Location: Fort Myers, FL

Reports to: Assistant Director of Food & Beverage and Director of Food & Beverage

Status: Exempt

Essential Functions

Leadership & Operations

• Lead the daily operations of all hotel food and beverage outlets while maintaining luxury service standards.
• Maintain compliance with Luminary Hotel and Mainsail Lodging & Development's Core Values and operational standards.
• Create and foster a positive, professional, and collaborative work environment for both guests and team members.
• Supervise hourly team members to ensure efficient daily operations.
• Conduct daily pre-shift meetings to communicate hotel updates, service expectations, VIP arrivals, and operational priorities.
• Maintain visible floor presence during service periods, providing hands-on leadership and support.
• Assist bartenders, servers, hosts, and support staff during peak business periods.
• Ensure all outlets maintain exceptional cleanliness, organization, and presentation standards.
• Maintain high standards of personal appearance and grooming which includes wearing proper professional attire.

Guest Experience

• Deliver exceptional guest experiences that exceed expectations and encourage repeat business.
• Respond promptly and professionally to guest requests, concerns, complaints, and service recovery opportunities.
• Conduct regular table visits to gather guest feedback and identify opportunities for continuous improvement.
• Ensure guest privacy, confidentiality, and security by following all hotel procedures.
• Promote a culture focused on personalized hospitality and anticipatory service.

Team Leadership

• Recruit, interview, onboard, train, coach, mentor, and develop Food & Beverage team members.
• Conduct ongoing performance coaching and annual performance evaluations.
• Partner with the Assistant Director and Director of Food & Beverage regarding disciplinary actions, corrective counseling, and employee development.
• Promote open communication and teamwork across all departments.
• Support succession planning and leadership development initiatives.
• Foster an environment that prioritizes employee engagement, recognition, and retention.

Scheduling & Labor Management

• Prepare weekly schedules based on business forecasts, labor budgets, and productivity standards.
• Maintain schedules within the labor management system while ensuring appropriate staffing levels.
• Review staffing needs daily and make adjustments to meet business demands.
• Maintain accurate payroll using Workday, ensuring timely processing of hours worked, PTO, holidays, and payroll adjustments.
• Monitor labor costs and productivity to achieve departmental financial goals.

Financial Management

• Monitor departmental expenses and implement cost-control initiatives.
• Manage beverage and operating costs through proper portion control, waste reduction, and inventory management.
• Conduct regular inventory and par-level reviews to maintain product availability.
• Maintain accountability for purchase orders, invoice approvals, and expense documentation in accordance with company policies.
• Assist with budgeting, forecasting, and revenue-generating initiatives.

Food & Beverage Operations

• Ensure all food and beverage outlets maintain exceptional service standards and compliance with company expectations.
• Collaborate with the Executive Chef and culinary leadership regarding menu updates, seasonal offerings, and operational improvements.
• Monitor beverage quality, wine inventory, liquor controls, and bar profitability.
• Ensure compliance with all food safety, sanitation, and alcohol service regulations.
• Maintain current ServSafe standards throughout all operations.
• Ensure all team members understand and comply with applicable alcohol laws and responsible beverage service practices.

Compliance & Safety

• Maintain compliance with OSHA regulations and all local, state, and federal health and safety requirements.
• Respond appropriately to emergencies using Safety Data Sheets (SDS) and company emergency procedures.
• Maintain Lost & Found procedures in accordance with hotel policies.
• Complete all required corporate training and ensure team compliance with required certifications.
• Maintain regular attendance and flexibility to meet operational business needs.

Administrative Responsibilities

• Participate in departmental, leadership, and hotel meetings.
• Prepare operational reports as requested.
• Monitor guest satisfaction scores and implement action plans for continuous improvement.
• Maintain professional appearance and adhere to company dress standards.
• Perform other duties as assigned by the Assistant Director of Food & Beverage, Director of Food & Beverage, or General Manager.

Qualification Standards

Education & Experience

• Minimum of three (3) years of progressive Food & Beverage management experience in an upscale hotel, fine dining restaurant, or high-volume hospitality environment.
• Previous experience managing multiple food and beverage outlets preferred.
• Strong knowledge of luxury dining, lounge, bar, and beverage operations.
• Extensive wine, spirits, and cocktail knowledge required.
• Experience with labor management, scheduling, payroll, budgeting, and inventory control.
• Experience with Micros POS, OpenTable, and Microsoft Office preferred.
• ServSafe Manager Certification required (or ability to obtain within designated timeframe).

Physical Demands

• Ability to sit or stand for extended periods of time
• Ability to communicate clearly
• Ability to lift, bend, and carry 20 lbs.
• Corrected vision to normal range
• Ability to drive/transport self and others
• Ability to travel on occasion for meetings
• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly
• Work on multiple tasks, making appropriate progress towards deadlines
• Able to work independently, take direction and provide direction to others
• Manage differing personalities within the office, the hotel and the community
• Maintain the highest degree of confidentiality
• Ability to work effectively in stressful, high pressure situations
• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Work Schedule

• This position requires a flexible schedule based on business needs, including mornings, afternoons, evenings, weekends, holidays, and special events. Shifts may include opening, mid-day, or closing responsibilities, with occasional late evenings extending until 1:00 a.m. or 2:00 a.m.