General Manager- The Peacock Inn

Medical Diagnostic Laboratories•Princeton, NJ

About The Position

General Manager Job Summary: The Peacock Inn 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

Nice To Haves

Knowledge of wine and spirits, preferred

Responsibilities

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
Perform additional responsibilities as requested by the Food and Beverage Company Manager