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

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

Assist Banquet Manager in the preparing for banquet guests and ensure positive guest experience.

Assist the Outlet Manager and Restaurant Servers in maintaining a clean and welcoming environment, as well as providing guests stellar service.

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. 

The host or hostess is the critical first impression of the restaurant, and therefore is empowered to create memorable guest experiences. 

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

Prepare food of consistent quality and maintain supplies of dishes, napkins and other items in Associate Cafeteria.

Assist the Director of Banquets with the management, direction and organization of banquet activities in order to ensure a successful function and repeat business.

Manage accounts to achieve guest satisfaction and to solicit past and new business to ensure all revenue goals are achieved or exceeded. Responsible for soliciting new group sales accounts, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in rooms, food, beverage, and room rental. 

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. 

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 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.

Assist the Hotel Departments in their purchasing needs, while monitoring hotel spending.

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

Lead, supervise, and direct the operations and financial activities of the hotel. Safeguard the asset. Help create and implement the culture of HEI Hotels and Resorts on the property level for the associates and guests. 

Support the Front Office in providing superior guest service by fielding all guest issues and requests received by telephone with the goal of addressing and resolving any problems in an efficient and timely manner.

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

Support General Manager in managing the Rooms and Food and Beverage Departments to achieve the guest satisfaction scores, operating and financial goals of the owner. Act as General Manager in his/her absence when necessary. 

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.