Alan Wong's Manager

Honolulu, HI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $72,000.00 - $75,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Paid holidays

Tuition Assistance

Job Description

The Kahala Hotel & Resort is a premier luxury hotel and resort located in the tranquil and picturesque Kahala community, offering guests an exclusive blend of serene beachfront beauty and elegant golf course experiences. Known for its prestigious location next to a private golf course which hosts an annual PGA tournament, the resort prides itself on exceptional hospitality, luxury accommodations, and commitment to sustainability through the Kahala Initiative for Sustainability Culture and Arts (KISCA) and support of the United Nations Sustainable Development Goals (SDGs). Employees at The Kahala Hotel & Resort are considered the heart of the brand, contributing significantly to the creation of memorable guest experiences that encourage repeat visits and lasting loyalty.

The Alan Wong's Manager position is a full-time, exempt role that commands a monthly salary range of $6,000 to $6,250. This role focuses on managing the esteemed Alan Wong's Restaurant within the resort, overseeing all aspects of food and beverage operations in a unionized hotel environment. The manager will be responsible for supervising dining services, banquet operations, in-room dining, and other food and beverage outlets, ensuring that the highest standards of service, quality, and profitability are consistently maintained. Essential to this position is the compliance with union contracts, health and safety regulations, and the brand's hospitality standards.

The manager will lead a team of diverse food and beverage professionals, including hosts, waitstaff, bartenders, and banquet servers, with a strong emphasis on staff development and guest relations. Key responsibilities include hiring, training, evaluating, and scheduling staff, as well as fostering positive labor relations and adherence to union agreements. The role requires proactive involvement in business forecasting, payroll management, ordering supplies, and collaborating with other hotel departments such as Engineering, Housekeeping, and Front Office to guarantee seamless daily hotel operations. Additionally, the manager is instrumental in implementing marketing initiatives, menu innovations, and special event promotions to enhance the restaurant's appeal and profitability.

Additionally, the Alan Wong's Manager must possess superior organizational skills and the ability to multitask in a fast-paced environment. They will address guest inquiries and complaints with tact and professionalism, lead by example during peak service periods, and uphold safety and emergency protocols. This position demands a high level of attention to detail, sound judgment, and the capacity to analyze financial data to optimize profitability. The successful candidate will be well-versed in local hospitality laws, including health and safety regulations, and possess proficiency in multiple software platforms such as Microsoft Word, Excel, Outlook, Fidelio, and GroupWise. This position plays a critical role in maintaining the reputation and operational excellence of one of Hawaii's most distinguished dining venues within a renowned luxury resort setting.

Job Requirements

High school diploma or general education diploma required
Minimum ten years restaurant or hotel food and beverage experience
Five years previous management experience preferred
Certification of tuberculosis clearance required
Hawaii state liquor commission management card (blue) required
Ability to work varying shifts and maintain attendance per hotel policy
Maintain neat, clean and well-groomed appearance as outlined in employee handbook
Ability to comply with hotel safety and grooming policies
Stand and walk for eight hours per day
Sit for two hours per day
Ability to occasionally lift and carry up to 50 pounds
Ability to occasionally bend, squat, kneel, climb, reach above shoulders and perform repetitive hand motions
Ability to work rapidly for up to three hours at a time
Ability to move, pull or push goods on a cart or hand truck up to 75 pounds
Ability to sit, stand and walk for extended periods
Ability to communicate clearly
Ability to use sound judgment and multitask successfully
Positive labor relations skills
Knowledge of union contracts and grievance procedures
Ability to follow oral and written instructions and safety regulations

Job Qualifications

High school diploma or general education diploma
College degree in travel industry management or related field preferred
Minimum ten years restaurant or hotel food and beverage experience
Five years previous management experience preferred
Experience in a first-class medium to large resort preferred
Experience creating, building and running beverage programs
Certification of tuberculosis clearance required
CPR and standard first aid certification preferred
Hawaii state liquor commission management card (blue) required
Sommelier certification or similar preferred
Ability to communicate effectively in English both verbally and in writing
Ability to deal effectively with internal and external customers requiring maturity, patience, tact and diplomacy
Ability to use sound judgment
Ability to comprehend and follow oral and written instructions and procedures
Ability to analyze financial data and understand profit and loss reports
Knowledge of food and beverage industry trends and pertinent laws
Ability to operate computer systems and software such as Microsoft Word, Excel, Outlook, Fidelio and GroupWise

Job Duties

Emphasis on service, guest relations, staff development, food and beverage, banquets
Actively involved in inspection of food and beverage outlet operations to ensure standards are met and maintained, responds to guest inquiries, coordinates special arrangements and requests in the restaurant, resolves staff and guest issues with tact and diplomacy
Hire, train, evaluate, supervise and schedule line staff including hosts, waitstaff, bartenders, cocktail waitstaff, banquet waitstaff
Initiate employee development as well as review and approve annual performance appraisals for reporting staff
Enforce departmental and hotel policy and procedures, perform disciplinary actions as necessary
Monitor business forecast, ensure appropriate staffing while maintaining payroll control and restaurant profitability
Oversee scheduling, payroll approvals, and timekeeping in accordance with union and hotel policies
Support banquet planning and execution ensuring proper staffing, setup, and client service
Collaborate with Engineering, Housekeeping, and Front Office to ensure seamless hotel operations
Implement marketing plans, assist in forecasting covers and labor costs, analyze cost and revenue reports, order food and supplies, coordinate equipment acquisition and maintenance
Train, develop, and supervise service staff to align with hotel mission and goals
Implement new menus and promotions including holiday and special event promotions
Research, develop and recommend new policies and procedures to improve departmental efficiency
Communicate effectively at all levels of the organization, schedule and facilitate monthly communication meetings
Handle guest complaints and feedback promptly and professionally
Supervise, train and mentor a diverse unionized F&B team
Maintain positive labor relations and compliance with union contracts
Perform additional duties as assigned and act as line staff in emergencies
Participate in management meetings and contribute to operational planning
Lead by example with a visible presence during peak times and events
Report suspicious activity and hazardous conditions to Security
Provide safety guidance for guests and employees in emergencies
Provide guest assistance and information in public areas