Job Description

This position needs relocation to the Cayman Islands.

We are seeking a highly organized and results-driven Restaurant Operations Manager to join our team. As a key member of the Food and Beverage (F&B) department, you will be responsible for overseeing the day-to-day operations of our restaurant, ensuring exceptional guest service, efficient scheduling, and effective cost control. The successful candidate will be able to balance the demands of a fast-paced environment while maintaining a focus on operational excellence.

Key Responsibilities:

• Manage the daily operations of the restaurant, including scheduling, inventory management, and labor control
• Develop and implement effective scheduling strategies to ensure adequate staffing levels and minimize overtime
• Conduct regular walk-throughs to ensure high-quality food presentation, cleanliness, and overall guest experience
• Implement cost-saving initiatives and monitor budget to ensure profitability
• Collaborate with the F&B Director to develop and implement business strategies and goals
• Build and maintain strong relationships with team members, vendors, and suppliers
• Travel to New York periodically for meetings and training sessions

Key Performance Indicators

• Guest satisfaction ratings (measured through surveys and feedback)
• Labor costs as a percentage of revenue
• Inventory turnover and shrinkage rates
• Net profit margin
• Employee retention and engagement rates

Requirements:

• 3+ years of experience in a restaurant or hospitality management role
• Proven track record of improving operational efficiency and reducing costs
• Excellent communication, leadership, and problem-solving skills
• Ability to work in a fast-paced environment with multiple priorities
• Strong analytical and financial skills, with experience in budgeting and forecasting
• High school diploma or equivalent required; Bachelor's degree in Hospitality, Business Administration or related field preferred

Preferred Qualifications:

• Experience in a high-volume restaurant or fine-dining establishment
• Knowledge of food safety and sanitation protocols
• Certification in food safety or hospitality management (e.g. HACCP, ServSafe)
• Experience with point-of-sale systems and inventory management software

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