General Manager/Sommelier, Hoku's & Veranda

Skills, Experience, Qualifications, If you have the right match for this opportunity, then make sure to apply today.

Pay Range ($6,167-$6,437.50 / monthly compensation )

General Manager / Sommelier, Hoku's & Veranda

Come LIVE Kahala and join the Kahala Ohana! We are a #luxuryhotel and #resort, nestled between the serenity of gently lapping waves on a lovely white sand beach and a prestigious private golf course that host an annual PGA Tournament, all within the quiet Kahala Community.

The Kahala Hotel & Resort is on the forefront of making changes in hospitality with our KISCA (Kahala Initiative for Sustainability Culture and Arts) Program and ownership’s commitment to supporting the UN’s SDGs.

Our colleagues are in large part our #brand and we are looking for individuals to join us to ensure that guests will create treasured memories here with a longing to return to The Kahala Hotel & Resort.

Job Summary :

The GM / Sommelier, Hoku’s & Veranda is responsible for overseeing the operations of the establishment's fine dining restaurant, beverage program and lounge area, which include an afternoon tea service.

This role requires strong leadership, exceptional customer service skills, and a keen eye for detail to ensure a memorable dining experience for guests.

As the hotel sommelier, this position is also responsible for overseeing all aspects of the wine program within the establishment, ensuring the highest level of service and satisfaction for guests.

This includes selecting, purchasing, storing, and serving wines, as well as educating staff and patrons about wine.

Essential Functions :

Operations Management :

• Oversee the day-to-day operations of Hoku’s, the fine dining restaurant and Veranda, the hotel lobby lounge area, ensuring smooth service and adherence to quality standards.
• Develop and implement standard operating procedures (SOPs) to optimize efficiency and guest satisfaction.
• Monitor inventory levels and manage supplies to ensure adequate stock for service.

Staff Management :

• Recruit, train, and supervise restaurant and lounge staff, including servers, bartenders, and host / hostesses.
• Schedule and allocate staff effectively to meet operational needs while controlling labor costs.
• Provide ongoing training and development opportunities to enhance employee skills and performance.

Customer Service :

• Maintain a strong focus on delivering exceptional customer service, ensuring that guests feel welcomed and valued throughout their dining experience.
• Handle guest inquiries, feedback, and complaints promptly and professionally, striving to resolve any issues to the guest's satisfaction.
• Foster a culture of hospitality among staff, leading by example in providing personalized and attentive service.

Menu Development and Implementation :

• Collaborate with the executive chef and culinary team to develop innovative and enticing menus for the fine dining restaurant and lounge.
• Oversee the implementation of menus, ensuring consistency in quality, presentation, and pricing.
• Regularly review menu offerings and make recommendations for updates or changes based on guest feedback and industry trends.

Afternoon Tea Program :

• Oversee the afternoon tea program, including menu selection, pricing, and service standards.
• Ensure that afternoon tea service is executed flawlessly, with an emphasis on elegance, quality, and attention to detail.
• Work closely with the culinary team to curate a selection of teas and accompanying delicacies that appeal to a discerning clientele.

Beverage Program :

• Develop and maintain a comprehensive beverage program, including wine, spirits, cocktails, and non-alcoholic beverages, that complements the restaurant's cuisine and ambiance.
• Wine Selection : Curate and maintain a diverse and high-quality wine list that complements the restaurant's cuisine and meets the preferences of its clientele.

Stay updated on industry trends and emerging vineyards.

• Train staff on beverage offerings, including proper service techniques, pairings, and suggestive selling strategies.
• Purchasing and Inventory Management : Source wines from suppliers, negotiate prices, and manage inventory levels to ensure adequate stock while minimizing waste and maximizing profitability.

Monitor wine cellar conditions to preserve wine quality.

Wine Service : Provide expert guidance to guests in selecting wines that pair well with their meals and preferences. Offer recommendations based on flavor profiles, food pairings, and budget considerations.

Deliver exceptional service in presenting, opening, and pouring wines.

Staff Training : Educate and train restaurant staff on wine knowledge, including varietals, regions, tasting techniques, and service etiquette.

Conduct regular tastings and seminars to enhance their understanding and appreciation of wine.

Customer Relations : Build strong relationships with patrons by offering personalized recommendations, engaging in wine discussions, and creating memorable dining experiences.

Handle customer inquiries, complaints, and special requests related to wine with professionalism and courtesy.

Wine Events and Promotions : Organize and execute wine-related events, such as tastings, wine dinners, and cellar tours, to promote the establishment and attract guests.

Collaborate with marketing and culinary teams to develop promotional strategies centered around wine offerings.

Regulatory Compliance : Ensure compliance with local laws and regulations governing the sale and service of alcoholic beverages, including age verification and responsible alcohol consumption practices.

Additional Duties and Responsibilities

• Report all suspicious persons or activities and hazardous or unsafe conditions to the Security department
• Provide instruction and / or guidance for guest and employee safety in fire or other emergency situations
• Respond to guest questions. Provide guest assistance, direction, and information as requested when working in public areas

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