Restaurant Manager - The Gimme Concessions & The Pavilion Bar

Job Description

Job Description

Description:

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 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.

Position Summary

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:

Leadership and Culture

· Understand the core pillars of The Gate and proactively drive The Gimme, The Pavilion & The Bays 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 related 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 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.

Minimum Qualifications

· 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.

Core Competencies

· 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.

Physical Demands and Work Environment

· Regular exposure to indoor and outdoor conditions, including heat, cold, and precipitation.

· Ability to lift up to 50 pounds, bend, stoop, climb, stand, and walk for extended periods, and work near moving equipment.

· Occasional exposure to mechanical parts, fumes, cleaning chemicals, or hazardous materials associated with restaurant and golf facility operations.

· Able to meet the physical and scheduling requirements of a busy public golf facility and full-service restaurant.

This job description is not intended to contain a comprehensive list of all activities, duties and responsibilities that are required. Activities, duties, and responsibilities may change, or new ones may be added at any time, with or without notice.