Prince Waikiki
Prince Waikiki: Food & Beverage Manager (Salary)
Prince Waikiki, Honolulu, Hawaii, United States, 96814
Prince Waikiki: Food &Beverage Manager (Salary)
Prince Waikiki, 100 Holomoana Street, Honolulu, Hawaii, United States of America Job Description
Posted Thursday, September 18, 2025 at 4:00 PM Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, Health Reimbursement, discounted parking, dining and golf discounts, and more. At Prince Waikiki, we are creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us. Band 3 Primary Responsibilities:
Coordinate activities of the restaurant staff to deliver a quality product and service to restaurant guests. Actively promote and market the restaurant and motivate the staff’s personal growth through further education. Interview, select, train, supervise, counsel and discipline the restaurant staff for the efficient operation of the restaurant outlet. Organize and conduct pre-shift and departmental meetings, communicate pertinent information to the staff, such as house counts and menu changes. Schedule and direct the staff in their work assignments. Interact positively with guests, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinating and documenting reservations. Organize special events, such as receptions, in the restaurant. Maintain rapport with all departments and attend relevant meetings. Move throughout the facility and kitchen areas to ensure food quality and service standard are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Provide guidance toward improvement and make necessary adjustments for consistency. Maintain profitability of the restaurant outlet to support the overall Hotel operation. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of the operation. Develop and implement cost saving and profit enhancing measures. Actively promote and market the restaurant in every venue available. Utilize a computer to accurately charge customers, create forecast and revenue reports and compose correspondence. Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Ability to manage a large staff and apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees as necessary. Considerable skill in math and algebraic equations using percentages. Other Duties: Maintain an open door policy and monitor employee relations. Ensure maintenance of equipment by calling for repairs and training the staff on proper use. Conduct competitive research and report trends and recommendations. Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. Provide a clean and safe environment by assigning and assisting with cleaning duties. Perform other duties as requested by the Director of Restaurants and Special Events. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. Working Conditions: Normal office setting Work Hours: Regular attendance in conformance with the standards, which may be established by the Hotel and Golf Club from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club. Equipment Use: Utilize a computer efficiently. Ability to use MICROS Symphony POS system. Ability to use various office equipment, including, but not limited to, typewriters, calculators, photocopiers and facsimile machines. Mental and Physical Demands: Ability to walk, stand, and/or bend continuously to perform essential job functions. Ability to move up to 100 lbs., with wheeled assistance. Ability to lift up to 50 lbs., and lift lighter objects overhead. Ability to input and retrieve information from a moderately complex computer system. Ability to work under pressure and deal with stressful situations during busy periods. Communication Demands: Ability to communicate effectively in the English language with employees and guests, understand reports and related correspondence and accurately perform all essential job functions. Ability to communicate in the English language, both orally and in writing, with guests and employees, some requiring high level of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve problems. Any combination of education, training or experience that provides the required knowledge, skills and abilities necessary to perform the duties of the position. High school diploma required. College degree in Hotel and Restaurant Management preferred. Minimum two years of food and beverage experience in a supervisory capacity required. Ability to obtain a Tuberculosis Clearance Certificate. Ability to obtain a Honolulu Liquor Commission management (blue) card. Ability to obtain a certificate of completion required, First Aid training preferred. We appreciate your interest in joining our \'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form. Prince Waikiki, 100 Holomoana Street, Honolulu, Hawaii, United States of America
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Prince Waikiki, 100 Holomoana Street, Honolulu, Hawaii, United States of America Job Description
Posted Thursday, September 18, 2025 at 4:00 PM Aloha and Welcome! Thank you for your interest in employment opportunities with Prince Waikiki on Oahu. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to competitive industry salaries, ambassador recognition programs, training, and career opportunities, we offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, 401K, Health Reimbursement, discounted parking, dining and golf discounts, and more. At Prince Waikiki, we are creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us. Band 3 Primary Responsibilities:
Coordinate activities of the restaurant staff to deliver a quality product and service to restaurant guests. Actively promote and market the restaurant and motivate the staff’s personal growth through further education. Interview, select, train, supervise, counsel and discipline the restaurant staff for the efficient operation of the restaurant outlet. Organize and conduct pre-shift and departmental meetings, communicate pertinent information to the staff, such as house counts and menu changes. Schedule and direct the staff in their work assignments. Interact positively with guests, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinating and documenting reservations. Organize special events, such as receptions, in the restaurant. Maintain rapport with all departments and attend relevant meetings. Move throughout the facility and kitchen areas to ensure food quality and service standard are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Provide guidance toward improvement and make necessary adjustments for consistency. Maintain profitability of the restaurant outlet to support the overall Hotel operation. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of the operation. Develop and implement cost saving and profit enhancing measures. Actively promote and market the restaurant in every venue available. Utilize a computer to accurately charge customers, create forecast and revenue reports and compose correspondence. Thorough knowledge of Food and Beverage outlet operations including foods, beverages, supervisory aspects, service techniques and guest interaction. Ability to manage a large staff and apply basic supervisory skills to plan, organize, direct, coach, train and discipline employees as necessary. Considerable skill in math and algebraic equations using percentages. Other Duties: Maintain an open door policy and monitor employee relations. Ensure maintenance of equipment by calling for repairs and training the staff on proper use. Conduct competitive research and report trends and recommendations. Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. Provide a clean and safe environment by assigning and assisting with cleaning duties. Perform other duties as requested by the Director of Restaurants and Special Events. Upon employment, all employees are required to fully comply with Hotel and Golf Club rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel and Golf Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. Working Conditions: Normal office setting Work Hours: Regular attendance in conformance with the standards, which may be established by the Hotel and Golf Club from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel and Golf Club. Equipment Use: Utilize a computer efficiently. Ability to use MICROS Symphony POS system. Ability to use various office equipment, including, but not limited to, typewriters, calculators, photocopiers and facsimile machines. Mental and Physical Demands: Ability to walk, stand, and/or bend continuously to perform essential job functions. Ability to move up to 100 lbs., with wheeled assistance. Ability to lift up to 50 lbs., and lift lighter objects overhead. Ability to input and retrieve information from a moderately complex computer system. Ability to work under pressure and deal with stressful situations during busy periods. Communication Demands: Ability to communicate effectively in the English language with employees and guests, understand reports and related correspondence and accurately perform all essential job functions. Ability to communicate in the English language, both orally and in writing, with guests and employees, some requiring high level of patience, tact, and diplomacy to defuse anger, collect accurate information and resolve problems. Any combination of education, training or experience that provides the required knowledge, skills and abilities necessary to perform the duties of the position. High school diploma required. College degree in Hotel and Restaurant Management preferred. Minimum two years of food and beverage experience in a supervisory capacity required. Ability to obtain a Tuberculosis Clearance Certificate. Ability to obtain a Honolulu Liquor Commission management (blue) card. Ability to obtain a certificate of completion required, First Aid training preferred. We appreciate your interest in joining our \'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form. Prince Waikiki, 100 Holomoana Street, Honolulu, Hawaii, United States of America
#J-18808-Ljbffr