Restaurant Manager

Winvian Farm LLC•Morris, CT

19h•Onsite

About The Position

Winvian Farm, a Relais & Châteaux retreat in Connecticut’s Litchfield Hills, is seeking a Restaurant 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 execution, and personalized hospitality. The manager works closely with culinary leadership and supports wine and beverage service, staff education, inventory, ordering, and cost control. The position may suit experienced restaurant managers or strong assistant managers ready to advance. With demonstrated performance and expanded responsibilities, there is an opportunity to grow into Food & Beverage Manager. Relocation compensation is available with temporary housing.

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.
Experience as a current Food & Beverage Manager or Restaurant Manager qualified to step directly into the Food & Beverage Manager role.

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 ensure 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.