Food & Beverage Manager

Job Information:
Food & Beverage Manager Job

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Food & Beverage Manager

Description

Pay Range ($5,167.66 - $6,000.00 / monthly compensation)

Food & Beverage Manager

Come LIVE Kahala and join the Kahala Ohana! We are a #luxury hotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community. The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership's commitment to supporting the UN's SDGs.

Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort.

Job Summary:

The Food & Beverage Manager is responsible for overseeing and coordinating all aspects of food and beverage operations in a unionized hotel environment. This includes all food and beverage outlets, in-room dining, and banquet operations based on where coverage is needed. The manager ensures high standards of service, quality, and profitability while maintaining compliance with union contracts, health and safety regulations, and brand standards.

Position Requirements

Essential Functions:

* Emphasis on service, guest relations, staff development, food & beverage, banquets.

* Actively involved in the inspection of the food and beverage outlet operations to ensure that standards of service are met and maintained, meets and responds to guest inquires and coordinates special arrangements and request in the restaurant. Resolves staff and guest issues with tack and diplomacy.

* Hires, trains, evaluates, supervises and schedules line staff to include hosthelp, waithelp, bushelp, bartenders, cocktail waithelp, banquet waithelp.

* Initiates employee development as well as reviews and approves annual performance appraisals for all reporting staff colleagues to ensure the highest level of professional competence and efficient continuity within those positions.

* Enforces established departmental and hotel policy and procedures and performs disciplinary actions as necessary.

* Monitors business forecast and ensures staffing requirements are met while maintaining payroll control and overall financial success of the restaurant. Maintains records, files and forms on all payroll related information for union colleagues as well as update Timesaver to ensure accurate payroll processing.

* Oversee scheduling, payroll approvals, and timekeeping in accordance with union and hotel policies.

* Support banquet planning and execution, ensuring events are properly staffed, set up, and serviced to client expectations.

* Collaborate with Engineering, Housekeeping, and Front Office to ensure seamless hotel operations.

* Implements marketing plan, assists in forecasting covers and labor costs, analyzes cost and revenue reports to ensure the maximization of profits, orders food and general supplies, analyzes overall operations and the coordinates equipment acquisition and maintenance.

* Trains, develops, and supervises service staff as they seek to meet the mission/goals of the hotel.

* Implements new menus and promotions such as holiday and special event promotions

* Researches, develops and recommends new approaches, policies and procedures to effect continual improvements in efficiency of the department and services performed

* Communicates at all levels of the organization to ensure restaurant and organizational effectiveness. Schedules and facilitates monthly communication meetings. May provide tours of facilities.

* Handle guest complaints and feedback promptly and professionally.

Additional

Duties and Responsibilities:

* Supervise, train, and mentor a diverse team of unionized food and beverage employees.

* Maintain positive labor relations, ensuring compliance with union contracts, work rules, and grievance procedures.

* Perform a variety of other duties as assigned by the Director of F&B. Perform the duties of line staff in emergencies

* Participate in management meetings and contribute to hotel-wide operational planning.

* Lead by example with a visible presence during peak service periods and special events.

* Reports all suspicious persons or activities and hazardous or unsafe conditions to the Security Department.

* Provides instruction and/or guidance for guest and employee safety in fire or other emergency situations.

* Responds to guest questions. Provide guest assistance, direction and information as requested when working in public areas.

* Performs a variety of other duties as assigned.

Other Requirements:

* Must maintain a neat, clean and well groomed appearance as outlined in the employee handbook.

* Ability to work varying shifts and maintain attendance in accordance with the hotel's attendance policy.

* Ability to comply with hotel rules and regulations including…