Restaurant Manager

Upscale Casual Restaurant

Naples, FL

An established upscale coastal American restaurant is seeking a Restaurant Manager for its Southwest Florida operation. This is a visible floor leadership role within a polished, high-volume concept known for strong food and beverage sales, energetic service, and a guest experience that requires both structure and personality.

The right manager will enjoy being present in the dining room, developing employees, and maintaining standards through busy brunch, dinner, bar, and private-event periods.

What You Will Do

• Lead daily front-of-house operations, including opening, closing, shift execution, and manager handoffs.
• Maintain a consistent leadership presence on the floor and respond quickly to service issues.
• Coach servers, bartenders, hosts, support staff, and hourly supervisors during live service.
• Conduct pre-shift meetings that clearly communicate reservations, events, menu updates, sales priorities, and service expectations.
• Manage labor deployment, breaks, cuts, and staffing adjustments based on business volume.
• Monitor guest feedback and resolve concerns with sound judgment and appropriate follow-through.
• Reinforce service standards, menu knowledge, beverage execution, and responsible alcohol service.
• Support recruiting, onboarding, training, performance documentation, and employee development.
• Partner with culinary leadership to maintain timing, presentation, communication, and product quality.
• Oversee cash controls, comps, voids, closing reports, and other assigned administrative responsibilities.
• Maintain restaurant cleanliness, organization, safety, and readiness throughout each shift.
• Support high-volume brunches, holidays, private events, and peak seasonal business.

What We Are Looking For

• At least three years of restaurant management experience in a polished casual, upscale casual, or high-volume full-service concept.
• Experience leading operations with a substantial bar and beverage component.
• A manager who is comfortable taking control of a busy floor without becoming reactive or losing attention to detail.
• Strong knowledge of front-of-house service, labor management, guest recovery, and employee coaching.
• The ability to hold standards consistently while building credibility with hourly employees.
• Clear communication and sound decision-making during high-pressure service periods.
• Working knowledge of restaurant point-of-sale systems, scheduling tools, inventory controls, and financial reporting.
• Availability to work evenings, weekends, holidays, and peak seasonal schedules.
• Stable career progression and professional references.
• Florida food safety certification and responsible alcohol service credentials, or the ability to obtain them promptly.

Compensation & Details

• Base Salary: $65,000–$70,000, depending on experience
• Benefits and paid time off offered as part of the overall compensation package
• Professional growth opportunities within an established restaurant organization