Top 1 Culinary director Jobs in Boca Grande, Fl

Assistant Food & Beverage Director
The Gasparilla Inn —Boca Grande, FL
- Weekends as needed
- Bar
- CPR Certification
- Bachelor's degree
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13d

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Assistant Food & Beverage Director
The Gasparilla Inn —Boca Grande, FL
Have a highly visible and respectful presence with guests and members and have the maturity to know how to treat guests and members with a high level of service…
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Assistant Food & Beverage Director

The Gasparilla Inn -
Boca Grande, FL

Quick Apply

Job Details

Full-time
13 days ago

Qualifications

Staff supervision
Employee relationship building
Budgeting
Hotel staff training
Managing food service teams
Team motivation (leadership skill)
Professional development training

Full Job Description

Job Title:

Assistant Food & Beverage Director

Reports to:

Vice President of Food & Beverage

Department/Group:

Food & Beverage

Effective Date:

July 1, 2026

Location:

On Site and Remote Locations

Travel Required:

Yes, Some

Position Type:

Exempt

On Call:

Position Overview:

The Assistant Director of Food & Beverage has a proven track record of leadership and excellence in food & beverage operations within upscale hospitality settings. In addition to assisting the VP of Food & Beverage with overall operations, the Assistant Director will directly oversee multiple outlets within the Food & Beverage Department. The Asst. Director will play an integral part in the oversight of the Inn’s food & beverage program. The Asst. Director must be an engaged team leader & maintain a highly visible presence with members & guests. The Asst. Director is a role model for enthusiasm, energy and friendly demeanor that leads the team according to the Gasparilla Inn Mission statement and Peoples Charter.

Job Duties:

Adhere to the Gasparilla Inn 4 Steps to Memorable Service.
Maintain basic first aid and CPR certification.
Thorough knowledge of property, space, capacities and amenities of The Gasparilla Inn.
Offer effective leadership and support for managers and staff in the F&B Department.
Recommend, monitor, and manage policies, procedures, and staffing for F&B departments.
Work harmoniously with Executive Chef and Director of Catering and their teams.
Run shifts as an ambassador to the Inn, ensure that guests and members are attended to in a prompt, efficient & courteous manner.
Ensure the service team is set up for success through focused training, measurement & accountability.
Have a highly visible and respectful presence with guests and members and have the maturity to know how to treat guests and members with a high level of service.
Work as a floor manager during meal times, staying engaged with guests and assisting the service team.
Acts as a liaison between the service & culinary teams to corroborate timely and appropriate communications and service.
Works with the Vice President of Food & Beverage to ensure all goals are met in a collaborative manner with a positive attitude.
Responsible for the overall appearance of the food & beverage outlets while ensuring the cleanliness and organization of guest facing areas.
Assist the VP and Executive Chef with data management including dining reservations, covers and average check, menu mix, menu design and P&L.
Clearly understands the metrics in order to attain the financial goals and objectives for the department.
Assist the VP with monitoring payroll to align with financial forecasting & goals.
Oversee daily pre-shift meetings with service teams, verify appropriate communications are in place.
See to it that service team checklists are completed on a daily basis.
Make certain that dining & bar facilities are kept clean, well-stocked & organized. Check the maintenance of all equipment and notify the VP of needed maintenance and repair.
Assist with the planning, setup, execution and break down of banquets including weddings, social events & meetings.
Oversee bartending team, verify that bars are inspected and cleaned on a daily basis.
Assist with scheduling needs, manage supply ordering/inventory and employee timekeeping.
Assists the VP in interviewing service team members and assigning training programs.
Ensure health, safety, liquor consumption and all other departmental standards and procedures are adhered to by staff members.
Make recommendations when reviewing employee performance.
All other duties as assigned.

Working Conditions and Assignments:

This position is both an administrative and hands on position and will require equipment to be moved weighing up to approximately 50 pounds. This position may be exposed to hazards such as adverse weather conditions, loud noise, frequent and extra working hours due to demands of events, and other related factors such as upset guests if something does not goes as originally planned. You must be comfortable with water safety and be able to respond to water safety events, which could potentially become high stress situations. This position is also required to work events during weekend hours, and nights as determined by event needs.

Acknowledgement:

By signing below, I have reviewed and received a copy of this job description. I understand all the items on this job description and I acknowledge that I am responsible for fulfilling the requirements, qualifications and duties of this position.

Employee Printed:

Date:

Employee Signature:

Date:

Qualifications and Requirements:

Required:

Proven food & beverage management experience in the hospitality & resort sector.
Ability to manage and inspire personnel with a passion for training team members.
Possess dynamic interpersonal communication skills and a natural ability to positively engage a wide array of people.
Strong attention to detail and accuracy, the ability to prioritize and organize multiple projects, meet deadlines, problem-solve and multi-task.
Highly organized and possessive of a professional demeanor, a gracious attitude and demonstrated ability to establish and maintain effective working relationships with all departments and team members.
Have a strong sense of urgency and responsiveness, while maintaining quality and integrity of department standards.
Flexible and adaptable management style.
Proven ability to work within targeted budgets and goals.

Preferred:

Bachelor’s Degree in Hospitality Business Administration or similar field.
Experience working in front-of-house or back-of-house restaurant operations.
Beverage / Sommelier certifications or training.
Experience opening and/or re-opening outlets or re-branding restaurant concepts.

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