F&B Manager

Winvian Farm LLC•Morris, CT

1d•$80,000 - $125,000•Onsite

About The Position

Winvian Farm, a Relais & Châteaux retreat in Connecticut’s Litchfield Hills, is seeking a Food & Beverage Manager to lead daily front-of-house operations across its fine dining restaurant and casual dining outlet. The role emphasizes visible, hands-on service leadership, staff development, consistent follow-through, and personalized hospitality. The manager will work closely with culinary leadership and other teams to deliver a distinctive dining experience centered on thoughtful hospitality, exceptional food, and wine. The position is suited to experienced restaurant managers and strong assistant managers ready to advance. Compensation ranges from $80,000 to $125,000. Benefits include medical, dental, vision, and life insurance; paid time off; a 401(k) with employer match; professional growth opportunities into broader food and beverage leadership; and relocation compensation with temporary housing available.

Requirements

Three or more years of progressive restaurant leadership experience in fine dining, upscale hospitality, or a luxury hotel environment is preferred; strong assistant managers ready for advancement are encouraged to apply.
Demonstrated ability to lead service confidently and develop a dependable team.
Strong working knowledge of wine and polished wine-service skills.
Experience with scheduling, inventory, and basic labor and operating cost controls.
Strong organization, communication, and follow-through.
A warm, professional approach to guests and colleagues.
Availability to work evenings, weekends, and holidays.

Nice To Haves

Advanced wine education.
Three or more years of progressive restaurant leadership experience in fine dining, upscale hospitality, or a luxury hotel environment is preferred.

Responsibilities

Lead daily service across the fine dining restaurant and casual dining outlet, coordinating staffing, reservations, preparation, and service flow.
Build relationships with hotel guests and local diners through attentive, personalized hospitality.
Train, coach, and hold service staff accountable for consistent standards.
Lead preservice briefings covering menus, guest preferences, special occasions, and daily priorities.
Work closely with culinary leadership to support clear communication and well-paced service.
Prepare schedules, review timecards, and align staffing with business levels.
Support wine and beverage service, staff education, inventory, ordering, and cost control.
Monitor sales, labor, and beverage performance, and recommend practical improvements.
Coordinate restaurant service for special dining experiences and events with the appropriate teams.
Maintain service readiness, cleanliness, and applicable food safety and responsible alcohol service standards.
Maintain a visible presence during service by greeting guests, guiding the team, taking orders when needed, and resolving concerns with care.