Restaurant Manager of Perle; ONE GT, Grand Cayman​/Net

Position: 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.

Knowledge & Skills - Minimum & Preferred

• Minimum one (1) year of experience in upscale or fine dining restaurant Leadership (Example: Team Lead, Supervisor, Head or Lead Sommelier, Assistant Restaurant Manager, Manager,…