Job Description

The Food and Beverage Manager is responsible for overseeing all kitchen operations at Half Moon Cay, including managing staff, cooks, and inventory. This role involves ensuring high-quality food preparation and presentation, maintaining compliance with safety and health standards, and providing a seamless dining experience for guests. The ideal candidate will lead by example, fostering teamwork and ensuring the efficient operation of all food and beverage services.

Qualifications and Job Requirements:

• Bachelor’s degree in hospitality management or a related field (preferred) or equivalent work experience.
• Minimum of five years’ experience in food and beverage management or kitchen operations.
• Strong leadership and team management skills with the ability to motivate staff.
• Excellent organizational and problem-solving skills.
• Knowledge of food safety standards and compliance requirements.
• Proficiency in kitchen management software, inventory systems, and Microsoft Office.
• Flexibility to work weekends, holidays, and extended hours as needed.

Main Duties/Responsibilities:

• Staff Management:
  • Recruit, train, and supervise kitchen staff, including cooks, to ensure efficient operations.
  • Create and manage staff schedules to maintain appropriate coverage.
  • Conduct regular performance evaluations and provide constructive feedback.
• Kitchen Operations:
  • Oversee daily operations of the kitchen, ensuring all meals meet quality standards and are prepared in a timely manner.
  • Monitor food preparation and presentation to ensure consistency and customer satisfaction.
• Inventory and Procurement:
  • Manage inventory levels and oversee the ordering of supplies, ensuring availability and cost efficiency.
  • Ensure proper storage, handling, and rotation of inventory to minimize waste.
• Safety and Compliance:
  • Ensure the kitchen and staff comply with all food safety, sanitation, and health regulations.
  • Conduct routine inspections and implement corrective actions when needed.
• Customer Service:
  • Collaborate with other departments to deliver an exceptional guest experience.
  • Address and resolve guest concerns related to food and beverage services promptly.
• Financial Oversight:
  • Assist in budgeting and cost control for food and beverage operations.
  • Monitor expenses and report on financial performance regularly.
• Maintenance and Emergency Response:
  • Ensure kitchen equipment and facilities are maintained in good working condition.
  • Respond to and manage emergencies effectively, including food-related issues or equipment malfunctions.

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