General Manager - Saddlehill Winery & Farmhouse Kitchen

Saddlehill Cellars; Voorhees Township (NJ); On-site; USD 120,000 - 170,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Bonus

Competitive salary

Employee discounts

Free food & snacks

Health insurance

Job summary

Saddlehill Cellars seeks a dynamic General Manager to lead our farmhouse kitchen and wine tasting room operations. Our 7,000 sq ft tasting room and farm‑to‑table bistro is a premier agri‑tourism destination in the region.

This role combines strategic leadership with hands‑on floor coverage, directing FOH and BOH teams, managing budgets and labor, and driving wine and food sales across peak and off‑season cycles.

Qualifications

• Minimum 6+ years of progressive leadership experience in high‑volume food & beverage/hospitality settings.
• Proven track record managing staff of 30+ employees across FOH and BOH.

Responsibilities

• Oversee daily operations of tasting room and farmhouse kitchen (FOH/BOH).
• Lead and develop FOH/BOH teams, ensuring seamless kitchen, bar and dining room coordination.
• Manage budgets, P&L and labor targets across peak and off-peak seasons.
• Drive wine sales, food offerings, events and wine club memberships.
• Collaborate with winemaking, culinary and marketing teams; manage private/public events.

Job description

Benefits:

• 401(k)
• 401(k) matching
• Bonus based on performance
• Competitive salary
• Employee discounts
• Free food & snacks
• Health insurance

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.

Key Responsibilities

• Operational & Dual‑Side Leadership: 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.
• Hands‑on Floor Execution: 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.
• Team Management & Development: Lead, mentor, and recruit FOH and BOH staff. Build a high‑performing management team and foster a collaborative, positive workplace culture.
• Financial & Labor Oversight: Manage departmental budgets, track P&L, control operational expenses, and maintain strict labor targets during both peak and off‑peak seasons.
• Guest Experience & Pacing: Cultivate an exceptional guest experience across all touchpoints, managing reservation flow, table touches, and guest satisfaction[cite: 1, 2].
• Systems Management: Utilize OpenTable and Toast POS daily for reservation management, floor pacing, table assignments, and sales/labor reporting.
• Sales & Revenue Generation: Drive growth across wine sales, food offerings, events, and wine club memberships.
• Interdepartmental Collaboration: Work closely with winemaking, culinary, and marketing teams to highlight our estate‑crafted wines and farm‑fresh menus.
• Events & Programs: Oversee private and public events, tours, and special programming.

Qualifications

• Required Software Experience: Mandatory proficiency in OpenTable (Reservation Management) and Toast POS.

• Experience: 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.
• Labor & Financial Acumen: Demonstrated experience managing P&L and labor costs in seasonal or fluctuating‑volume environments ($5M+ revenue background preferred).Hands‑On Leadership Style: A strong ownership mentality and complete willingness to execute service shifts directly during slower operational periods.
• Education: Bachelor’s degree in hospitality management, business, or equivalent leadership experience.
• Industry Knowledge: Solid understanding of wine service, culinary operations, and event execution.

Job Details & Benefits

• Job Type: Full‑time
• Compensation: Competitive base salary + bonus structure tied to labor and operational targets
• Benefits: Health benefits and 401(k) plan with employer match

Saddlehill is an equal opportunity employer.