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 (eg HACCP, ServSafe)
- Experience with point-of-sale systems and inventory management software