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

• Lead daily service operations, ensuring high standards of food quality, presentation, and guest satisfaction.
• Consistent presence during service operations prioritizing guest engagement.
• Train, mentor, and evaluate staff to uphold Forbes/AAA luxury service standards and maintain team excellence.
• Collaborate with chefs and managers to coordinate efficient, timely food production and service flow.
• Monitor cleanliness and maintenance of all dining and service areas, coordinating with relevant departments as needed.
• Consistently stay updated with the latest food and beverage trends, spirits and wine knowledge to deliver exceptional guest dining experiences.
• Assist in hiring, onboarding, scheduling, and managing performance of front-of-house team members.
• Support cost control initiatives, including labor management and inventory oversight, to meet departmental budgets.
• Address guest concerns promptly and professionally, ensuring a personalized and memorable experience.
• Undertake additional duties and responsibilities as directed by management.
• Maintain strong communication across departments to ensure smooth, consistent operations.
• Performs other duties and attends meetings, as assigned by hotel/department leadership.

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Education & Experience

• Minimum 1 year of supervisory experience or 3 years as a Server/Bartender in a luxury hotel, resort, or upscale setting.
• Strong understanding of Forbes Travel Guide, AAA Five Diamond, LQA or equivalent service standards.
• Certified in Food Handling and Alcohol Awareness (as applicable).
• Proficiency in restaurant Point of Sale and reservation systems.
• Strong interpersonal communication, team-building, and problem-solving skills.
• Knowledgeable in menu offerings and capable of communicating allergy and dietary information clearly to guests.
• Ability to read, write and converse in English. Additional languages are a plus.
• 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.