Restaurant Manager

Amsterdam Manor Beach Resort, Aruba

The short version: this is a boutique resort with the energy of a much bigger one.

Amsterdam Manor is a small, beachfront property in Aruba, the kind of place that shows up at the top of Booking and TripAdvisor rankings year after year, not because of size but because of how it's run.

You won't be one manager lost in a massive org chart here. You'll be one of the people the GM actually talks to, and what you do shows up directly in the guest reviews and the numbers.

What the day actually looks like

You're running two outlets: Passions on the Beach and Horizons, both right on the sand, both doing real volume. Breakfast through dinner, seven days a week.

Most of your guests are American, here on resort stays or spending a single day off a cruise ship, which means service has a particular rhythm: calm mornings, sudden surges when a ship's in port, and evenings where returning guests expect to be remembered.

You'll be on the floor during the busy stretches, not in an office watching it happen on a screen. Pre-shift briefings, table flow, a chef who needs a partner not a supervisor, a guest with a complaint who needs it solved in the next two minutes, not the next two emails. That's the job, every day, in some combination.

The team

60 to 70 people across the two outlets: Aruban staff who know the island and the regulars, Dutch colleagues who bring resort-chain experience, and an international crew on top of that. Managing across that kind of mix takes a different instinct than running a single-culture team, you have to read what motivates people differently depending on where they're from, and that's a skill, not a footnote.

The kitchen is led by a chef with serious experience. That's worth saying plainly: you're not inheriting a fight for territory, you're inheriting a working relationship that already runs well, and your job is to keep front-of-house and kitchen moving as one operation instead of two competing ones.

What you'll actually own

• Daily service across both outlets, all three meal periods

• Scheduling, labor cost, and inventory for a team this size

• Recruiting, training, and developing your supervisors and staff

• Revenue, covers, and spend, with real input into forecasting and budgeting

• Guest recovery on anything that goes sideways, in person and online

• Keeping the place HACCP-compliant, safe, and in line with Amsterdam Manor's EarthCheck sustainability commitments

Who does well in this role

A manager who's already managed a team of 30 or more in a high-volume restaurant or resort setting, ideally somewhere boutique or upscale rather than a massive chain property.

Someone who's fluent in English and Spanish at minimum (Dutch or Papiamento is a genuine advantage here, not just a nice line on a resume).

An experienced professional who stays steady when a wave of cruise guests hits at once, who can hold a P&L and a floor walk in the same afternoon, and who actually wants to be present during service, not just managing it from a distance.

A hospitality management degree or equivalent diploma is expected, along with at least five years in F&B or hospitality leadership.

Why this, specifically

Because it's rare to find a role with this much real responsibility, real volume, and real guest exposure, at a property small enough that your work is visible and your relationships with ownership and management actually matter.

If you've been managing in a big-resort machine and want to feel like your decisions count again, this is that.

Job Offer:

• Base Salary of USD 4000

• Allowance for accommodation

• Bonus based on performance

• Benefits in accordance with Aruban law (Healthcare, pension, vacation days etc)

The recruitment process consists of:

Conexión

• first interview: Jeniffer Salazar

• second interview: Robert Bertens

Amsterdam Manor Beach Resort

• first interview: Jurgen (CEO) & Alfred (GM)

• second interview: Jurgen (CEO) & Alfred (GM)

Next, a visit to Eagle Beach to meet the team!