Assistant Director of Food & Beverage

Additional Information Job Number 26056770 Job Category Food and Beverage & Culinary Location Luminary Hotel & Co. Autograph Collection, 2200 Edwards Dr, Fort Myers, Florida, United States, 33901 VIEW ON MAP Schedule Full Time Located Remotely? N Position Type Management Expiration Date: 06/23/2026 Additional Information: This hotel is owned and operated by an independent franchisee, Mainsail Lodging. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. The Assistant Director of Food & Beverage supports the strategic and day-to-day leadership of all food and beverage operations at Luminary Hotel & Co., an Autograph Collection Hotel. This role partners closely with the Director of Food & Beverage to oversee multiple outlets, including restaurants, bars, banquet and catering operations, convention center events, and amphitheater activations. The Assistant Director ensures exceptional guest experience, drives financial performance, and fosters a culture of service excellence aligned with Marriott brand standards. Job Description Key Responsibilities Assist in the overall management and leadership of all food and beverage outlets, including restaurants, lounges, in-room dining, banquets, and special event venues. Support large-scale operations including convention center programming and amphitheater events, ensuring seamless execution and guest satisfaction. Partner with the Director of Food & Beverage to develop and implement strategic initiatives to drive revenue, profitability, and guest engagement. Ensure compliance with Marriott Autograph Collection standards, local regulations, and health and safety requirements. Lead, coach, and develop department managers and team members; promote a culture of accountability, engagement, and continuous improvement. Oversee scheduling, labor management, and productivity to meet financial targets. Monitor financial performance, including revenue, cost of goods sold, labor expenses, and overall profitability; take corrective action as needed. Collaborate with Culinary, Sales, and Events teams to execute group business, catering events, and activations at the highest level. Maintain high standards of quality, presentation, and service across all outlets. Address guest feedback proactively and resolve concerns to ensure a positive guest experience. Support recruitment, onboarding, and retention strategies to build a high-performing team. Participate in budget development and forecasting processes. Drive innovation in food and beverage offerings, programming, and guest experiences. Qualifications Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred. Minimum of 5–7 years of progressive food and beverage leadership experience in a full-service or luxury hotel environment. Experience managing multiple outlets and large-scale banquet or convention operations required. Strong financial acumen with experience managing budgets, forecasting, and P&L performance. Proven leadership skills with the ability to inspire and develop teams. Excellent communication, organizational, and problem-solving abilities. Knowledge of Marriott systems and brand standards preferred. Ability to work a flexible schedule, including evenings, weekends, and holidays. Core Competencies Leadership & Team Development Operational Excellence Financial Management Guest Experience Focus Strategic Thinking Collaboration & Communication Adaptability & Innovation Physical Demand Ability to sit or stand for extended periods of time Ability to communicate clearly Ability to lift, bend, and carry 20 lbs. Ability to climb stairs Corrected vision to normal range Ability to drive/transport self and others Ability to travel on occasion for meetings Ability to work long hours as needed Mental Demands Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction, and provide direction to others Manage differing personalities within the office, the hotel, and the community