Food Outlet Manager.

Mise en Place Ltd. is a family-owned Caymanian company committed to quality, sustainability, and excellent customer service. We are looking for an experienced and hands-on Food Outlet Manager to lead the day-to-day operations of one of our food outlets and help us continue making Cayman a tastier and greener place to be.

The Food Outlet Manager will be responsible for managing store operations, leading and developing the team, maintaining food safety and service standards, controlling costs, and ensuring a positive customer experience. This role requires someone who is organised, commercially aware, confident with people management, and willing to be actively involved in daily operations.

Key responsibilities include:
• Oversee the daily operations of the food outlet, ensuring smooth service, high standards, and an excellent customer experience.
• Lead, coach, schedule, and support team members to ensure the outlet is properly staffed and operating efficiently.
• Train new and existing employees on company policies, customer service expectations, food safety standards, and safe work practices.
• Monitor sales, labour costs, wastage, stock levels, and other performance measures to help meet business targets.
• Manage inventory, ordering, stock rotation, and portion control to reduce waste and maintain product availability.
• Ensure all food is prepared, stored, handled, and served in line with food safety, hygiene, and quality standards.
• Support menu planning, pricing, promotions, and product improvements based on customer demand, costs, and business needs.
• Address customer feedback, complaints, and service issues promptly and professionally.
• Conduct regular checks of the outlet, equipment, cleanliness, and team performance to maintain company standards.
• Ensure company policies, cash handling procedures, health and safety requirements, and employee conduct standards are followed.
• Work closely with senior management and other departments to support business goals, staffing needs, and operational improvements.

Requirements and qualifications:
• Minimum 3 years previous supervisory or management experience in a food service, restaurant, café, retail food, or hospitality environment.
• Strong understanding of food safety, hygiene, stock control, customer service, and daily outlet operations.
• Knowledge of MarketMan or a similar procurement/inventory management system is required.
• Flexible availability, including weekends, public holidays, early mornings, evenings, or split shifts as required by the business.
• Ability to lead a team, manage performance, handle staffing needs, and communicate clearly with employees and customers.
• Good organisational skills with the ability to manage priorities in a busy, fast-paced environment.
• Basic financial awareness, including labour cost control, sales targets, wastage, inventory, and pricing considerations.
• Reliable, professional, and hands-on, with a willingness to support the team during busy periods.
• Computer literacy and confidence using point-of-sale systems, scheduling tools, email, and basic reporting.
• Food safety certification or willingness to obtain certification is preferred.
• A full, clean driving licence is essential.