Food & Beverage Manager

The Kahala Hotel & Resort • Honolulu, HI

6d

About The Position

The Food & Beverage Manager oversees and coordinates food and beverage operations in a unionized hotel environment, including outlets, in-room dining, and banquet operations as coverage needs require. The manager is responsible for service standards, guest relations, staff development, operational quality, profitability, and compliance with union contracts, health and safety regulations, and brand standards.

The role includes supervising, hiring, training, evaluating, and scheduling food and beverage staff; maintaining positive labor relations; handling guest and employee concerns; controlling payroll and labor costs; and supporting banquet planning and execution. The manager monitors forecasts and financial reports, orders supplies, supports marketing and promotions, and coordinates equipment acquisition and maintenance. The manager works with other hotel departments, participates in operational planning, and maintains a visible presence during busy service periods and events. The role may include performing line-staff duties in emergencies and other duties assigned by management.

Requirements

• At least 10 years of restaurant and/or hotel food and beverage experience.
• High school diploma or General Education Diploma.
• Tuberculosis clearance certification.
• Hawaii State Liquor Commission Management Card (blue).
• Ability to work varying shifts and maintain attendance in accordance with hotel policy.
• Ability to pay attention to detail, work in a fast-paced environment, handle multiple tasks, and demonstrate patience and sound judgment.
• Ability to comprehend and follow oral and written instructions and procedures, and prioritize work.
• Ability to analyze financial data and understand profit-and-loss reports.
• Knowledge of the food and beverage industry, current market trends, and applicable federal, state, and local hospitality laws and regulations.
• Ability to operate a moderately complex computer system and software such as Microsoft Word, Excel, Outlook, Fidelio, and Group Wise.
• Ability to communicate effectively in English verbally and in writing, and deal effectively with internal and external customers using maturity, patience, tact, and diplomacy.
• Ability to move throughout the work area and work rapidly for up to three hours at a time.
• Physical capacity to stand and walk for extended periods; the stated workday allocation is 8 hours standing/walking and 2 hours sitting.
• Ability to move, pull, or push goods on a cart or hand truck weighing up to 75 pounds and lift up to 25 pounds.
• Ability to occasionally lift or carry 0–20 pounds and 21–50 pounds; lifting or carrying 51–100 pounds is not required.
• Ability to occasionally bend, squat, kneel, climb, reach above the shoulders, and perform repetitive hand motions.
• Ability to work indoors and outdoors frequently.

Nice To Haves

• Five years of previous management experience.
• Experience in a first-class, medium-to-large resort.
• Experience creating, building, and running beverage programs.
• College degree in Travel Industry Management or a related field.
• CPR and Standard First Aid Certification.
• Sommelier certification or similar.

Responsibilities

• Oversee food and beverage outlets, in-room dining, and banquet operations as coverage needs require.
• Inspect outlet operations and ensure service standards are maintained; respond to guest inquiries and coordinate special arrangements and requests.
• Resolve staff and guest issues with tact and diplomacy, and handle guest complaints and feedback promptly and professionally.
• Hire, train, evaluate, supervise, and schedule food and beverage staff, including restaurant and banquet colleagues.
• Develop and mentor employees, and review and approve annual performance appraisals for reporting colleagues.
• Enforce departmental and hotel policies and procedures, and take disciplinary action when necessary.
• Monitor business forecasts and staffing needs while maintaining payroll control and financial performance.
• Maintain payroll records and update Timesaver; oversee scheduling, payroll approvals, and timekeeping in accordance with union and hotel policies.
• Maintain positive labor relations and comply with union contracts, work rules, and grievance procedures.
• Support banquet planning and execution, ensuring events are properly staffed, set up, and serviced to client expectations.
• Coordinate with Engineering, Housekeeping, and Front Office to support hotel operations.
• Implement marketing plans; assist with forecasting covers and labor costs; analyze cost and revenue reports; order supplies; and coordinate equipment acquisition and maintenance.
• Implement new menus and promotions, including holiday and special-event promotions.
• Research, develop, and recommend improvements to departmental policies, procedures, efficiency, and services.
• Communicate across the organization and facilitate monthly communication meetings.
• Provide facility tours when needed and participate in management meetings and hotel-wide operational planning.
• Lead by example with a visible presence during peak service periods and special events.
• Report suspicious persons or activities and hazardous or unsafe conditions to Security; provide safety guidance during emergencies.
• Respond to guest questions and provide assistance, directions, and information in public areas.
• Perform line-staff duties during emergencies and other duties as assigned by the Director of F&B or management.
• Maintain a neat, clean, and well-groomed appearance and comply with hotel rules, safety policies, grooming standards, and attendance requirements.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED