Responsibilities

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the members on a daily basis.

• Hire and train new team members.

• Manage schedules and payroll for team members.

• Displays excellent customer service and creates a positive atmosphere for members and employees.

• Improves service by communicating and assisting individuals to understand member needs, providing guidance, feedback, and individual coaching and/or corrective action when needed.

• Handles member opportunities and complaints.

• Meets with members on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Understands employee positions well enough to perform duties if needed.

• Reviews staffing levels to ensure that the member service, operational needs and financial objectives are met.

• Performs other duties as assigned by management.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective and align with the quality and level of service Discovery Land Company is known for.

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures compliance with food handling and sanitation standards.

• Ensures staff understands local, state and Federal liquor laws.

• Establishes guidelines/training for front of house food and beverage operations.

• Report to work on time and as scheduled.

• Follow and enforce all safety policies.

• Comply with all Company policies and procedures.

• Any and all other duties deemed necessary by a member of management.

Experience

• Demonstrates respect for and appreciation of Hawaiian values, history and culture, understanding its implication in one’s work, in fostering meaningful relationships, and in embracing the community served.

• A minimum of 5 years in food beverage, leadership and private club experience preferred.  

• Food and beverage and catering experience preferred. 

• Positive attitude, professional demeanor, and exceptional communication both oral and written.  

• Proficient in Microsoft Word, Project, Excel, and Outlook.

• Experience working both independently and, in a team-oriented, collaborative environment.

• Attention to detail.

• Ability to conform to shifting priorities, demands and timelines.

• Ability to listen and respond to multiple players, providing feedback and recommendations as required to meet project needs most effectively.

• Ability to work with a diverse team.

• • Knowledgeable of HACCP & local food safety standards.
  • Strong proven leadership abilities and vision for quality and excellence in hotel operations.
  • Knowledge of various Operations and POS Softwares (JONAS, TEI, etc).
  • Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds.