General Manager

Job Title: General Manager, Puritan Tavern

Date: July 21, 2026

Place of Work:

Puritan Tavern, 20 Station Avenue, Groton, MA 01450

A staple of the Cambridge culinary scene since 2012, Cambridge Street Hospitality Group (CSHG) currently comprises six unique hospitality concepts. Led by Chef and owner Will Gilson, our team brings an award-winning mix of culinary and beverage acumen that affords our guests the opportunity to enjoy high-quality, thoughtfully prepared food, local and eclectic beers, and unique, globally-sourced wines. Our spaces are spacious and lively. Our teams are down to earth. We aim to share our excitement about our food and wine throughout each concept. Our guests and their friends feel comfortable in our warm and friendly environment.

Will is returning to his roots with the announcement of his newest restaurant, Puritan Tavern. The casual New England Tavern will be in the Station House Restaurant’s former location at 20 Station Avenue in Groton, MA. The restaurant’s anticipated opening is late Summer 2026.

Puritan Tavern will act as the more casual sibling of Gilson’s award-winning Cambridge-based restaurant, Puritan and Company. The menu will offer modern takes on New England staples like baked cod, bluefish pate, chowder and prime rib, while also featuring tavern menus of burgers, sandwiches and roast meats. The restaurant will also feature a wide selection of raw bar items and a thoughtfully creative kids’ menu to appeal to families in the area. The beverage program will include classic cocktails, local beers, and wines by the glass, along with a separate bottle list.

Design and architectural firm JTA has been tapped to oversee the interior design, which will lean into rustic New England tavern aesthetics. The second floor features an event space for 60 for private functions and special events. There will also be an 80-seat seasonal patio and a large, dedicated parking lot.

The Station House Restaurant opened in 2018 in an old fire station, located in the center of Groton, and was locally owned by the McElroy Family. This passing of the torch from one notable Groton family to another signifies the care, dedication and commitment to the town and its heritage. The Gilson family has been a part of Groton since before the U.S. Revolution with roots that go back more than 300 years. 

According to Will Gilson, “Puritan Tavern will carry on the tradition of serving our neighbors and offering locals a place to convene and celebrate.” He added, “The restaurant will give the people of Groton and surrounding communities a family-owned, approachable restaurant right in the town center, bringing some favorite dishes from Puritan and Company in Cambridge.”

This restaurant will complement Gilson’s wedding venue down the road, The Herb Lyceum. Following a hiatus caused by a major fire in 2024, the acclaimed Herb Lyceum Communal Tasting Dinners are set to return within this new venue.

Scope & General Purpose: The General Manager leads the front-of-house (FOH) team in all of our building’s food & beverage spaces through nightly service and plays an integral role in the leadership of the entire back of house (BOH) operation throughout Puritan Tavern. 

The candidate will provide direction, creative energy, and positive leadership for Puritan Tavern, practicing professionalism, excellence, kindness, and hospitality towards teammates and guests while balancing a multi-faceted workload. With an eye for detail and high expectations and standards, the General Manager is responsible for ensuring high guest satisfaction and an exceptional dining experience. The candidate will have a keen financial acumen and demonstrated ability to think analytically about the business, leading the restaurant and staff in achieving the operational and financial goals, managing the performance, and maintaining the facilities in accordance with CSHG performance standards.

Overview of Responsibilities: Responsibilities and expectations include but are not limited to:

• FOH Management and Staff
• Provide positive leadership and instill a culture and work environment based upon respect; providing opportunities for staff to learn, grow and develop their abilities through training and continued education, resulting in a positive and productive work environment
• Recruit, interview, hire, and train new FOH management and hourly staff according to business needs in conjunction with other FOH management and Group Leadership
• Conduct frequent casual check-ins with FOH management and FOH hourly staff along with regular formal performance reviews to gauge job satisfaction and identify areas of improvement
• Engage in constructive communication in times of corrective action for direct reports or other employees, with assistance from Group Leadership where necessary; provide support to other managers engaged in corrective action as well
• Write weekly schedules for FOH managers with appropriate lead time for sustainable work-life balance and planning for all parties; oversee and approve weekly schedules for FOH hourly employees written by Service Manager(s), or writing them in the absence of one.
• Continually strive to develop the staff in all areas of managerial and professional development, leading or coordinating continuing education during and outside of service, e.g. at daily briefings, scheduled training sessions, offsite trips, etc.
• Fill in where needed to ensure guest service standards and efficient operations

• Restaurant Operations
• Collaborate to develop and implement overall food & beverage strategy that aligns with business goals; communicate with all managers and hourly staff regarding needs and suggested improvements
• Develop and implement standards of operation to increase guest and employee satisfaction; implement and own change as directed by Group Leadership
• Implement and maintain restaurant marketing and other marketing activities and restaurants programming initiatives
• Perform purchasing and inventory responsibilities on a regular basis
• Work with product managers (FOH, BOH, and beverage) to develop, implement and maintain organized storage spaces.
• Ensure goods and supplies are ordered at appropriate quantities and timelines to keep restaurant ready for service
• Oversee periodic inventory of all cost of goods (COGS) products with relevant staff
• Work with the BOH team to ensure a cohesive and efficient environment between front and back of house
• Effective and constructive communication between departments across all levels
• Timely communication of menu changes, such as substitutions, additions, and 86’s
• Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests

• Financial Management and Oversight

• Lead the restaurant to meet or exceed financial projections and margin objectives set forth by Ownership and Group Leadership.
• Manage payroll, reports, forecasts, inventory, and budget for the restaurant
• Monitor and analyze revenue center financial performance and contribution to the restaurant’s profitability.
• Develop and recommend the annual budget, marketing plans, and objectives in conjunction with Group Leadership, and manage effectively within those approved plans.

Qualifications

• At least 4 or more years of progressive management experience in a hotel or restaurant.
• Participating in the startup or opening of hotels and restaurants is a plus
• Service-oriented style with professional presentations skills
• Detail-oriented, excellent prioritization, time management, organizational, and follow up skills
• Demonstrated ability for process excellence and project management
• Basic understanding of Health and Safety, Food Hygiene, and Employment Legislation
• Open availability and flexibility to work according to the needs of the business
• Comfortable using and learning the technology platforms essential to the business, e.g. Toast POS, 7shifts, Google Suite, Microsoft Office, Mac OS, Basecamp.

Compensation & Benefits:

• Base salary and bonus program totaling $75,000 - $90,000 per year, based on prior experience
• Medical and Dental Insurance
• Paid Time Off
• 401(k) 
• Dining discounts at our restaurants

Reports to: Director of Operations, Cambridge Street Hospitality Group

Growth Opportunities: This role begins in three phases over 90 days, to allow for growth and development into the restaurant space and integration with the team. Personal and professional goals, both quarterly and longer-term, are set early and honest and candid feedback is provided on a regular basis, resulting in a professional skill set geared for success and growth alongside our hospitality group. Our group is actively exploring additional restaurant locations to grow our organization locally in the Greater Boston area.