Director of Food and Beverage (ONE GT, Grand Cayman)

Position Summary: The Director of Food and Beverage (ONE GT, Grand Cayman) will administer, direct, manage and control the total operations of the food and beverage division to include quality preparation, prompt and courteous service, efficient administration and profitability in all outlets.

Core Responsibilities

• Strategic Leadership
  • Develop and implement the hotel's F&B strategy aligned with overall business goals.
  • Drive revenue growth and profitability across all F&B outlets.
  • Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Ensure safe food handling protocols are followed at all times.
• Operational Management
  • Oversee daily operations of all F&B departments: restaurants, bars, banquets, room service, catering, etc.
  • Ensure consistent high standards of food, beverage, and service.
  • Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
  • Efficiently supervise, guide and train all management level associates in the food and beverage discipline, ensuring management is covering all hours of every shift to ensure constant supervision of each department.
  • Schedule, evaluate and direct all food and beverage personnel, including providing disciplinary action if necessary.
• Financial Oversight
  • Manage departmental budgets, forecasts, and cost controls.
  • Monitor P&L performance and implement corrective actions when needed.
  • Drive financials through creation of menus, specials and promotions, as well as maintenance or decrease in food cost and awareness and adherence to staffing levels throughout the food and beverage areas of the hotel.
• Team Leadership & Development
  • Recruit, train, and lead a high-performing F&B team.
  • Foster a culture of continuous improvement, service excellence, and employee engagement.
  • Coach and counsel associates, including managers
  • Work in a cooperative and friendly manner with fellow associates.
  • Practice a culture of guest service in all you do; promote courtesy, good will and a positive attitude in each and every encounter.
• Guest Experience & Service Quality
  • Maintain superior guest service standards and respond to guest feedback.
  • Ensure compliance with property standards and service protocols.
  • Anticipate guest needs, respond promptly and acknowledge all guests, maintaining positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction in each interaction. Coordinate special programs, functions and incentives to improve guest service.
• Menu & Concept Development
  • Collaborate with chefs and mixologists on menu innovation, pricing, and presentation.
  • Stay ahead of trends and implement fresh concepts to attract and retain guests.
• Health & Safety Compliance
  • Ensure all food safety, hygiene, and liquor licensing regulations are strictly followed.
  • Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas.
• Vendor & Inventory Management
  • Oversee procurement, inventory control, and vendor relationships.
  • Ensure quality and cost efficiency of products.
  • Establish, direct and review liquor procedures to ensure adequate security and accountability.
• Marketing & Promotions
  • Partner with marketing to develop promotions, special events, and F&B campaigns.
  • Actively work with the Sales and Marketing team, to promote the outlet brand identities and awareness, as well as drive promoting special events and features.
• Collaboration
  • Work closely with other departments (Sales, Banquets, Culinary, etc.) to support cross-functional goals and events.
  • Act in concert with hotel management team and property General Manager, including in monthly meetings, property MOD programs, weekly staff meetings, monthly inventories.
  • Perform any reasonable request as assigned or directed by management.

Knowledge, Skills and Abilities:

• Minimum 5-7 years Prior experience in Luxury - High end Food and Beverage leadership role, with proven record of success
• Degree in Hospitality, Culinary Arts, or Business Management preferred.
• Knowledge of laws and regulations related to food and liquor, ensuring food and beverage staff have all been trained in food handlers and responsible alcohol service.
• Strong business communication and presentation skills, both verbal and written
• High work ethic and self-initiative
• Strong computer skills in Microsoft Suite / Point of sale systems / Reservation systems.
• Some travel may be required
• Regular attendance according to established guidelines
• May be required to work varying schedules to reflect the business needs of the property
• Must possess basic computational ability
• Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions
• Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times
• Ability to participate in, and at times lead departmental and/or hotel team meetings
• Multi-lingual preference.

Physical Requirements:

• Ability to sit, stand, and walk for varying lengths of time.
• Ability to lift approximately ten (10) pounds.
• Strong communication skills, both written and verbal, with clear articulation and active
• listening skills.
• Ability to perform grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening, hearing, and visual tasks.
• Must have finger dexterity to operate office equipment such as computers, printers, multi-
• line phones, filing cabinets, photocopiers, and other necessary office tools.
• Work weekends, late nights, public holidays and extended shifts where needed

This job description is not an exhaustive list of all job functions required for this position. Additional duties may be assigned as needed based on business demands.

**Preference will be given to status holders, Caymanians and Permanent Resident Holders (P.R. Holder)**