Kea Lani Restaurant Manager

Job Description
Providing Inspired Food &
Beverage to highlight the destination we represent is one of our passions. As our Kea Lani Restaurant (KLR) Manager, you will be responsible for curating a superior guest experience at our breakfast venue through effective leadership, planning and directing of all restaurant activities while delivering top line revenue, colleague engagement, guest satisfaction and fiscal results.
Salary Range:
$80,000 - $90,000
What you will be doing:
Provide an active presence in the venue and kitchen.
Lead the team in all aspects of the venues’ culture to ensure service &
hospitality standards are followed and guest expectations are exceeded.
Drive revenue and profit through the implementation of strategies, practices, and promotions while keeping in line with the overall concept of the venues.
Manage labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory.
Support our online presence by responding to guest feedback in a professional and timely manner and by partnering with our Executive Chef and Marketing/PR Manager and actively participating in our restaurant’s social media accounts.
Have full knowledge of all menu items, garnishes, contents and preparation methods for all food and beverage at Kea Lani Restaurant.
Work in partnership with the Food &
Beverage Leaders and Kitchen Leaders to execute the smooth and flawless operation of the front and back of house.
Train, evaluate and promote the growth and development of internal talent
Recruit, motivate, coach, and discipline department colleagues.
Complete one-on-one meetings and performance reviews in accordance with company guidelines.
Maintain the safety and sanitation of the restaurant in adherence to local Health Department, EHC and health and safety guidelines.
Maintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guest.
Focus attention on guest needs, remaining calm and courteous at all times.
Promote and enforce health and safety awareness as well as to have a complete understanding of the emergency procedures.
Follow hotel and departmental policies, procedures and service standards.
Create and maintain department specific policies, procedures and service standards.
Contribute to the improvement of the operation by contributing ideas, making suggestions, soliciting feedback and actively participating in departmental communication meetings.