As a family-owned business built on genuine relationships, the character and quality of our staff is integral to delivering the culture of service our clients expect. Members of our team serve each other, our partners, and their community with kindness and respect, while inspiring successful returns for everyone. The diverse and intimate size of Naples Hotel Group encourages each associate’s voice to be heard, fostering a dynamic environment of communal creativity that’s rife with opportunities for advancement.
The Terrace Grill Food & Beverage Director is responsible for leading and managing all restaurant operations to deliver exceptional guest experiences, drive revenue, and maintain optimal profitability. This role requires a strong leader with hands-on management experience in high-volume dining, excellent guest relations skills, and the ability to balance operational efficiencies with maintaining high-quality food and service standards.

GUEST EXPERIENCE:

• Set the standard for delivering excellent guest service, managing guest interactions, resolving complaints, and gathering feedback to enhance the overall experience.
• Create a personalized dining experience by regularly engaging with guests, addressing preferences, and building long-term relationships with repeat patrons.
• Monitor service flow during peak hours, ensuring guest satisfaction and prompt problem resolution.
• Curate and maintain a highly elevated ambiance in line with the Terrace Grill’s aesthetic, including overseeing music, lighting, table settings, and cleanliness.

QUALIFICATIONS

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (or equivalent experience).
• A minimum of 5-7 years of management experience in a high-volume restaurant environment
• Strong knowledge of food and beverage operations, including culinary techniques, wine pairings, and cocktail creation.
• Proven experience in managing budgets, controlling costs, and driving profitability.
• Exceptional leadership skills, with the ability to inspire and manage large teams.
• In-depth understanding of health and safety regulations and compliance requirements in the food industry.
• Proficient in restaurant management software (e.g., POS systems, inventory management tools, and scheduling software).
• Strong problem-solving and decision-making abilities, with a proactive approach to resolving guest and staff issues.
• Outstanding communication skills, both verbal and written, with the ability to interact effectively with guests, staff, and stakeholders.
• Passion for delivering outstanding guest experiences and upholding high service standards.
• Flexible and able to work nights, weekends, and holidays as required.

PREFERRED SKILLS

• Experience working in luxury dining establishments or high-profile restaurants.
• Certification in ServSafe, HACCP, or equivalent food safety programs.
• Multilingual abilities are a plus, especially in English and Spanish.