The Director of Food & Beverage is responsible for providing strategic leadership and hands‑on management for all food and beverage operations at Naples Grande Beach Resort, including restaurants, lounges, banquets, in‑room dining, and outlet support teams. The Resort is currently undergoing a major renovation that will re-position the property to a luxury Resort destination. We are searching for a dynamic F&B leader that has a proven record of success in operating multiple high end restaurant venues in addition to high volume banquet and catering. This Executive role will report directly to the VP/Managing Director and will partner with corporate Team to create a sustainable operation that will result in exceeding our guest expectations as well as achieving financial results. Responsibilities Provide leadership and oversight for all food and beverage outlets, banquet operations, and service teams, ensuring consistent execution of luxury service standards. Drive maximum operational efficiency, presentation, and quality across all F&B venues while maintaining exceptional guest satisfaction scores. Lead and champion Forbes service standards, including staff training, ongoing auditing, coaching, and accountability. Develop, implement, and maintain operating procedures, training programs, schedules, policies, and labor standards for all F&B departments. Manage all financial aspects of the department, including labor control, budgeting, forecasting, purchasing, inventory management, and capital planning. Oversee maintenance and lifecycle management of all food and beverage equipment and supplies. Evaluate and enhance existing procedures while developing new concepts or service enhancements that elevate the guest experience. Serve as a senior leader in guest engagement—handling escalated guest requests, concerns, and recovery situations with professionalism and care. Foster strong communication and collaboration across all resort departments to ensure seamless service delivery. Support and lead high‑volume banquet and group operations, including weddings, social events, and corporate functions Experience and other requirements Three to five years of experience as a Director of Food & Beverage at a luxury hotel or resort, with demonstrated success in high‑volume banquet and catering operations. Strong expertise in budgeting, forecasting, labor management, and capital expenditures within a resort or large F&B environment. Experience in a Forbes 4‑ or 5‑Star property strongly preferred. College education required; degree in Hotel Management, Hospitality, or preferred Business Administration. Highly organized leader with strong attention to detail and the ability to manage multiple priorities while meeting deadlines. Excellent computer proficiency; experience with Excel, Outlook, OpenTable, and Delphi strongly preferred. Ability to thrive in a dynamic, fast‑paced, and guest‑focused resort environment. Strong verbal and written communication skills in English. Exceptional interpersonal and leadership skills with the ability to inspire and develop teams. Physical ability to stand for extended periods and actively engage in outlet and event operations. Current TIPS Alcohol Certification or comparable alcohol service certification required (or ability to obtain within a designated timeframe).