General Manager (Hotel & Restaurant)

Genesis Hospitality•Princeton, NJ

4d•Onsite

About The Position

The Peacock Inn, an upscale boutique hotel and fine dining destination, is seeking an experienced and service-driven General Manager to oversee all aspects of hotel and restaurant operations. This leadership role is responsible for delivering exceptional guest experiences, driving operational excellence, managing financial performance, and fostering a culture of professionalism, accountability, and teamwork. The ideal candidate is a hands-on hospitality leader with strong experience in boutique hotel operations, fine dining service standards, team development, and revenue growth. Flexibility to work evenings, weekends, and holidays is required.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
Minimum of three (3) years of management experience in upscale hospitality and/or fine dining environments.
ServSafe Certification required.
Strong leadership skills with the ability to motivate, develop, and manage teams effectively.
Excellent interpersonal, written, and verbal communication skills.
Strong organizational skills with the ability to multitask and perform in a fast-paced environment.
Sound judgment, professionalism, and decision-making abilities under pressure.
Proficiency in Microsoft Office Suite, email systems, Adobe, and restaurant POS systems.
Ability to read, write, speak, and understand English fluently.
Must be dependable, adaptable, and aligned with the company’s culture and standards.
Availability to work evenings, weekends, and holidays as business needs require.
Ability to stand, walk, bend, stretch, stoop, push, pull, and lift up to 50 pounds.
Ability to work in varying conditions including heat, noise, kitchen environments, odors, moisture, and temperature changes.
Must maintain professional appearance and acceptable standards of personal hygiene at all times.

Nice To Haves

Knowledge of wine and spirits preferred.

Responsibilities

Oversee daily operations of the boutique hotel and restaurant, including rooms division, food & beverage, guest services, sales, marketing, and revenue management.
Provide strategic leadership and operational direction to department managers and staff.
Establish departmental goals and objectives aligned with the overall vision and financial goals of the property.
Ensure exceptional guest satisfaction through consistent service excellence and attention to detail.
Maintain high standards of professionalism, appearance, cleanliness, and hospitality throughout the property.
Promote a positive team culture focused on collaboration, accountability, and employee development.
Oversee all restaurant operations to ensure quality, efficiency, and consistency in food and beverage service.
Ensure compliance with all local health department regulations, food safety standards, and sanitation procedures.
Maintain readiness for health inspections and ensure all kitchen and dining areas meet company standards.
Monitor inventory levels, establish and maintain par levels, and oversee proper storage and rotation of products and supplies.
Recognize and maintain quality standards for food products including produce, seafood, dairy, and meats.
Recruit, train, mentor, and develop team members in partnership with Human Resources.
Address staffing needs and scheduling requirements to ensure operational coverage.
Lead by example by maintaining high service standards and professional conduct.
Conduct performance evaluations and provide coaching to maximize employee potential.
Reinforce company policies, dress code standards, safety protocols, and operational procedures.
Assist with budgeting, procurement, inventory management, and cost controls across departments.
Drive profitability through strong financial oversight, labor management, and operational efficiencies.
Execute sales and marketing initiatives designed to increase occupancy, restaurant revenue, and guest engagement.
Evaluate guest trends, market conditions, and competitive positioning to recommend operational improvements and new service opportunities.
Ensure compliance with company policies, procedures, and all applicable laws and regulations.
Attend required meetings, training sessions, and continuing education programs.
Respond to operational challenges and assist in service coverage when necessary.
Perform additional duties as assigned by the Director of Hospitality.