F&B Operations Manager (Banquets & Restaurant)

Hilton Waikiki Beach; Honolulu (HI); On-site; USD 72,000 - 87,000; Full time

Job summary

The Hilton Waikiki Beach Resort & Spa is actively looking for a Restaurant Manager to join our team in Honolulu. The F&B Manager will be responsible for the overall operation of all F&B outlets including Banquets, Restaurant, Grab & Go, Room Service and Beverage Departments, with on‑the‑floor oversight most of the time and a focus on guest service.

This full‑time position reports to the Director of Operations and requires open availability for AM/PM shifts.

Qualifications

• High school diploma required; some college preferred or equivalent experience.
• Must have 2 years restaurant manager or assistant restaurant manager experience in a high-volume F&B environment.
• At least 3 years of banquet experience with 2 years in a supervisory capacity.
• Ability to obtain Honolulu Liquor Commission Manager Card.
• TB Clearance.
• Certified Food Safety training (ServSafe) desired.
• Certified Alcohol Awareness training (TIPS) desired.
• Strong leadership and organizational skills.

Responsibilities

• Oversee hiring, training, scheduling and counseling of all team members in Banquet, Restaurant, Room Service and Beverage Departments.
• Ensure the overall condition of food & beverage outlets, storage and liquor rooms.
• Plan and supervise work across the 4 F&B departments.
• Enforce hotel policies and service standards.
• Lead department meetings and communicate incentives.
• Contribute to business strategies for banquet and restaurant in line with hotel goals.
• Forecast scheduling to maximize productivity.

Skills

Teamwork

Time-Management

Customer Service

Decision Making

MICROS

Critical Thinking

Education

High School

Associates (Preferred)

Tools

MICROS

Job description

The Hilton Waikiki Beach Resort & Spa is actively looking for a Restaurant Manager to join our team in Honolulu. The F&B Manager will be responsible for the overall operation of all F&B outlets including Banquets, Restaurant, Grab & Go, Room Service and Beverage Departments, with on‑the‑floor oversight most of the time and a focus on guest service.

This full‑time position reports to the Director of Operations and requires open availability for AM/PM shifts.