Upscale Restaurant & Bar Manager - Guest Experience Leader

BENCHMARK; Naples, Northern (FL, KY); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Solfina Bar & Terrace in Naples, FL is seeking a Restaurant Manager to lead day-to-day front-of-house operations, supervise service teams, and ensure guest experiences across dining, lounge, terrace, and bar.

The role emphasizes hands-on leadership, staff development, revenue growth, and adherence to health, safety, and service standards, with collaboration with culinary leadership and a focus on upselling and guest engagement.

Qualifications

• Minimum 3 years of restaurant management experience.
• Experience in upscale dining, resort, lounge or nightlife preferred.
• Strong leadership and guest service capabilities.
• Knowledge of cocktails, wine, spirits and upscale dining service.
• Ability to lead effectively in a high-volume environment.

Responsibilities

• Lead daily service periods and ensure hospitality standards across dining, lounge, terrace and bar.
• Maintain active floor presence and engage with guests to promote repeat visits.
• Resolve guest concerns promptly and professionally.
• Oversee opening, shift transitions, and closing procedures.
• Monitor cleanliness, organization, and facility presentation.
• Ensure health, safety, sanitation and alcohol service compliance.
• Coordinate with culinary leadership for smooth service execution.
• Supervise servers, bartenders, hosts and support staff; conduct pre-shift lineups.
• Coach staff on hospitality, beverage knowledge, upselling and guest engagement.
• Support hiring, onboarding, training and team development.
• Support beverage sales initiatives and inventory controls.
• Assist with scheduling, payroll review and outlet financial goals.
• Utilize Hilton Systems & technology for operations and reporting.

Skills

Leadership

Guest service

Communication

Cocktails & wine knowledge

Problem solving

High-volume operations

Job description

Solfina Bar & Terrace in Naples, FL is seeking a Restaurant Manager to lead day-to-day front-of-house operations, supervise service teams, and ensure guest experiences across dining, lounge, terrace, and bar.

The role emphasizes hands-on leadership, staff development, revenue growth, and adherence to health, safety, and service standards, with collaboration with culinary leadership and a focus on upselling and guest engagement.