Restaurant Manager

ELIOR GROUP; Trenton (NJ); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

UNUM offering for Accident, CriticalIl

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Constellation Culinary Group (Hamilton, NJ) is seeking a Restaurant Manager to lead all front-of-house operations, delivering a polished guest experience. You will oversee dining room, reservations, and service while guiding a team to maintain high standards and seasonal beverage creativity.

The ideal candidate has extensive wine knowledge, beverage-program expertise, and the ability to develop seasonal cocktails.

Qualifications

• 3–5 years of progressive front-of-house restaurant experience in a high-standard full-service environment.
• Extensive wine knowledge with ability to recommend, pair, present, and serve wine; formal wine education or certification (WSET or CMS) preferred.
• Experience developing beverage offerings and seasonal cocktails; knowledge of spirits, cocktail techniques, and menu costing.
• Ability to lead, train, coach, and maintain a guest-focused culture.
• Strong communication, organization, decision-making, conflict-resolution, and guest-recovery skills.
• Working knowledge of POS systems, reservations platforms, scheduling, inventory controls, beverage costing, and Microsoft Office.
• Alcohol-service certification and food-safety certification must be maintained where applicable.
• Flexible availability including evenings, weekends, holidays, and events.
• Preferred: experience in fine dining, upscale casual dining, wine-led hospitality, or seasonal beverage programs.

Responsibilities

• Lead all front-of-house and floor operations, ensuring attentive, gracious, efficient, and consistent service.
• Active management of dining room, reservations, seating flow, pacing, and cross-department communication.
• Recruit, train, coach, schedule, and motivate servers, bartenders, hosts, and other FOH staff; set expectations and accountability.
• Demonstrate wine knowledge; guide guests and staff on wine education and service.
• Oversee wine program including list development, selection, pricing, inventory, and storage.
• Create and refresh a seasonal beverage menu with leadership and bar team.
• Develop balanced beverage offerings across wine, cocktails, spirits, beer, and non-alcoholic selections.
• Train staff to describe and recommend wines and beverages with pairings and upsell focus.
• Monitor sales, labor, beverage costs, inventory, waste, and KPIs; support budgeting and cost control.
• Ensure opening, service, and closing procedures; maintain cleanliness, sanitation, and safety compliance.
• Resolve guest concerns promptly; recover service issues to preserve relationships and reputation.
• Coordinate private dining, events, and promotions with cross-department communication.
• Maintain inventory and ordering for beverages and service supplies; minimize loss and stockouts.
• Perform other duties as assigned.

Skills

FOH leadership

Wine knowledge

Beverage program dev

Coach & train staff

Guest recovery

Communication

Problem solving

Education

Wine education or certification (WSET or CMS)

Tools

POS systems

Reservations platforms

Scheduling software

Inventory controls

Microsoft Office

Job description

Career Opportunities: Restaurant Manager (44283)

Requisition ID44283-Posted11/05/2026-Dining & Events-United States-Full-Time

Job Reference Number: 44283
Employment Type:Full-Time,Onsite
Segment: Dining & Events
Brand: Constellation
Location: Hamilton, NJ

The Role at a glance:

We are looking for a Restaurant Manager for our Constellation Culinary Group in Hamilton, NJ. Position Summary The Floor / Restaurant Manager is a hands-on hospitality leader responsible for delivering an exceptional, polished, and memorable guest experience. This role oversees daily front-of-house operations, leads and develops the service team, maintains the highest standards of service and professionalism, and partners with culinary and management teams to support financial performance. The ideal candidate has extensive wine knowledge, strong beverage-program expertise, and the creativity to develop seasonal beverage menus featuring distinctive specialty cocktails.

What you'll be doing:

• Lead all front-of-house and floor operations, ensuring attentive, gracious, efficient, and consistent service throughout every service period.
• Actively manage the dining room, reservations, seating flow, pacing, table maintenance, and communication between the service team, kitchen, bar, and management.
• Recruit, train, coach, schedule, and motivate servers, bartenders, hosts, bussers, and other front-of-house team members; set clear expectations and hold the team accountable to service standards.
• Demonstrate exceptional wine knowledge, including major wine regions, varietals, vintages, producers, styles, food pairings, and service techniques; confidently guide guests and support staff wine education.
• Oversee the wine program, including wine-list development, selection recommendations, pricing, inventory, storage, rotation, presentation, and responsible service.
• Create and refresh a seasonal beverage menu in collaboration with leadership and the bar team, featuring original specialty cocktails that reflect seasonal ingredients, current trends, menu pairings, and the restaurant’s identity.
• Develop balanced beverage offerings across wine, cocktails, spirits, beer, and non-alcoholic selections; establish and maintain accurate recipes, presentation standards, and cost-conscious pricing.
• Train team members to describe and recommend wines, cocktails, and other beverages confidently, with a focus on thoughtful pairings, suggestive selling, and guest preferences.
• Monitor sales, labor, beverage costs, inventory, waste, and other key performance indicators; help manage budgets, control costs, and identify opportunities to improve profitability.
• Ensure proper opening, service, and closing procedures; maintain cleanliness, organization, sanitation, safety, and compliance with applicable alcohol-service regulations.
• Resolve guest concerns with professionalism, sound judgment, and urgency; recover service issues in a way that protects guest relationships and the restaurant’s reputation.
• Coordinate private dining, special events, and promotions while maintaining consistent service standards and clear communication across departments.
• Maintain accurate inventory and ordering practices for wine, spirits, beer, cocktail ingredients, and service supplies; minimize loss, spoilage, and stockouts.
• Perform other duties as assigned.

What we're looking for:

Minimum Requirements

• At least 3–5 years of progressive front-of-house restaurant experience, including leadership or floor-management responsibility in a high-standard full-service environment.
• Extensive wine knowledge and demonstrated ability to recommend, pair, present, and serve wine at a high level; formal wine education or certification (such as WSET or CMS) strongly preferred.
• Demonstrated experience developing beverage offerings and seasonal specialty cocktails; strong knowledge of spirits, cocktail techniques, flavor balance, and menu costing.
• Proven ability to lead, train, coach, and hold a service team accountable while maintaining a positive, professional, guest-focused culture.
• Strong communication, organization, decision-making, conflict-resolution, and guest-recovery skills; calm and effective under pressure.
• Working knowledge of POS systems, reservations platforms, scheduling, inventory controls, beverage costing, and Microsoft Office or similar tools. Corporate Chefs | Floor Manager
• Knowledge of responsible alcohol service and applicable local regulations; required alcohol-service certification and food-safety certification must be maintained where applicable.
• Flexible availability, including evenings, weekends, holidays, and special events. Preferred Qualifications Experience in fine dining, upscale casual dining, wine-led hospitality, or a restaurant with a strong seasonal food and beverage program. A record of improving beverage sales, guest satisfaction, team performance, and operational results is highly valued

Compensation Range

$65,000 - $70,000

• Medical (FT Employees)
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Constellation:

From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality.

About Elior North America:

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.