May 8, 2025

Operations Manager

A.                           POSITION IDENTIFICATION 
 

Job Title:                    Operations Manager

Department:               Food And Beverage   

Company:              JDC II Limited

Role Overview: Under the general direction of the F&B Chief Operating Officer or his/her delegate, and within the restaurant policies and procedures, provides functional assistance and direction to the kitchen operation including the Stewarding operation with an emphasis on maintaining hygienic standards and practices, staff training, and overseeing the preparation and presentation of a consistent food production which meets customers and guests’ expectations.

B.                         KEY RESPONSIBILITIES

  • Manage all functions of the Food Production to achieve optimum quality level of food production sanitation and profit.
  • Coordinates functions and activities with other department heads as appropriate
  • Oversees special events and special food promotions.
  • Develops and writes standard recipes.
  • Develops new dishes and products.
  • Takes steps to ensure that outstanding culinary technical skills are maintained.
  • Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to the Kitchen operations accordingly.
  • Plans and organizes with the Operations Manager successful Food and Beverage activities in the restaurant and overseas and coordinates pricing and preparation of menus by taking into consideration different factors such as the local market requirement, the competition, the trends and the availability of Food products in the market.
  • Controls and analyses on an on-going basis the sales, costs, food issuance quality and presentation of the food, the equipment and kitchen cleanliness and guest satisfaction.
  • Conducts interviewing, hiring, performance evaluation, coaching, counselling and taking disciplinary actions to ensure the appropriate productivity and efficiency of the Kitchen team, and consults with the Operations Manager and the Human Resources Manager as appropriate in the performance of the mentioned above duties.
  • Conducts daily briefings and other meetings as needed.
  • Develops and maintains operation manuals for all Food Production
  • Assists the Supply and Chain Manager in selecting products and establishing specifications.
  • Maintains updated and accurate costing of all dishes prepared and sold in the restaurant outlet.
  • Sets Food Production and Stewarding goals and develops strategies, procedures and policies.
  • Monitors local competitors and makes sure about the trend in the culinary section.
  • Demonstrates understanding and awareness of all company policies and procedures relating to Health, Hygiene and fire life safety.

Performs related duties and other projects as assigned by the management.

C. MARGINAL FUNCTIONS

  • In addition to performance of the essential functions, this position may be required to perform a combination of supportive functions and additional duties when necessary are assigned.
  • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. 
  • Ability to read, analyse, and interpret general business periodicals, professional journals, technical procedures or governmental regulations. 
  • Ability to write reports, business correspondence, and procedure manuals. 
  • Ability to effectively present information and respond to questions from groups to managers, clients, customers, and ownership.
  • Ability to apply mathematical operations to such tasks as frequency distribution, analysis of variance, correlation techniques, sampling theory, and factor analysis.

D.                         REPORTING RELATIONSHIP       


Reporting to F&B Chief Operating Officer

E.                         QUALIFICATIONS   

  • Education: Bachelor’s Degree in Hospitality Management or Culinary Degree
  • Skills: Microsoft Office Tools
  • Experience: At least 8-10 years of related experience in the same position
  • Competencies:
    • Influencing/Persuasiveness
    • Cultural Awareness
    • Customer Service Orientation

Salary: Commensurate with qualifications and related job experience

Application Deadline: Please submit your application along with Curriculum Vitae and the names & contact of two professional references.

Applications should be addressed to:

HR & Administrative Manager

Joyau Des Caraibes Ltd

Silk Cotton 1

Ballast Ground, St. George’s

Email: info@jdcgrenada.com