Vice President of Operations

About Paraiso Beach Club

A luxury, exclusive members-only retreat offering coveted beach access for high-net-worth members and homeowners without it. With exceptional amenities, social events, and refined dining, the club’s relaxed atmosphere serves as the heartbeat for connection and cherished memories. It’s a place to unwind, connect, and elevate, where the spirit of beach days past meets modern elegance. Paraíso embodies more than just paradise; it evokes ultimate happiness, from serene beaches to lush gardens, blending the spiritual and tangible to represent an ideal, blissful escape.

Role Overview:

Provides strategic vision and overall leadership for the internal operations and P&L of the Naples club. Responsible for ensuring exceptional member experience, achieving financial targets, managing stakeholder relationships, and building organizational culture from the ground up.

Reports:

Director of Food & Beverage; Facilities Director; Beach/Aquatics Manager; Transportation/Logistics; and the operations vendor partner lead

Responsibilities:

• Drive member experience to ensure satisfaction, service excellence, and alignment with luxury brand standards.
• Own daily operations across F&B, Pool & Beach, Facilities Management, Valet/Transportation, and facilities maintenance.
• Design, interview, hire, and train the operations team to achieve member expectations, P&L
• Build the annual ops budget; track labor, COGS, repairs, and vendor lines; hit monthly variance targets.
• Drive cross-entity coordination with the Parent organization, leadership team, and CEO to align on membership experience operational strategy, financial planning, and performance Service Level Agreements (SLAs).
• Stand-up operational tech (work orders, incident management, tasking, dashboards); maintain high uptime and data quality.
• Build and enforce SOPs, checklists, service standards, and training.
• Run daily and weekly stand-up meetings with department heads and vendor partners.
• Manage vendor contracts, SLAs, RFPs, and cost‑savings initiatives.
• Lead facility inspections, preventive maintenance, and safety programs in conjunction with Facilities Management to ensure operational integrity and risk mitigation.
• Crisis response/business continuity owner; after‑action reviews.
• Lead cross‑functional openings, events, and special initiatives.

Requirements:

• 12+ years in hospitality and membership operations, including 5+ years in senior leadership (VP/Director/GM) within luxury hotels/resorts or multi‑unit, high‑volume restaurant groups
• Experience in Private Clubs highly valued.
• Direct ownership of an 8‑figure P&L with a proven record of expanding margins while maintaining a premium guest experience
• Deep F&B expertise: menu engineering, product mix optimization, purchasing and vendor programs, inventory and waste control, labor modeling/scheduling, and outlet‑level profitability management
• Pre‑opening/opening experience for complex hospitality operations (multiple outlets/services) strongly preferred
• Builder/operator who is hands‑on, both on the floor and in the back office; comfortable rolling up sleeves to stabilize and scale day‑to‑day operations
• Data‑driven decision‑maker who uses dashboards and Key Performance Indicators (KPIs) to diagnose issues and implement corrective actions quickly
• High‑bar people leader: hires, coaches, and develops department heads; sets standards and holds vendors and teams accountable to SLAs.
• Aware of Eb5 / H1 Visa programs for international / seasonal talent pools
• Financial and analytical skills
• Expert at building and managing detailed operating budgets (labor, COGS, repairs/maintenance, vendor contracts, insurance, supplies)
• Advanced Excel/Google Sheets proficiency (labor models, demand forecasting, contribution analysis, sensitivity scenarios), Vendor, compliance, and risk
• Skilled in sourcing, Request For Proposals (RFPs), contract negotiation, and vendor performance management; experience managing a third‑party operator/management company relationship is a plus
• Strong command of health, safety, and regulatory requirements (food safety, alcohol service, OSHA; Florida/state/local codes); crisis and business continuity planning (e.g., severe weather) experience, systems, and tools
• Hands‑on with POS (e.g., Toast, Micros), inventory (e.g., MarketMan, BevSpot), labor/scheduling (e.g., HotSchedules/7shifts), work orders/PM (e.g., UpKeep), and BI/dashboards (e.g., Looker/Tableau/Power BI). Education and certifications
• Bachelor’s degree in Hospitality Management, Business, or related field (or equivalent experience); MBA a plus
• Current ServSafe Manager (or equivalent) and Responsible Alcohol Service certification (e.g., TIPS/RVP) required or obtained within 60 days; CPR/First Aid required or obtained within 60 days
• On‑site role in Naples; available for weekends/holidays and on‑call coverage during peak and special events

Type of Employment:

Full-time

Location:

In Naples Office

Travel Requirements

As required

Pay: $90,000.00 - $300,000.00 per year

Benefits:

• Employee discount
• Relocation assistance

Work Location: In person