The Food & Beverage Operational Manager is responsible for the day-to-day leadership and execution of all food and beverage operations across Peter Island Resort, including restaurants, bars, pool and beach service, in-room dining, private dining, events, and banquets. The role directly supports the Director of Food & Beverage in delivering Forbes Travel Guide standards, exceptional guest experiences, financial performance, colleague development, and operational excellence. The position ensures employees are knowledgeable of the Peter Island Resort mission, ownership vision, and Standard Operating Procedures, serving as an active leadership role model for the team. 
 

Duties / Responsibilities:

· Oversee all daily operating functions of restaurants, bars, pool and beach service, in-room dining (IRD), and banquet operations.

· Ensure Forbes Travel Guide luxury service standards are consistently executed in every guest interaction including guest name recognition.

· Sets expectations and holds the Food and Beverage operational leadership team accountable for demonstrating desired service behaviors.

· Support the Director of Food & Beverage in implementing departmental goals, budgets, operational standards, and strategic initiatives.

· Maintain exceptional service standards, cleanliness, presentation, and ambiance throughout all dining outlets and event venues.

· Lead daily line-ups, pre-shift briefings, and operational meetings to ensure clear communication across shifts.

· Monitor guest feedback and feedback daily; execute immediate recovery actions to ensure exceptional guest satisfaction.

· Coordinate VIP arrivals, special celebrations, villa dining, and highly personalized guest experiences.

· Actively takes part in the Resort’s Manager On Duty program,

· Diligently performs inventory and pour cost control procedures routinely and promptly.

· Partner closely with Culinary leadership and the Executive Chef to ensure menu quality, presentation, consistency, and efficient execution.

· Coaches and supports outlet leaders to manage labor productivity, scheduling, payroll controls, and controllable expenses (e.g., supplies, uniforms).

· Monitor revenue performance, food cost, beverage cost, and operational expenses in accordance with approved budgets.

· Support 10-day cover/revenue forecasting, monthly catering forecasts, inventory management, and purchasing activities.

· Oversee banquet and event execution including weddings, private functions, incentive programs, and group dining activities.

· Ensure strict departmental compliance with local and BVI government health, safety, sanitation, and HACCP standards.

· Train, coach, mentor, and develop leaders and associates through ongoing performance management, constructive feedback, and recognition.

· Ensure all Standard Operating Procedures (SOPs) remain current, documented, and aligned with luxury hospitality best practices.

· Represent the luxury image, ownership vision, and high reputation of Peter Island Resort at all times.

· Perform any related duties as assigned by the Director of Food & Beverage or Resort Operations leadership, assisting all employees in their duties when required.

Essential Traits:

· Strong luxury hospitality leadership skills with a passion for guiding and motivating team members.

· Thrives and understands nuances of living in a remote island environment being reachable only by boat or air transit via a fixed schedule.

· Passion for guest engagement, sincere interest in achieving customer satisfaction, and service excellence.

· Sound professional judgment, rapid decision-making ability, and high discretion.

· Positive, motivating leadership style and high ethical standards.

· Exceptional communication, active listening, planning, and organizational abilities.

· Creativity, adaptability, and dependability in meeting flexible resort work schedules.

Key Result Indicators:

· Results of Forbes Travel Guide audits, mystery shopper evaluations, and resort quality inspections.

· Compliance and positive outcome of BVI government and local health/sanitation inspections.

· Guest satisfaction performance, online review scores, and Guest Comment Card Survey ratings.

· Achievement of departmental revenue goals and maximization of sales yield.

· Effective food, beverage, and labor cost control aligned with operational budgets.

· Successful and seamless execution of weddings, banquets, group functions, and special resort events.

· Employee development, retention, team proficiency, and positive work culture.

Specific Technical / General Requirements:

· Minimum 5 years of luxury resort Food & Beverage management experience (Forbes Travel Guide / AAA 4-Star or 5-Star / Diamond experience strongly preferred).

· Prior operating experience in the Caribbean is strongly preferred, including familiarity with regional supply chain lead times, island logistics and managing a workforce drawn from across the region. Remote or private island experience is also a distinct advantage.

· Comprehensive knowledge of restaurant, bar, banquet, pool/beach, and in-room dining operational mechanics.

· Strong understanding of Forbes Travel Guide standards and luxury service delivery.

· Strong knowledge of international cuisine, wine, spirits, cocktail programming, and luxury dining experiences.

· Strong financial acumen including labor scheduling, forecasting, cost controls, and inventory management.

· Proficiency in POS systems, OpenTable, Agilysys (InfoGenesis & Eatec), Tripleseat, Microsoft Office, and related industry software.

· Excellent people management, coaching, conflict resolution, and performance management skills.

· Ability to work a flexible schedule based on operational demands, including second shifts, nights, weekends, and holidays.

· Good physical fitness suited for active property navigation across resort grounds.