F&B Manager

Winvian Farm LLC; Morris (CT); On-site; USD 80,000 - 125,000; Full time

Benefits offered by this job

Medical insurance

Paid time off

401(k) with employer match

Relocation compensation with temporary

Temporary housing

Job summary

Winvian Farm LLC in Connecticut is seeking a Food & Beverage Manager with a passion for floor presence, team development, and guest-centric hospitality. You will lead daily front-of-house operations, ensuring flawless service and a personalized guest experience in a luxury setting.

Collaborating with our culinary team, you will train and guide staff, oversee scheduling and cost controls, and help shape a wine-forward dining experience.

Qualifications

• Progressive restaurant leadership experience in fine dining, upscale hospitality, or luxury hotel environments.
• Ability to lead service confidently and develop a dependable team.
• Strong wine knowledge and polished wine-service skills.

Responsibilities

• Lead daily service across fine dining and casual dining outlets, coordinating staffing, reservations, preparation, and service flow.
• Train, coach, and hold service staff accountable for consistent standards.
• Lead preservice briefings to align menus, guest preferences, occasions, and priorities.
• Work closely with culinary leadership to ensure clear communication and well-paced service.
• Monitor sales, labor, and beverage performance and propose improvements.

Skills

Restaurant leadership

Wine service

Staff development

Guest relations

Time management

Job description

Description

Winvian Farm, a Relais & Châteaux retreat in Connecticut’s Litchfield Hills, is seeking a Food & Beverage Manager who enjoys being on the floor, developing a team, and making guests feel personally cared for.

This is an opportunity to lead service in a distinctive luxury setting, work closely with our culinary team, and help shape a dining experience built around thoughtful hospitality, exceptional food, and wine.

We welcome experienced restaurant managers and strong assistant managers ready to take the next step.

The Role

You will lead daily front-of-house restaurant operations, with an emphasis on service execution, staff development, and consistent follow-through. A visible presence during service is central to this position: greeting guests, guiding the team, taking orders when needed, and resolving concerns with care.

Responsibilities

• Lead daily service across our 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 so the team understands 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.

Compensation & Benefits

• Total compensation range: $80,000-$125,000
• Medical, dental, vision, and life insurance.
• Paid time off.
• 401(k) with employer match.
• Opportunity for professional growth into broader food and beverage leadership.

Relocation compensation available with temporary housing.

Requirements

What You Bring

• Three or more years of progressive restaurant leadership experience in fine dining, upscale hospitality, or a luxury hotel environment preferred. Strong assistant managers ready for advancement are encouraged to apply.
• A demonstrated ability to lead service confidently and develop a dependable team.
• Strong working knowledge of wine and polished wine-service skills; advanced wine education is a plus.
• 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.