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Homestead Taproom & Kitchen

Reports To: Ownership / Red Barn Hospitality Leadership

The General Manager of Homestead Taproom & Kitchen is the face of the business and is fully accountable for daily operations, guest experience, team culture, financial performance, event programming, and brand execution. This role leads from the front, owns the guest experience, drives sales and marketing initiatives, and ensures the restaurant operates at a high level of hospitality, cleanliness, profitability, and community engagement.

The General Manager is responsible for creating energy within the business through strong leadership, activity programming, event planning, hospitality standards, and operational excellence while maintaining a focus on labor, food cost, and overall business performance.

Key Responsibilities

• Lead daily operations with a visible, handson leadership style
• Serve as the primary face and ambassador of Homestead Taproom & Kitchen
• Build, coach, mentor, and retain a highperforming hospitality team
• Foster a positive, accountable, hospitalitydriven culture
• Conduct regular team meetings, coaching, and performance reviews
• Lead from the front during service and support operations when necessary
• Establish clear expectations and uphold company policies and standards
• Promote teamwork, communication, and professional development
Restaurant Operations
• Oversee all frontofhouse and overall restaurant operations
• Ensure exceptional guest experience and hospitality standards
• Maintain cleanliness, organization, safety, and facility standards
• Monitor service flow, table turns, staffing efficiency, and guest satisfaction
• Ensure restaurant readiness for daily operations and peak periods
• Work closely with culinary leadership to maintain seamless operations
• Monitor Fooda and catering activity impacting operations
• Own the facility and “own your mile” by maintaining pride and accountability for the business
Staffing & Scheduling
• Recruit, hire, onboard, and train hospitality staff
• Develop schedules based on projected weekly sales and operational needs
• Ensure proper staffing levels for weekdays, weekends, patio season, and special events
• Monitor labor performance and scheduling efficiency
• Manage attendance, performance, accountability, and corrective action as needed
• Maintain labor targets and responsible wage management
Financial & Business Performance
• Drive profitability and financial results
• Monitor and manage labor cost, food cost awareness, and controllable expenses
• Review sales performance and operational metrics regularly
• Identify opportunities to improve efficiency and guest counts
• Assist in budget planning and business forecasting
• Maintain responsible inventory and costmanagement practices
• Support achievement of bonus and performance goals tied to operational results

Marketing, Community Engagement & Brand Presence

• Drive local marketing efforts and brand visibility
• Lead social media activity and content coordination
• Promote features, seasonal offerings, and community engagement
• Develop relationships with local businesses and organizations
• Maintain Homestead’s presence as a destination gathering place
• Support loyalty, promotional, and guestretention initiatives
• Assist in driving catering and private event awareness

Event Planning & Activity Programming

A major concentration of this role is event development and community programming.

The General Manager is responsible for planning, organizing, promoting, and executing activities that drive traffic, guest engagement, and repeat visitation.

Responsibilities include:
• Develop and maintain an ongoing event calendar
• Coordinate weekly and monthly activities and entertainment
• Plan and execute trivia, live music, themed nights, sports programming, and specialty events
• Create seasonal and holiday programming
• Coordinate Father’s Day, holiday, patio, and communitydriven events
• Develop promotional concepts that align with the Homestead brand
• Partner with culinary and bar leadership on event menus and features
• Coordinate logistics, staffing, marketing, and event execution
• Manage private parties and support event sales opportunities
• Evaluate event performance and guest participation to improve future programming
Catering & Private Events
• Support and oversee catering and eventrelated operations as needed
• Coordinate with catering leadership and culinary teams
• Ensure smooth execution of private events and group bookings
• Assist in planning, staffing, and operational coordination for onsite and offsite events
• Help grow event and catering opportunities that support restaurant sales
Qualifications
• Minimum 35 years of restaurant management or hospitality leadership experience
• Previous General Manager or multidepartment leadership experience preferred
• Strong leadership and peopledevelopment skills
• Proven experience with staffing, scheduling, and labor management
• Experience managing financial performance and operational metrics
• Event planning, entertainment, or hospitality programming experience strongly preferred
• Marketing and social media experience preferred
• Excellent communication and conflictresolution skills
• Ability to work evenings, weekends, holidays, and event schedules
• Strong organizational and multitasking abilities
• Proficiency with POS systems, scheduling software, and restaurant technology
Knowledge, Skills & Abilities
• Strong hospitality mindset and guestfirst attitude
• High energy and positive leadership presence
• Ability to lead under pressure and in fastpaced environments
• Strategic thinker with strong execution skills
• Detailoriented and highly organized
• Selfmotivated and results driven
• Strong problemsolving and decisionmaking abilities
• Ability to balance service leadership with business performance

The successful General Manager creates a restaurant guests want to return to, a team that enjoys coming to work, and a business that is active, profitable, community-focused, and consistently well executed. This leader drives energy, hospitality, and activity while maintaining strong operational and financial performance for Homestead Taproom & Kitchen.

45-55 hours per week. 2 days off after first month PTO and insurance available.

55000 - 65000 plus quarterly bonus.