Job Details

Description

Pay Range ($5,167.66 - $6,000.00 / monthly compensation)

Food & Beverage Manager

Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs. Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort.

Job Summary:

The Food & Beverage Manager is responsible for overseeing and coordinating all aspects of food and beverage operations in a unionized hotel environment. This includes all food and beverage outlets, in-room dining, and banquet operations based on where coverage is needed. The manager ensures high standards of service, quality, and profitability while maintaining compliance with union contracts, health and safety regulations, and brand standards.

Position Requirements

Essential Functions:

• Emphasis on service, guest relations, staff development, food & beverage, banquets.
• Actively involved in the inspection of the food and beverage outlet operations to ensure that standards of service are met and maintained, meets and responds to guest inquires and coordinates special arrangements and request in the restaurant. Resolves staff and guest issues with tack and diplomacy.
• Hires, trains, evaluates, supervises and schedules line staff to include hosthelp, waithelp, bushelp, bartenders, cocktail waithelp, banquet waithelp.
• Initiates employee development as well as reviews and approves annual performance appraisals for all reporting staff colleagues to ensure the highest level of professional competence and efficient continuity within those positions.
• Enforces established departmental and hotel policy and procedures and performs disciplinary actions as necessary.
• Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the restaurant. Maintains records, files and forms on all payroll related information for union colleagues as well as update Timesaver to ensure accurate payroll processing.
• Oversee scheduling, payroll approvals, and timekeeping in accordance with union and hotel policies.
• Support banquet planning and execution, ensuring events are properly staffed, set up, and serviced to client expectations.
• Collaborate with Engineering, Housekeeping, and Front Office to ensure seamless hotel operations.
• Implements marketing plan, assists in forecasting covers and labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance.
• Trains, develops, and supervises service staff as they seek to meet the mission/goals of the hotel.
• Implements new menus and promotions such as holiday and special event promotions
• Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed
• Communicates at all levels of the organization to ensure restaurant and organizational effectiveness. Schedules and facilitates monthly communication meetings. May provide tours of facilities.
• Handle guest complaints and feedback promptly and professionally.

Additional Duties and Responsibilities:

• Supervise, train, and mentor a diverse team of unionized food and beverage employees.
• Maintain positive labor relations, ensuring compliance with union contracts, work rules, and grievance procedures.
• Perform a variety of other duties as assigned by the Director of F&B. Perform the duties of line staff in emergencies
• Participate in management meetings and contribute to hotel-wide operational planning.
• Lead by example with a visible presence during peak service periods and special events.
• Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.
• Provides instruction and/or guidance for guest and employee safety in fire or other emergency situations.
• Responds to guest questions. Provide guest assistance, direction and information as requested when working in public areas.
• Performs a variety of other duties as assigned.

Other Requirements:

• Must maintain a neat, clean and well groomed appearance as outlined in the employee handbook.
• Ability to work varying shifts and maintain attendance in accordance with the hotel's attendance policy.
• Ability to comply with hotel rules and regulations including policies regarding safety and grooming standards.

Required Experience/Skill and Abilities:

• Minimum ten (10) years restaurant and/or hotel food and beverage experience required.
• Five (5) years previous management experience preferred.
• Experience in a first-class, medium to large resort preferred.
• Experience in creating, building and running beverage programs.

Required Education:

• High School Diploma or General Education Diploma required.
• College degree in Travel Industry Management or related field preferred.

Licenses/Certifications:

• Certification of tuberculosis clearance required.
• CPR and Standard First Aid Certification preferred.
• Hawaii State Liquor Commission Management Card (blue) required.
• Sommelier certification or similar preferred.

Mental Capacity & Organizational Skill Requirements:

• Ability to pay attention to detail, work in a fast paced environment, handle multiple tasks and have a high level of patience.
• Ability to use sound judgment.
• Ability to comprehend and follow oral and written instructions and procedures.
• Ability to prioritize work.
• Ability to analyze financial data and understand profit and loss reports.
• Knowledge of the food and beverage industry, current market trends and federal, state and local laws pertaining to the hospitality industry, i.e. Department of Occupational Safety and Health, Honolulu Liquor Commission and Department of Health and Sanitation regulation.
• Ability to multi task.
• Ability to operate a moderately complex computer system and various software such as Microsoft Word, Excel, Outlook, Fidelio and Group Wise.

Communication Requirements:

• Ability to communicate effectively in English both verbally and in writing.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of maturity, patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

Physical Requirements (Based on a 10-hour work day):

Stand/Walk: 8 hours/day

Sit: 2 hours/day

Drive: 0 hours/day

Lift/carry: (Occasionally = 1/3 workday. Frequently = up to 2/3 workday)

0-20 lbs - Occasionally

21-50 lbs - Ocassionally

51-100 lbs - Not at All

Employee is required to:

Bend - Occasionally

Squat - Occasionally

Kneel - Occasionally

Climb - Occasionally

Reach Above Shoulders - Occasionally

Perform Repetitive Hand Motions - Occasionally

Other Physical Requirements:

• Ability to move throughout the work area while performing the essential job functions.
• Ability to work rapidly for up to three (3) hours at a time.
• Ability to move, pull or push goods on a cart or hand truck weighing up to 75 lbs.
• Ability to lift up to 25 lbs.
• Ability to sit, stand and walk for extended periods of time.

Environmental Exposure:

Indoors - Frequently

Outdoors - Frequently

INFORMATION:

This job description in no way states or implies that these are the only duties to be performed by the employee filling this position. Employee will be required to follow any other job-related instructions and to perform any other job-related duties requested by management. Management has the right to add to, revise, or delete information in this job description.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Full-Time/Part-Time
Full-Time

Shift
Various Shifts

Position
Food & Beverage Manager

Number of Openings
1

Exempt/Non-Exempt
Exempt

Req Number
FOO-25-00003

EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

This position is currently accepting applications.