Job Details

- Job TitleHead of Guest Experience

- Salary40,000 USD

- ContractPermanent

- Start DateASAP

This is an exclusive ultra-luxury private island estate in the Caribbean, comprising a collection of individually managed private residences alongside a range of shared amenities, dedicated to delivering exceptional, discreet and highly personalised experiences for homeowners and their guests.

We are looking for an experienced Head of Guest Experience to join the Shared Spaces team, reporting directly to the Experience Director.

This is a senior, hands-on leadership role for someone with a strong food & beverage background who thrives on live guest-facing delivery. You will oversee the Guest Experience team and take full accountability for the shared spaces' food and beverage experience, from pre-arrival planning through on-island delivery, ensuring service standards, menus, beverage programmes, events and evening experiences are thoughtfully designed, well-prepared and confidently executed.

This role is distinct from the Head of Guest Services: while that role focuses on logistics, planning and coordination, the Head of Guest Experience is the experiential lead, heavily involved in dining, bar and service culture, particularly during evenings and events. This is an excellent opportunity for a polished, guest-focused hospitality professional ready to lead a high-performing team in a truly world-class setting.

Package &

Benefits

Salary: Competitive, TBD tips and service charge

Accommodation and meals provided, return flights, medical cover and training development opportunities

Key Responsibilities

- Lead the Guest Experience team, setting clear service standards.

- Act as primary experiential leader, especially during afternoons, evenings, dining and events.

- Oversee all F&B; experiences: dining, bar service and events.

- Develop new dining concepts, service styles and experiential moments.

- Train Ambassadors on cocktails, wine, service style and guest engagement.

- Lead pre-arrival F&B; planning: menus, bar selections, wine pairings, preferences.





- Oversee beverage inventory planning and stock takes.

- Keep bar menus, dining menus and collateral accurate and guest-ready.

- Coordinate décor, service ware, entertainment and event F&B; needs.

- Lead evening operations (dinners, bar, events) with a visible hosting presence.

- Ensure dining and bar setup/takedown align with guest activity.

- Maintain and improve service standards, SOPs and experience protocols.

- Manage FF&E;/OS&E; inventory and stock takes, flagging replenishment needs.

- Partner closely with the Experience Director and Head of Guest Services on delivery.

Requirements

- Strong F&B; background: restaurants, resorts, yachts or luxury private estates.

- Prior role as Restaurant Supervisor, Assistant Manager, Head Steward or similar.

- Strong wine knowledge and guest-facing recommendation skills.

- Confident mixology/bartending, with ability to train others.

- Proven leadership of service teams delivering high-touch experiences.

- Highly organised with strong attention to detail.

- Comfortable working evenings and leading live service.

- Calm, polished and solutions-focused under pressure.

- Luxury or private island experience preferred.

- Confident with Excel for inventory, ordering and reporting.

Additional Information

This role reports directly to the Experience Director, with key working relationships across the Head of Guest Services, Activities Manager and Procurement Manager.

The Head of Guest Experience is a senior, guest-facing leadership role requiring flexibility to work extended hours, including evenings, weekends and public holidays, with occasional overnight stays. We are looking for someone who is genuinely energised by live service, enjoys being present on the floor during dining and events, and leads a team with warmth, polish and confidence.

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Please note: Due to the volume of applications we are receiving for this role, we are only able to contact you if your profile is a good match for the role.

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