General Manager - Saddlehill Winery & Farmhouse Kitchen

SADDLEHILL CELLARS•Voorhees Township, NJ

1d•$95,000 - $140,000•Onsite

About The Position

Saddlehill seeks a dynamic, adaptable, and passionate leader in the food & beverage and hospitality industry to serve as General Manager for our farmhouse kitchen and wine tasting room operations. Our 7,000 sq ft tasting room and farm-to-table bistro has become a premier agri-tourism and culinary destination in the region. This position is unique due to our strong seasonal business cycle: operations are robust from May through the end of October, followed by a significant volume downturn in the off-season, as well as distinct mid-week lulls even during peak season. We are looking for a true, hands-on General Manager who will lead both Front-of-House (FOH) and Back-of-House (BOH) operations. During high-volume periods, you will direct team strategy, customer experience, and high-level execution. During low-volume windows, mid-week days, or off-season periods, you must have an owner-operator mentality and be fully willing to roll up your sleeves—working directly on the floor as the sole server or one of two servers as needed to keep prime labor costs strictly in check while upholding guest standards.

Requirements

Mandatory proficiency in OpenTable (Reservation Management) and Toast POS.
Minimum of 6+ years of progressive leadership experience in high-volume food & beverage/hospitality settings.
Proven track record of managing staff of 30 or more employees across both FOH and BOH operations.
Demonstrated experience managing P&L and labor costs in seasonal or fluctuating-volume environments ($5M+ revenue background preferred).
A strong ownership mentality and complete willingness to execute service shifts directly during slower operational periods.
Bachelor’s degree in hospitality management, business, or equivalent leadership experience.
Solid understanding of wine service, culinary operations, and event execution.

Responsibilities

Oversee and manage daily operations across the tasting room and farmhouse kitchen.
Serve as the true operational leader over both FOH and BOH teams, ensuring seamless communication between the kitchen, bar, and dining floor.
Flex dynamically between high-level management and active floor coverage. During low-volume periods, act as a primary server, host, or floater to optimize prime labor costs without compromising service quality.
Lead, mentor, and recruit FOH and BOH staff. Build a high-performing management team and foster a collaborative, positive workplace culture.
Manage departmental budgets, track P&L, control operational expenses, and maintain strict labor targets during both peak and off-peak seasons.
Cultivate an exceptional guest experience across all touchpoints, managing reservation flow, table touches, and guest satisfaction.
Utilize OpenTable and Toast POS daily for reservation management, floor pacing, table assignments, and sales/labor reporting.
Drive growth across wine sales, food offerings, events, and wine club memberships.
Work closely with winemaking, culinary, and marketing teams to highlight our estate-crafted wines and farm-fresh menus.
Oversee private and public events, tours, and special programming.