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.
l Actively manage the dining room, reservations, seating flow, pacing, table maintenance, and communication between the service
team, kitchen, bar, and management.
l 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.
l 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.
l Oversee the wine program, including wine-list development, selection recommendations, pricing, inventory, storage, rotation,
presentation, and responsible service.
l 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.
l Develop balanced beverage offerings across wine, cocktails, spirits, beer, and non-alcoholic selections; establish and maintain
accurate recipes, presentation standards, and cost-conscious pricing.
l Train team members to describe and recommend wines, cocktails, and other beverages confidently, with a focus on thoughtful
pairings, suggestive selling, and guest preferences.
l Monitor sales, labor, beverage costs, inventory, waste, and other key performance indicators; help manage budgets, control
costs, and identify opportunities to improve profitability.
l Ensure proper opening, service, and closing procedures; maintain cleanliness, organization, sanitation, safety, and compliance
with applicable alcohol-service regulations.
l Resolve guest concerns with professionalism, sound judgment, and urgency; recover service issues in a way that protects guest
relationships and the restaurant’s reputation.
l Coordinate private dining, special events, and promotions while maintaining consistent service standards and clear
communication across departments.
l Maintain accurate inventory and ordering practices for wine, spirits, beer, cocktail ingredients, and service supplies; minimize
loss, spoilage, and stockouts.
l Perform other duties as assigned.

What we're looking for:

Minimum Requirements l 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. l 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. l Demonstrated experience developing beverage offerings and seasonal specialty cocktails; strong knowledge of spirits, cocktail techniques, flavor balance, and menu costing. l Proven ability to lead, train, coach, and hold a service team accountable while maintaining a positive, professional, guest-focused culture. l Strong communication, organization, decision-making, conflict-resolution, and guest-recovery skills; calm and effective under pressure. l Working knowledge of POS systems, reservations platforms, scheduling, inventory controls, beverage costing, and Microsoft Office or similar tools. Corporate Chefs | Floor Manager l Knowledge of responsible alcohol service and applicable local regulations; required alcohol-service certification and food-safety certification must be maintained where applicable. l 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

Our Benefits:

• Medical (FT Employees)
• Dental
• 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 

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