Food & Beverage Manager

Why We're Here

At Hotel Indigo® we serve the curious – people who are inspired by new places, new people and new ideas.  With hotels in culturally diverse locations all over the world, no two properties are the same. Each is part of the pulse and the rhythm of a place, drawing on the story of its local area to inspire every aspect of the hotel, from intriguing design to distinctive local ingredients in our menus. We’re a global family of properties, bound together by a common desire to give our guests not merely a room, but a place.

How We're Different

Hotel Indigo, Grand Cayman is an upper upscale lifestyle hotel that opened in the Spring of 2024, offering 282 guest rooms with views across the Caribbean Sea, multiple restaurants, an expansive pool deck and rooftop bar, for a uniquely local experience that brings into harmony the novel and the known, awakening the curiosity to join in, venture out, and encounter the meaningful connections that lead to life’s true riches.

Just as no two neighborhoods are alike, no two Hotel Indigo hotels are alike, and no two Team Members are alike.  We are looking for bright, confident, and free-spirited people to join our team!

What You'll Do

Create an exciting, innovative, and memorable dining experience for all guests. Lead a well-rounded and knowledgeable front-of-house team. Proper guest service requires a staff that is thoroughly trained in service etiquette, product knowledge, and makes every effort to meet the needs of each and every guest.

 Responsibilities

• Daily evaluation of restaurant service performance, coordination of timely food and bar production.
• Manage multiple venues, a team of over 50 associates
• Participates in evaluation of food and beverage products, employee performance, and development of products consistent with our market position.
• Responding guest comments in timely manner on social media and other channels
• Responsible for the overall guest satisfaction of the venue(s), championing IHG’s Guest Heartbeat/Medallia initiatives
• Develop a selection and pricing strategy of all menu items, food, liquors and wines and supervision of their procurement.
• Assist the Asst. DOFB/ DOFB in building financial objectives on an annual basis through the budget process.
• Assist in meeting the financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
• Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll, key focus on hourly labor expense management
• Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open.
• All personnel should receive regular, timely and honest evaluations of their performance through the quarterly performance reviews.
• Implement and conduct ongoing training programs for new and existing management and employee staff.
• Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the Asst. DOFB and Chef.
• Supervises all non-supervisory service employees.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and coaching employees; addressing complaints and resolving problems.
• Maintain restaurant POS system, updating items and prices frequently

What You Bring

• Positive attitude
• Minimum 3 years of F&B management experience in hospitality industry. (asst. F&B manager/F&B manager level)
• Minimum 5 years’ experience in 5* luxury hotels and resorts
• Forbes 5-star experience
• Multi venue management experience
• Inventory Management and Cost Control Proficiency
• Proficiency in Restaurant POS, reservations systems and Management software
• Caribbean experience is mandatory
• Excellent command of English, any other language is a plus
• Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Passion for creating and personalizing guest experiences.
• Food Handler Certification (if applicable).
• Flexible schedule, able to work evenings, weekends, and holidays when needed.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.

Be Yourself. Lead Yourself. Make it Count.