House Without a Key - House without a Key Manager

Hotels and Resorts of Halekulani•Honolulu, HI

116d•$87,000 - $98,000•Onsite

About The Position

The House Without A Key (HWAK) Restaurant Manager is responsible for the overall operational, financial, commercial, and guest-experience performance of Halekulani’s signature and highest-volume restaurant. As department head, the manager provides strategic leadership for front-of-house operations and partners closely with the Executive Chef and supporting departments to deliver luxury hospitality consistent with Halekulani standards. The role is accountable for financial objectives, labor productivity, guest satisfaction, employee engagement, quality assurance, safety, and compliance, while fostering excellence, accountability, continuous improvement, and teamwork. The manager oversees daily restaurant operations and guest experience, including reservations, seating, service, beverages, entertainment, presentation, cleanliness, and guest flow. The role leads and develops managers and team members; manages budgeting, forecasting, revenue, labor, costs, and profitability; maintains regulatory and brand-standard compliance; and collaborates across hotel departments. The manager also represents Halekulani in relationships with guests, ownership representatives, travel partners, media, local businesses, and community organizations, and provides relief coverage for other Food & Beverage outlets as needed.

Requirements

At least five years of progressive food and beverage leadership experience; luxury hotel or fine-dining experience preferred.
At least three years of leadership experience as a Department Head, Restaurant Manager, or equivalent in a high-volume luxury hotel or fine-dining restaurant.
High school diploma or equivalent vocational training certificate.
Manager’s Liquor Commission Card.
Food Safety Certification.
Ability to develop, interpret, and execute strategic business plans and achieve financial and operational objectives.
Strong decision-making, problem-solving, and conflict-resolution skills in a fast-paced luxury hospitality environment.
Strong financial acumen, including the ability to interpret P&L statements and KPIs.
Demonstrated success managing budgets, forecasting, labor productivity, revenue growth, and financial performance.
Experience leading large teams and developing future leaders; ability to build collaborative relationships across hotel departments.
Strong understanding of luxury service standards and guest personalization; ability to anticipate guest needs, respond promptly, and acknowledge guests.
Working knowledge of POS systems (such as InfoGenesis), reservation, payroll, and forecasting systems, and Microsoft Office Suite.
Familiarity with hotel services and features and local attractions and activities to respond accurately to guest inquiries.
Ability to maintain positive guest relations and a poised, professional demeanor.
Highly organized, detail-oriented, and able to multitask, prioritize, and meet deadlines.
Ability to comprehend, analyze, organize, and prioritize varied information within time limitations.
Ability to read and perform mathematical calculations; maintain concentration, alertness, and attention to detail.
Ability to perform under stressful conditions while maintaining a courteous and professional demeanor and working collaboratively.

Nice To Haves

Luxury hotel or fine-dining food and beverage leadership experience.
Familiarity with POS systems such as InfoGenesis.

Responsibilities

Provide visible, hands-on leadership and foster professionalism, accountability, teamwork, and exceptional guest service.
Lead daily line-ups, operational meetings, and departmental communications.
Participate in strategic planning, annual budgeting, capital planning, business reviews, and continuous-improvement initiatives.
Monitor Forbes Five-Star standards, LQA performance, Medallia results, guest satisfaction metrics, mystery-shopper reports, and internal quality audits; implement improvements.
Maintain compliance with health and sanitation regulations, HACCP standards, food-safety programs, liquor laws, company policies, SOPs, and safety standards.
Partner with Culinary, Stewarding, Engineering, Housekeeping, Front Office, Sales, Marketing, Events, Finance, and other departments to ensure smooth operations and guest experiences.
Drive revenue through menu engineering, pricing, upselling, beverage promotions, private dining, special events, and other programs.
Maintain proficiency in OpenTable Enterprise, POS, forecasting, payroll, Microsoft Office, and other hotel technologies.
Lead the department during emergencies and operational disruptions, safeguarding guests and employees.
Anticipate guest needs, resolve concerns, build relationships with VIPs and repeat guests, and exceed guest expectations.
Oversee daily operations, including reservations, seating strategy, service execution, beverage operations, entertainment, outlet presentation, cleanliness, and guest flow.
Coordinate live entertainment to provide seamless guest experiences and maintain the House Without A Key brand experience.
Oversee beverage purchasing, receiving, inventory, cost controls, wine and cocktail programs, menu development, responsible alcohol service, and profitability.
Build relationships with VIP guests, ownership representatives, travel partners, media, local businesses, and community organizations; represent Halekulani professionally.
Maintain the restaurant’s physical appearance and ambiance in keeping with luxury standards and identify opportunities to improve the guest experience.
Recruit, train, coach, mentor, evaluate, discipline, and develop managers and team members through performance reviews, succession planning, leadership development, cross-training, onboarding, certification compliance, and career-development initiatives.
Set performance expectations and hold team members accountable for departmental goals, company standards, and service expectations.
Manage departmental financial performance, including revenue, payroll, labor productivity, food and beverage costs, operating expenses, profitability, forecasting, budget, and GOP targets.
Prepare annual budgets, monthly forecasts, action plans, and KPI reviews; implement corrective actions as needed.
Analyze business trends, financial statements, guest feedback, operational reports, and performance metrics to identify improvement and profitability opportunities.
Protect company assets through preventive maintenance, equipment oversight, inspections, purchasing controls, inventory management, and waste reduction.
Complete reports, payroll approvals, scheduling, inventory reports, performance documentation, correspondence, and other administrative work accurately and on time.
Provide relief coverage for Food & Beverage outlets as needed.
Perform other duties as required or assigned.