Restaurant General Manager

We seek a General Manager who embraces the spirit of aloha and understands that exceptional hospitality begins with meaningful connections. This leader will inspire teams, cultivate a welcoming atmosphere, and deliver memorable experiences that reflect the natural beauty, warmth, and sense of place that make Mauna Kea Beach Hotel so special. Recognized by Hawaii Business Magazine as one of the “Best Places to Work” for five consecutive years, Mauna Kea Resort is committed to developing thoughtful, purpose-driven leaders. We offer competitive compensation, comprehensive benefits, meaningful career growth opportunities, and global travel privileges through Marriott and Seibu Prince Hotels & Resorts Worldwide, empowering our leaders to make a lasting impact while honoring our legacy, our people, and our sense of place. Position Overview and Responsibilities: The General Manager is responsible for the overall leadership and success of Hau Tree, overseeing daily operations, financial performance, guest satisfaction, team development, and service excellence. This role ensures that every guest enjoys a welcoming, relaxed, and memorable dining experience reflective of the restaurant's beachfront setting and island-inspired hospitality. The General Manager partners closely with culinary, beverage, and resort leadership teams to deliver exceptional food and service while driving revenue growth, operational efficiency, and employee engagement. This position serves as the visible leader of the restaurant, setting the standard for hospitality, fostering a culture of teamwork and accountability, and ensuring that Hau Tree Beach Grill remains a favorite destination for guests and the local community alike. Essential Job Functions: Lead all aspects of restaurant operations to ensure exceptional service, food quality, cleanliness, and facility standards. Foster a culture of hospitality, teamwork, accountability, and continuous improvement. Drive guest satisfaction scores and service performance metrics to achieve established goals. Ensure all products served and services provided meet or exceed Food & Beverage operational standards. Oversee restaurant operations following company policies, procedures, and applicable Collective Bargaining Agreement (CBA) requirements. Establish, maintain, and continuously improve restaurant operating procedures and service standards. Review reservations, floor plans, seating arrangements, and service strategies to maximize guest satisfaction and operational efficiency. Maintain comprehensive knowledge of all menu offerings, wines, cocktails, spirits, and specialty beverage programs. Ensure that special requests, VIP experiences, and guest preferences are properly executed. Ensure compliance with all counties, state, and company regulations regarding food safety and alcoholic beverage service. Recruit, hire, train, supervise, evaluate, coach, counsel, and discipline team members. Develop future leaders through mentoring, training, and professional development opportunities. Create and manage staff schedules and labor deployment strategies to align with business demands and budget expectations. Review daily labor reports and operating expenses to ensure financial goals are achieved. Review, approve, and verify payroll while ensuring compliance with company procedures. Monitor restaurant financial performance, including budgets, forecasts, profit and loss statements, and expense management. Assist with the preparation of annual operating budgets and capital improvement plans. Oversee inventory management, storeroom requisitions, equipment maintenance, and operational supplies. Collaborate with culinary and beverage leadership to enhance menus, beverage offerings, and overall dining experiences. Develop and implement marketing promotions, partnerships, and special events that support restaurant revenue growth. Identify opportunities to improve profitability while maintaining exceptional guest experiences. Create, implement, and maintain Standard Operating Procedures (SOPs) that support consistency and operational excellence. Address and resolve guest and employee concerns promptly, professionally, and effectively. Ensure safety, sanitation, food handling, and workplace standards are maintained at all times. Perform other related duties as assigned or required. Secondary Job Functions: Conduct and attend regular departmental meetings. Attend resort management meetings and leadership forums. Maintain departmental communication boards and employee information postings. Assist other Food & Beverage outlets and resort operations as needed. Participate in resort events, promotions, and special projects. Working Conditions: Works in normal office conditions for administrative responsibilities. Works in restaurant and kitchen settings with varying temperatures, loud equipment, and guest activity. Works in a fast-paced hospitality environment requiring flexibility, responsiveness, and attention to detail. Work Hours: Able to work a schedule determined by Food & Beverage leadership. Able to work mornings, evenings, weekends, holidays, and special events. Able to work long and irregular hours based on operational needs. Able to work over 40 hours per week. Equipment Use: Proficient in the use of computers and business applications including Word, Excel, Outlook, and other required software. Telephone and communication devices. Various office equipment including calculators, photocopiers, and related equipment. Restaurant and beverage equipment including coffee machines, espresso machines, wine service tools, and other operational equipment. Mental and Physical Demands: Able to prioritize and organize workload to ensure deadlines are met. Able to lead effectively in a fast-paced, guest-focused environment. Able to remain calm and solution-oriented during stressful or challenging situations. Require substantial walking and standing throughout the restaurant operation. Able to bend, reach, stoop, and move throughout dining and service areas. Lift and carry items weighing up to 25 pounds. Push and pull items weighing up to 50 pounds. Communication Demands: Must be able to effectively communicate in person, over the phone, and in writing with guests, employees, vendors, and leadership. Effectively communicate operational information, service expectations, and business objectives. Must be able to train, coach, mentor, and develop team members. Must be able to prepare reports, procedures, manuals, notices, and business correspondence. Demonstrate strong interpersonal, conflict-resolution, and customer-service skills. Bachelor's degree in hospitality management, Business Administration, or a related field; or equivalent combination of education and experience. Minimum six years of progressive leadership experience in restaurants, food and beverage, hospitality, or related operations. Health Department TB clearance. Demonstrated success leading high-performing teams in a hospitality environment. Strong financial and business acumen with experience managing budgets, labor costs, and operating expenses. Knowledge of food safety, sanitation, and responsible alcohol service practices. Must be pleasant, friendly, approachable, and guest-focused. Strong organizational, leadership, and multitasking abilities. Ability to resolve guest and employee concerns professionally and effectively. Liquor Commission Manager's Card preferred, or ability to obtain within 30 days of hire. Luxury resort, hotel, or upscale dining experience preferred. #J-18808-Ljbffr Mauna Kea Resort