Hau Tree Restaurant General Manager (Salary)

Human Resources Team•Waimea, HI

107d•$75,000 - $90,000•Onsite

About The Position

The Restaurant General Manager is responsible for the overall operation and guest satisfaction of the restaurant, ensuring that products, service, employee conduct, and maintenance meet or exceed food and beverage standards. The role oversees scheduling, labor costs, operating expenses, payroll, inventory-related needs, staff performance, and compliance with company policies, collective bargaining agreement terms, county regulations, and hotel policies. The manager is knowledgeable about all menu items, beverages, wines, and other drinks served in the restaurant, and reviews profit and loss performance to help achieve budget goals. The position supports the Assistant Director of Food & Beverage with the hotel beverage program, including cost control, design, implementation, and inventory, and assists with annual operating and capital improvement budgets. The manager develops restaurant procedures and standards, reviews reservations and seating plans before service, handles guest requests and concerns, and helps the team provide service as needed. The role also supports marketing promotions, staff training and safety, and creates additional SOPs to improve operations. The work takes place in normal office conditions and indoor or outdoor hotel restaurants and venues, as well as restaurant kitchens with typical kitchen noise. The schedule is determined by the Director of Food and Beverage or Director of Restaurants and Special Restaurants and may include long, irregular hours and more than 40 hours per week. The position uses computers, resort software, telephones, office equipment, the company point-of-sale system, and restaurant equipment.

Requirements

Minimum four-year college degree or six years of related experience.
Department of Health TB clearance.
Skills to effectively supervise and manage the department and meet goals.
Pleasant, friendly, and smiling demeanor.
Ability to multitask.
Ability to prioritize and organize workload to meet deadlines.
Ability to manage stressful and challenging situations.
Ability to communicate verbally and in writing with employees, managers, and guests, communicate by phone, and write memos, procedures, and policies.
Ability to stand, walk, bend, and reach during most of a shift, and sit at a desk for administrative duties.
Ability to lift and carry up to 25 pounds and push and pull up to 50 pounds.
Proficiency with computers, resort word-processing and spreadsheet software, and other required software.
Ability to work the schedule determined by the Director of Food and Beverage or Director of Restaurants and Special Restaurants, including long and irregular hours and more than 40 hours per week.

Nice To Haves

Liquor Commission Manager’s Card preferred; may be acquired within 30 days after hire.

Responsibilities

Ensure restaurant products, service levels, conduct, and maintenance meet or exceed food and beverage operation standards.
Oversee overall guest satisfaction, restaurant scheduling, labor costs, and operating expenses.
Assist the Assistant Director of Food & Beverage with the hotel beverage program, including cost control, design, implementation, and inventory.
Drive department GSS scores for Service, Overall Satisfaction, and Food Quality toward company-established goals.
Assist in preparing annual operating and CIP budgets for Food and Beverage.
Establish restaurant procedures and operating standards, and create additional SOPs to improve operations.
Manage the restaurant in accordance with company policies, procedures, and CBA terms and conditions.
Review reservations, floor plans, and seating charts before service.
Maintain knowledge of menu items, beverages, wines, and other drinks served in the restaurant.
Greet guests, assist with seating and service when needed, and ensure special requests and VIPs are handled properly.
Ensure county regulations and hotel policies for serving alcoholic beverages are followed.
Hire, train, supervise, evaluate, counsel, and discipline staff.
Prepare work schedules, monitor daily labor costs and operating expenses, and check daily labor reports against budgeted staffing levels.
Review, approve, and verify department payroll and prepare required payroll reports.
Prepare storeroom requisitions and ensure supplies, equipment, and linen are available for restaurant operations.
Recommend menu or beverage items to help the restaurant remain competitive in the community.
Gather marketing promotion ideas and implement a promotion in the restaurant each month.
Respond to and resolve guest or employee concerns in a timely manner.
Ensure safety training and standards are maintained.
Conduct regular department meetings, attend resort management meetings, and maintain department bulletin boards.
Assist restaurant staff with service and relieve in other food and beverage positions as needed.
Perform other related duties as assigned or required.