Director of Restaurant Operations - Margaritaville

Director of Restaurant Operations - Margaritaville Beach Resort, Fort Myers Beach, Florida

We are seeking an entrepreneurial, hands-on Director of Restaurant Operations to lead and elevate a high-volume, $ 20 million multi-concept restaurants, 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

Key Responsibilities

Restaurant Operations Leadership

• 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

Restaurant Branding & Sales Growth

• 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

Leadership & Team Development

• 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

Financial & Operational Performance

• 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

Technology & Systems

• 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

Qualifications

• 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

Why Join Us

• Opportunity to lead and grow multiple high-volume restaurant concepts
• Ability to make a direct impact on culture, operations, branding, and financial performance
• Collaborative leadership environment focused on innovation, growth, and operational excellence
• Competitive compensation package with performance-based bonus opportunities tied to restaurant sales growth, profitability, guest satisfaction, and operational performance
• Full benefits package including health insurance, PTO, 401(k), and employee perks

Benefits

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Employee discounts

Compensation

• Industry Generous Base Salary
• Industry Generous Split on Profit Growth

Equal Opportunity Employer

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