Restaurant Manager

GREY OAKS COUNTRY CLUB•Naples, FL

just now•Onsite

About The Position

The Restaurant Manager is responsible for overseeing daily Food & Beverage operations while ensuring an exceptional dining experience for all members and guests. This role combines strong operational leadership with a focus on team development, service excellence, and consistency across all dining venues. In addition to managing front-of-house performance, the Restaurant Manager plays a key role in driving service standards through structured training and coaching initiatives. As a leader in hospitality excellence, this position implements training programs that elevate staff performance and reinforce the Club’s commitment to high-quality, personalized service. This role is instrumental in enhancing both team member engagement and the overall member experience. This position reports to the Assistant Director of Food and Beverage.

Requirements

College degree or equivalent
At least 5-8+ years' experience in Food & Beverage in a leadership / training role
F&B experience is preferably at a private club or high-end resort and/or in a multi-outlet operation.
Proficiency in Microsoft office and POS software
Must be able to lift 50 lbs.

Nice To Haves

Outgoing and personable professional with a strong background in F&B management.
Equally comfortable with high-volume outlets as fine dining establishments.
Strong leader, able to develop and lead a team of managers to ensure continual Member satisfaction.
Adept at effectively communicating with all types of people.
Organized, a problem solver, and highly proactive.
Understands that service is at the heart of your job.
Understands and lives by the concept of being a "team player," making sure that collaboration is essential to your success, as well as the success of those you work with.
Values align with the values and culture of our members and our Club.

Responsibilities

Rotate through all dining venues to support daily operations, ensuring a seamless and high-quality dining experience across the Club.
Assist in directing, scheduling, and supporting service teams to ensure readiness and consistent execution.
Partner with culinary teams to maintain standards in food presentation, service flow, and overall guest experience.
Monitor and support the upkeep, ambiance, and operational flow of each venue to ensure alignment with Club standards.
Act as a visible leadership presence to support member satisfaction and service excellence across outlets.
Oversee all bar operations across outlets, ensuring consistency, efficiency, and adherence to the Club’s high service standards.
Oversee beverage inventory, ordering, and cost controls, including liquor, beer and non-alcoholic offerings.
Ensure proper storage, handling, and compliance with all safety and alcohol service regulations.
Partner with leadership and Wine Director on beverage program development, including wine lists, cocktails, and seasonal offerings.
Ensure bar setups, cleanliness, and organization always meet Club expectations.
Train and mentor bartenders and service staff on beverage knowledge, proper techniques, and service standards.
Evaluate and enhance the member experience through creative and elevated beverage offerings and service presentation.
Partner with F&B leadership to maintain consistency in service standards across all outlets.
Support the Events team to ensure all dining-related event setups and executions are seamless, organized, and aligned with service expectations.
Participate in leadership BEO meetings to share operational feedback and opportunities for improvement.
Assist with service recovery, special events, and departmental priorities as assigned by the Assistant Director of F&B.
Observe safety and security procedures, ensuring proper use of equipment and maintaining a safe work environment.
Perform all other duties as assigned by management.
Support the delivery of training programs for F&B staff, contributing to onboarding and ongoing skill development.
Reinforce established service standards through daily operations, feedback, and team support.
Partner with culinary, operations, and outlet managers to stay aligned on menu updates, service expectations, and seasonal offerings.
Assist in identifying opportunities for team improvement and support targeted training efforts as needed.
Lead by example, promoting professionalism and a member-focused service culture.