What are the responsibilities and job description for the F&B Admin - Director of Food and Beverage position at Halekulani?
As a key member of the hotel's Leadership Committee, the Director of Food and Beverage (F&B) is responsible for the strategic direction, planning, and execution of all F&B outlets and events. This role ensures alignment with Halekulani's brand identity and exceptional guest service standards. The Director will lead efforts to deliver outstanding guest experience, optimize revenue generation, and maintain cost efficiency, all while upholding the highest standards of luxury hospitality. A strong emphasis is placed on the continuous professional development of both leadership and staff within the F&B division. This position also involves close collaboration with other key departments to support the hotel's financial performance and achieve qualitative goals, including maintaining or improving prestigious ratings such as Forbes Travel Guide and LQA.
Halekulani Food & Beverage Department Description: Facilities: Three (3) restaurants, two (3) lounge/bars, bakery, 24-hour in-room dining and 8,500 square feet of catering and banquet facilities
Essential Functions & Responsibilities
Strategic Leadership & Operations: Provides strategic leadership and oversight over the Catering, Culinary and Food & Beverage operations to ensure:
The delivery of consistent, exceptional guest service standards. All established quality and safety standards and specifications are adhered to. Cost and labor are properly monitored and effectively supervised and controlled. Standard Operating Procedures and policies/guidelines are developed, implemented, and adhered to Achievements/challenges are discussed and addressed in a timely manner.
Team Development and Performance: Leads and mentors the F&B culinary, outlet and catering leaders. Fosters a positive, high-performing culture with a focus on service excellence, accountability and continuous improvement. Responsible for ensuring the following:
Leaders are working collaboratively as "one team" and fosters an environment of teamwork, sense of unity and common loyalty.
Goals for each departmental function are set, monitors progress, and holds managers accountable for results. Sets clear short and long-term goals for each leader and meets regularly to ensure progress. Ensures leaders are also meeting regularly with their respective employees. Serves as a mentor to guide and consult with department heads/managers and corporate staff as challenges and issues arise. Ongoing selection, training, development and succession planning for all F&B and Catering leadership staff with the support of the Learning and Development and Human Resources teams. Ensures all division employees successfully complete mandatory trainings and/or meetings; Demonstrates consistent awareness of and commitment to safety protocols, ensuring operational practices align with organizational standards and regulatory requirements to promote a safe and secure.
F&B Promotions: Works cross-functionally with Sales & Marketing, Public Relations/Communications, Events and the Rooms Division to increase covers and bookings, and to enhance guest offerings and promotes hotel-wide experiences.
Initiates F&B merchandising events/programs and promotes through media/social media with Marketing Department Collaborates with culinary leaders to ensure innovative and diverse menu offerings. Create new menus and facilitates the approval process before implementation (General Manager and the Corporation). Oversees and executes all special hotel events held in hotel event spaces including Halekulani Living.
Monitor and Analyze Market Trends: Analyzes business performance and market trends to drive revenue growth. Monitors local, domestic, international and global food and beverage trends and developments. Monitors of all Hawaii-related competitive hotel and restaurant developments. Identifies new and innovative opportunities.
Performs all other duties as may be required or assigned.
Supervisory Requirements
Reports To: General Manager Supervises: Assistant Director of Food & Beverage, Food & Beverage Managers, Executive Chefs and Director of Events
Education/Experience
High school diploma or equivalent vocational training certificate required. Certificate, Associate's or Bachelor's degree in hospitality management, business, culinary arts, or other related operational/management disciplines is preferred. Minimum of 8 - 10 years of progressive leadership experience in restaurant experience in executive management capacity, ideally to include independent luxury hotel properties with recognized brands.
LICENSES/CERTIFICATIONS
CPR Certification Manager's Liquor Commission Card (state law requirement) ServSafe Certification for Managers
Knowledge, Skills, & Abilities
Proven track record in managing high-volume F&B and Events/Catering operations Strong financial acumen including budgeting, cost control and Profit/Loss management. Exceptional leadership, team-building and communication (verbal, non-verbal and written) skills. Deep understanding of fine dining, wine and culinary trends. Possesses strong interpersonal communications skills and exhibits a collaborative, dynamic, inspirational, assertive and proactive management/leadership style. Expertise in training, developing, motivating and managing personnel. Proficient in Microsoft Office products including but not limited to Outlook, Word, Excel, Powerpoint, Teams.
MENTAL DEMANDS
Ability to combine commitment to excellence with bottom-line results. Possesses the sensitivity to deal with a multi-cultural staff of all ages and levels of experience. Able to learn, comprehend and embrace the Halekulani value system, brand legacy and Universal Standards. Able to learn and execute high-quality product and service standards such as Forbes, LQA, AAA, LHW, etc. Able to anticipate guest needs; respond promptly and acknowledge all guests. Must be highly organized, detail-oriented and have the ability to multi-task. Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor. Must be able to work collaboratively with other team members.
PHYSICAL DEMANDS
Activity
Over 2/3 of the time
About 2/3 Of The Time
About 1/3 of the time
Less than 1/3 of the time
Seldom or Never
Sitting
x
Climbing
x
Stooping, kneeling, crouching and/or crawling
x
Standing
x
Walking
x
Handling or fingering
X
Eye-hand-foot coordination
X
Use of vision
X
Activity
Less than 25 lbs
25 to 50 lbs.
More than 50 lbs.
Pushing
X
Pulling
X
Lifting
X
Carrying
X
COMMUNICATION DEMANDS
Activity
Over 2/3 of the time
About 1/3 Of The Time
Less than 1/3 of the time
Never
Talking (in-person) to co-workers
X
Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.)
X
Talking (in-person) to the public (including guests)
x
Talking on the telephone and/or video conferencing
X
Written communication to co-workers
X
Written communication to business associates (i.e. outside contractors, vendors, etc.)
X
Written communication to the public (including guests)
X
Supervising employees or monitoring services provided by outside consultants, vendors and suppliers
X
Responding to written or verbal requests from co-workers
X
Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)
X
Responding to written or verbal requests from the public (including guests)
X
Training and/or giving verbal instructions
X
Training and/or giving written instructions
X
Receiving verbal instructions
X
Receiving written instructions
X
Reading
X
Visiting and/or working at other work sites
X
WORK ENVIRONMENT
Primarily indoors, air-conditioned offices (i.e. Food & Beverage Office and other Administrative offices)
Indoor/Outdoor, non-air conditioned (i.e. Restaurants, Lounge, Bakery Event space)
Some exposure to variable temperature conditions (i.e. Kitchens, Stewarding, Bake Shop, Storeroom and outdoor event areas) Exposure to low to moderate noise levels.
MATERIAL OR EQUIPMENT DIRECTLY USED
Computer, calculator, telephone, copy machine, fax machine, and other equipment as required.
Halekulani Food & Beverage Department Description: Facilities: Three (3) restaurants, two (3) lounge/bars, bakery, 24-hour in-room dining and 8,500 square feet of catering and banquet facilities
Essential Functions & Responsibilities
Strategic Leadership & Operations: Provides strategic leadership and oversight over the Catering, Culinary and Food & Beverage operations to ensure:
The delivery of consistent, exceptional guest service standards. All established quality and safety standards and specifications are adhered to. Cost and labor are properly monitored and effectively supervised and controlled. Standard Operating Procedures and policies/guidelines are developed, implemented, and adhered to Achievements/challenges are discussed and addressed in a timely manner.
Team Development and Performance: Leads and mentors the F&B culinary, outlet and catering leaders. Fosters a positive, high-performing culture with a focus on service excellence, accountability and continuous improvement. Responsible for ensuring the following:
Leaders are working collaboratively as "one team" and fosters an environment of teamwork, sense of unity and common loyalty.
Goals for each departmental function are set, monitors progress, and holds managers accountable for results. Sets clear short and long-term goals for each leader and meets regularly to ensure progress. Ensures leaders are also meeting regularly with their respective employees. Serves as a mentor to guide and consult with department heads/managers and corporate staff as challenges and issues arise. Ongoing selection, training, development and succession planning for all F&B and Catering leadership staff with the support of the Learning and Development and Human Resources teams. Ensures all division employees successfully complete mandatory trainings and/or meetings; Demonstrates consistent awareness of and commitment to safety protocols, ensuring operational practices align with organizational standards and regulatory requirements to promote a safe and secure.
- Financial Management:
F&B Promotions: Works cross-functionally with Sales & Marketing, Public Relations/Communications, Events and the Rooms Division to increase covers and bookings, and to enhance guest offerings and promotes hotel-wide experiences.
Initiates F&B merchandising events/programs and promotes through media/social media with Marketing Department Collaborates with culinary leaders to ensure innovative and diverse menu offerings. Create new menus and facilitates the approval process before implementation (General Manager and the Corporation). Oversees and executes all special hotel events held in hotel event spaces including Halekulani Living.
Monitor and Analyze Market Trends: Analyzes business performance and market trends to drive revenue growth. Monitors local, domestic, international and global food and beverage trends and developments. Monitors of all Hawaii-related competitive hotel and restaurant developments. Identifies new and innovative opportunities.
Performs all other duties as may be required or assigned.
Supervisory Requirements
Reports To: General Manager Supervises: Assistant Director of Food & Beverage, Food & Beverage Managers, Executive Chefs and Director of Events
Education/Experience
High school diploma or equivalent vocational training certificate required. Certificate, Associate's or Bachelor's degree in hospitality management, business, culinary arts, or other related operational/management disciplines is preferred. Minimum of 8 - 10 years of progressive leadership experience in restaurant experience in executive management capacity, ideally to include independent luxury hotel properties with recognized brands.
LICENSES/CERTIFICATIONS
CPR Certification Manager's Liquor Commission Card (state law requirement) ServSafe Certification for Managers
Knowledge, Skills, & Abilities
Proven track record in managing high-volume F&B and Events/Catering operations Strong financial acumen including budgeting, cost control and Profit/Loss management. Exceptional leadership, team-building and communication (verbal, non-verbal and written) skills. Deep understanding of fine dining, wine and culinary trends. Possesses strong interpersonal communications skills and exhibits a collaborative, dynamic, inspirational, assertive and proactive management/leadership style. Expertise in training, developing, motivating and managing personnel. Proficient in Microsoft Office products including but not limited to Outlook, Word, Excel, Powerpoint, Teams.
MENTAL DEMANDS
Ability to combine commitment to excellence with bottom-line results. Possesses the sensitivity to deal with a multi-cultural staff of all ages and levels of experience. Able to learn, comprehend and embrace the Halekulani value system, brand legacy and Universal Standards. Able to learn and execute high-quality product and service standards such as Forbes, LQA, AAA, LHW, etc. Able to anticipate guest needs; respond promptly and acknowledge all guests. Must be highly organized, detail-oriented and have the ability to multi-task. Must be able to perform under stressful conditions while maintaining a courteous and professional demeanor. Must be able to work collaboratively with other team members.
PHYSICAL DEMANDS
Activity
Over 2/3 of the time
About 2/3 Of The Time
About 1/3 of the time
Less than 1/3 of the time
Seldom or Never
Sitting
x
Climbing
x
Stooping, kneeling, crouching and/or crawling
x
Standing
x
Walking
x
Handling or fingering
X
Eye-hand-foot coordination
X
Use of vision
X
Activity
Less than 25 lbs
25 to 50 lbs.
More than 50 lbs.
Pushing
X
Pulling
X
Lifting
X
Carrying
X
COMMUNICATION DEMANDS
Activity
Over 2/3 of the time
About 1/3 Of The Time
Less than 1/3 of the time
Never
Talking (in-person) to co-workers
X
Talking (in-person) to business associates (i.e. outside contractors, vendors, etc.)
X
Talking (in-person) to the public (including guests)
x
Talking on the telephone and/or video conferencing
X
Written communication to co-workers
X
Written communication to business associates (i.e. outside contractors, vendors, etc.)
X
Written communication to the public (including guests)
X
Supervising employees or monitoring services provided by outside consultants, vendors and suppliers
X
Responding to written or verbal requests from co-workers
X
Responding to written or verbal requests from business associates (i.e. outside contractors, vendors, etc.)
X
Responding to written or verbal requests from the public (including guests)
X
Training and/or giving verbal instructions
X
Training and/or giving written instructions
X
Receiving verbal instructions
X
Receiving written instructions
X
Reading
X
Visiting and/or working at other work sites
X
WORK ENVIRONMENT
Primarily indoors, air-conditioned offices (i.e. Food & Beverage Office and other Administrative offices)
Indoor/Outdoor, non-air conditioned (i.e. Restaurants, Lounge, Bakery Event space)
Some exposure to variable temperature conditions (i.e. Kitchens, Stewarding, Bake Shop, Storeroom and outdoor event areas) Exposure to low to moderate noise levels.
MATERIAL OR EQUIPMENT DIRECTLY USED
Computer, calculator, telephone, copy machine, fax machine, and other equipment as required.