The Hau Tree Restaurant Manager is responsible for supervising all aspects of restaurant operations to uphold top-tier food quality, service, and customer satisfaction. They will assist in implementing ideas to drive business, support staff development and retention, maintain labor and revenue goals, and ensure overall productivity while upholding consistent quality standards. This role requires a hands-on, service-oriented leader who can effectively train, motivate, and guide team members, while fostering a positive and performance-driven work environment.
QUALIFICATION STANDARDS General Requirements:
Proven experience as a restaurant manager or in a similar hospitality management role
Passion for excellence and great enthusiasm in providing exceptional service standards
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner throughout the hotel.
Must be effective at listening to, understanding, and clarifying concerns raised by guests and employees
Must be able to multitask, detailed orientated, and prioritize departmental functions to meet deadlines
Always maintain a warm and friendly demeanor
Computer and POS literacy
Long hours sometimes required
Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
DUTIES & FUNCTIONS
Fundamental Requirements:
At all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees
Oversee the daily operations of the restaurant, ensuring smooth and efficient service
Promote a welcoming environment that enhances the guest dining experience
Planning and executing effective training programs for new and existing staff
Enforcing proper handling procedures to minimize breakage and waste of china, glassware, and food items, and conducting regular inventories and orders of dining supplies.
Ensure guest satisfaction by greeting all guests and observing all aspects of service during business hours.
May be required to assist with monthly liquor/wine/product inventory
Maintaining the cleanliness and functionality of all food and beverage equipment and facilities
Completing daily tip reports, and at times, reviewing and approving employee payroll
Providing floor presence as Manager on Duty
Cultivating a positive team environment by recognizing and praising performance, providing feedback for improvement, and promoting peer appreciation
Establishing and maintaining a database to track employee challenges, coaching discussions and disciplinary actions as necessary
Conducting ongoing professional development and training initiatives
Enforcing employee dress code policies including proper uniforms and name tags
Training staff on elevated service standards and ensuring alignment with the company's culture and professional standards
Collaborating across departments to develop and implement interdepartmental procedures
Participating in Kaimana Beach Hotel management training and leading emergency procedures
Ensure compliance with SOP’s in all outlets
Ensure compliance with requisition procedures
Ensuring compliance with local liquor laws, health and safety regulations, energy management practices, preventive maintenance protocols, and other standards to maintain consistency in operations
May be required to facilitate additional duties as necessary
I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE FUNDAMENTAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.
