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

Remington Hospitality; Dallas (TX); On-site; USD 90,000 - 100,000; Full time

Job summary

An established industry player is seeking a dynamic Director of Food and Beverage to lead their operations in a vibrant environment. This role involves strategic leadership, operational management, and financial oversight to ensure exceptional guest experiences and profitability across all food and beverage outlets. The ideal candidate will have a passion for culinary excellence, a keen eye for detail, and the ability to inspire and develop a high-performing team. Join a forward-thinking company where your contributions will shape memorable dining experiences and drive the success of the hospitality division.

Qualifications

• Proven experience in managing food and beverage operations.
• Strong financial acumen and ability to drive profitability.

Responsibilities

• Develop and implement F&B strategies aligned with business goals.
• Oversee daily operations and maintain high service standards.

Skills

Leadership

Financial Management

Guest Service

Menu Development

Education

Bachelor's Degree in Hospitality Management

Job description

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

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

Join to apply for the Director of Food and Beverage (ONE GT, Grand Cayman) role at Remington Hospitality

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Position Summary: 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.

Seniority level

• Seniority level

  Director

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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