Restaurant Manager of Perle (ONE GT, Grand Cayman)

Position Summary: As the Restaurant Manager of Perle, you will oversee the daily operations of a signature dining destination where French gastronomy meets Mediterranean innovation. Perle is a refined yet high-energy venue, known for its modern coastal cuisine, ambient atmosphere, and striking design.  In this role, you will lead the front-of-house team to deliver seamless, elevated service that complements Perle’s culinary excellence. You will manage staffing, training, and guest relations, while collaborating with chefs, mixologists, and music curators to create a cohesive and immersive dining experience. Your leadership will ensure operational efficiency, uphold the highest standards of hospitality, and drive a culture of excellence and creativity.

Core Responsibilities – Restaurant Manager, Perle

• Lead Front-of-House Operations: Oversee daily service execution, ensuring smooth coordination between hosts, servers, bartenders, and support staff.
• Deliver Elevated Guest Experiences: Maintain a high standard of hospitality, anticipating guest needs and resolving issues with professionalism and grace.
• Team Leadership & Development: Recruit, train, and mentor staff to uphold Perle’s service standards and foster a culture of excellence and collaboration.
• Operational Efficiency: Manage scheduling, inventory, and vendor relationships to ensure cost-effective and seamless operations.
• Collaborate Cross-Functionally: Work closely with the Chef de Cuisine, mixologists, and music curators to create a cohesive and immersive dining experience.
• Maintain Brand Standards: Ensure that all aspects of service, ambiance, and presentation reflect Perle’s identity as a modern, coastal fine dining destination.
• Drive Revenue & Performance: Monitor financial performance, implement strategies to optimize profitability, and support marketing initiatives.
• Ensure Compliance & Safety: Uphold health, safety, and sanitation standards in accordance with local regulations and company policies. Follow as well as implement and review/monitor the Cash handling procedures established by the Hotel.
• Guest Relations & Feedback: Engage with guests to gather feedback, build loyalty, and continuously refine the dining experience.

Qualifications

Knowledge & Skills – Minimum & Preferred 

• Minimum three (3) years of experience in upscale or fine dining restaurant Leadership.
• Strong leadership and team development capabilities.
• Wine expertise is required, with certification (WSET, Court of Master Sommeliers, or equivalent) or sommelier-level training.
• Advanced Experience with wine selection, service, and pairing recommendations.
• Excellent guest service and conflict resolution skills.
• Proficiency in budgeting, scheduling, and inventory control.
• Strong computer skills in Microsoft Suite, Point of Sale systems, Inventory systems, Reservation systems, Efficiency/scheduling systems.
• Knowledge of health, safety, and sanitation regulations.
• Ability to collaborate across culinary, bar, and entertainment teams.
• Detail-oriented with a focus on ambiance and presentation.
• Strong communication and organizational skills.
• Passion for hospitality and creating memorable guest experiences.
• Required to work extended hours, including weekends, public holidays, and late nights.

Physical Requirements:

• Sit, stand and walk for varying lengths of time
• Lift approximately fifteen (15) pounds
• Good communication skills, both written and verbal.
• Focus and maintain attention to multiple tasks in a short time period, and complete work assignments within deadline demands, despite frequent interruptions.
• Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line tone phone, filing cabinets, photocopiers and other off