Muscatello selected as assistant manager at Sundial
The Sundial Beach Resort has recently announced the selection of third-generation restaurateur Phyllis Muscatello as restaurant assistant manager, where she will support Paul Cuppy with food and beverage operations.
Originally from Brooklyn, Phyllis has spent over 30 years in the food service industry, following trails blazed by her mother and grandmother. Her grandmother was the head meat carver for the famed Horn and Hardart’s Automats in New York City. Her mother owned several Italian restaurants in Miami Beach, including one at the celebrated Tropicana Hotel. Phyllis lived in North Miami Beach for over 30 years prior to moving to Naples 14-years-ago.
Sundial’s new restaurant assistant manager previously served as the dietary director at Grand Court Lakes Assisted Living Facility in Miami until her relocation to Southwest Florida. Earlier, she worked at both Chops and Blue Water Bistro in Bonita Springs, serving as their general manager. Her food and beverage experience includes two years as the assistant director of Food and Beverage at Quail Creek Country Club. She was also dining room manager and then assistant food and beverage director at Spanish Wells Country Club in Bonita Springs.
“Phyllis is a most welcome addition to our growing staff. Her extensive training and experience will help us expand our food and beverage services and create wonderful dining experiences for our guests,” said Human Resources Director Theresa Zupon.
Sundial Beach Resort was recently named the Best Full Service Resort on Sanibel and Captiva Islands in the annual Best of the Islands competition based on votes from readers of The Islander newspaper. Food and beverage outlets include Waterview for Gulfview fine dining, Sea Breeze Caf featuring al fresco dining and the Turtles Beach and Pool Bar.
For more information, visit sundialresort.com.