Food and Beverage Supervisor

Restaurant Supervisor – Indian Cuisine Operations Location: Curry in a Hurry, Grand Cayman Position Summary We are seeking an experienced Restaurant Supervisor with extensive knowledge of authentic Indian restaurant operations, food costing, inventory control, Indian kitchen management, customer service, and staff supervision. The successful candidate will oversee daily restaurant operations while maintaining high standards of food quality, service, hygiene, and profitability. Key Responsibilities Operations Management

• Supervise daily restaurant operations including dining room, takeout, delivery, and catering services.
• Coordinate closely with kitchen staff to ensure authentic Indian dishes are prepared according to established recipes and standards.
• Monitor food quality, presentation, portion control, and guest satisfaction.
• Manage opening and closing procedures and cash handling.

Indian Cuisine Knowledge

• Possess thorough understanding of North Indian cuisine, including curries, tandoori dishes, biryanis, kebabs, naan breads, gravies, and traditional cooking methods.
• Understand spice usage, recipe standardization, batch preparation, and kitchen workflow common to Indian restaurants.
• Assist management with menu planning and seasonal specials.

Food Cost & Inventory Control

• Conduct weekly inventory counts of spices, dry goods, meats, dairy products, vegetables, and specialty Indian ingredients.
• Monitor food cost percentages and identify wastage.
• Maintain recipe costing sheets and portion control standards.
• Manage supplier orders and stock levels to ensure uninterrupted operations.
• Analyze sales trends and recommend purchasing strategies.

Staff Management

• Supervise kitchen and front-of-house team members.
• Train employees on service standards, food safety, and operational procedures.
• Prepare staff schedules and monitor attendance.
• Ensure smooth communication between kitchen and service teams.

Financial Responsibilities

• Monitor daily sales performance.
• Prepare daily operational reports.
• Control labor costs and operational expenses.
• Assist management in achieving revenue and profitability targets.

Compliance & Safety

• Ensure compliance with Cayman Islands health and safety regulations.
• Maintain food safety standards and sanitation procedures.
• Conduct regular inspections of kitchen equipment and restaurant facilities.

Minimum Requirements

• Minimum 5-6 years supervisory experience in a high-volume Indian restaurant.
• Demonstrated experience with authentic Indian cuisine operations.
• Strong understanding of Indian food costing, inventory management, and menu engineering.
• Experience managing Indian kitchen staff and coordinating traditional Indian food production.
• Ability to read and prepare food cost reports and inventory reports.
• Knowledge of tandoor operations, curry preparation systems, and bulk catering production preferred.
• Excellent leadership and communication skills.
• Ability to work evenings, weekends, and public holidays.

Preferred Qualifications

• Diploma or Degree in Hotel Management, Hospitality Management, or Food Production.
• Experience supervising Indian restaurant operations serving both vegetarian and non-vegetarian menus.
• Experience with Indian catering operations, banquet production, and large-volume food preparation.
• Familiarity with traditional Indian ingredients, suppliers, and procurement practices.

Salary: Based on qualifications and experience.