Serves as the Food & Beverage Director of the Hale Koa Hotel. 2026 Cost of Living Allowance (COLA) for Honolulu, HI is 8.64%. Only the most highly qualified candidates will be referred. If management does not wish to select a highly qualified candidate, they may request a referral list including all qualified applicants.
Resumes must be two pages (or less). Resumes should clearly demonstrate the applicant's relevant experience, skills, knowledge, and abilities (KSAs) as they pertain to this position. A qualified candidate must possess the following: - Must possess managerial work experience directing and overseeing a complex array of food and beverage operations and extensive catering operations. - Must submit a Confidential Financial Disclosure Report in accordance with the Joint Ethics Regulation. - Must possess or have the ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e., ServSafe Food Protection Manager Certification Program). In addition to the above qualifications, candidates who possess the following qualifications will be considered "Highly Preferred" or "Best Qualified": - Possess 5+ years of senior leadership experience overseeing a large-scale food and beverage operation. - Have direct experience developing, executing, and monitoring F&B operating budgets. - Have demonstrated experience supervising management teams and personnel within a unionized hospitality environment. - Proficiency in leveraging advanced hospitality management systems. - Possess a minimum of five years of strategic leadership experience in labor management and organizational development within F&B operations.
As Food and Beverage Director, receives general supervision from the General Manager (GM), and serves as subject matter expert and advisor to the GM on operational issues involving food, beverage, and entertainment within the resort. Has primary responsibility for the direction and oversight of a complex array of food and beverage outlets with entertainment venues complimenting resort operations and extensive catering operations supporting individual, community, and conference events. Supervises program areas to ensure regulatory compliance, achievement of financial goals, cost effectiveness, and responsiveness to the needs of the market served. Develops and publishes SOPs and other guidance for facility and program managers. Conducts regular department inspections, and evaluates operating reports to identify and correct problems and resolve guests' complaints. Incumbent is responsible for directly development and execution of annual operating budgets to include development and execution of capital purchase/improvement projects. Performs a full range of supervisor duties including developing, evaluating, and obtaining approval for staffing levels. Initiates recruitment or reassignment actions; approves selections. Approves performance appraisals conducted by subordinate managers. Initiates or serves as deciding official on disciplinary actions; recommends awards and pay adjustments. Supports and ensures the integrity of all applicable internal control systems.