Kona Village, A Rosewood Resort · 14 hours ago
Restaurant Manager
Hawaii, United States
Full-time
Onsite
Mid, Senior Level
$85K/yr - $90K/yr
3+ years expKona Village, A Rosewood Resort is seeking a Restaurant Manager to oversee the venue's operations and ensure financial success. The role involves leading the team, maintaining high service standards, and enhancing guest satisfaction while complying with company policies and regulations.
Hospitality
Responsibilities
Provide exceptional service and ensure guest satisfaction with dining experiences, the leader must hold themselves and the team to an extremely high, consistent standard
Ensure the delivery of brand promise, supporting the implementation of the Ways We Work, demonstrating and reinforcing Rosewood Hotels and Resorts, Values and Culture Characteristics
Exercise responsible supervisory behavior at all times and positively represent the restaurant management team and Rosewood Hotels & Resorts
Manage team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure discretion and confidentiality with VIP/SAG guests
Preparation of budgets, analysis of P&L’s, sales projections, and revenue control
Ensure all associates are following the dining room’s Order of Service and Standard Operating Procedures at all times
Conducts interviews, hires, training, performance manage and termination restaurant associates
Schedule associates and prepare payroll documents to ensure associates are properly compensated
Ensure that standards are maintained at a superior level on a daily basis
Manage guest relations and ensure guest satisfaction
Maintain complete knowledge of:
All liquor brands, beers and non-alcoholic selections available in Restaurant
The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list
Designated glassware and garnishes for drinks
All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
Daily menu features, substituted items
Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
P.O.S. and manual system procedures
Daily house count, arrivals/departures, V.I.P.'s
Scheduled in-house group activities, locations, and times
Correct maintenance and use of equipment
All department policies/service procedures
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving
Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies
Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business
Requisition linens/skirting required for business and assign staff to transport such to the restaurant
Partner with the Chef de Cuisine in the creation of new items for the restaurant based on guest feedback and sales records, review daily specials and unavailable items. Ensure that associates are aware and informed
Participate in establishment of a marketing and public relations plan for the restaurant
Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands
Ensure that staff report to work as scheduled. Document any late or absent employees
Coordinate proper breaks for staff
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks
Monitor the preparation of station assignments, ensuring compliance to departmental standards
Conduct pre-shift meeting with staff and review all information pertinent to the day's business
Inspect grooming and attire of staff; rectify any deficiencies
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel
Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel
Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards; rectify deficiencies with respective personnel
Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies
Ensure that the Host stand is clean, organized and stocked with designated supplies
Review the reservation book, pre-assign designated tables and follow up on all special requests
Ensure that specified number of menus and wine lists are available and in good condition for each meal period
Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization
Monitor and assist Host in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests
Anticipate heavy business times and organize procedures to handle extended waiting lines
Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times
Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry
Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction
Check the status of all orders and ensure that they are delivered within designated timelines
Monitor and ensure that all tables are cleared and reset according to department procedures
Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas
Assist Restaurant staff with their job functions to ensure optimum service to guests
Answer Restaurant phone within 3 rings, using correct salutations and telephone etiquette as needed
Access all functions of the P.O.S. system in accordance with specifications. Restock journal tape and change ribbons as needed
Manage and approve void checks in accordance with accounting procedures
Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with accounting standards
Issue manual checks when the system is down and ensure accountability of such
Run system-closing reports and ensure that all servers' checks are closed before they sign out
Ensure all closing duties for staff are completed before staff sign out
Conduct formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff
Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards
Foster and promote a cooperative working climate, maximizing productivity and employee morale
Prepare and submit daily/weekly payroll and tip distribution records
Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs
Document pertinent information in department logbook
Complete all paperwork and closing duties in accordance with departmental standards
Review status of assignments and any follow-up action with General Manager
Exhibit a friendly, helpful, and courteous manner when dealing with guests and fellow employees
All other duties as required
Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace
The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory
Report any defects in the building, plant or equipment according to hotel procedure
Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures
Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety
Be fully conversant with:
OSHA Regulations
Risk Assessments for your department
Hotel Fire & Bomb Procedure
Comply and adhere to the Rosewood company policies
Take on other tasks in addition of the ones stated, in a reasonable framework
Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained
Model the company’s culture, vision, mission, and core values at all times
While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates
As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours
Qualification
Required
Single point of accountability for the entire venue
Responsible for venue financials and profitability
Motivating, coaching, and leading the team
Ensures the venue is running effectively and meeting all Company standards
Genuine passion for the hospitality industry and entrepreneurial spirit
Based on the floor during service hours
Building a stable and precise team focusing on the guest
Implementing improvements and enhancements that align to the LQA and Forbes 5-star requirements
Provide exceptional service and ensure guest satisfaction
Ensure the delivery of brand promise
Exercise responsible supervisory behavior
Manage team of food and beverage professionals
Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure discretion and confidentiality with VIP/SAG guests
Preparation of budgets, analysis of P&L's, sales projections, and revenue control
Conducts interviews, hires, training, performance manage and termination restaurant associates
Schedule associates and prepare payroll documents
Ensure that standards are maintained at a superior level
Manage guest relations and ensure guest satisfaction
Maintain complete knowledge of all liquor brands, beers and non-alcoholic selections
Knowledge of wine/champagne by the glass and major wines on the wine list
Knowledge of designated glassware and garnishes for drinks
Knowledge of all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices
Knowledge of daily menu features and substituted items
Knowledge of dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code
Knowledge of P.O.S. and manual system procedures
Knowledge of daily house count, arrivals/departures, V.I.P.'s
Knowledge of scheduled in-house group activities, locations, and times
Knowledge of correct maintenance and use of equipment
Knowledge of all department policies/service procedures
Maintain complete knowledge and strictly abide by state liquor regulations
Check storage areas for proper supplies, organization, and cleanliness
Establish par levels for supplies and equipment
Complete requisitions to replenish shortages or additional items needed
Requisition linens/skirting required for business
Partner with the Chef de Cuisine in the creation of new items for the restaurant
Participate in establishment of a marketing and public relations plan for the restaurant
Review sales for previous day; resolve discrepancies with accounting
Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts
Ensure that staff report to work as scheduled
Coordinate proper breaks for staff
Assign work and side duties to staff
Monitor the preparation of station assignments
Conduct pre-shift meeting with staff
Inspect grooming and attire of staff
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service
Constantly monitor staff performance in all phases of service
Inspect table set-ups; check for cleanliness, neatness, and agreement to departmental standards
Inspect all aspects of the restaurant environment
Ensure that the Host stand is clean, organized and stocked
Review the reservation book, pre-assign designated tables
Ensure that specified number of menus and wine lists are available
Check the pick-up station and side stations
Monitor and assist Host in greeting and escorting guests
Anticipate heavy business times and organize procedures
Anticipate guests' needs, respond promptly, and acknowledge all guests
Be familiar with all hotel services/features and local attractions/activities
Monitor and handle guest complaints
Check the status of all orders and ensure that they are delivered within designated timelines
Monitor and ensure that all tables are cleared and reset
Monitor and maintain cleanliness and working condition of departmental equipment
Assist Restaurant staff with their job functions
Answer Restaurant phone within 3 rings
Access all functions of the P.O.S. system
Manage and approve void checks
Assist servers with expediting problem payments
Issue manual checks when the system is down
Run system-closing reports
Ensure all closing duties for staff are completed
Conduct formal training program on the required job functions
Provide feedback to staff on their performance
Handle disciplinary problems and counsel employees
Foster and promote a cooperative working climate
Prepare and submit daily/weekly payroll and tip distribution records
Complete work orders for maintenance repairs
Document pertinent information in department logbook
Complete all paperwork and closing duties
Review status of assignments and any follow-up action with General Manager
Exhibit a friendly, helpful, and courteous manner
Be aware of and comply with safe working practices
Report any defects in the building, plant or equipment
Ensure that any accidents to associates, guests or visitors are reported immediately
Attend Statutory Fire, Health & Safety training
Be fully conversant with OSHA Regulations
Be fully conversant with Risk Assessments for your department
Be fully conversant with Hotel Fire & Bomb Procedure
Comply and adhere to the Rosewood company policies
Take on other tasks in addition of the ones stated
Be a “brand ambassador” at all times
Model the company's culture, vision, mission, and core values at all times
Diploma/Some College or an equivalent combination of education and work-related experience
Maintain current and valid ServSafe Manager certification and TIPS certification
Minimum three years' experience as a Restaurant General Manager
Experience with a luxury or ultra-luxury property required
Preferred
Hotel operational exposure (i.e. F&B) preferred
Fluency in other languages a bonus
Benefits
Relocation assistance
Transitional Housing Available if applicable
Company
Kona Village, A Rosewood Resort
Located on the Kona Coast of the Big Island of Hawai‘i, the iconic Kona Village Resort will once again open its doors and welcome back ‘ohana (family) to the historic and culturally rich destination in 2023.
201-500 employees
Funding
Current Stage
Growth StageLeadership Team
Nattha C.
Director Finance Business Partner
Company data provided by crunchbase