Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $71,100.00 - $113,600.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development programs
performance bonuses
Job Description
Halekulani Hotel stands as an iconic luxury hotel located in Waikiki, Honolulu, Hawaii, renowned for its elegant hospitality, bespoke guest services, and world-class amenities. As a distinguished member of the luxury hospitality landscape, Halekulani seamlessly blends Hawaiian culture, exquisite design, and exceptional culinary experiences to provide guests with unparalleled stays. The hotel features luxurious accommodations, meticulously maintained grounds, and a host of premium services, making it a premier destination for discerning travelers seeking refined comfort and sophistication. With its commitment to excellence, the Halekulani brand remains synonymous with premier hospitality and memorable guest experiences, consistently recognized by prestigious awards and... Show More
Job Requirements
- High school diploma or equivalent vocational training certificate required
- certificate, associate's or bachelor's degree in hospitality management, business, culinary arts, or related operational/management disciplines preferred
- minimum of 8 to 10 years of progressive leadership experience in restaurant or executive management capacity ideally including independent luxury hotel properties
- CPR certification
- manager's liquor commission card as per state law
- ServSafe certification for managers
- proven experience managing high-volume food and beverage and events/catering operations
- strong financial knowledge of budgeting, cost control and profit/loss management
- excellent leadership, team-building and communication skills
- ability to collaborate and motivate diverse teams
- proficiency in Microsoft Office products
Job Qualifications
- High school diploma or equivalent vocational training certificate
- certificate, associate's or bachelor's degree in hospitality management, business, culinary arts, or related operational/management disciplines preferred
- minimum of 8 to 10 years of progressive leadership experience in restaurant or executive management capacity, preferably in independent luxury hotel properties
- CPR certification
- manager's liquor commission card
- ServSafe certification for managers
- proven track record in managing high-volume food and beverage and events/catering operations
- strong financial acumen including budgeting, cost control and profit/loss management
- exceptional leadership, team-building, and communication skills
- deep understanding of fine dining, wine and culinary trends
- proficient in Microsoft Office including Outlook, Word, Excel, PowerPoint, Teams
- strong interpersonal communication skills
- expertise in training, developing, motivating and managing personnel
Job Duties
- Provides strategic leadership and oversight over catering, culinary and food and beverage operations to ensure the delivery of consistent, exceptional guest service standards
- ensures all established quality and safety standards and specifications are adhered to
- monitors and controls cost and labor effectively
- develops, implements, and enforces standard operating procedures and policies/guidelines
- addresses achievements and challenges in a timely manner
- leads and mentors the food and beverage culinary, outlet and catering leaders fostering a positive, high-performing culture
- ensures leaders work collaboratively as one team promoting teamwork and loyalty
- sets, monitors, and holds managers accountable for departmental goals and results
- serves as a mentor and consultant for department heads, managers and corporate staff
- oversees selection, training, development and succession planning for leadership staff
- ensures mandatory trainings and meetings are completed
- maintains consistent awareness and adherence to safety protocols
- controls labor and food costs while optimizing profitability
- oversees development of annual departmental budgets and proformas
- maximizes labor efficiencies and minimizes overtime
- works cross-functionally with sales, marketing, public relations, events and rooms division to increase covers and bookings and enhance guest offerings
- initiates food and beverage merchandising events and programs promoted through media
- collaborates with culinary leaders on innovative menu development and facilitates approval process
- oversees execution of special hotel events
- analyzes business performance and market trends to drive revenue growth
- monitors local, national and international food and beverage trends and competitive developments
- identifies new and innovative opportunities
- performs other duties as assigned
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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