General Manager-The Peacock Inn & The Perch Restaurant at Genesis Global Group

Princeton, New Jersey, United States -

Full Time

Start Date

Immediate

Expiry Date

19 Sep, 26

Salary

0.0

Posted On

21 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Customer Service, Staff Training, Menu Planning, Cost Control, Waste Management, Inventory Management, Health Department Compliance, Team Management, Interpersonal Communication, Decision Making, MS Office, POS Applications, Wine and Spirits Knowledge, Multi-tasking, Budgeting

Industry

Hospitality

Description

General Manager Job Summary: The Peacock Inn & The Perch Restaurant an upscale boutique hotel and restaurant is seeking a Full-Time team-oriented candidate for the General Manager position. Ideal candidate must be courteous and possess excellent leadership and customer service skills. Candidate must also be willing to work weekdays/nights, weekends and/or holidays. Essential Functions: Train new workers and work with HR in filling staffing gaps Prioritize and delegates tasks in the kitchen ensuring speed and quality of the menu Manage ordering and receiving, menu planning and development, cost control, waste management, and staff training procedures and kitchen according to cleaning schedules and procedures. Recognize quality standards in fresh vegetables, fish, dairy, and meat products Handles food in a manner that is consistent with local health department guidelines. Comply and reinforce the department’s dress code Follow and reinforce safety regulations, reporting injuries or any unsafe conditions and work practices to the Managing Director Attend in-service training and education sessions assigned Ensure restaurant is in readiness position for any possible inspections Keep inventory of all equipment in order and make sure is stored in their appropriate areas and rotated in the proper manner Sets the standards of professional appearance through clean, neatly groomed, and well-kept company uniforms and overall professional image In the event, there is no adequate staff to cover a shift, the Restaurant Manager will be required to work that shift. This action will only be in place if there are no other personnel that can be scheduled Candidate must carry out managerial responsibilities in accordance with the company policies, procedures and applicable laws Knowledge of wine and spirits, preferred Perform additional responsibilities as requested by the Food and Beverage Company Manager Requirements: Bachelor’s degree highly preferred but not required ServSafe Certification required At least three (3) years’ experience managing upscale restaurant management Ability to effectively manage and inspire a team Able to read, write, speak an understand the English language Must be able to work in conditions that involve, noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. Attention to detail ability to multi-task and have excellent managerial skills. Must possess enthusiasm, integrity, and willingness to learn Excellent interpersonal, written and verbal communication skills Must demonstrate sound judgment, decision making ability, and ability to work under pressure Must be able to work holiday’s and weekends Must be adaptable and abide by the culture of the company Must maintain acceptable standards of personal hygiene Requires moderate physical efforts: standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds Computer proficiency in MS Office, Excel, e-mail, Adobe and familiarity with restaurant POS Applications Candidate must be dependable and reliable We Offer: Competitive Salary Medical Insurance 401(k) Plan Flexible schedule Comprehensive training Paid Sick and Vacation time Great Discount Program Visit us at https://www.genesis-hospitality.com/ Genesis Hospitality is part of Genesis Global Group and is an equal opportunity employer.

Responsibilities

Oversee daily operations of an upscale boutique hotel and restaurant, including staff training, menu development, and cost control. Ensure strict adherence to health department guidelines and maintain high quality standards for food and service.