Food and Beverage Director in Naples, Florida at Windstar on Naples Bay

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.

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.