Restaurant Manager - Terreno

Hampton Golf•Naples, FL

21d•Onsite

About The Position

Terreno in Naples, Florida, is seeking an experienced, service-oriented Restaurant Manager to lead restaurant and bar operations. The manager oversees daily front-of-house operations, including bar and service teams, to provide exceptional service, product quality, and a welcoming atmosphere for members and guests. The role also provides guidance to back-of-house team members and oversees hiring, training, counseling, and, when necessary, separation in accordance with Community policies and HR guidance. The Restaurant Manager manages staffing and schedules, inventory, supplier relationships, cost control, safety, sanitation, and regulatory compliance. The position contributes to seasonal menu development, promotions, and events in collaboration with culinary management, and assists the team during busy service periods. The manager is expected to model a fun, professional, guest-focused approach and maintain high hospitality standards. The work is primarily indoors, with some outdoor exposure, and involves a fast-paced service environment. The position may involve exposure to sharp utensils, rapidly moving equipment, harmful chemicals, and flying golf balls. Physical work includes standing, walking, bending, kneeling, crouching, climbing, reaching, pushing, lifting, and grasping, including lifting items weighing 40 pounds or more. Work may require sustaining aerobic activity for 20 consecutive minutes and performing physical activities for up to five hours without sitting. Staff are not authorized to climb above eight feet or perform specified roof, attic, or scaffolding work.

Requirements

Proven experience in bartending and bar management.
Strong leadership and team management skills, including experience hiring, coaching, and managing performance.
Excellent interpersonal and communication skills, including the ability to resolve conflicts calmly and professionally.
Thorough knowledge of bar operations, beverage trends, and cost controls.
Willingness to work during peak hours, including nights, weekends, and holidays.
Ability to multitask and work effectively during high-volume service periods.
Ability to walk, stand, and occasionally carry heavy items in a fast-paced environment.
Good organizational and verbal skills, logical and rational problem-solving ability, and basic mathematical skills.
Ability to monitor and develop subordinates, visually monitor operating areas, and read and write member communications.
Ability to perform moderate physical work, including lifting up to 40 pounds, and bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting, and grasping for up to five hours without sitting.
Ability to consistently lift, carry, and load equipment that may weigh 40 or more pounds and sustain aerobic activity for 20 consecutive minutes.
No other staff member is authorized to climb to heights exceeding eight feet or perform the specified maintenance work; personnel are prohibited from entering facility attics, walking on building roofs, or using scaffolding.

Nice To Haves

Experience in a country club, hotel, or upscale hospitality environment.

Responsibilities

Oversee bar operations, including staff supervision, inventory management, and guest service.
Hire, train, coach, and manage performance or corrective actions for front-of-house and/or back-of-house team members in accordance with Community policies and HR guidance.
Create and manage staff schedules to ensure appropriate coverage during peak hours and events.
Maintain an up-to-date liquor license and ensure regulatory compliance.
Monitor inventory, place orders, maintain supplier relationships, manage costs, and minimize waste.
Prepare and serve beverages according to Club/Community standards and guest preferences when needed.
Maintain bar cleanliness, safety, and sanitation standards.
Develop and implement quality and safety control measures, including staff training and regular compliance checks.
Lead by example to maintain a fun, professional, guest-focused environment.
Visit each table at least once during each guest’s visit when business volume and staffing coverage allow.
Greet guests and staff warmly and bid guests or parties farewell.
Collaborate with culinary team management on seasonal drink and dining menus, restaurant promotions, and events.
Assist staff during busy periods to support the team and ensure guest satisfaction.
Perform other duties as assigned.