Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Restaurant Manager, you will strategically lead the Food & Beverage team to take guest satisfaction to the next level.
Brown’s Beach House is Fairmont Orchid’s signature AAA Four Diamond fine dining restaurant well known for incomparable Hawaii Regional Cuisine and a spectacular oceanfront setting. Our innovative cuisine draws from simple pure flavors of locally grown produce and a diverse variety of fresh seafood.
If you live for the rhythm of a bustling restaurant, thrive on elevating team performance, and believe that true hospitality lies in the details, this is your stage.
Your Role: Where Leadership Meets Culinary Passion:
- Own the dining room, crafting seamless, memorable experiences from the first greeting to the final farewell.
- Collaborate with chefs to showcase culinary and service artistry
- Interact positively with customers, promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties establishing a culture of empowerment amongst the team.
- Elevate revenue streams by innovating promotions, private dining experiences, and beverage program offerings.
- Drive profitability through strategic inventory control, cost-saving initiatives, and dynamic scheduling.
- Maintain communication with all departments to ensure customer services are met.
- Develops team spirit and motivation by creating a good working atmosphere.
- Conducts annual performance appraisals and sets targets for the team.
- Prepares the training plans in conjunction with the managers under his/her responsibility and follows them up, inspiring and developing a team that takes pride in precision and hospitality.
- Drives and understands luxury service delivery
- Helps employees improve their skills and provides support for career development.
- Live and Breathe Accor Brand and Service Standards.
- Upon employment, required to fully comply with Fairmont rules and regulations for the safe and effective operation of the hotel’s facilities.
- Continuously move throughout the restaurant and kitchen areas to Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
- Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
- Follow Food & Beverage policies, procedures and service standards
- Foster divisional thinking