Restaurant Manager

Restaurant Manager - Oakwood Grill

Azienda : Gate Golf Club Tipo Lavoro : Full Time Italy

Established in 2023 and located in Naples, Florida, The Gate Golf Club ("The Gate") is a non-profit organization driven by a shared love for golf and a commitment to creating a lasting impact on the community. Scheduled to open in late 2026, The Gate consists of a 175-seat freestanding full-service restaurant, pavilion bar, concessions snack bar, 30-bay state-of-the-art practice range with Trackman technology, expansive putting green and putting course, and a Jacobsen-Hardy designed 9-hole regulation length golf course. Recognizing the limited availability of public courses in Southwest Florida, The Gate Golf Club is dedicated to making the sport more accessible for families and players of all skill levels.

The Restaurant Manager is a hospitality leader responsible for the overall operation, performance, and guest experience of Oakwood Grill, The Gate Golf Club's 175-seat upscale casual restaurant. 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, the Oakwood Grill Manager 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.

Descrizione Lavoro - Restaurant Manager - Oakwood Grill

The Restaurant Manager is responsible for the strategic and day-to-day leadership of Oakwood Grill, including 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 partner with The Gate's leadership team to ensure Oakwood Grill delivers consistent, high-quality hospitality and achieves its operating and financial goals.

As a key member of The Gate Golf Club hospitality leadership team, the Restaurant Manager 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 Gate leadership team, this individual will support the planning and execution of the successful grand opening of The Gate and Oakwood Grill.

The Restaurant Manager will participate in all pre-opening activities related to Oakwood Grill, 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

Requirements

Leadership and Culture

• Understand the core pillars of The Gate and proactively drive Oakwood Grill to accomplish the organization's mission.
• Uphold professionalism and integrity in all interactions, on and off property.
• Lead by example to inspire team morale, guest satisfaction, accountability, and operational excellence.
• Recruit, train, schedule, supervise, and develop all Oakwood Grill front-of-house associates.
• Conduct regular staff performance evaluations and provide ongoing coaching, feedback, and development.

Essential Duties and Responsibilities:

• Lead all daily restaurant operations for Oakwood Grill, 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 Oakwood Grill 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 alc