Director of Food and Beverage

CAPTIVA, FL SOUTH SEAS Our Property: Captiva Island has been the destination of choice for generations of families. South Seas, for many, is where the destination has come to life. The 330-acre retreat and wildlife nature preserve on the Florida Gulf Coast offers elevated coastal experiences and world-class amenities designed to appeal to a multitude of guests. Join this passionate and hardworking team and enjoy working in paradise. Our Core Values: We are in the business of creating an authentic sense of place for families to return to time and time again while committing ourselves to creating memorable and fun experiencers through passionate, attentive service. This mantra is reflected in everything we do and every interaction we have whether it be in hospitality operations management, asset management, development, or sales & marketing. Our values define who we are. Be Authentic Practice Humility Cultivate Teamwork Value Time Be Trustworthy We offer a very competitive salary and generous benefits including: Low-cost Medical, Dental, Vision Plans Paid Life Insurance Short- and Long-Term Disability Paid Time Off & Holidays 401(k) with 100% match up to 4% Commuter and Company-paid Toll Programs POSITION OVERVIEW The Food & Beverage Director is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets (multiple Restaurants, Bars, Culinary Operations, any Retail F&B Operations, Social Catering, Banquets) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving multiple Restaurants, Bars, Culinary Operations, any Retail F&B Operations, Social Catering, and Banquets sales revenues to meet or exceed budget. The Director of Food and Beverage is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. ESSENTIAL FUNCTIONS • Responsible for organizing, directing, supervising, and assisting in the preparation and service of all food and beverage, based on standardized recipes, for the multiple Restaurants, Bars, Culinary Operations, any Retail F&B Operations, Social Catering, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. • He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio. • He/she plans meals and service while directing and guiding the Chef with various assignments, i.e., pricing, banquets, etc. • This role is ultimately responsible for providing oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the kitchen, service, beverage and banquet departments, as required. POSITION REQUIREMENTS At least 5 years of progressive director level experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Must have a valid driver's license, motor vehicle background check will be completed Holds and maintains applicable certification requirements for position to include Food Handlers, Alcohol Awareness, CPR and First Aid Must be proficient in Windows 365 and Microsoft platforms. Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations, maintaining composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control Familiar with the general organization of a Hotel and know the function of each department. Communicates in a timely and efficient manner, possess strong communication skills, excellent speaking, reading and writing skills, computer skills and basic technological acumen. Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity. Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner. Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments. Knowledgeable and aware of local competition and industry trends. SKILLS AND ABILITIES: Using initiative and independent judgment within established procedural guidelines. Contributing effectively to the accomplishment of team or work unit goals, objectives and activities. Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds. Ability to give attention to detail. Ability to handle multiple tasks. Must work well in stressful, high-pressure situations while maintaining composure. To be available to work evenings, weekends, or holidays. Good judgment with the ability to make timely and sound decisions. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. Commitment to excellence and high standards. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Strong organizational, problem-solving, and analytical skills Ability to manage priorities and workflow. Ability to effectively communicate with people at all levels and from various backgrounds.