Luxury Resort Restaurant Manager

Accorhotel; Hawaii; On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Life and AD&D insurance

401(k) with company match

Paid time off

Employee dining discounts

Job summary

Fairmont Orchid in Hawaiʻi is seeking a Hale Kai Lunch & Dinner Restaurant Manager to oversee daily high-volume luxury resort dining, drive guest satisfaction, and maximize financial performance. You will lead, coach, and develop restaurant teams, maintain luxury standards, and ensure compliance with health and safety while coordinating with Culinary leadership.

The role requires 3–5 years of restaurant management, 2 years in luxury hotel or fine dining, and relevant certifications.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum 3–5 years restaurant management experience; 2 years luxury hotel or fine dining management preferred.
• Food Safety Certification required; Alcohol Service Certification required as applicable by law.
• Strong leadership and financial management skills required.

Responsibilities

• Oversee daily restaurant operations for lunch and dinner service.
• Lead, coach, and develop restaurant supervisors and service teams.
• Monitor compliance with health, safety, and luxury service standards.
• Collaborate with Culinary and other departments to ensure seamless dining experiences.
• Manage budgets, labor, and guest satisfaction metrics.

Skills

Leadership skills

Guest relations

Fine dining service standards

Financial acumen

Communication skills

Problem solving

Team coaching

Education

Bachelor's Degree in Hospitality Management, Business Administration, or related field

Tools

OpenTable

Job description

Fairmont Orchid in Hawaiʻi is seeking a Hale Kai Lunch & Dinner Restaurant Manager to oversee daily high-volume luxury resort dining, drive guest satisfaction, and maximize financial performance. You will lead, coach, and develop restaurant teams, maintain luxury standards, and ensure compliance with health and safety while coordinating with Culinary leadership.

The role requires 3–5 years of restaurant management, 2 years in luxury hotel or fine dining, and relevant certifications.