Food & Beverage Manager – Grand Cayman, KY

Our client, a global luxury hospitality group with the highest standards in guest experience, has an amazing opportunity for a Fine Dining F&B Manager to manage one of the Caribbean’s finest restaurants.

Guests choose from six-and seven-course tasting menus that fuse modern French recipes and local ingredients, paired with an extensive wine list.

We are seeking a highly motivated candidate with strong leadership skills and a collaborative mindset. You will lead a team of 18 staff members.

The venue is only open for dinner and is closed for 2 months every year (Sep-Oct) giving its staff 2 months of Paid Time Off.

• The position is responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations.
• Develops and implements business plan for food and beverage.Responsible for the management of all aspects of the restaurant function in accordance with hotel standards.
• Responsible for leading and motivating the restaurant team to ensure optimum performance achieve the highest level of guest engagement and maximum profitability.
• Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals.
• Enjoys multi-tasking at a fast pace while having an impeccable eye for detail to ensure accuracy and efficiency. This is a ‘hands on’ role with responsibility for the day-to-day operation of the restaurant.
• Also responsible for Financial Reporting, Inventory Control, forecasting and scheduling.

The ideal candidate must have:

• 2-4 years experience as Restaurant Manager required, preferably in a 5 star or fine dining restaurant
• 2 or 4 year degree in Hospitality preferred
• WSET Certification highly preferred
• Knowledge of various food service styles
• Able to manage a diverse and highly entrepreneurial team
• Manage Restaurant Budget and Profit & Loss
• Able to critique monthly financial performance (Budgets & P&L)
• Forecasting & scheduling
• Financial reporting
• Inventory control
• Food & Beverage Cost Controls
• Experience with working on POS system (Oracle Hospitality Symphony desirable)
• Ensure guest services meets or exceeds brand standards
• Strong problem resolution skills, knowledge of quality processes
• Able to train and lead team members
• Familiarity with food and beverage cost controls
• Advance wine knowledge required
• Servesafe qualifications a plus
• Certification of previous training in liquor, wine and food service, certification in alcohol awareness program and C.P.R is desirable
• Excellent verbal & written communication skills in English
• Strong computer skills to include Microsoft Office
• Be able to work inside and outside under various weather conditions
• Be able to work on weekends and holidays
• Flexible scheduling

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area

• Base salary + bonus based on overall operation performance.
• Group Health Insurance
• Paid Time Off
• Pension Plan
• Relocation assistance
• Temporary housing (2 to 3 weeks) in the hotel property upon arrival