The Ritz-Carlton, Grand Cayman welcomes Joan Walsh-Simms to its Food and Beverage team.
Having previously worked with the Hyatt restaurant operations, Ms. Walsh-Simms will be running the resort’s complex In Room Dining department.
In addition to covering one of the largest hotel footprints in the company, In Room Dining at The Ritz-Carlton, Grand Cayman also handles airline catering, dinners in the private residences and exclusive resorts villas.
The group also handles programmes such as the holiday Turkey-To-Go.
Working with Ms. Walsh-Simms in this part of the resort’s $30 million food and beverage operation, is John Douglas, recently promoted to In Room Dining supervisor.
His first job in the hospitality industry was as a server attendant at the Barjack pool and beach restaurant.
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