F&B Supervisor.

Join our world class luxury resort and spa in the stunning Cayman Islands, where every Grand Hyatt is a destination in itself, offering exceptional dining, elegant event spaces, and a refined guest experience.

Job Summary:
As a Food & Beverage Supervisor, you will lead daily front-of-house operations with a focus on delivering impeccable food & beverage service, presentation, and guest satisfaction. You will mentor and develop your team to uphold the highest standards consistent with Forbes and AAA Five Diamond luxury service.

Job Duties & Functions:
1. Lead daily service operations, ensuring high standards of food quality, presentation, and guest satisfaction.
2. Consistent presence during service operations prioritizing guest engagement.
3. Train, mentor, and evaluate staff to uphold Forbes/AAA luxury service standards and maintain team excellence.
4. Collaborate with chefs and managers to coordinate efficient, timely food production and service flow.
5. Monitor cleanliness and maintenance of all dining and service areas, coordinating with relevant departments as needed.
6. Consistently stay updated with the latest food and beverage trends, spirits and wine knowledge to deliver exceptional guest dining experiences.
7. Assist in hiring, onboarding, scheduling, and managing performance of front-of-house team members.
8. Support cost control initiatives, including labor management and inventory oversight, to meet departmental budgets.
9. Address guest concerns promptly and professionally, ensuring a personalized and memorable experience.
10. Undertake additional duties and responsibilities as directed by management.
11. Maintain strong communication across departments to ensure smooth, consistent operations.
12. Performs other duties and attends meetings, as assigned by hotel/department leadership.
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Education & Experience:
1. Minimum 1 year of supervisory experience or 3 years as a Server/Bartender in a luxury hotel, resort, or upscale setting.
2. Strong understanding of Forbes Travel Guide, AAA Five Diamond, LQA or equivalent service standards.
3. Certified in Food Handling and Alcohol Awareness (as applicable).
4. Proficiency in restaurant Point of Sale and reservation systems.
5. Strong interpersonal communication, team-building, and problem-solving skills.
6. Knowledgeable in menu offerings and capable of communicating allergy and dietary information clearly to guests.
7. Ability to read, write and converse in English. Additional languages are a plus.
8. Flexible and reliable, with availability to work evenings, weekends, and holidays

Note: The standard expected work week is 45 hours, but actual schedules depend on business needs.

Caymanians, Permanent Residents, and RERC holders are preferred.