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.

Assist guests with arrival and departure from hotel, while providing positive guests experiences.

Perform paint related duties property wide and have working knowledge of, but not limited to, paint, apply all forms of texture/mudding, prepare areas for painting, efface repairs and wallpaper/vinyl repairs as needed.

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

Prepare food of consistent quality and assist in kitchen functions.

Maintain all building related systems and the building during the overnight shift 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. 

Bill and collect all revenue owed to the hotel in an accurate, timely manner in accordance with accounting policies and procedures. Assist 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. 

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

Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets and China, Glass and Silver. Must have weekend availability. 

Prepare food of consistent quality and assist in kitchen functions.

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Supervises and directs the financial activities of the hotel, safeguards the assets, and prepares all financial reports in accordance with generally accepted accounting principles and HEI Hotels and Resorts Standards.