Hau Tree - Restaurant Manager

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. 

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.