Ka Lihikai Restaurant General Manager - Grand Naniloa Hotel Hilo - a DoubleTree by Hilton : Job Details

Description The Grand Naniloa Hotel is seeking the right individual for its soon-to-launch restaurant concept. The position will be an exciting opportunity for anyone who values fresh Hawaii foods and has a passion for our ocean. Kalihikai will be bringing Oceanlife and Aloha to Hilo celebrating fresh ONLY Hawaii Ocean products with international cuisine. The right individual will bring extensive culinary and guest service experience to lead the restaurant into its new waters. Passion for going the extra mile and delivering true hospitality are a must. This Role will be acting as the key ambassador and public face for our one-of-a-kind approach to dining in Hilo. Quality assurance for the culinary product and ensuring the guests' culinary and cultural learning experience at our restaurant is one of a kind. Responsibilities ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: •Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner. •Oversees all front-of-house and back-of-house staff for the restaurant. •Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel. Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations. •Be familiar with the organization of the hotel and know the function of each department. •Ensure execute training of all Food and Beverage personnel using the steps to effective training according to hotel standards. •Maintain follow-through of all guest requests, problems, complaints, and/or accidents that occur in the Restaurant. •Motivate, coach, counsel, and discipline all FB personnel according to company S.O.P.s. •Review the restaurant's staff's worked hours for payroll compilation and submit to accounting on a timely basis. Participate in BEO meetings, weekly staff meetings, and any other necessary meetings. •Prepare and conduct FB interviews and follow hiring procedures according to company S.O.P.s. •Prepare employee shift schedules according to the business forecast, payroll budget guidelines, and productivity requirements. •Present the schedule with the Wage Progress Report to the G.M. weekly. •Assist in developing and ensuring the implementation of Food and Beverage promotional ideas. •Maintains an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports, and tracking logs. •Ensure all food beverage costs are maintained to meet budget. Initiate all necessary FB-related reports according to company standards. Ensure that restaurant employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers. Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned. •Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. •Ensure a high level of positive communication exists between the Food Beverage and Food Production staff. Perform P.O.S. changes in menus or additions/deletions of servers as necessary. •Reviews all Banquet Event Orders and directs the kitchen operations to ensure that all contractual agreements are met. •Maintain required pars of all stock. •Maintain food costs within budget guidelines. •Supervises and participates in all phases of food handling and preparation including but not limited to ordering, cost, quality, quantity, inventories, menu planning, and recipes. •Supervises cooking standards to maintain a high quality of food and service on a consistent basis. •Maintains the highest standards of cleanliness and sanitation of all cooking equipment used. •Perform other duties as assigned by management. •Work Environment :This role is an onsite position and requires the employee to perform their work duties at the job site location. the employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Qualifications Education And/or Experience: •At least 5 years of progressive experience in a hotel or a related field. Alcohol Awareness Certification (must comply with State regulations) •Must be computer proficient in company-approved spreadsheets and word processing. Previous supervisory responsibility preferred. •Must be able to convey information and ideas clearly. •Must maintain composure and objectivity under pressure. •Must be able to work with and understand financial information and data, and basic arithmetic functions. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. •Ability to write routine reports and correspondence as well as dates and times. •Ability to apply deductive skills to carry out instructions furnished in written, oral, or diagram form. Ability to problem solve with concrete variables in standardized situations. •Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests. Must work well in stressful, high-pressure situations. •Must maintain composure and objectivity under pressure. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. •State Food Handling and Safety Certifications.