After working 9+ years as part of the service staff at this family owned restaurant, I am stepping in to leadership role to coach and support the entire team.

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Responsible for front of the house operations for Nanea Restaurant & Bar, Wailele Bar, The Princeville Market and Special Event Banquet Functions. Accountable for brand compliance, maintaining and refreshing retail selections, for market and revitalization of beverage and wine program. Sales and Cost analysis to ensure fiscal responsibility. Financial Planning, Flow Through, Productivity, Sustainability and Compliance. Implementation of new and innovative marketing concepts to enhance in house and transient guest experience to create loyalty beyond reason. Recognition to celebrate team/individual successes and coaching staff with service opportunities. Elevated Guest Experience Index by raising staffs awareness of the service they are delivering and emotional connections. Westin Brand Property Service Culture Trainer.

Department head for three areas within Food and Beverage: twenty four hour luxury Room Service, Napali Café, and Honor Bar. Responsible for brand compliance, maintenance of the guest amenity program, selection of retail product during ongoing revitalization of coffee shop and honor bar. Sales and Cost analysis to ensure fiscal responsibility. Track and maintain par levels through inventory control for coffee shop and honor bar. Coaching and recognition of successes and opportunities for staff. Elevated Guest Experience Index by raising staffs awareness of the service they are delivering and emotional connections. Consistent completion of service audits to gauge compliance with standards for AAA/5 Diamond, Forbes, and LRA. St. Regis Brand Property Service Culture Trainer. Member of the Our Business, Our Future Living Ilima Pillar which focuses on Financial Planning, Flow Through, Productivity, Sustainability and Compliance. Manage the floor on a weekly basis for leadership coverage in the three meal restaurant, hotel living room outlets, pool restaurant and/or banquets depending on operational need.

Responsible for all areas of the hotel’s 30,000 square feet of fine dining banquet space accommodating over 800 guests. Department head, oversaw department organization, established SOPs for hotel opening, banquet basic training and event execution. Responsibilities include, but are not limited to: client meetings, quarterly team meetings, payroll, gratuity, event billing, staff scheduling. Frequent use of Lightspeed, Delphi, and HSI. Supervision and coaching of Assistant Banquet Manager, Captains, Servers, Lead Houseman, and the House Services team. Assist the hotel’s three food and beverage outlets with management coverage. Accomplishments include Task Force, certification as a Westin Brand Property Service Culture Trainer and 2009 Manager of the 4th Quarter.

Acting Assistant Banquet Manager for banquet facility accommodating 1200+ guests. Responsibilities included, but were not limited to: organization of banquet service plans, payroll, event billing, staff scheduling, and banquet inventory control. Daily use of Daylight, Stratton Warren, and Infinium. Supervised Captains, Servers, Conference Services Supervisor, and the House Services team. Managed the staff and food service for the High Limit Lounge and Concierge Lounge.

Meadow Wood Manor: Banquet facility accommodating up to 400 guests, as well as an off-premise catering division accommodating more than 3000. Annual food and beverage volume approximately $3 million. Responsible for hiring & training development of all front of the house staff, beverage control, and sales team development. Other duties included Catermate input/output, scheduling, employee assessment & reviews, supervision of Maitre d’ and Captains, updating/creating marketing materials including reconfiguration of website. Bamboo Grill & Fairwinds Fine Catering: 280 seat catering facility & 105 seat public restaurant. Annual food and beverage volume approximately $2 million. Hiring & training of front of the house staff, including wine service training. Development of monthly/quarterly guest promotional programs & events, as well as staff incentive programs to achieve increased per person averages. Responsible for researching and booking of all live entertainment. Cultivation of banquet client relationships, weekly cold calling, sales development, and supervision of banquet events.