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Food & Beverage Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Connecticut data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$67,600 / year median in Connecticut
+10% projected growth
Job Description
Company Description Winvian Farm, is a beautiful Five-Diamond luxury resort is located in Morris, CT. Job Description We are seeking an experienced, passionate, and service-focused Food & Beverage Manager to oversee the daily operations of our fine dining restaurant. This leadership role is ideal for a hospitality professional who thrives in an elevated dining environment and possesses extensive wine knowledge. The ideal candidate will bring a refined understanding of luxury guest service, restaurant operations, team leadership, wine pairing, and beverage management while maintaining the highest standards of hospitality excellence. Responsibilities Oversee all front-of-house food and beverage operations including restaurant, bar, wine service, and special dining events Lead, mentor, and develop restaurant, bar, and service staff Ensure exceptional guest experiences through attentive, personalized service Manage daily dining room operations including reservations, staffing, service flow, and guest satisfaction Maintain and enhance the wine program, including wine list curation, cellar management, and pairings Provide expert wine recommendations Conduct wine and beverage education for staff Monitor inventory, ordering, beverage costs, labor costs, and operational budgets Ensure compliance with all health, safety, sanitation, and liquor regulations Collaborate with culinary leadership to create seasonal food and wine experiences Maintain impeccable service, cleanliness, and presentation standards throughout all dining areas Qualifications Minimum 5 years of restaurant management experience in a fine dining restaurant. Strong wine knowledge required Strong leadership and team development skills Experience managing budgets, inventories, scheduling, and operational costs Exceptional communication, organizational, and guest service skills Professional demeanor and polished presentation Ability to work evenings, weekends, and holidays as required Additional Information All your information will be kept confidential according to EEO guidelines.