Assistant Director Food & Beverage

Overview

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.

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
• Complimentary Shift Meal

Position Overview

The Assistant Director of F&B will assist in leading the property’s food and beverage and culinary operations, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Oversees the development and implementation of departmental strategies and ensures alignment with the property’s service standards and initiatives. Ensures the food and beverage operation meets target guest needs, supports employee satisfaction, drives revenue growth, and maximizes financial performance.

Delivers products and services that meet or exceed guest and employee expectations while providing a strong return on investment.

Developing and Executing Food and Beverage Strategy and Goals

• Collaborates with direct reports to develop and implement promotions, food and wine pairings, menu items, and presentations
• Develops and executes a food and beverage operating strategy aligned with overall business objectives
• Ensures departmental goals are integrated into operational plans

Leading Food and Beverage Teams

• Ensures consistent and ongoing communication across all food and beverage areas (e.g., pre-shift meetings, staff meetings, culinary briefings)
• Reviews in-house and local market business with leadership teams and proactively addresses operational challenges
• Evaluates staffing levels to ensure guest service and operational needs are met
• Sets expectations and holds leadership teams accountable for desired service behaviors
• Provides real-time feedback based on observation of service performance
• Maintains an open-door policy and addresses employee concerns promptly
• Communicates critical information from pre- and post-event meetings to relevant teams
• Estimates food, liquor, wine, and beverage consumption to forecast purchasing needs
• Orders and procures equipment and supplies as required

Maximizing Food and Beverage Revenue

• Reviews financial reports to assess performance against budget
• Ensures cash handling and beverage control policies are implemented and followed
• Encourages calculated risk-taking to drive incremental revenue and enhance service delivery

Ensuring Exceptional Guest Service

• Creates an environment in all food and beverage outlets that meets or exceeds guest expectations
• Reviews guest feedback, satisfaction scores, and operational data to identify improvement opportunities
• Continuously works to elevate service performance

Managing and Conducting Human Resource Activities

• Ensures property policies are applied fairly and consistently, with disciplinary procedures documented in accordance with standard operating procedures
• Conducts annual performance evaluations for direct reports
• Communicates and enforces departmental and property emergency procedures
• Recruits and hires food and beverage leaders with strong functional expertise, creativity, and entrepreneurial leadership
• Ensures new hires complete orientation and role-specific training
• Sets goals and expectations through the performance management process and holds teams accountable
• Establishes clear guidelines so employees understand expectations and boundaries
• Provides ongoing training to ensure employees understand and meet guest expectations

• High school diploma or GED with a minimum of 6 years of experience in food and beverage, culinary, event management, or a related professional area OR
• 2-year degree from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related field, with a minimum of 4 years of experience in food and beverage, culinary, event management, or a related professional area
• Excellent communication skills with fluency in English required
• Must be proficient in POS systems, Inventory Management Systems and Microsoft Office

• Must have a valid driver’s license, motor vehicle…