Supervisor - Oakwood Grill

Description

Reports To: Oakwood Grill Manager

Classification: Hourly

Established in 2023, The Gate Golf Club is a non-profit organization dedicated to expanding access to golf and creating a lasting impact on the Southwest Florida community. Scheduled to open in late 2026, The Gate will feature:

· Oakwood Grill 175-seat freestanding full-service restaurant

· The Pavilion Bar

· The Gimme Concessions - quick service restaurant

· The Bays 30-bay state-of-the-art practice range with Trackman technology

· The Gater 18-hole putting course

· Jacobsen-Hardy designed 9-hole regulation-length golf course

The Gate is designed to make golf more accessible to families and players of all skill levels, while providing high-quality golf and hospitality experiences at affordable rates.

Position Overview

This role is responsible for assisting 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 Oakwood Grill servers deliver consistent, high-quality hospitality and achieve its operating and financial goals.

This role will assist 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 Oakwood Grill Manager and Assistant General Manager, this individual will support the planning and execution of the successful grand opening of The Gate.

The Supervisor for Oakwood Grill 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.

Key Responsibilities

· 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.

Requirements

· 1–2 years of experience in a restaurant, hospitality, retail, or customer-service leadership role preferred.

· Strong communication, organization, and problem-solving skills.

· Ability to lead, motivate, and support a team in a fast-paced environment.

· Comfortable taking initiative and making sound decisions during busy service periods.

· Strong commitment to exceptional guest service and creating a positive dining experience.

· Ability to effectively prioritize tasks and manage multiple responsibilities at once.

· Reliable, punctual, and able to work a flexible schedule, including evenings, weekends, and holidays as needed.

· Basic understanding of restaurant operations, including food safety, cleanliness, cash handling, and opening/closing procedures.

· Ability to stand, walk, and work on your feet for extended periods.

· Must be able to work well both independently and as part of a team.

Ideal Candidate

The ideal candidate is a dependable, energetic, and hands-on leader who enjoys working with people and thrives in a fast-paced restaurant environment. They lead by example, remain calm under pressure, and are willing to jump in wherever needed to support the team and deliver an outstanding guest experience.

This person is confident communicating with both team members and guests, takes ownership of their responsibilities, and understands that great restaurant leadership means balancing hospitality, teamwork, efficiency, and business needs. They are proactive rather than reactive, recognize opportunities to improve operations, and take pride in maintaining high standards for service, cleanliness, food quality, and professionalism.

The hourly Supervisor should be someone the team can rely on—a positive presence who helps create a welcoming workplace, holds others accountable respectfully, and keeps the restaurant running smoothly throughout every shift.