Restaurant Manager

The June

Jacksonville (FL)

On-site

USD 65,000 - 80,000

Full time

14 days+

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Benefits offered by this job

Health Care Plan (Medical, Dental & Vision)

Paid Time Off (Vacation, Sick & Public Holidays)

Family Leave (Maternity, Paternity)

Life Insurance

Short Term & Long Term Disability

Shift Meal

Job summary

A new private membership club in Jacksonville is seeking a Restaurant Manager. This role requires exceptional leadership and hospitality skills, focusing on overseeing daily operations, developing staff, and ensuring an outstanding dining experience for members. Ideal candidates will have 2-3 years in upscale restaurant management and strong communication abilities. This is a full-time position with competitive benefits, including health care and paid time off.

Qualifications

2-3+ years in a management role within the luxury restaurant or hospitality industry.
Background in upscale, high-volume restaurants required.
Exceptional communication and interpersonal skills.

Responsibilities

Support the Food & Beverage Director in overseeing daily operations.
Recruit, hire, train, and develop front-house staff.
Build and maintain relationships with club members.

Skills

Leadership

Communication

Interpersonal skills

Hospitality management

Education

Bachelor’s degree in Hospitality Management or related field

Job description

Base Pay Range

US$65,000.00/yr - US$80,000.00/yr

Overview

Arriving in winter 2025, The June will introduce Jacksonville to a new kind of Private Membership Club, one that's all about real connection, warmth, and an inclusive spirit. Our mission is to bring together people from every walk of life in a relaxed but elevated environment. Built by a global team of hospitality pros, designers, and operators, The June is dedicated to giving members a sense of belonging and unforgettable experiences, rooted in genuine community, thoughtful design, and exceptional hospitality.

About the Role: We’re searching for a Restaurant Manager with natural poise, presence, and a true passion for hospitality. This is a key leadership position for someone who thrives in a design-forward setting, cares deeply about service, and knows how to nurture a positive, high-performing team culture. As Restaurant Manager, you’ll co‑lead day‑to‑day operations, guarantee seamless service, and set the tone for our front‑of‑house team—all while delivering a standout guest experience for our members.

Responsibilities

Support the Food & Beverage Director in overseeing daily operations of an upscale dining restaurant within a private club environment.
Recruit, hire, train, and develop front‑of‑house staff with an emphasis on hospitality and club standards.
Build and maintain relationships with club members, addressing their preferences and feedback to create a personalized dining experience.
Coordinate with membership and events teams to plan and execute private functions, club events, and special member experiences.
Manage staff schedules, assign tasks, and ensure responsibilities are clearly communicated and executed.
Monitor member satisfaction, address guest concerns promptly, and strive for continuous improvement.
Ensure club policies, standards, and expectations are upheld at all times.
Oversee compliance with health, safety, and sanitation regulations.
Collaborate closely with chefs and kitchen staff to optimize food production, presentation, and delivery.
Manage budgets, control costs, and help maximize profitability.
Oversee wine and beverage programs, including inventory and purchasing in line with club standards.
Ensure maintenance of club ambiance, cleanliness, and readiness for service at all times.
Lead pre‑shift meetings to communicate daily goals, events, and service standards.
Inspire and model exemplary guest service for the team.
Other responsibilities as needed to support smooth restaurant and club operations.

Qualifications

2‑3+ years in a management role within the luxury restaurant or hospitality industry, with experience in private membership clubs preferred.
Background in upscale, high‑volume restaurants required; Michelin‑starred experience is a plus.
Bachelor’s degree in Hospitality Management, Business, or a related field preferred.
Strong leadership skills—a hands‑on manager who leads by example and isn’t afraid to pitch in wherever needed.
Exceptional communication and interpersonal skills, with a knack for building genuine relationships.
Dedication to the highest standards of honesty, integrity, humility, and leadership.

Benefits