Director of Restaurants Job at Montage International
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.
Montage Kapalua Bay is recruiting for a Restaurant Manager to join our team: Set beachfront atop picturesque Kapalua Bay, this 24 acre-resort is the ideal destination from which to enjoy all of Maui. At Montage Kapalua Bay, you will feel embraced by genuine island hospitality and authentic culture. At every turn, the spirit of Hawaii merges with your own to create pono — a true sense of balance and harmony — as you relax and enjoy all-suite accommodations, inspired cuisine, championship golf, water sports, and a 30,000 square foot Hawaii inspired spa.
POSITION PURPOSE:
The Director of Restaurants will provide daily management and direction of Cane & Canoe Restaurant, Hideaway Bar and In-Residence Dining. This role is the essence of our indoor food and beverage space and the driver of productivity and enthusiasm. It is not just being responsible for the management of day-to-day functions of all outlets, but providing excellent customer service, motivating the team and aspiring to meet and exceed department requirements and standards, all while maximizing the revenue possibilities in all areas.
Additionally, the Director of Restaurants is responsible for all financial goals and strategies as they pertain to the restaurant, bar and In-Residence Dining. Administrative proficiency is critical as the position includes detailed reporting, communicative, and auditing duties.
ESSENTIAL FUNCTIONS:
Job duties include; although are not limited to:
- Responsible for the selection, training and development of the personnel within the departments. Able to exercise on-boarding and dismissal within Montage’s policies. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
- Move throughout facilities and kitchens to visually monitor and take actions required to ensure that food and beverage service standards are met. Influencing quality by soliciting feedback and reviewing such findings with both front of house and culinary leadership; assuring patrons receive uncompromising products and services.
- Maintain profitability in each of the three departments to support overall hotel operational goals. Control payroll and equipment costs (minimizing loss and misuse). Ensures par stock levels are maintained by calculating inventory. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
- Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation in each of the three departments.
- Works closely with Culinary and Marketing teams on the creation and maximization of public relations tools and events for both internal and external distribution; recognizing the core objective of maintaining brand worthy reputations for each venue. The Director of Restaurants will assume a leading role in determining concept updates, facilitating buzz worthy interactive food and beverage events and activities, and revenue generation initiatives.
- Interacting with guests to ensure a positive, memorable experience.
- Ensure that meals are being served in a professional and timely manner by circulating within the outlets and communicating with the kitchen and the order takers. Assist, resolve and work to prevent any guest complaints.
- In cooperation with and under the direction of the food & beverage department, develop menu items for both dining and drink menus.
- Monitor and supervise set up and maintenance of service area to ensure that it is up to standard. Ensure proper staffing levels, supplies and equipment to ensure positive guest experience.
- Hiring, scheduling, supervision and control of the following positions: bartender, manger, assistant manager, supervisor, server, server assistant, food runner and host.
- Assist in the completion of reports on production and necessary requisitions. Assist with weekly associate gratuities and bi-weekly payroll.
Other:
Develop proactive maintenance programs and equipment upkeep/ replacement schedules and tie same into the Budget process. Look to spread costs evenly over time to avoid big single expenses not planned for in the Budget.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
- Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
- Additional duties as necessary and assigned by Management.
SPECIFIC JOB KNOWLEDGE, SKILLS & ABILITIES:
The individual assuming this senior role must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
- Strong financial and administrative acumen must be demonstrated; clearly articulating forecast objectives, action plans, and results.
- Must be able to speak, read, write and understand the primary language(s) used in the workplace; comfortably representing each venue in both public and private forums.
- Must be able to read and write to facilitate the communication process.
- Requires good communication skills, both verbal and written.
- Ability to supervise subordinate staff; including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
- Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
- Knowledge of hotel food and beverage operations.
- Knowledge of food and alcoholic beverages popular in both the local, national, and global marketplaces.
- Must possess basic computational ability.
- Must possess computer and program skills necessary to the operation; proficiency in operational level programming of Open Table and Micros are necessary.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost, menu engineering, and other expenses.
- Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
PHYSICAL DEMANDS:
- Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
- Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
- Must be able to lift up to 15 lbs. on a regular and continuing basis.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- Must be able to exert well-paced ability in limited space.
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
- Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
- Requires manual dexterity to use and operate all necessary equipment.
- Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS:
Education
High school or equivalent education required. Bachelor’s Degree preferred.
Experience
Minimum of three years food and beverage service background and with at least 5 years restaurant management required. Strong knowledge of food and beverage trends is essential. Ideal candidate will have operated a high level fine dining establishment for a minimum of two years.
Licenses or Certificates
Maui County Liquor Card required
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Montage standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
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