Restaurant Manager
$80k - $90k
Mid, Senior
Bachelor's
Hawaii, USA
In Person
Food Service & HospitalityFood & Beverage Operations Management
No H1B Sponsorship
About the job
Requirements
- A Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred; equivalent luxury hospitality experience may be considered.
- A minimum of 3–5 years of restaurant management experience is required.
- A minimum of 2 years of luxury hotel or fine dining management experience is preferred.
- Experience leading union and non-union teams is preferred.
- Proven experience managing financial performance, labor, and guest satisfaction metrics is required.
- Food Safety Certification is required.
- Alcohol Service Certification is required as applicable by law.
- Strong leadership and team-building skills are required.
- Exceptional guest relations and interpersonal abilities are required.
- Advanced knowledge of fine dining service standards is required.
- Strong conflict resolution and decision-making abilities are required.
- Excellent verbal and written communication skills are required.
- Financial acumen and budgeting experience are required.
- The ability to prioritize and manage multiple responsibilities in a fast-paced environment is required.
- A commitment to luxury hospitality standards and continuous improvement is required.
- Proficiency in leading leaders, divisional strategic planning, financial planning and P&L consolidation, internal controls and audit, systems and process design, quality assurance and brand standards, project and capital management, pre-opening planning, organization design, labor relations management, data analysis and reporting, change management, cross-functional collaboration, executive communication and presentation, and problem solving and decision making is required.
- Must be legally eligible to work in the United States; the hotel cannot assist candidates in obtaining U.S. work authorization.
- Must be able to stand and walk for extended periods throughout a 32-acre oceanfront resort, and move between restaurant venues, banquet spaces, offices, and project sites daily.
- Must be able to sit for extended periods performing financial analysis, reporting, and project work.
- Must be able to lift, push, pull, and carry up to 25 pounds occasionally.
- Must be able to work indoors and outdoors in varying weather conditions, including heat, humidity, sun, wind, and rain.
- Frequent bending, reaching, and movement are required when inspecting operational areas and project sites.
- Must be able to work effectively in a fast-paced environment with multiple concurrent priorities and have flexibility to work evenings, weekends, holidays, and Manager on Duty shifts as business needs require.
- Qualified individuals may perform the essential functions with or without reasonable accommodation.
Responsibilities
- Lead, coach, and develop restaurant supervisors and service teams, promoting luxury service, professionalism, accountability, and teamwork.
- Conduct training, coaching, performance evaluations, and corrective action when necessary; ensure compliance with hotel policies, collective bargaining agreements, and employment laws; and foster employee engagement and recognition.
- Recruit, train, coach, mentor, and develop employees; foster a positive, inclusive, and respectful work environment; provide performance feedback and accountability; and support career development and succession planning.
- Ensure compliance with company policies, collective bargaining agreements, employment laws, and regulatory requirements; protect confidential employee, guest, and company information; demonstrate ethical conduct; and support investigations, audits, and compliance initiatives.
- Communicate professionally, foster strong working relationships throughout the resort, support cross-functional teamwork and problem-solving, and promote transparency and collaboration.
- Ensure personalized, anticipatory, luxury-level guest service; develop ongoing LQA action plans and participate in weekly audits; address guest concerns; monitor dining room operations and guest satisfaction; maintain relationships with repeat guests and VIP clientele; and collaborate with culinary leadership on guest experiences.
- Anticipate guest needs, seek opportunities to elevate service, resolve concerns promptly and effectively, and ensure department operations exceed guest expectations.
- Ensure departmental standards, policies, and procedures are followed; promote efficiency and continuous improvement; partner with other departments on resort objectives; and maintain a visible operational presence.
- Oversee opening, operating, and closing procedures; ensure compliance with luxury brand standards and service procedures; monitor reservation flow, table management, and dining room efficiency; and serve as the outlet's OpenTable champion.
- Maintain menu knowledge and ensure employees can communicate menu offerings; coordinate with culinary, stewarding, housekeeping, engineering, and other departments.
- Develop and drive the yearly activation calendar with support from Senior Managers and Divisional Directors.
- Maintain cleanliness, presentation, facilities, equipment, and workspaces to luxury resort standards, and hold teams accountable for cleanliness and organization.
- Monitor labor costs, scheduling, productivity, and payroll; own the department-level P&L; drive check average and covers per occupied guest room; manage budgets and financial performance; analyze sales trends and implement revenue-enhancing initiatives; control expenses and waste; and support inventory management and purchasing controls.
- Ensure compliance with health, sanitation, food safety, OSHA, and Hawaii state regulations; maintain a safe work environment; participate in bi-weekly restaurant walkthroughs with the Divisional Director or Assistant Director; and address cleanliness and maintenance opportunities through action planning.
- Conduct regular inspections of restaurant facilities and equipment; ensure safe food handling and workplace safety practices; and promote cleanliness and ownership.
- Maintain accurate records, reports, schedules, and operational documentation; serve as department SAQ audit champion and ensure daily controls are followed.
- Participate in leadership meetings and hotel initiatives; support recruitment, onboarding, and retention; and assist with special events, promotions, and outlet marketing initiatives.
- Provide leadership of the division’s senior leaders, financial and operational analysis, oversight of systems, standards, and projects, regular mobility throughout the resort, and coverage for the Director of Food & Beverage.
Desired Qualifications
- At least 2 years of luxury hotel or fine dining management experience.
- Experience leading union and non-union teams.
About the company
Accor is a global hospitality group with brands spanning economy to luxury. It earns revenue from room bookings, food and beverage, and management fees from franchised properties, while providing hotel management and franchising services. The company grows through acquisitions and investments, such as Adoria for catering and Squarebreak for upscale villa rentals, combining global expertise with local know-how. Its goal is to expand its footprint while delivering consistent, responsible guest experiences and advancing sustainability across its operations, supported by its loyalty program A Club.
Company Size
10,001+
Company Stage
IPO
Headquarters
Issy-les-Moulineaux, France
Founded
1967
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Simplify's Take
What believers are saying
- American Express expanded ALL Accor globally on July 22, 2026, widening acquisition channels.
- Accor opened 109 hotels in H1 2026, and plans 350 openings during 2026.
- H1 2026 recurring EBITDA rose 6.5% despite disruption, showing pricing and cost discipline.
What critics are saying
- Reuters reported Grizzly Research trafficking allegations on March 19, 2026; trust damage persists.
- Middle East conflict cut Q2 room revenue on July 30, 2026, hurting UAE demand.
- Net debt hit €3.523 billion in H1 2026; Essendi impairment signals balance-sheet pressure.
What makes All Accor unique
- ALL Accor reached 100 million members and drives twice-frequent stays.
- Accor spans 45 brands across 110 countries, reducing reliance on any single market.
- Its asset-light model pairs 268,000-room pipeline with luxury brands like Raffles and Orient Express.
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Benefits
- Employee Discounts
- Professional Development Budget