Job Reference Number: 44283
Employment Type: Full-Time, Onsite
Segment: Dining & Events
Brand: Constellation
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.
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.
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
$65,000 - $70,000
#boost #indeedelior #LI-MA1
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.
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.
Elior Group, one of the world's leading operators in contract catering and support services, has become a benchmark player in the business & industry, education and healthcare. Operating in 5 countries, Elior Group is a leader in its main markets, in Europe and North America.
Our missions are to earn our guests’ trust, every day, by serving delicious, healthy and eco-friendly meals, and to provide excellent services at the locations of our customers and to those occupying them.
Our ambition is to reinvent our business as a social caterer so that we can respond effectively to three major concerns of our guests:
▶ Is what I eat healthy and tasty, and is it good for me?
▶ Will eating also be a pleasurable opportunity for togetherness, and will it be good for us?
▶ Will the impact of what I eat be good for everyone?
Key figures:
▶ 3 million guests per day
▶ 5 countries
▶ 97,000 employees
▶ €4,45 billion in revenue
▶ 20,250 restaurants and points of sale
▶ 2,400 sites managed by Elior Services
