Food and Beverage Director

Job Description

Job Description

Description:

About Windstar on Naples Bay 

Windstar on Naples Bay, located less than three miles from 5th Avenue in the heart of Naples, is seeking a Food and Beverage Director who will lead F&B operations with passion, creativity, and a commitment to excellence within a cohesive, kind, and collaborative team culture. Recently remodeled, the Club features modern facilities with two floors of dining venues and event spaces, and two full kitchens. The F&B Director will be a visible, hands-on leader who inspires the team, and delivers exceptional dining experiences for members and guests. Ideal candidates will bring proven experience in high-volume, seasonal, and multi-outlet private clubs, demonstrating the ability to balance refined à la carte service with private event execution while fostering teamwork, consistency, and a positive team environment aligned with the Club’s values and vision.

Club amenities include a Tom Fazio-designed 18-hole golf course with bayside practice facilities, tennis and bocce courts, state of the art Wellness Center, and diverse indoor/outdoor dining venues, including a private Wine Room, multiple event spaces, and Marketplace. In addition to the Club’s amenities, all Members have access to the Windstar Community private Keewaydin Island beach accessible via a 40-passenger pontoon shuttle adds to the club’s distinctive coastal charm. Members enjoy a vibrant, casual-by-design lifestyle with exceptional dining, social events, and activities that celebrate Naples’ coastal spirit. Annual Food & Beverage revenues exceed $2.4 million, generated from à la carte dining, a robust calendar of Social events, Member private events, and Member-sponsored events.

FOOD AND BEVERAGE DIRECTOR POSITION OVERVIEW

The Food & Beverage Director is a highly visible, hands-on leadership role that provides strategic oversight of all food and beverage operations. Reporting to the AGM and working in close partnership with the Executive Chef, Catering & Events Manager, FOH Managers and Sous Chef’s, the F&B Director plays a critical role in aligning service, culture, and execution across all dining and event experiences. With strong collaboration across Back of House and Front of House teams, the F&B Director will lead a diverse, fast-paced, and sophisticated operation encompassing multiple dining venues, with a robust calendar of banquet and Member event programming.

The Food & Beverage Director is responsible for establishing, implementing, and overseeing all F&B operations, procedures, and planning. This includes service standards, staffing and training, budget planning and cost control, Member satisfaction, purchasing and inventory, menu development, payroll management, and à la carte and event execution.

KEY RESPONSIBILITIES

Leadership

• Lead, mentor, and develop a front-of-house team including managers, servers, bartenders, and support staff. 
• Recruit, train, inspire, and retain team members while fostering a positive and accountable culture. 
• Act as a collaborative team leader who is hands-on when needed while maintaining appropriate strategic oversight. 
• Build and maintain respectful, collaborative relationships with F&B managers, department heads, and the Executive Chef to ensure seamless front and back-of-house alignment. 
• Actively support the planning and execution of Club events with the Catering & Events Manager to ensure they are well coordinated, and memorable. 
• Lead with fairness and consistency in upholding Club policies, procedures, and standards of conduct. 
• Hold regular staff meetings with direct reports to reinforce expectations, share updates, and support effective planning and execution of club events. 
• Active participant in the H-2B program assisting with interviewing, hiring, onboarding and orientation.

Operations 

• Maintain a strong, visible, and approachable presence throughout dining rooms and events, demonstrating professionalism, warmth, and strong interpersonal skills. 
• Oversee all Food & Beverage operations, including dining venues, catering, Member events, and Member-sponsored social functions. 
• Serve as an effective communicator with Members and guests, intuitively delivering service that reflects the Club’s culture and expectations. 
• Refine standard operating procedures and service standards across all dining and event spaces.
• Ensure smooth coordination of event operations alongside daily dining service, utilizing systems that support consistency, quality, and efficiency. 
• Maintain high standards of service, presentation, and cleanliness across all food and beverage outlets.
• Lead and continuously elevate the Wine Club program through thoughtful wine programming, Member & staff education, wine dinners, tastings, and curated wine experiences. 
• Ensure full compliance with all health, safety, sanitation, liquor service, and regulatory requirements, while staying current with industry trends and best practices. 

Financial Stewardship

• Develop, manage, and execute the Food & Beverage budget in alignment with Club and department financial goals. 
• Understand and communicate key financial metrics related to successful F&B operations, ensuring leadership team awareness and accountability. 
• Monitor payroll through labor controls and scheduling to ensure alignment with forecasts, productivity goals, and service standards. 
• Coordinate purchasing and monitor inventory processes to maintain appropriate par levels and organized control of wine, spirits, beer, and beverage products. 
• Oversee inventory controls, purchasing, and beverage cost performance to ensure quality, consistency, and cost control.
• Track and analyze operational data, including reservations, covers, average check, menu mix, menu engineering, P&L performance, and Member satisfaction metrics. 
• Monitor key performance indicators (KPIs), benchmarking results, and adjusting strategies as needed.

Requirements:

CANDIDATE QUALIFICATIONS 

• Bachelor’s degree (B.A.) in Hospitality Management or related field.
• 8-10 years of progressive leadership with at least 3-5 years at a Director level, leading a multi-outlet luxury restaurant/hospitality venue. 
• Strong financial acumen, with a clear understanding of budgets, cost controls, and key performance indicators.
• Beverage/Sommelier certifications preferred or an individual with demonstrated wine knowledge and beverage expertise, with the ability to lead and elevate the Club’s wine and beverage program — curating lists, guiding selections, and educating the team. 
• Ability to manage and inspire personnel with a passion for training team members, while fostering a positive work environment and department culture. 
• Flexible, adaptable management ability with sound judgment and pro-active style leadership.
• Excellent communication and leadership skills with the ability to write reports and correspond professionally with the team, Members, and vendors. 
• Proficiency with Jonas POS, ForeTees Reservation, Microsoft Office, Canva, and Beanworks systems preferred.
• Private Club experience preferred.