General Manager

Oak Barrel Public House•Milwaukee, WI

18d

About The Position

Oak Barrel Public House is a high-volume bar + restaurant where hospitality comes first and standards are consistent, especially during game days, event surges, and peak weekends. The General Manager is a floor-first leader who embodies Cream City Concepts’ mission, core values, and operating tenets through daily execution: guest connection, team coaching, disciplined shift leadership, and brand protection. This role is the operator of the building, leading side-by-side with the AGM, Service Manager, and Kitchen Leadership to deliver strong opens, smooth service, clean closes, and disciplined controls. You also partner closely with our Sales, Events, & Marketing team to ensure events and promotions are staffed, prepared, and executed at a level guests remember. Our Leadership Commitment Arrive early and prepared. Plan, forecast, and adjust proactively to keep service smooth and teams aligned. Lead from the floor with structure, clear communication, and consistent follow-through. Coach with urgency and respect while holding standards. What Success Looks Like Guest experience: fast, accurate service; effective recovery; consistently clean and welcoming environment People: stable staffing, strong retention, completed training, and clear performance accountability Financial performance: disciplined labor + food COGS + beverage COGS, controlled comps/voids, improved profitability Operational rhythm: inspection-ready standards, consistent shift execution, clean closes, and tight cash controls Leadership bench: capable leaders who run service without constant escalation Bar identity: a curated whiskey list and consistent cocktail program aligned to the Oak Barrel brand and built for profitable execution

Requirements

5+ years GM (or senior operator) experience in a high-volume bar and/or restaurant
Strong working knowledge of both FOH and BOH operations
Proven ability to lead teams, build accountability, and improve performance
Demonstrated cost-control competency (labor, food COGS, beverage COGS, comps/voids discipline)
Organized, calm under pressure, strong communicator, and consistent coach
Comfortable with tech systems (POS reporting, scheduling, tip tools, inventory/cost platforms)
Must be legally authorized to work in the United States
Full-time; must be able to work evenings, weekends, and holidays as business requires
Must be available for peak business cycles including game days, major events, holidays, and seasonal surges; schedule may vary week to week
Able to stand/walk for long periods; lift/move supplies as needed in a restaurant environment

Nice To Haves

ServSafe Manager (or ability to obtain), alcohol compliance training (or ability to obtain)

Responsibilities

Recruit, hire, onboard, train, schedule, and performance-manage FOH/BOH teams
Establish clear standards and hold the team accountable through coaching, documentation, and consistent follow-through
Lead daily pre-shifts, manager huddles, and post-shift recaps to drive execution and improvement
Run structured manager and staff meetings with priorities, deadlines, and ownership
Build and maintain a strong leadership bench and succession plan for key roles
Maintain an always-on hiring pipeline and bench plan for critical positions
Own training standards and completion cadence (onboarding, station training, refreshers, and validation)
Own the MOD schedule and ensure appropriate leadership coverage for all operating hours, peak periods, and events
Serve as the escalation point for critical issues (guest incidents, staffing emergencies, facility failures, cash discrepancies) and ensure same-day documentation and communication to COO/CEO as needed
Own day-to-day operations to ensure smooth service, strong communication, and consistent standards
Ensure SOPs are followed and improved (open/close, service standards, sidework, sanitation, cash handling)
Maintain a clean, safe, organized facility; follow through on maintenance and vendor issues
Partner with kitchen leadership to ensure quality, ticket-time discipline, and execution during rushes
Partner with the Head Chef to continuously refine and streamline the food menu using the existing menu framework, ensuring it stays brand-aligned, operationally executable, and optimized for speed, consistency, and margin
Convert menu decisions into daily execution: station setup, prep pars, expo flow, ticket-time discipline, and staff training
Lead table touches and guest engagement—especially during peak volume
Resolve complaints quickly and professionally; train leaders in de-escalation and recovery
Monitor guest feedback and online reputation; execute corrective actions and service improvements
Ensure responsible service standards and support staff on refusals and safety escalations
Ensure incidents (injury, altercation, intoxication, property damage) are documented properly and escalated per policy
Partner with the AGM to build, maintain, and evolve Oak Barrel’s whiskey list and cocktail program
Ensure the program is brand-aligned, operationally executable, and profitable (pricing discipline, specs/recipes, prep systems, and staff training)
Track beverage performance (menu mix, featured cocktails, slow movers) and adjust with intent
Labor: build schedules to forecasted sales; deploy effectively; control OT and inefficiency
Food COGS: manage ordering, pars, waste, portioning, and variances; partner with BOH to reduce loss
Beverage COGS: enforce bar controls (pars, variances, theft prevention, recipe/pour consistency where applicable)
Comps/voids/discounts: enforce policy and approval discipline; investigate patterns; coach accordingly
Cash handling: drawer controls, safe counts, deposits, and audit readiness
Variable costs (controllables): monitor and reduce avoidable spend (repairs/maintenance follow-ups, smallwares, disposables, linen/laundry, pest, cleaning supplies, paper goods, utilities awareness, third-party/processing fees awareness)
Review weekly sales trends and P-mix; execute action plans to drive revenue and margin
Maintain par levels and ordering systems that support service readiness without overstock
Ensure invoices and receiving are verified; investigate variances and correct process breakdowns
Enforce proper storage, rotation, labeling, and cleanliness standards to reduce waste and loss
Conduct routine inventory controls (bar/liquor, key high-theft items, critical food categories) and take corrective action on variances
Own the location’s operating cadence: daily checklists, weekly scorecards, and period-close readiness
Own and report core KPIs (at minimum: labor %, food COGS %, beverage COGS %, prime cost, comp/void %, sales trends/P-mix, staffing/turnover, training completion, and guest feedback/reputation metrics) with clear action plans
Use and drive adoption of company systems (example stack: Toast POS/reporting, 7shifts scheduling, TipHaus tip pooling, MarginEdge invoice/cost tools — adjust to your final stack)
Handle light admin: scheduling, timekeeping accuracy, invoice flow, basic reporting, and follow-ups
Communicate performance, staffing needs, and operational issues clearly to COO/CEO
Own a weekly internal audit cadence covering cleanliness/organization, cash controls, comp/void discipline, bar variance checks, and service standards
Identify root causes, implement corrective actions, and ensure sustained follow-through through training and accountability
Own preventive maintenance routines and ensure timely repair follow-up with vendors
Track and escalate recurring issues; protect guest experience and operational uptime
Partner with the Sales, Events, & Marketing Manager and Coordinator to plan and execute events, promotions, and large-volume shifts
Own day-of event operational execution: staffing plans, setups, timelines, service standards, guest flow, and team communication
Lead post-event debriefs and ensure follow-up notes and improvements are captured for future events
Own location-level decision-making for hiring and corrective action, staffing and schedule execution, comps/voids/discount approval discipline, cash controls, and purchasing/vendor follow-through within established policies and thresholds
Escalate exceptions and high-risk decisions promptly to COO/CEO
Ensure compliance with health codes, food handling, alcohol service laws, and safety procedures
Keep the restaurant inspection-ready through training, audits, documentation, and corrective action
Train teams on sanitation, safety, and responsible service; correct issues immediately
Protect confidential company information including recipes, pricing, operating procedures, financial performance, and internal standards