Luxury Resort Food & Beverage Manager

The Kahala Hotel & Resort; East Honolulu (HI); Sur place; USD 73 000 - 75 000; Plein temps

Résumé du poste

The Kahala Hotel & Resort in Hawaii seeks a Food & Beverage Manager to oversee all F&B operations in a unionized hotel, including outlets, in-room dining, and banquets. The role emphasizes service excellence, profitability, and compliance with union contracts and safety standards.

You will lead and develop a diverse team, manage scheduling, payroll, and cost control, collaborate with Engineering, Housekeeping, and Front Office, and implement menus, promotions, and marketing plans to maximize

Qualifications

• 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.

Responsabilités

• Emphasis on service, guest relations, staff development, food & beverage, banquets.
• Inspect food and beverage outlet operations to meet standards and respond to guest inquiries; coordinate special arrangements.
• Hire, train, evaluate, supervise and schedule line staff including hosts, waitstaff, bartenders and banquet staff.
• Develop staff and manage annual performance appraisals to ensure professional competence.
• Enforce departmental and hotel policies; perform disciplinary actions as needed.
• Monitor forecast and staffing; maintain payroll control and profitability; update payroll systems.

Connaissances

Food & Beverage Management

Staff Development

Guest Relations

Union Environment

Budgeting

Formation

High School Diploma or GED

Hospitality college degree (preferred)

Outils

Fidelio

GroupWise

Excel

Word

Outlook

Description du poste

The Kahala Hotel & Resort in Hawaii seeks a Food & Beverage Manager to oversee all F&B operations in a unionized hotel, including outlets, in-room dining, and banquets. The role emphasizes service excellence, profitability, and compliance with union contracts and safety standards.

You will lead and develop a diverse team, manage scheduling, payroll, and cost control, collaborate with Engineering, Housekeeping, and Front Office, and implement menus, promotions, and marketing plans to maximize