Naupaka Restaurant Manager (Salary)

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more.

At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.


Division: Management & Non-Union (MAN010)
Band 3
MKR Restaurant Manager

Aloha & Welcome to Something Exceptional
At Mauna Kea Resort, dining is more than a meal—it is an opportunity to create meaningful connections, celebrate our island culture, and deliver memorable experiences through genuine hospitality. Every guest interaction, every dish served, and every detail of the restaurant experience reflects our commitment to excellence and the spirit of Aloha.
We seek a Restaurant Manager who is both an inspiring leader and an exceptional hospitality professional. This individual understands that great restaurants are built on strong relationships—with guests, team members, and the community. The ideal candidate leads with integrity, coaches with compassion, and inspires teams to consistently deliver extraordinary service while driving business results.
Recognized by Hawaii Business Magazine as one of the “Best Places to Work” for five consecutive years, Mauna Kea Resort is committed to developing thoughtful, purpose-driven leaders. We offer competitive compensation, comprehensive benefits, meaningful career growth opportunities, and global travel privileges through Marriott and Seibu Prince Hotels & Resorts Worldwide; empowering our leaders to make a lasting impact while honoring our legacy, our people, and our sense of place.
Position Overview and Responsibilities:
The Restaurant Manager is responsible for leading the daily operation of the restaurant while creating exceptional dining experiences for every guest. This position oversees service standards, employee engagement, financial performance, operational efficiency, and food and beverage quality. The Restaurant Manager partners closely with Food & Beverage leadership and culinary teams to cultivate a culture of hospitality, accountability, and continuous improvement.
This role serves as a visible leader within the restaurant, ensuring guests feel welcomed and valued while supporting, developing, and motivating team members to achieve operational and service excellence.
Essential Job Functions:
• Oversee daily restaurant operations to ensure service, food quality, cleanliness, and maintenance standards meet or exceed expectations.
• Foster a warm, welcoming, and service-oriented atmosphere that creates exceptional guest experiences.
• Drive guest satisfaction and departmental service scores through active leadership, coaching, and engagement.
• Manage the restaurant following company policies, procedures, and terms and conditions of the applicable Collective Bargaining Agreement (CBA).
• Review reservations, floor plans, and seating arrangements to maximize guest flow and operational efficiency.
• Ensure special requests, celebrations, VIP experiences, and guest preferences are properly recognized and executed.
• Maintain comprehensive knowledge of all food, beverage, wine, cocktail, and specialty offerings.
• Ensure all alcoholic beverage service complies with county regulations and company policies.
• Recruit, train, supervise, evaluate, coach, counsel, and discipline restaurant team members.
• Create a positive work environment that promotes teamwork, accountability, respect, and professional growth.
• Prepare employee schedules and manage daily labor costs to achieve budgeted targets.
• Review daily labor reports and adjust staffing levels as necessary to align with business demands.
• Review, approve, and verify department payroll and prepare required payroll documentation.
• Monitor operating expenses and support cost-control initiatives.
• Review department financial performance, including profit and loss statements, and implement strategies to improve profitability.
• Assist with the preparation of annual operating budgets and capital improvement plans.
• Maintain adequate inventories of restaurant supplies, equipment, and linen necessary for daily operations.
• Prepare and manage storeroom requisitions.
• Collaborate with culinary and beverage leadership to recommend menu enhancements and maintain competitive offerings.
• Support beverage program initiatives, including inventory management and cost control.
• Develop and implement promotional programs, special events, and revenue-generating initiatives.
• Identify opportunities to enhance the guest experience and improve operational performance.
• Create, implement, and maintain Standard Operating Procedures (SOPs) that support operational excellence and consistency.
• Respond to and resolve guest and employee concerns promptly and professionally.
• Ensure safety, sanitation, and food handling standards are maintained and all required procedures are followed.
• Perform other related duties as assigned or required.
Secondary Job Functions:
• Conduct and attend regular departmental meetings.
• Attend resort management meetings as assigned.
• Maintain departmental communication boards and postings.
• Assist restaurant staff during periods of high business volume.
• Support other Food & Beverage outlets and operations as needed.
• Participate in special projects, events, and resort initiatives.
Working Conditions:
• Works in normal office conditions for administrative responsibilities.
• Works in indoor and outdoor restaurant and resort dining venues.
• Works in restaurant and kitchen environments with varying temperatures, noise levels, and guest traffic.
• Works in a fast-paced hospitality environment requiring flexibility and responsiveness.
Work Hours:
• Able to work a schedule determined by the Director of Food & Beverage.
• Able to work mornings, evenings, weekends, holidays, and special events.
• Able to work long and irregular hours as business demands require.
• Able to work over 40 hours per week.
Equipment Use:
• Proficient in the use of a computer and applications including Word, Excel, Outlook, and other required software.
• Restaurant Point-of-Sale (POS) systems.
• Telephone and communication devices.
• Various office equipment including but not limited to calculators, photocopiers, and facsimile machines.
• Restaurant and beverage equipment including coffee machines, espresso machines, wine service tools, beverage dispensing systems, and related operational equipment.
Mental and Physical Demands:
• Able to prioritize and organize workload to ensure deadlines are met.
• Require substantial walking and standing to oversee restaurant operations.
• Able to remain calm, professional, and solution-oriented in challenging situations.
• Able to work under pressure, manage multiple priorities, and adapt quickly to changing business needs.
• Able to bend, reach, stoop, and move throughout the restaurant during service periods.
• Lift and carry items weighing up to 25 pounds.
• Push and pull items weighing up to 50 pounds.
Communication Demands:
• Must be able to effectively communicate in person, over the phone, and in writing with guests, employees, vendors, and leadership.
• Effectively communicate operational information to team members and departments.
• Must be able to train, coach, and develop employees.
• Must be able to prepare reports, procedures, manuals, notices, and memoranda.
• Demonstrate strong interpersonal, conflict-resolution, and customer-service skills.
Minimum Qualification Requirements:
• Bachelor's degree in Hospitality Management, Business Administration, or a related field; or equivalent combination of education and experience.
• Minimum four years of progressive leadership experience in restaurant, food and beverage, hospitality, or a related field.
• Health Department TB clearance.
• Demonstrated ability to effectively supervise, coach, and manage employees while achieving operational goals.
• Strong financial and business acumen with experience managing labor, expenses, and budgets.
• Knowledge of food safety, sanitation, and responsible alcohol service practices.
• Must be pleasant, friendly, approachable, and service-oriented.
• Strong organizational and multitasking skills.
• Ability to investigate and resolve guest concerns promptly and professionally.
• Liquor Commission Manager's Card preferred, or ability to obtain within 30 days of hire.
• Luxury resort, hotel, or upscale dining experience preferred.


We appreciate your interest in joining our 'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.