Assistant Restaurant Manager - Honolulu, United States - The Kahala Hotel

Description

Job Information:
Assistant Restaurant Manager Job

Email Opening Apply Now Title

Assistant Restaurant Manager

Description

Pay Range ($5, $5,500.00 / monthly compensation)

Assistant Restaurant 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:

• To assist the Restaurant Manager in the supervision of the food & beverage outlet to ensure that the highest quality standards are met for food, service, cleanliness and profitability.

Essential Functions:

• Responds to guest inquiries and coordinating special arrangements and requests in the restaurant
• Inspects food and beverage outlet operations to ensure standards of service are maintained and resolves staff and guest issues with tack and diplomacy
• Assist in the implementation of marketing plan, forecast covers and labor costs, analyze overall operations and coordinate equipment acquisition and maintenance
• Assist in the hiring, training, supervision, evaluating and scheduling of staff to include: hosthelp, waithelp, bushelp, and cocktail waithelp. Establishes and maintains a professional, trained and motivated staff through effective implementation of performance and career-development programs
• Assists and participates in the hiring process and decision making of food & beverage applicants, assists in the preparation and completion of annual performance appraisals and reviews with each colleague in a timely manner
• Maintains records, files and forms on all payroll related information for union colleagues as well as update ADP to ensure accurate payroll processing
• Assist in enforcing established guidelines and policies of the hotel and recommend disciplinary action as necessary
• Assist in implement new menus and promotions such as holiday and special even promotions
• Communicates at all levels of the organization to ensure restaurant and organizational effectiveness. Assist with scheduling and facilitating monthly communication meetings. May provide tours of facilities

Additional Duties and Responsibilities:

• 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.
• Perform the duties of line staff in emergencies. Performs a variety of other duties as assigned by the Restaurant Manager or Director of Food & Beverage.
• Performs a variety of other duties as assigned.

Required Experience, Education and Training:

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

Licenses/Certifications:

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

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 multi task.
• 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 operate a moderately complex computer system and various software such as Microsoft Word, Excel, Outlook, Opera.
• Ability to operate various office equipment such as, but not limited to, telephone, copy machine, 10-key adding machine.

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:

• Ability to stand/walk for up to 8 hours and sit, for at least 2 hours a day.
• Ability to occasionally perform repetitive hand motions.
• Ability to occasionally lift/carry a maximum of 50 pounds
• Ability to occasionally bend, squat, kneel, climb, reach above shoulders.
• Ability to move throughout the work area while performing the essential job functions.
• Ability to move, pull, or push goods on a cart or hand truck weighing up to 75 pounds.
• Ability to sit and walk for extended period of time.
• Ability to frequently work outdoors.
• Ability to frequently work indoors.

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

Additional Information:
This posting does not include all duties that may 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.

Position Requirements


ESSENTIAL FUNCTIONS
AVERAGE %


OF TIME
50% Coordinate day-to-day operations of the outlets and in-room dining. Support and assist the F&B management team. Disseminate relative information to outlet and banquet managers. Ensure the guest experience is delivered according to documented hotel standards through employee and manager awareness, training, and auditing. Maintain cleanliness in food and beverage outlets, service, and event spaces. Prepare manager schedules and coordinate manager time off.

15% Ensure customer satisfaction.

Work with Director of Food and Beverage in ensuring the hotel is providing a world-class dining experience through competitive research and development.

Research and follow up on guest issues and concerns.

15% Work with DFB to develop and execute events and promotions. Work with managers and DFB in identifying and purchasing operating supplies for the division, in line with budgeted expense.

15% Assist in driving revenue and profitability. Analyze business data as required.

5% Work with DFB, managers, and Human Resources with associate performance issues. Assist in skill-matching potential for new hires.


Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.

In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Kahala rules and regulations for the safe and effective operation of the hotel's facilities.

Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

• Provide direct service to guests as needed including but not limited to serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Additional duties as necessary and assigned.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Must possess basic computer skills.
• Requires organizational skills for a variety of tasks, including, but not limited to, scheduling meetings, effectively communicating to employees, and upholding Kahala standards.
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties and schedules, evaluating service, completing training and certification, and informing management of poor performance or possible disciplinary needs.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Experience

Minimum five years food and beverage management background overseeing multiple outlets required.

Full-Time/Part-Time Full-Time Shift Various Shifts Position Assistant Director of Food & Beverage Number of Openings 1 Exempt/Non-Exempt Exempt Req Number FOO 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.