CanoeHouse General Manager at Auberge Collection

Kawaihae, Hawaii, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Aug, 26

Salary

120000.0

Posted On

17 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Management, Staff Training, Guest Relations, Scheduling, Inventory Management, Food and Beverage Service, OpenTable, Japanese-style Cuisine, Budgeting, Performance Management

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 annual salary range for this position is $105k - $120k. Join our team as CanoeHouse General Manager and become one of the authors of our story. As part of the Auberge family, you will be responsible for creating exceptional memories for our guests. He or she will effectively lead a team of professionals to provide attention to guest's individual preferences and requests. The ideal candidate is engaging, energetic and will have a natural entrepreneurial spirit. Select, train, schedule, supervise, counsel, and handle administrative functions for the restaurant in accordance with established standards for hotel policy, safety, productivity and performance. Ensure timely and consistent execution of food and beverage service; handle guest concerns with the goal of ensuring guest satisfaction. Conducts on-going training sessions with personnel to increase their knowledge and capability in the food service area. Ensure restaurant supplies are ordered, fulfilled and adequate for restaurant needs. Able to work with the Restaurant Chef to ensure that all food is tastefully prepared as scheduled, portions are controlled per specification, and plates are properly garnished and attractively presented. Qualifications Education: Bachelor's Degree and any other combination of education, training or experience that provides the required knowledge, skills and abilities. Experience: OpenTable experience. Three years of experience in a related setting. F&B leadership with Japanese-style cuisine. 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

Lead a professional team to provide exceptional guest experiences and manage daily restaurant operations. Oversee staff training, scheduling, and administrative functions while collaborating with the Chef to ensure high food quality and presentation.