Restaurant Manager

Château des Avenières; Connecticut; On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical, dental, vision, and life ins.

Paid time off

401(k) with employer match

Professional growth opportunities

Job summary

Winvian Farm, a Relais & Châteaux retreat in Connecticut’s Litchfield Hills, seeks a Restaurant Manager who thrives on the floor, developing a team, and making guests feel personally cared for. Lead daily front-of-house operations, while partnering with the culinary team to craft an exceptional dining experience built on hospitality, food, and wine.

The role emphasizes service execution, staff training, and guest relations, with opportunities for advancement into broader food & beverage

Qualifications

• 3+ years of progressive restaurant leadership experience in fine dining, upscale hospitality, or luxury hotel environments.
• Strong 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.

Responsibilities

• Lead daily front-of-house restaurant operations, including staffing, reservations, preparation, and service flow.
• Build relationships with hotel guests and local diners through attentive hospitality.
• Train, coach, and hold staff accountable for consistent standards.
• Lead preservice briefings to ensure team understands menus, guest preferences, and daily priorities.
• Collaborate with culinary leadership to ensure clear communication and well-paced service.
• Prepare schedules, review timecards, and align staffing with business levels.

Skills

Restaurant leadership

Fine dining

Wine service

Staff development

Job description

Winvian Farm, is a beautiful Five-Diamond luxury resort is located in Morris, CT.

Job Description

Winvian Farm, a Relais & Châteaux retreat in Connecticut’s Litchfield Hills, is seeking a Restaurant 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 position offers the opportunity to grow into Food & Beverage Manager as demonstrated performance and responsibilities expand.

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.


• Base salary starting at $75,000, commensurate with experience.


• Medical, dental, vision, and life insurance.


• Paid time off.


• 401(k) with employer match.


• Opportunity for professional growth into broader food and beverage leadership.

Qualifications

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.

Additional Information

All your information will be kept confidential according to EEO guidelines.