Restaurant Manager - The Gimme Concessions & The Pavilion Bar

Gate Golf Club•Naples, FL

7d•Onsite

About The Position

The Restaurant Manager is a hospitality leader responsible for the overall operation, performance, and guest experience of The Gimme concessions, The Pavilion bar & The Bays food and beverage service at The Gate Golf Club. This individual will provide strategic and hands-on leadership across front-of-house operations, ensuring an exceptional dining experience while maintaining financial sustainability, operational efficiency, and a strong team culture. Reporting to the Gate Golf Club Assistant General Manager, this role will work closely with department heads and the hospitality leadership team to execute the mission of The Gate Golf Club. The Gate strives to accomplish three things: provide high-quality experiences at affordable rates to members of the greater Naples (SWFL) community, educate and train the next generation of the hospitality and golf workforce. This role is responsible for the strategic and day-to-day leadership of all restaurant operations, guest experience, staffing, service standards, financial performance, and facility readiness. This individual will lead a diverse team of front-of-house professionals and will partner with The Gate's leadership team to ensure The Gimme, The Pavilion & The Bays servers deliver consistent, high-quality hospitality and achieve its operating and financial goals. As a key member of The Gate Golf Club hospitality leadership team, this role will provide expertise in restaurant concept execution, operating budgets, labor management, purchasing and inventory, standard operating procedures, training, service standards, and hands-on operations management. In collaboration with the Assistant General Manager, this individual will support the planning and execution of the successful grand opening of The Gate. The Restaurant Manager for The Gimme & The Pavilion will participate in all pre-opening activities related to food and beverage, including pre-opening plan development, staff recruitment, hiring and training, menu implementation, vendor coordination, procurement, operating procedures, service standards, technology and point-of-sale readiness, and operational testing.

Requirements

3+ years of progressive restaurant, hospitality, club management, or related experience, including demonstrated leadership responsibility.
High School diploma or equivalent (GED) at a minimum.
Strongly prefer experience opening a new restaurant, hospitality property, club, or similar operation.
Availability to work flexible hours, including evenings, weekends, holidays, and peak seasonal periods.
Proficient in Microsoft Office and restaurant for point-of-sale and operational systems. (Toast)
Demonstrated ability to oversee and develop hospitality beverage programs.
Deep understanding of full-service restaurant operations, preferably in a seasonal hospitality or club environment.
Strong financial acumen with experience in budgeting, labor management, cost control, purchasing, and revenue growth.
Skilled at interpreting financial and operating reports and translating results into practical action plans.
Inspiring leader with excellent communication, coaching, organization, and team-building skills.
Passionate about delivering high-quality service and fostering a positive, accountable, and inclusive team culture.
Effective decision-maker who remains calm, organized, and solutions-oriented in a dynamic, fast-paced environment.
Strong guest service orientation and ability to serve as a professional ambassador for The Gate within the Naples community.
Hands-on operating style with the ability to move between strategic planning and active floor leadership.

Responsibilities

Lead all daily restaurant operations for The Gimme concessions, The Pavilion bar and The Bays, ensuring a safe, efficient, welcoming, and consistently high-quality guest experience.
Oversee the annual restaurant operating plan and budget, including sales, labor, food cost, controllable expenses, and profitability, in alignment with revenue goals and guest experience standards.
Recruit, hire, train, schedule, supervise, and develop all team members, including front-of-house, service, and support staff.
Establish and maintain clear service standards, operating procedures, opening and closing procedures, and accountability systems.
Partner closely with the culinary leadership team to ensure consistent food quality, menu execution, presentation, portion control, ticket times, and kitchen standards.
Manage labor scheduling and productivity to meet business needs while maintaining service quality and appropriate labor costs.
Implement and monitor purchasing, receiving, storage, and inventory systems to maintain appropriate stock levels and control food, beverage, and operating costs.
Ensure consistent adherence to food safety, sanitation, workplace safety, and responsible alcohol service standards in compliance with local, state, and federal regulations.
Monitor daily sales, labor, food cost, guest counts, average check, and other key performance indicators; take corrective action when results do not meet expectations.
Review financial statements and operating reports with the leadership team and contribute to forecasting, business planning, and revenue growth initiatives.
Create a culture of hospitality by actively engaging with guests, monitoring service throughout each shift, and leading timely service recovery when issues arise.
Collaborate with marketing, programming, golf, and other department leaders to develop promotions, packages, special events, and activations that support The Gate's overall goals.
Lead the planning and execution of restaurant service for tournaments, banquets, private events, community events, and other internal and external functions as assigned.
Maintain strong relationships with vendors, suppliers, and partners to optimize product quality, availability, service, and pricing.
Ensure seamless communication and coordination between kitchen, service, bar, and management teams to maintain consistency in guest service and culinary execution.
Support The Gate’s pre-opening and grand-opening activities, including hiring, training, menu implementation, vendor setup, procurement, systems testing, and operational readiness.
Maintain a visible leadership presence during peak operating periods, weekends, holidays, and special events.
Stay current with restaurant industry trends, emerging concepts, guest expectations and identify opportunities to improve food, beverage, service, and hospitality programs.