Director of Outlets

• Be Authentic

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long‑term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About Our Property

Welcome to South Seas, a premier resort destination in the Pyramid Global Hospitality portfolio, located on the beautiful shores of Captiva Island, Florida. Featuring 279 guest rooms and over 7,000 sq ft of meeting and event space, South Seas spans 330 acres of coastal beauty, offering a truly unique setting for hospitality professionals.

At South Seas, team members have the opportunity to be part of a resort experience unlike any other, surrounded by pristine beaches, a thriving wildlife preserve, and a setting that showcases the best of Southwest Florida. From supporting memorable events to delivering exceptional guest experiences across the resort's diverse offerings, every role plays an important part in bringing the South Seas experience to life.

Joining our team means becoming part of a people‑first culture that values teamwork, growth, and a passion for hospitality. Whether you're building your career in guest services, food and beverage, recreation, housekeeping, sales, or another department, you'll find opportunities to learn, grow, and make a meaningful impact.

Our Property

What you will have an opportunity to do:

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

• 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 percent
• Commuter and Company-paid Toll Programs
• Complimentary Daily Shift Meal

Position Overview

The Director of Outlets is responsible for providing strategic and operational leadership for all resort food and beverage outlets at South Seas Resort. This position oversees the daily operations, financial performance, service excellence, and leadership of multiple restaurants, bars, lounges, pool venues, grab‑and‑go concepts, and future outlet operations across the resort.

Reporting directly to the Director of Food & Beverage, the Director of Outlets serves as a highly visible, hands‑on leader who is actively engaged in daily operations. This role leads by example—spending significant time in the outlets coaching managers, engaging with guests, supporting associates, and ensuring exceptional execution of service standards. The Director of Outlets partners closely with Culinary leadership to deliver memorable dining experiences while driving operational efficiency, profitability, associate engagement, and guest satisfaction.

As South Seas Resort continues its transformation and reopening, this leader will play a critical role in opening new concepts, developing high‑performing teams, implementing operational standards, and creating exceptional dining experiences that reflect the resort's luxury hospitality brand.

Essential Responsibilities

Operational Leadership

• Provide strategic oversight and daily operational leadership for all resort restaurants, bars, lounges, pool outlets, grab‑and‑go venues, and seasonal food and beverage operations.
• Lead by example by maintaining a consistent presence throughout all outlets, providing hands‑on coaching and operational support during meal periods and peak business levels.
• Ensure all outlets consistently deliver exceptional guest experiences while maintaining South Seas service standards.
• Monitor outlet performance and implement operational improvements to maximize efficiency, quality, and profitability.
• Ensure compliance with resort operating procedures, brand standards, sanitation regulations, and responsible alcohol service.

Leadership & Team Development

• Recruit, hire, coach, mentor, and develop Restaurant Managers, Assistant Restaurant Managers, Supervisors, and outlet leadership teams.
• Foster a culture centered on hospitality, accountability, teamwork, engagement, and continuous improvement.
• Conduct regular leadership meetings, performance reviews, coaching sessions, and succession planning initiatives.
• Establish clear performance expectations and hold leaders accountable for operational results.
• Promote a positive workplace culture focused on associate development and retention.

Guest Experience

• Serve as a visible hospitality leader, actively engaging with guests throughout the resort.
• Resolve guest concerns promptly and professionally while empowering outlet leaders to exceed guest expectations.
• Monitor guest satisfaction metrics and implement action plans to continuously improve service delivery.
• Ensure consistency in food quality, beverage presentation, cleanliness, ambiance, and overall dining experiences across every outlet.

Financial Management

• Drive revenue growth and profitability across all food and beverage outlets.
• Manage labor costs, scheduling, productivity, and operating expenses while maintaining exceptional service standards.
• Analyze financial statements, labor reports, inventory results, and key performance indicators to identify improvement opportunities.
• Collaborate with the Director of Food & Beverage and Culinary leadership on forecasting, budgeting, menu engineering, pricing strategies, and promotional initiatives.
• Ensure accurate inventory controls, purchasing practices, and cost management procedures.

Culinary & Cross-Functional Partnership

• Partner closely with the Executive Chef and culinary leadership to ensure seamless collaboration between front‑of‑house and back‑of‑house operations.
• Support menu development, seasonal offerings, wine and cocktail programs, and special dining events.
• Coordinate closely with Banquets, Recreation, Marina, Retail, Golf, Front Office, and Marketing to support resort programming and guest experiences.

Operational Excellence

• Ensure compliance with all health department regulations, food safety standards, OSHA requirements, and company policies.
• Monitor facility conditions and partner with Engineering to maintain outlet appearance and functionality.
• Oversee opening and closing procedures, cash controls, inventory management, and operational audits.
• Lead outlet openings, renovations, and operational transitions as the resort continues to expand.

Additional Responsibilities

• Support resort-wide events, holiday programming, VIP experiences, culinary festivals, and special activations.
• Perform other duties as assigned by the Director of Food & Beverage.

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum of 7 years of progressive Food & Beverage leadership experience within a luxury resort, full‑service hotel, or destination hospitality environment.
• Minimum 3–5 years leading multiple restaurant outlets and management teams.
• Demonstrated experience managing high-volume, multi‑unit food and beverage operations.
• Strong financial acumen, including budgeting, forecasting, labor management, food and beverage cost controls, and P&L analysis.
• Proven ability to develop leaders, build high‑performing teams, and improve operational performance.
• Experience with POS systems, inventory management software, Microsoft Office Suite, and restaurant technology platforms.
• Extensive knowledge of food safety regulations, responsible alcohol service, and hospitality best practices.

Physical Requirements

• Frequently stand and walk throughout the resort for extended periods.
• Lift and carry up to 30 pounds occasionally.
• Work indoors and outdoors in varying weather conditions.
• Occasionally bend, reach, climb stairs, and perform other physical activities associated with restaurant operations.

Schedule Requirements

Food & Beverage leaders are expected to maintain flexible availability, including evenings, weekends, holidays, and peak resort periods. This position requires a visible operational presence during high‑volume service periods and the ability to respond to guest or operational needs outside of regularly scheduled hours.

Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law.

In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment.

As an Equal Opportunity Employer, we intend to comply fully with applicable federal, state and/or local employment laws and the information requested on this application will only be used for purposes consistent with those laws. To the extent required by applicable law, The Company maintains a drug‑free workplace.

Compensation

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.