Ensure that the cleanliness standards of the guestrooms, meeting areas, public areas, and back-of-the-house are met through the optimal training, staffing, and supervision of labor, efficient management of operating supplies, and proactive monitoring of guest service scores and comments. 

Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Ensure the arrival, departure, and any other guest contact experiences are conducted in an efficient and friendly manner. 

Prepare food of consistent quality and assist in kitchen functions.

Assist the Front Office Manager in managing the Front Office operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals. Ensure that the arrival, departure, and any other guest contact experience are conducted in an efficient and friendly manner. 

Maintain all building related systems and the building envelop to ensure the safety of hotel guests, associates and vendors. Ensure compliance with company Engineering Assumptions/Culture, preventative maintenance programs and procedures, Standard Operating Procedures, Mission Vision and Values as well as all Building/Fire/Health Department codes. Maintain building complex as energy efficiency as possible constantly looking for ways to save energy. 

Manage the day to day operations of the restaurant and room service for breakfast, lunch and dinner periods as directed by the Outlets Manager. Direct the day to day operations of the bar operations.

Prepare food of consistent quality and assist in kitchen functions.

Perform protective, preventative, safety and security related enforcement functions touring hotel complex to ensure the safety and well being of all hotel guests, associates and vendors. Implements and monitors all related SOP’s, Mission Vision and Values in a courteous and restrained manner in coping with emergencies, undesired conduct, disturbances and threats. 

The HEI Internship Program is a 10 – 12 week fast track development opportunity for college students to expand their knowledge in the hospitality industry. The Intern will spend their program immersing themselves into the Housekeeping discipline by shadowing critical leaders, attending operational meetings and working alongside the associates and leadership team that ensure the day-to-day success of the department. The objective of this program is to provide you with a foundation that will prepare you for a long-term career within the hospitality industry.

Perform the night audit operations to ensure the maintenance of financial controls, and compliance with hotel standards. Coordinate with other departments (i.e. Security, Housekeeping) to ensure quality service is provided to all guests.

The HEI Internship Program is a 10 – 12 week fast track development opportunity for college students to expand their knowledge in the hospitality industry. The Intern will spend their program immersing themselves into the front of house Food and Beverage discipline by shadowing critical leaders, attending operational meetings and working alongside the associates and leadership team that ensure the day-to-day success of the department. The objective of this program is to provide you with a foundation that will prepare you for a long-term career within the hospitality industry.

Responsible for total room, banquet, catering, and room rental revenue, yield strategies, implementation and accountable to a market performance and meeting budget, forecast, and optimal business mix targets. Strategies to include market mix, pricing, status, and direct sales. The development and solicitation of business from all markets to ensure the necessary advance bookings needed for a successful and profitable operation for the hotel. 

Maintain the building to ensure safe and clean experience for hotel guests, associates and vendors.

Perform the night audit operations to ensure the maintenance of financial controls, and compliance with hotel standards. Coordinate with other departments (i.e. Security, Housekeeping) to ensure quality service is provided to all guests.

Assist Controller in directing the financial activities of the hotel, safeguarding the assets, and preparing all financial reports in accordance with generally accepted accounting principles and HEI Hotels and Resorts Standards. 

Oversee the efficient operation of the Reservations Department in selling and inputting of guest room blocks to accommodate guest needs and maximize revenue.

Assist Controller in directing the financial activities of the hotel, safeguarding the assets, and preparing all financial reports in accordance with generally accepted accounting principles and HEI Hotels and Resorts Standards. 

Supervise the daily operations of the Banquet area to achieve customer satisfaction, quality service and compliance with local and corporate standard operating procedures. Banquet Manager is responsible for the daily operations of the Banquet area.  May be involved in the budgeting process and monitoring of daily revenues and payroll expenses.

Provide superior customer service while maintaining a clean and attractive outlet for guests.