Director of Restaurants (Salary)

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more.

At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.


Band 4

MKR Director of Restaurants


Division: Food and Beverage
Band 4
Director of Restaurants

Primary Responsibilities: Responsible for Westin Hapuna Beach Resort restaurant and outlet operations, with the objective of ensuring the satisfaction of all major constituents: guests, club members, team members, ownership, and brand. Responsible for beverage menu development, cost of sales, and overall performance. Assists in the preparation of the annual operation and CIP budget for the F&B divisions. Ensure that the various areas of the Food and Beverage operations are adequately staffed within budgeting constraints to meet operational need and maximize guest service. Assume the responsibility of the Director of Food and Beverage in his/ her absence.

Essential Duties:
1. Ensure resort restaurant and beverage operations meet established standards for service, ambiance, and overall guest satisfaction. Develop, implement, and maintain department standards and procedures.
2. Take lead role in developing ongoing training to support brand standard audits and brand programs.
3. Develop and maintain vibrant and profitable mixology and wine programs across the hotel, incorporating team member development, dynamic menus, and industry partnerships.
4. Responsible for outlet and Beverage department labor costs and operating expenses.
5. Assist in the preparation of the annual restaurant operating and CIP budgets. Assist in the preparation of monthly revenue forecasts.
6. Review monthly financial statements, research missed targets, track results of department initiatives, and review with department leadership (revenue, cost of sales, labor, other expenses, and profitability).
7. Promote and lead collaboration between properties, departments including 3rd party vendors.
8. Maintain strong relationships between F&B FOH & Culinary/Stewarding as well as all other departments within the resort.
9. Manage the department following company policies, procedures, and terms and conditions of the CBA.
10. Ensure safety training and standards are maintained. Support and promote safe working conditions and environment to align with company safety goals.
11. Hire, train, supervise, evaluate, and counsel team members and leadership.
12. Create and maintain a positive workplace culture.
13. Using competitive analyses and industry trends, propose and lead changes in restaurant menus, service, marketing, and events to develop and maintain status as an industry leader.
14. Assist in marketing the resort’s food and beverage outlets to increase sales volume and improve the resort’s status within the community.
15. Assist in monitoring, assessing, and directing outlet leadership performance, and serving as a mentor for the development of those under his/her direction.
16. Respond to guest and employee concerns in a timely manner.
17. Perform other related duties as assigned or required.

Other Duties:
1. Conduct regular department meetings
2. Attend resort management meetings
3. Assist in restaurants as needed
4. Relieve other food and beverage managers as needed
5. Assist in divisional payroll review and approval when needed

Working Conditions:
1. Normal office conditions
2. Outdoor working conditions
3. Hotel venues open for service

Work Hours:
1. Must be able to work schedule set by the Director of Food and Beverage
2. Must be able to work in excess of 50 hours per week
3. Must occasionally adapt to schedule changes due to variability in business and staffing
Equipment Use:
1. Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.
2. Telephone
3. Various office equipment including but not limited to