Prepare food of consistent quality and assist in kitchen functions.

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

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

Assist Stewarding Supervisor and Restaurant Outlets in the cleaning and organizing of the Food and Beverage Outlets.

Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and administer the department in compliance with all corporate/franchise standards and local, state and national codes and regulations to protect assets, guests and associates. Effectively manage engineering related capital projects. Responsible for the preventative maintenance and repair of the hotel's mechanical/electrical systems and equipment, and for the general maintenance and upkeep of the physical plant, FFandE, grounds, swimming pool, etc. as defined by HEI Hotels and Resorts and brand 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. This is for a brand new hotel opening in 2023.

Champion the Housekeeping Department’s responsibilities related to the inventory process by working closely with the Director and Assistant Director of Housekeeping to maximize operational efficiency and to ensure the protection of hotel assets.  

Serve guests in a hospitable manner to ensure positive guest experience.

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 the Director of Catering in the administrative functions required for effective management of the Catering Department.

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

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

Assist Banquet Manager in the serving of guests during banquet functions to ensure positive guest experience.

Prepare food of consistent quality and assist in kitchen functions.

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. 

Prepare beverages of consistent quality and maintain supplies in Coffee Bar area.

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.

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. 

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