Moana Restaurant Manager

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RESTAURANT MANAGER - MOANA

REPORTS TO: Director of Restaurants 

OVERVIEW/BASIC FUNCTION: 

The Restaurant Manager is responsible for the overall leadership, performance, and daily operation of Moana Restaurant, overseeing both breakfast and dinner service with a primary focus on delivering an exceptional luxury dinner experience. This position serves as the operational leader of the restaurant and is accountable for financial performance, profitability, guest satisfaction, service excellence, and team development.

The ideal candidate possesses a strong fine dining or upscale dining background and demonstrates a passion for luxury hospitality, exceptional service execution, food and wine experiences, and team leadership. This role requires a highly visible presence in the restaurant, working alongside associates during service periods, coaching in real time, creating meaningful guest connections, and ensuring all experiences align with Forbes Five-Star and LQA standards.

Reporting directly to the Director of Restaurants, this position partners closely with culinary, beverage, and hotel leadership to elevate service standards, develop talent, maximize financial performance, and continuously enhance the guest experience.

RESPONSIBILITIES: 

• Provide exceptional service and ensure guest satisfaction through memorable dining experiences while maintaining the highest standards of hospitality and professionalism.

• Serve as the primary operational leader for dinner service, ensuring exceptional execution of all service standards, guest engagement initiatives, and luxury dining experiences.

• Oversee both breakfast and dinner operations, with a significant focus on elevating the evening dining experience and maximizing dinner revenue.

• Foster a culture of hospitality excellence through visible floor presence, hands-on leadership, coaching, mentoring, and real-time service recovery.

• Ensure the delivery of the brand promise and support the implementation of the Ways We Work while demonstrating and reinforcing Rosewood Hotels & Resorts values and culture characteristics.

• Exercise responsible supervisory behavior at all times and positively represent the restaurant, hotel, and Rosewood Hotels & Resorts.

• Lead, motivate, develop, and retain a team of food and beverage professionals while ensuring service standards and sequence of service are executed with precision.

• Collaborate with the Director of Restaurants to establish and maintain Forbes Travel Guide, LQA, and luxury hospitality service standards.

• Manage guest relations and proactively resolve guest concerns while promoting positive relationships with all guests.

• Partner closely with culinary leadership to continually evaluate menu offerings, guest feedback, service opportunities, and operational efficiencies.

• Drive revenue through strategic oversight of restaurant operations, beverage sales, upselling initiatives, and guest satisfaction programs.

• Maintain a strong working knowledge of the restaurant's wine program, premium spirits, cocktails, and beverage offerings.

• Support wine sales initiatives by coaching associates on wine service, pairing recommendations, and guest engagement opportunities.

• Ensure all associates always follow the restaurant’s order of service and standard operating procedures.

• Conduct recruiting, interviewing, hiring, onboarding, training, performance management, coaching, and disciplinary action for restaurant associates.

• Create and manage associate schedules and payroll while maintaining labor productivity goals.

• Prepare budgets, analyze P&L statements, forecast sales, monitor labor costs, and implement revenue enhancement strategies.

• Review sales performance and operational results and develop action plans to achieve financial goals.

• Monitor and ensure compliance with all departmental policies, service standards, health regulations, and liquor laws.

• Maintain complete knowledge of:

• Restaurant menus and culinary offerings.
• Wine and beverage programs, including varietals, wine regions, pairing principles, and service standards.
• Liquor brands, beers, cocktails, and non-alcoholic beverages.
• Dining room layout, service stations, capacities, operating hours, and guest preferences.
• POS systems and departmental operating procedures.
• Hotel services, VIP arrivals, and special events.

• Conduct daily pre-shift meetings and provide ongoing service coaching and development.

• Monitor staff performance and ensure proper execution of all service procedures and luxury hospitality standards.

• Actively engage with guests throughout service and ensure personalized experiences are consistently delivered.

• Foster and promote a cooperative working climate that maximizes productivity, teamwork, and associate morale.

• Complete all administrative duties, reporting requirements, payroll documentation, and operational records in accordance with hotel standards.

• Perform all other duties as assigned.

Health & Safety 

• Be aware of and comply with safe working practices as laid down under the Health and Safety Act as applicable to your place of work. This will include your awareness of any specific hazards at your workplace. 
• The wearing of appropriate protective clothing provided by or recommended by the Company will be obligatory. 
• Report any defects in the building, plant or equipment according to hotel procedure. 
• Ensure that any accidents to associates, guests or visitors are reported immediately in accordance with correct procedures. 
• Attend Statutory Fire, Health & Safety training and be fully conversant with and abide by all rules concerning Fire, Health & Safety. 
• Be fully conversant with: 

• OSHA Regulations 
• Risk Assessments for your department 
• Hotel Fire & Bomb Procedure 

Confidentiality 

Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests, and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests, and associates, unless otherwise stated. 

Other 

• Comply and adhere to the Rosewood company policies. 
• Take on other tasks in addition of the ones stated, in a reasonable framework. 
• Always be a “brand ambassador” and ensure brand integrity and clarity are always maintained. 
• Model the company’s culture, vision, mission, and core values at all times. 
• While this is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates. 
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours. 

EXPERIENCE & QUALIFICATIONS 

General Skills 

Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. 

Technical Skills 

• Thorough understanding of financial reports including labor; ability to effectively direct and manage all facets of the Restaurant. 
• Thorough knowledge of first-class F & B operations & imported and domestic wines 
• Demonstrate project management experience in organizing, planning, and executing large-scale projects from conception through implementation 
• Demonstrated experience in leading and developing people and the ability to establish rapport and/or influence and gain understanding of others 
• Ability to lead a team, flexibility with work schedule 
• Ability to enforce hotel's standards, policies, and procedures with all kitchen personnel; ability to prioritize, organize and delegate work assignments 
• Ability to direct performance of Restaurant associates and follow up with corrections where needed; ability to motivate Restaurant associates and maintain a cohesive team. 
• Ability to promote positive work relationships with service personnel and other departments 
• Ability to ascertain associates training needs and provide such training; ability to work well under pressure of organizing and attaining production schedules and timelines 
• Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8–12-hour shift, 5-7 days per week noisy and sometimes close conditions 
• Ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards is met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions 
• Language 
• Required to speak, read, and write English, with fluency in other languages a bonus. 

Physical Requirements 

Must be able to exert physical effort in transporting up to 20 pounds, remain active throughout extended work periods, and effectively communicate with guests and associates.

Restaurant Environment 

Constantly exposed to varying temperatures, slippery surfaces, dining room activity, kitchen environments, and restaurant operational equipment. 

Work Management 

• Ability to manage multiple tasks 
• Can meet deadlines 
• Thinks globally 
• People Management 
• Creates work environment that: 
• Energizes, motivates, and supports employees 
• Foster a climate of open communication, trust, and respect 
• Encourages team behavior 
• Effectively communicates with all levels 

Other/Attributes 

• Passionate and dedicated 
• Is patient, yet persistent 
• Culturally aware and sensitive 

Qualifications 

• Associate's Degree, Bachelor's Degree, Hospitality Degree, or equivalent combination of education and experience preferred.
• Current ServSafe Manager Certification required or obtainable upon hire.
• TIPS Certification required or obtainable upon hire.
• WSET, Court of Master Sommeliers, or equivalent wine education preferred 

Experience 

• Minimum 3 to 5 years of progressive leadership experience as a Restaurant General Manager, Restaurant Manager, or Multi-Outlet Food & Beverage Manager.
• Strong preference for candidates with fine dining, upscale dining, Michelin-recognized, Forbes-rated, or luxury hotel restaurant experience.
• Demonstrated success leading high-volume dinner-focused operations.
• Strong wine knowledge and experience supporting wine sales and guest engagement required.
• Luxury hotel or resort experience strongly preferred.
• Previous experience overseeing multiple food and beverage outlets preferred.
• Proven track record of developing teams, improving guest satisfaction scores, and achieving financial objective

Salary Range: $85,000 to $90,000 annually with 10-15% bonus potential. Relocation assistance and transitional housing available if applicable