Restaurant General Manager (Full-Time)

Description

Pelican Bay Foundation is the premier luxury community in Naples, FL. One of the area’s largest exclusive enclaves, situated on more than three square miles and bordered by pristine white-sand beaches, our community offers the most diverse slate of amenities and activities anywhere in the region, and we are seeking a full-time, year-round Restaurant Manager to join our Food and Beverage team, in Naples, FL.

The Foundation manages all common areas, including two beach facilities and two private beachfront restaurants, two tennis facilities, two boardwalks, the Fitness Center and Wellness Studio, the Community Center, and approximately 90 acres of land.

To be successful in this role, you must have strong organizational and collaborative skills along with demonstrated experience in dealing with diverse personalities. You will be responsible for the overall satisfaction of members and guests while dining at the Foundation restaurant. We offer a competitive total compensation and benefits package and pride ourselves in providing a fun, evolving, culture-centric work environment.

Overall Responsibilities:

The Restaurant General Manager is responsible for the overall operation and performance of the assigned restaurant while on duty, with direct accountability for member and guest satisfaction, service execution, Front of House leadership, financial discipline, cleanliness, safety, communication, and operational results. The position oversees and supervises all Front of House restaurant employees with an emphasis on providing the highest levels of service and creating a consistent member experience. The Restaurant General Manager is expected to maintain a visible leadership presence on the floor, proactively address issues, develop employees, and take ownership of the operation from opening through closing. This position reports to the Director of Operations.

Description of Duties Performed:

• •Assists in annual budget preparation and is accountable for managing controllable expenses within established departmental goals.
• •Assures members and guests are satisfied and service is prompt, responsive, courteous, and consistent with Foundation standards. Responds to dissatisfied members and guests, takes appropriate recovery actions, documents significant concerns, and communicates recurring trends to leadership.
• •Maintains a visible and engaged floor presence during service, proactively interacting with members and guests, observing service execution, coaching employees in real time, and resolving operational issues.
• •Owns the restaurant operation while on duty and is accountable for opening readiness, service execution, shift leadership, closing procedures, facility condition, and proper transition to the next manager or shift.
• •Reviews daily sales, covers, average check, discounts, comps, voids, labor, overtime, and other key operating metrics. Investigates unusual variances and takes corrective action when appropriate.
• •Manages labor and scheduling based on reservations, historical volume, weather, events, seasonal demand, and established staffing guidelines. Controls overtime and adjusts staffing levels as business conditions change.
• •Manages reservation pacing, table utilization, waitlists, no-shows, large parties, special requests, and communication between the host team, service team, and culinary operation.
• •Monitors weather and environmental conditions affecting outdoor operations and adjusts staffing, seating, reservations, service plans, and operational readiness as appropriate.
• •Conducts daily pre-shift meetings and ensures timely communication of reservations, events, menu changes, service priorities, member information, safety concerns, and operational expectations.
• •Collaborates with Culinary and other Food and Beverage leaders on menus, specials, product availability, business volume, service execution, and the overall member experience.
• •Maintains quality and presentation standards for food and beverage items and immediately communicates concerns to the appropriate culinary or beverage leader.
• •Possesses working knowledge of wine, liquor, beer, non-alcoholic beverages, responsible alcohol service, and applicable Foundation beverage standards.
• •Assists in creating and maintaining appropriate par levels and ordering or requesting products and operating supplies to meet business needs while controlling waste and unnecessary expense.
• •Ensures proper product rotation using First-In First-Out (FIFO) procedures and adherence to food safety, sanitation, shelf-life, and storage standards.
• •Assures all service areas, storage areas, dining areas, bars, host areas, and manager workspaces are clean, organized, properly stocked, and maintained throughout the shift.
• •Assigns daily and weekly side work, cleaning projects, and operational tasks and verifies completion within the appropriate timeframe.
• •Inspects supplies, furniture, equipment, and work areas for condition and conformance to established standards. Identifies, documents, communicates, and follows up on repair and maintenance needs through completion.
• •Ensures accurate Point of Sale settlement and reconciliation, including credit card and NFC transactions, gratuities, tip procedures, discounts, comps, voids, and other payment activity. Foundation restaurant operations are cashless.
• •Ensures accuracy of inventory requests, receiving documentation, invoices, transfers, and other applicable operating records prior to submission or approval.
• •Responsible for timely completion of new-hire training logs, ongoing training requirements, performance evaluations, and other required employee documentation.
• •Recruits, interviews, screens, trains, develops, motivates, and retains qualified staff in accordance with Foundation policies and procedures, including domestic and international employees where applicable.
• •Coaches employees to improve performance through clear expectations, goal setting, delegation, conflict resolution, feedback, accountability, and team-building.
• •Counsels employees and utilizes constructive discipline in accordance with Foundation policies and the employee handbook.
• •Develops supervisors and high-performing employees for increased responsibility and supports succession planning within Food and Beverage.
• •Creates and follows daily station assignments and ensures staffing positions are appropriately deployed throughout service.
• •Directly supervises personnel in assigned areas and holds employees accountable for service standards, appearance, attendance, conduct, productivity, and completion of assigned responsibilities.
• •Trains, maintains, and exceeds established standards of service and motivates staff to demonstrate ownership, urgency, teamwork, professionalism, and accountability.
• •Ensures Front of House employees enter accurate information into the Point of Sale and reservation systems and follow established procedures for member identification and account handling.
• •Coordinates restaurant execution for member events, holidays, private functions, special promotions, and other Food and Beverage programming.
• •Maintains regular communication and works collaboratively with Culinary, Facilities, Human Resources, Membership, Finance, Security, and other Foundation departments as necessary.
• •Completes or ensures completion of a daily manager report documenting business volume, staffing, member feedback, weather, operational issues, maintenance needs, incidents, notable events, and appropriate follow-up items.
• •Properly documents and escalates accidents, injuries, employee incidents, member or guest incidents, property damage, safety concerns, and other significant operational matters in accordance with Foundation procedures.
• •Responsible for results of applicable Florida DBPR health inspections in assigned areas and for timely completion of required corrective actions.
• •Ensures restaurant operations comply with all applicable local, stat