Restaurant Manager

The Crescent Hotels Group; Honolulu (HI); On-site; USD 90,000 - 120,000; Full time

Job summary

Renaissance Honolulu Hotel & Spa, part of Crescent Hotels & Resorts, seeks a Restaurant Manager to oversee the hotel’s food and beverage operations, ensuring guest service excellence, high standards, and achievement of financial targets.

You will lead and develop the F&B team, manage budgets, monitor costs, coordinate events, and maintain compliance with health and safety regulations while delivering exceptional dining experiences.

Qualifications

• 2+ years of progressive food and beverage management experience, preferably in a hotel or resort.
• Strong knowledge of restaurant, banquet, bar, and hospitality operations.
• Experience with budgeting, forecasting, inventory control, and cost management.
• Strong leadership, communication, and problem-solving skills.
• Proficiency with hotel POS systems and Microsoft Office; experience with hotel management systems is an advantage.

Responsibilities

• Manage daily operations of all hotel food and beverage outlets.
• Lead, train, schedule, and motivate F&B team members.
• Ensure exceptional guest service and promptly resolve guest concerns.
• Monitor food and beverage quality, presentation, and service standards.
• Develop and maintain operating procedures in accordance with hotel standards.
• Control food, beverage, labor, and operating costs to achieve budget targets.
• Monitor inventory, purchasing, receiving, storage, and stock controls.
• Work closely with the Executive Chef and kitchen team to maintain food quality and consistency.
• Oversee restaurant, bar, banquet, catering, and room-service operations.
• Coordinate conferences, weddings, special events, and group functions.
• Prepare and monitor departmental budgets, forecasts, and financial reports.
• Analyze sales and profitability and implement strategies to increase revenue.
• Ensure compliance with health, safety, sanitation, and alcohol-service regulations.
• Maintain strong relationships with guests, suppliers, and other hotel departments.
• Conduct regular inspections of F&B outlets to ensure cleanliness and operational standards.
• Support menu development, promotions, special events, and marketing initiatives.

Skills

F&B management

Hospitality operations

Budgeting

Forecasting

Inventory control

Cost management

Leadership

Communication

Problem-solving

POS systems

Microsoft Office

Hotel management systems

Tools

Hotel management systems

Job description

Description

Uniquely located in the heart of Honolulu, guests have the convenience of the city outside their front door yet are surrounded by the beauty of the island through stunning ocean views. At Renaissance Honolulu Hotel & Spa, we invite you to embrace adventure and embark on a journey beyond the ordinary.

At Crescent Hotels & Resorts, we are a team of hospitality professionals deeply connected to, and proud of, the exceptional experiences we provide for our guests. More than that, we know our associates are the shining stars of what we do!

We understand what it takes to be part of something great. We encourage you to bring your true self to work every day, we celebrate you, and we cheer you on as you shine bright in your career journey. Whether it’s our health & wellness programs, best-in-class learning and development, or our travel discounts that “feed your inner explorer,” we work hard to create and deliver on what you need. Join us where You Belong. We Care. Shine Bright.

What You’ll Be Doing:

The Restaurant Manager is responsible for the overall management and profitability of the hotel’s food and beverage operations, including restaurants, bars, banquets, room service, and other F&B outlets. The role ensures excellent guest service, efficient operations, high-quality food and beverage standards, and achievement of financial targets.

Key Responsibilities:

• Manage daily operations of all hotel food and beverage outlets.
• Lead, train, schedule, and motivate F&B team members.
• Ensure exceptional guest service and promptly resolve guest concerns.
• Monitor food and beverage quality, presentation, and service standards.
• Develop and maintain operating procedures in accordance with hotel standards.
• Control food, beverage, labor, and operating costs to achieve budget targets.
• Monitor inventory, purchasing, receiving, storage, and stock controls.
• Work closely with the Executive Chef and kitchen team to maintain food quality and consistency.
• Oversee restaurant, bar, banquet, catering, and room-service operations.
• Coordinate conferences, weddings, special events, and group functions.
• Prepare and monitor departmental budgets, forecasts, and financial reports.
• Analyze sales and profitability and implement strategies to increase revenue.
• Ensure compliance with health, safety, sanitation, and alcohol-service regulations.
• Maintain strong relationships with guests, suppliers, and other hotel departments.
• Conduct regular inspections of F&B outlets to ensure cleanliness and operational standards.
• Support menu development, promotions, special events, and marketing initiatives.

What Is Required

• 2+ years of progressive food and beverage management experience, preferably in a hotel or resort.
• Strong knowledge of restaurant, banquet, bar, and hospitality operations.
• Experience with budgeting, forecasting, inventory control, and cost management.
• Strong leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Proficiency with hotel POS systems and Microsoft Office; experience with hotel management systems is an advantage.
• Knowledge of local health, safety, sanitation, and beverage regulations.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.