**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. \#LI-onsite \#LI-BM1