Director Of Restaurant Operations

TPI Hospitality•Fort Myers Beach, FL

3d•Onsite

About The Position

We are seeking an entrepreneurial, hands-on Director of Restaurant Operations to lead and elevate a high-volume, $ 20+ million multi-concept restaurant, beachfront bars, and entertainment operation at TPI's Margaritaville Fort Myers Beach Resort. This is not a traditional hotel food-and-beverage oversight role. We want a proven restaurant operator who has successfully opened, operated, grown, and elevated standalone restaurant concepts and will approach each outlet with an owner’s mindset. The ideal candidate is a visible, accountable self-starter who can build exceptional teams, develop leaders, strengthen each restaurant’s identity, drive sales and profitability, and create destination dining experiences for both locals and visitors. Overall responsibility for the following restaurants Lah De Dah Beach Bar & Restaurant – energetic beachfront sports bar atmosphere with live entertainment and coastal dining License to Chill Bar & Grill – vibrant all-day dining destination featuring breakfast, lunch, dinner, and daily live entertainment 5 o’clock Somewhere & Fin’s up Beach Entertainment complex – high-energy waterfront dining, live entertainment, and beach bar experience inspired by the Margaritaville lifestyle JWB - A premier upscale dining destination offering elevated brunch and dinner experiences complemented by breathtaking panoramic waterfront “million-dollar” views within a beautifully designed climate-controlled setting. Coconut Telegraph Café – coastal café offering specialty coffee, pizzas, cocktails, and quick bites in a relaxed beach view setting Compass Rose Ballroom & License to Chill Theatre – large-scale event space, and entertainment venues hosting weddings, conferences, concerts, and special events

Requirements

8–10+ years of progressive restaurant leadership experience in high-volume multi-unit restaurant operations
Proven success leading independent restaurant concepts and overseeing large-scale restaurant operations
Strong background in restaurant branding, local marketing partnerships, sales growth, and guest engagement
Demonstrated ability to build strong teams, develop leaders, and improve operational performance
Experience overseeing banquet and event operations preferred
Strong operational, financial, and business acumen
Experience with Toast POS and UKG systems preferred
Excellent leadership, communication, organizational, and problem-solving skills
Hands-on leadership style with strong floor presence and operational involvement
Ability to thrive in a fast-paced, high-volume restaurant environment

Responsibilities

Lead day-to-day operations across multiple restaurant concepts, bars, and lounges.
Build operational consistency, accountability, and execution across all outlets
Drive exceptional guest experiences through strong floor presence and leadership visibility
Develop systems, standards, and procedures that improve efficiency, service, and profitability
Partner closely with culinary leadership to enhance menus, service flow, and overall dining experiences
Ensure all concepts operate as strong standalone restaurant brands, not simply outlet operations
Drive restaurant revenue growth through operational execution, local marketing initiatives, promotions, activations, entertainment programming, events, and community engagement
Partner with marketing teams to strengthen restaurant branding, social media presence, local awareness, and repeat business
Build independent restaurant concepts that attract both locals and visitors analyze trends, guest feedback, competition, and sales performance to identify growth opportunities
Assist in developing unique restaurant identities, experiences, and branding strategies for each outlet
Champion innovation while maintaining consistency and operational excellence
Build, coach, mentor, and develop high-performing restaurant and banquet leadership teams
Develop, train, and retain strong management talent and future leaders
Building a culture focused on accountability, engagement, development, recognition, and performance
Lead training initiatives that improve service standards, leadership capability, operational execution, and guest satisfaction
Foster strong communication and collaboration between front-of-house, culinary, banquet, and support teams
Oversee financial performance for all restaurant and banquet operations
Manage budgets, forecasting, labor management, scheduling, food and beverage cost controls, and profitability initiatives
Monitor operational KPIs including sales growth, labor costs, guest satisfaction, turnover, and productivity
Drive operational improvements that maximize efficiency while enhancing the guest experience
Maintain strong inventory controls and vendor partnerships
Utilize Toast POS and UKG workforce management/payroll systems to support operational efficiency, labor management, reporting, scheduling, and business analysis
Leverage reporting and analytics to drive operational and financial decisions