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. 

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

The Corporate Manager, Restaurants and Bars helps position food and beverage experiences as a brand differentiator and develops key competitive advantages to drive top line revenues while working closely with each hotel. Leads teams through resolutions; will participate in the development and execution of relevant strategies and tactics which result in creative revenue generation and improvement, lowered costs, increased efficiency and improved operating margins. The position will support a superior guest service delivery experience.

Attend to the cleaning process of hotel linens to ensure guests and associates experience a clean hotel.

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. 

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.

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. 

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

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

Serve guests in a hospitable manner 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. 

Assist the Director of Sales by reaching the agreed upon business travel revenue goals, in particular by soliciting national accounts.