Restaurant Manager

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Naples Esplanade Golf and Country Club is seeking a talented Restaurant Manager to join our team. The Restaurant Manager is a key member of the management team and is directly responsible for overseeing a seven‑day a week breakfast, lunch, and dinner service restaurant operation on the property. The Restaurant Manager will apply all their experience and knowledge to ensure that the wants and needs of guests are consistently met and/or exceeded.

• Organizes and conducts pre‑shift meetings to review specials, menu changes, house counts, etc.
• Ensures the restaurant and facilities are kept clean, well‑stocked and organized. Checks maintenance of all equipment and schedules needed maintenance and repair.
• Proficient in the use of Microsoft Word, Excel, and Outlook.
• Circulates throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Greets guests at tables to ensure complete customer satisfaction and attention to guest needs.
• Creates revenue forecasts and reports; monitors restaurant budget.
• Oversees daily restaurant activities to include serving tables, bussing tables, seating guests, and general clerical/cashier duties.
• Responsible for training, planning, assigning, and directing work; evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but are not limited to:
  Food and Beverage Supervisor, Host, Server, and Bartender.
• Ensures effective training is given to each new associate and develops ongoing training programs and tests for comprehension.
• Incorporates safe work practices in job performance.

• Associate degree (AA) or 3–5 years of related experience in F&B management.
• Meets state age requirements for handling alcoholic beverages.

• Regular and reliable attendance.
• Alcohol Awareness Training, Food Safety, and appropriate sanitation training.

• Physical activity including long periods (6–8 hours) of standing, walking, and bending.
• Required to reach with arms and hands regularly.
• Required to lift up to 30 lbs occasionally.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
• Noise level typically moderate to loud.
• Must be able to work weekends and holidays.

• Medical
• Dental
• Vision
• 401(k)
• EAP
• Life Insurance
• Disability Insurance
• Paid Time Off
• Pre‑paid Legal

• Seniority level:
  Mid‑Senior level
• Employment type:
  
  Full‑time
• Job function:
  Management and Manufacturing
• Industries:
  Hospitality

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