General Manager, Restaurant

Pelican Bay Foundation is the premier luxury community in Naples, FL. One of the area’s largest exclusive enclaves, situated on more than three square miles and bordered by pristine white-sand beaches, our community offers the most diverse slate of amenities and activities anywhere in the region, and we are seeking a full-time, year-round Restaurant Manager to join our Food and Beverage team, in Naples, FL.

The Foundation manages all common areas, including two beach facilities and two private beachfront restaurants, two tennis facilities, two boardwalks, the Fitness Center and Wellness Studio, the Community Center, and approximately 90 acres of land.

To be successful in this role, you must have strong organizational and collaborative skills along with demonstrated experience in dealing with diverse personalities. You will be responsible for the overall satisfaction of members and guests while dining at the Foundation restaurant. We offer a competitive total compensation and benefits package and pride ourselves in providing a fun, evolving, culture‑centric work environment.

The Restaurant General Manager is responsible for the overall operation and performance of the assigned restaurant while on duty, with direct accountability for member and guest satisfaction, service execution, Front of House leadership, financial discipline, cleanliness, safety, communication, and operational results. The position oversees and supervises all Front of House restaurant employees with an emphasis on providing the highest levels of service and creating a consistent member experience.

The Restaurant General Manager is expected to maintain a visible leadership presence on the floor, proactively address issues, develop employees, and take ownership of the operation from opening through closing. This position reports to the Director of Operations.

• Assists in annual budget preparation and is accountable for managing controllable expenses within established departmental goals.
• Assures members and guests are satisfied and service is prompt, responsive, courteous, and consistent with Foundation standards. Responds to dissatisfied members and guests, takes appropriate recovery actions, documents significant concerns, and communicates recurring trends to leadership.
• Maintains a visible and engaged floor presence during service, proactively interacting with members and guests, observing service execution, coaching employees in real time, and resolving operational issues.
• Owns the restaurant operation while on duty and is accountable for opening readiness, service execution, shift leadership, closing procedures, facility condition, and proper transition to the next manager or shift.
• Reviews daily sales, covers, average check, discounts, comps, voids, labor, overtime, and other key operating metrics. Investigates unusual variances and takes corrective action when appropriate.
• Manages labor and scheduling based on reservations, historical volume, weather, events, seasonal demand, and established staffing guidelines. Controls overtime and adjusts staffing levels as business conditions change.
• Manages reservation pacing, table utilization, waitlists, no‑shows, large parties, special requests, and communication between the host team, service team, and culinary operation.
• Monitors weather and environmental conditions affecting outdoor operations and adjusts staffing, seating, reservations, service plans, and operational readiness as appropriate.
• Conducts daily pre‑shift meetings and ensures timely communication of reservations, events, menu changes, service priorities, member information, safety concerns, and operational expectations.
• Collaborates with Culinary and other…