CanoeHouse Assistant General Manager at Auberge Collection

Kawaihae, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

90000.0

Posted On

18 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Team Leadership, Food and Beverage Service, Staff Training, Guest Relations, Cost Control, Scheduling, Performance Management, Wine and Spirits Knowledge, Google Suite, Microsoft Excel, Microsoft Word, Conflict Resolution, Union Environment Management, Interviewing, Budget Reporting, Operational Planning

Industry

Hospitality

Description

Company Description Located on the sun-drenched Kohala Coast, on sacred land marked by royal fishponds, natural lava plains, lush tropical gardens, and alluring beaches, Mauna Lani – meaning “mountain reaching heaven” – is an inspiring spiritual haven, defining a new era of experiential luxury on the Island of Hawaii. A resort for the generations, with contemporary guest rooms, suites, and private residences, CanoeHouse oceanfront dining, three distinct pools, a signature spa and wellness haven, and Kainalu Ocean Sports program, set the tone for transformational experiences and enriching cultural immersion. For more information: auberge.com/mauna-lani Follow Mauna Lani on Facebook and Instagram @MaunaLaniAuberge Job Description The base salary range for this position is $85K - $90K. Assists the General Manager in the supervision and activities at CanoeHouse. Directs the team members in the service and selling of food items. Provides leadership and supports the team in achieving departmental goals and objectives. In coordination with the General Manager, selects, trains, schedules, supervises, counsels, and handles administrative functions for the department in accordance with established standards for hotel policy, safety, productivity and performance. Ensures timely and consistent execution of food and beverage service; is responsible to handle guest complaints, ensures guest satisfaction. Conducts on-going training sessions with team members to increase their knowledge and capabilities. Leads daily briefings for CanoeHouse. Ensures restaurant supplies are ordered, fulfilled and adequate for restaurant needs. Works with the CanoeHouse Executive Chef to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented Participate in management training sessions, communication and planning meetings. Participate in team members and community relations functions. Participate in meeting with clients from group and FIT sales. Participate in promotional events outside of the resort as needed. Interface with guests at CanoeHouse on a regular basis for guest satisfaction and PR purposes. Ability to step into any restaurant outlet and be effective. Understanding of basic food cost and payroll cost control. Understanding of basic beverage knowledge. Experience with discipline documentation process. Experience with Union team members and environment. Experience in interviewing line positions. Experience in training and have attended train the trainer classes. Must be self-motivated and results oriented. Ability to project self in a professional manner. Must be outgoing and enthusiastic with a positive mental attitude. Able to think, speak and give instructions in a clear and concise fashion without confusion. Must have a strong ability to work with people, and possess some experience in interpersonal relationships; able to work with and lead people from a variety of backgrounds. Must be able to not only train individuals, but to select the appropriate training and to maximize the value of the training. The ability to read and interpret documents such as safety rules, operating and procedure manuals, reservation printouts and budget reports. The ability to think and respond quickly to pending problems and ability to effectively process information and prioritize tasks at hand. Ability to make decisions that are in the guests and department’s best interests. Qualifications Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills and abilities. High school education preferred. Three years experience in a related setting. Extensive wine and spirits knowledge. Ability to work on computers and understanding of Google Suite, Excel, and Word programs. Ability to read, write, speak and understand the English language. Ability to follow instructions and direction by the supervisor. Additional Information Auberge Collection is a portfolio of extraordinary hotels, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit auberge.com to learn more about our Collection. Follow us on Instagram, TikTok, LinkedIn, Facebook, and Pinterest: @Auberge and #AlwaysAuberge. DHL Mahi Staffing, LLC is an Equal Opportunity Employer, M/F/D/V. DHL Mahi Staffing, LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, DHL Mahi Staffing, LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Job Type: Management

Responsibilities

Assists the General Manager in supervising daily operations, staff, and guest services at CanoeHouse. Coordinates with the Executive Chef to ensure food quality and manages administrative functions including scheduling and training.