• Utilizing interpersonal and communication skills to lead, influence and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encouraging and building mutual trust, respect, and cooperation among team members.
• Improving service by communicating and assisting individuals to understand guest needs, maintaining quality products in accordance with company standards, providing guidance, feedback, and individual coaching when needed.
• Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Supervising and managing team members. Understanding team members’ positions well enough to perform duties in their absence.
• Administering payroll edits, reporting, and time & attendance policies.
• Providing guidance and direction to subordinates, including setting performance standards, monitoring performance, and completing performance evaluations.
• Analyzing information and evaluating results to choose the best solution and solve problems.
• Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Maintaining complete knowledge at all times of All resort features/services, hours of operation, daily house count, expected arrival/departures, and all department policies and procedures.
• Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
• Interviewing hourly food and beverage candidates making recommendations to the Director of F&B on new hires, pay rates, and terminations.
• Responsible for purchasing and inventory of food and beverage items for restaurants and outlets with the approval from the Director of F&B following policies and procedures set forth by the company.
• Ensure proper cash handling and tip payout procedures are being followed.
• Complete all required reports in a timely, accurate manner.
• Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurants, and resort.
• Ensure staff is working together as a team to ensure optimum service and that guest needs are met.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc.
• Inspect storage areas for organization, use of FIFO, and cleanliness.
• Complete scheduled inventories and stock and requisition necessary supplies.
• Monitor dining rooms for seating availability, service, safety, and well-being of guests.
• Complete work orders for maintenance repairs.
• Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process.
• Perform other duties as assigned, requested, or deemed necessary by management.

• Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
• Ensure uniform and personal appearance are clean and professional, maintain the confidentiality of proprietary information, and protect company assets.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
• Speak with others using clear and professional language.
• Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.
• Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
• Perform other reasonable job duties as requested by supervisors.

• Stand, sit or walk for an extended period of time.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

• Comprehensive knowledge of restaurant operational procedures
• Knowledge of basic food handling and sanitation standards
• Knowledge of restaurant equipment and routine maintenance needs
• Effective decision-making skills
• Strong problem-solving skills
• Strong consensus-building skills
• Ability to acquire and maintain relationships e.g., employees, customers, vendors
• Ability to work well in stressful and high-pressure situations
• Effective influence skills
• Knowledge of overall resort operations as they affect restaurant and related areas

• Competitive salary
• Health insurance
• Dental insurance
• Vacation and sick/personal time off
• Flexible spending accounts (medical and dependent care)
• Company-paid basic life insurance
• Short-term disability
• Long-term disability
• 401(k)
• Travel benefits

Our resort is located on the Punta Rassa, an 85-acre peninsula on San Carlos Bay in Fort Myers, Florida. We are just a short distance from Sanibel and Captiva Islands, featuring beautiful beaches and top attractions. Water sports and outdoor activities are abundant near our resort, including natural trails, bike, and kayak rentals. Settle into our spacious rooms and suites with private balconies, floor-to-ceiling windows, scenic views, and complimentary Wi-Fi. Savor delicious cuisine in our hotel restaurants. Join us for a romantic dinner cruise on the Sanibel Harbour Princess Yacht. Get pampered with a massage at our on-site luxury spa. Keep up your gym routine in our fitness center and take a dip in one of our several pools. Elsewhere in our Fort Myers resort, discover our flexible event spaces, offering seating for over 900 in our largest venue. A refreshing getaway awaits you at our Fort Myers, Florida, resort.