Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $103,000.00 - $145,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
bonus eligibility
Career Development
Job Description
The Waikiki Beach Marriott Resort & Spa, located at 2552 Kalakaua Avenue, Honolulu, Hawaii, is a prominent establishment in the hospitality and luxury resort industry. As part of the globally respected Marriott International portfolio, this resort offers guests exceptional accommodations and a vibrant food and beverage experience right in the heart of Waikiki. Marriott International is renowned for its commitment to delivering outstanding guest service and creating a memorable stay for visitors from all around the world. The Waikiki Beach Marriott Resort & Spa combines Hawaiian culture with modern luxury, providing an inviting atmosphere for travelers seeking both relaxation and... Show More
Job Requirements
- High school diploma or GED
- Minimum six years of experience in food and beverage, culinary, event management, or related professional area
- Or a two-year degree from an accredited university in relevant fields
- Minimum four years of experience in food and beverage, culinary, event management, or related area
- Excellent leadership and interpersonal skills
- Strong analytical and problem-solving abilities
- Knowledge of food handling and sanitation standards
- Ability to manage budgets and financial performance
- Proficiency in staff training and development
- Effective communication and customer service aptitude
- Ability to enforce compliance with liquor laws and company policies
- Capability to lead and mentor diverse teams
- Willingness to work full-time on-site at Waikiki Beach Marriott Resort & Spa
Job Qualifications
- High school diploma or GED with six years of relevant experience
- Or a two-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with four years of experience
- Knowledge of customer and personal service principles and processes
- Understanding of economics and accounting, including P&
- L statements and budgeting
- Strong analytical and critical thinking skills
- Ability to manage financial resources efficiently
- Knowledge of administration and management principles
- Applied business knowledge including market dynamics and strategic alignment
- Understanding of food production, presentation, storage, and sanitation standards
- Knowledge of management of material resources including equipment and facilities
Job Duties
- Manage all restaurant operations and staff daily
- Direct and collaborate with food and beverage/culinary management teams
- Strive to continuously improve guest and employee satisfaction
- Maximize financial performance in all areas of responsibility
- Estimate food, liquor, wine, and beverage consumption for purchasing
- Conduct pre-meal briefings with Chef and Restaurant Managers
- Maintain service and sanitation standards in all dining areas
- Order and purchase equipment and supplies
- Oversee bookings and manage service for parties, special events, and room service hospitality suites
- Manage department's controllable expenses to meet or exceed budget goals
- Establish challenging and achievable goals for operation and performance
- Lead, influence, and encourage team members with integrity
- Build mutual trust, respect, and cooperation among staff
- Achieve and exceed performance, budget, and team goals
- Serve as a role model for customer service and leadership
- Develop strategies to improve profit including cost-benefit analysis
- Coach and mentor staff to enhance skills and knowledge
- Act as guest service role model and create positive guest relations atmosphere
- Ensure compliance with cash control and liquor control procedures
- Train and supervise employees on food and beverage policies and standards
- Enforce food handling and sanitation standards
- Ensure staff understand and comply with applicable liquor laws
- Set guidelines for customer service expectations
- Improve service performance continuously
- Provide exceptional customer service to enhance satisfaction and retention
- Communicate and assist to better understand guest needs and provide coaching
- Balance profit and service satisfaction through cost-benefit estimation
- Empower employees to deliver excellent customer service
- Incorporate guest satisfaction discussions in departmental meetings
- Obtain guest feedback on food quality and service
- Meet informally with guests for feedback during meals or departures
- Effectively resolve guest complaints and problems
- Review guest satisfaction feedback for corrective action
- Provide guidance and direction to subordinates including setting and monitoring performance standards
- Communicate clear objectives and remain open to subordinate concerns
- Administer performance appraisals for direct reports
- Ensure fair and equitable treatment of employees
- Administer property policies consistently
- Interview and hire management and hourly staff
- Observe employee service behaviors and provide feedback
- Keep executives, peers, and subordinates informed timely
- Provide information through multiple communication channels
- Analyze information and evaluate results to resolve problems effectively
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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