-weekly payroll, ensuring accuracy, legal compliance, and timely submission.

• Managing all cash handling and balancing the restaurant revenue, including tracking variances.

• Maintain strong coordination with the Head Chef on purchasing (food and alcohol), inventory, staffing, and menu planning to ensure profitability and consistency.

• Lead monthly reviews with staff and the Restaurant Committee to evaluate performance, profitability, and event planning.

• Plan and execute restaurant-related events (e.g., repasts, retirement parties, weddings), including meeting with clients, establishing menus in coordination with the Head Chef, and ensuring successful event delivery.

• Conduct staff performance reviews biannually (April and October), including a General Manager self-evaluation. The General Manager's bi-annual reviews will be conducted by the Executive Director with the Restaurant Committee

Food Safety Procedures and Safe Work Environment

The General Manager is responsible for ensuring that all food is prepared safely and in a clean, sanitary environment. This includes making sure that staff follow proper hygiene protocols such as handwashing and the use of appropriate attire (e.g., hats, hair nets, gloves). Tables, tableware, and food preparation areas must be cleaned and sanitized consistently to meet health code standards and ensure guest safety.

The General Manager must maintain a safe workplace for all employees, in compliance with OSHA regulations and other applicable laws. This includes ensuring all staff are properly trained in safety procedures and consistently follow them.

The General Manager must also maintain current certifications in food and beverage safety, including but not limited to:

• Certified Food Protection Manager certification (ServSafe or equivalent)

• Allergen Awareness certification

• TIPS (Training for Intervention Procedures) certification

In addition, the General Manager will organize and conduct annual training sessions, held during the first quarter of each year, for all restaurant staff, volunteers, and board members who assist with food service. These sessions ensure consistent knowledge of food safety procedures and compliance across the team.

A current list of all certified individuals (TIPS, ServeSafe, Food Protection, and Allergen Awareness) will be maintained on-site and made available for licensing and inspection purposes.

Customer Experience and Guest Relations

• Uphold and promote a welcoming atmosphere rooted in Irish hospitality.

• Monitor and respond to customer feedback (in person, online, or via comment cards) to ensure a high level of guest satisfaction and retention.

• Train staff on effective customer service techniques and empower them to resolve guest issues quickly and professionally.

Revenue Growth and Business DevelopmentThe General Manager is directly responsible for growing the business and increasing the profitability of the Irish House Restaurant. This includes, but is not limited to:

• Creating and executing innovative events designed to drive revenue and attract new guests, such as wine or whiskey pairing nights, Mother's Day brunches, patio opening parties, themed dinners, and other special experiences.

• Developing new revenue streams through creative menu offerings, seasonal promotions, or collaboration with local partners.

• Monitoring performance and guest response to events and promotions, making adjustments as needed to optimize profitability and customer satisfaction.

• Collaborating with marketing and communications efforts to promote events, specials, and the overall restaurant experience to maximize attendance and revenue.

The General Manager is expected to take proactive ownership of business growth, continuously seeking opportunities to increase patronage, enhance guest experience, and contribute to the long-term financial success of the restaurant.

Revenue Objectives and Shared Responsibilities

The General Manager will work closely with the Head Chef and the Restaurant Committee to monitor and support the financial success of the Irish House Restaurant. Together, they will:

• Collaboratively establish monthly and quarterly revenue goals, assess performance against these goals, and adjust strategies as needed to ensure continued progress and profitability.

• Share responsibility for key financial operations, including budgeting, inventory oversight, and cost control measures. This partnership is designed to provide continuity and backup coverage should the GM become unavailable.

• Develop and implement strategies to increase revenue, such as introducing new menu items, revising pricing structures for profitability, hosting special events, or enhancing marketing and customer outreach efforts.

• Work with the Restaurant Committee to finalize and implement budget goals, including a performance-based incentive structure.

• Work closely with accounting to accurately report and provide insight as to the goals and expectations related to the Profit & Loss and Restaurant Budget.

• Establish a consistent inventory tracking system by January 1, 2026, with regular reporting to the Restaurant Committee.

Inventory Management and Supply Ordering

• Conduct monthly inventory audits of all food, beverage, and supply items, maintaining accurate and detailed records of quantities on hand, items ordered, and reorder timelines.

• Oversee inventory across both front-of-house (e.g., bar stock, napkins, straws, smallwares) and back-of-house (e.g., food items, condiments, cooking utensils) areas.

• Apply inventory data to support financial reporting and expense tracking in coordination with accounting systems.

• Analyze purchasing trends and identify opportunities to reduce costs through strategic vendor selection, bulk purchasing, or substitution with cost-effective alternatives—while maintaining quality standards.

• Monitor for signs of inventory loss, spoilage, or theft, and implement preventive measures as necessary.

Policy Adherence and Operational Standards

• Set the example for professional conduct, cleanliness, and customer service, and ensure all staff consistently follow established policies.

• Review, revise, and implement operational procedures as needed to improve the efficiency, reliability, and success of restaurant operations.

• Ensure all staff comply with policies on dress code, hygiene, food and beverage service standards, and behavior, in alignment with expectations set by senior management and the Restaurant Committee.

Job Types: Full-time, Part-time

Pay: $55, $60,000.00 per year

Benefits:

• Paid time off

Work Location: In person