Description

Summary

Grand Hyatt Kauai Resort & Spa is excited to announce an exceptional leadership opportunity within our award‑winning Tidepools Restaurant & Lounge.

Tidepools, our signature dining experience, is seeking a dynamic Restaurant Manager to oversee daily operations and uphold the highest standards of service and hospitality. This role is responsible for staffing, scheduling, training, and ensuring full compliance with all operational procedures and brand standards.

The Restaurant Manager will collaborate closely with our Executive Chef on menu development, large‑party planning, and event execution. This leader will play a key role in maintaining and elevating the restaurant's reputation, driving excellence, and enhancing the overall guest experience.

Salary range: $76,700 - $115,300

Responsibilities -

• AAF Attends f ood and beverage daily meetings and department head meetings, as scheduled.
• C onduct s pre-shift briefings and regular communications meetings.
• M aintain and utili z e other departmental and associate communications channels, e.g. notice boards, logbooks, handover reports, etc.
• E nsure s team delivers the brand promise and provide exceptional guest service at all times.
• E nsure s employees also provide excellent service to internal customer s .
• S pend s time in outlet observing employee-guest interaction. Provides feedback with positive reinforcement and uses coaching methods when improvement is needed.
• Manages all guest and internal guest feedback and inquiries in a courteous and efficient manner.
• Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships.
• Assists in the maintenance of the outlet point-of-sales system.
• Maintains inventory and ongoing maintenance of the outlet operating equipment and other assets.
• Ensures all sales are properly recorded, following prescribed procedures for issuing, voiding or correcting outlet checks.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.
• Review and analyze the monthly menu sales analysis and recommends changes when needed for greater profitability and customer satisfaction.
• Ensure smooth outlet operations, assisting and adjusting where and when necessary.
• Supervises bar operations, ensuring responsible alcohol service and cleanliness.
• Manages inventory, collaborate on food and drink promotions, and handle alcohol-related incidents when necessary.
• Ensures Grand Brand Standards are being implemented.
• Monitor food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitors service and food and beverage standards in the outlet. Collaborates closely with Sous Chefs and Chef de Cuisine to maintain quality and service.
• Thorough knowledge and understanding of all food and beverage items on the menu and the ability to recommend food and beverage combinations and up sell alternatives.
• Works closely with the Stewarding Manager to ensure that operating equipment is cared for to maximize its useful life and to minimize breakage.
• Ensures outlet is kept clean and organized, both front and back of house.
• Maximizes the effectiveness of outlet associates by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring.
• Encourages associates to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• To support the implementation of The Grand Brand Standards, demonstrating and reinforcing Hyatt's Values and Culture Characteristics.
• Implements and manages the Employee Engagement Survey and ensures proper review and feedback.
• Attends training and meetings as required.
• Must remain motivated, competitive and accountable and possess a solid understanding of current industry trends both local and international.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Qualifications

Qualifications

• 1-3 years of restaurant or hospitality leadership experience.
• Strong communication, leadership, and problem‑solving skills.
• Ability to thrive in a fast‑paced environment.
• Knowledge of food safety standards and basic financial principles.
• Flexible availability, including holidays and weekends.