Kea Lani Restaurant Manager

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 - $90,000What you will be doing:Provide an active presence in the venue and kitchenLead the team in all aspects of the venues’ culture to ensure service & hospitality standards are followed and guest expectations are exceededDrive 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 inventorySupport 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 accountsHave full knowledge of all menu items, garnishes, contents and preparation methods for all food and beverage at Kea Lani RestaurantWork in partnership with the Food & Beverage Leaders and Kitchen Leaders to execute the smooth and flawless operation of the front and back of houseTrain, evaluate and promote the growth and development of internal talentRecruit, motivate, coach, and discipline department colleaguesComplete one-on-one meetings and performance reviews in accordance with company guidelinesMaintain the safety and sanitation of the restaurant in adherence to local Health Department, EHC and health and safety guidelinesMaintain atmosphere of aloha spirit by providing engaging, personalized, timely, and efficient service to our discerning guestFocus 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 proceduresFollow hotel and departmental policies, procedures and service standards. Create and maintain department specific policies, procedures and service standardsContribute to the improvement of the operation by contributing ideas, making suggestions, soliciting feedback  and actively participating in departmental communication meetings