Restaurant Manager of Perle (ONE GT, Grand Cayman) ($70K - $85K USD Tax Free/Net)

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. About Restaurant Perle – Service Style & Operating Model Perle is a refined-yet-energetic, dinner-only concept that blends French gastronomy with Mediterranean coastal influences. The experience is rooted in elevated service, curated wine programming, and a modern coastal atmosphere. Restaurant's Hours of Operation: Monday to Friday, 5:00 PM – 10:00 PM. (Dinner-only service aligned with the rhythm of downtown George Town) Service Style & Atmosphere: Fine dining with a contemporary coastal identity Wine-driven service model with premium bottle lists and pairing experiences Curated music and modern design enhancing an energetic evening vibe Team-oriented execution integrating culinary, bar, wine, and music elements Guest Profile: Executives, residents, and visiting guests seeking an elevated evening dining experience Wine-forward clientele who value personalized service and storytelling Role Structure & Time Allocation: This position combines restaurant leadership with advanced wine program ownership. The role is highly guest facing. About Role’s Primary Focus Areas 90% Head Sommelier & Restaurant Floor Leader Present throughout service; this is NOT an office-based role Conduct wine pairings, recommendations, and tableside service Lead nightly floor operations and guest interactions Drive wine education and service excellence across the FOH team Curate wine selections, manage inventory, and oversee cellar operations 10% Administrative Duties Although essential to the role, administrative tasks represent a small portion of the week. Administrative responsibilities include Budget oversight, Scheduling for FOH team members, Wine and beverage inventory management, Vendor relations and ordering. These tasks are expected to be completed efficiently, with the majority of the week dedicated to on-floor leadership. Schedule & Work Expectations for this role Work Schedule: 5 days per week Total Hours: Approximately 45 hours per week Peak Work Hours: Evening-focused due to dinner-only operations (Restaurant’s hours of Operation: Monday to Friday, 5:00 PM – 10:00 PM) Team Size: Seven (7) team members will report directly into this role Flexibility: Occasional extended hours for events, holidays, and special activations Cross-Department Collaboration: When Perle is closed (daytime hours or weekends), this role is expected to: Support the broader Food & Beverage department Assist in operations across other dining outlets Participate in tastings, menu development, training, or service support Contribute to pre-opening tasks, activations, and departmental projects 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. #J-18808-Ljbffr Remington Hospitality