Jobs at HEI Hotels & Resorts

Assist the Outlet Manager in planning and managing restaurant, room service, and other F&B outlets. Supervise servers and buspersons, ensure service standards, sidework completion, cash/bank accuracy, cleanliness, and compliance with liquor laws. Prepare shift communication sheets, support menu classes/taste panels, communicate clearly to staff, and perform other assigned duties to meet guest satisfaction and financial goals.

Supervise and maintain all hotel building systems and envelope, ensure compliance with safety and code requirements, manage preventative maintenance and budgets, train and lead engineering staff, handle life-safety systems and brand problem-tracking, and perform day-to-day engineering operations to support guest safety and energy efficiency.

Greet and assist guests during check-in/out, process payments and keys, answer phones, handle guest requests and complaints, balance cash bank, post charges, and maintain accurate records while ensuring guest satisfaction and safety.

Oversee daily restaurant, bar and room service operations to ensure guest satisfaction, regulatory compliance and financial performance. Hire, train, schedule and develop staff; manage budgets, costs, maintenance, sanitation, promotions and service standards; respond to customer issues and implement initiatives to grow revenue.

Assist the Director of Finance in hotel financial operations: prepare financial statements, manage accounting staff and night audit, control expenditures and labor, oversee accounts receivable and cash deposits, reconcile balance sheet accounts, ensure SOP and tax compliance, and train department associates.

Sell and manage group accounts to meet revenue goals across rooms, F&B, and room rental. Prospect, present, negotiate, close sales, coordinate internal departments, attend events and trade shows, maintain client files, and participate in sales meetings and reporting.

Support stewarding supervisor and F&B outlets by washing, sorting, polishing, and maintaining service ware and kitchen equipment. Operate and clean dish machines and burnishing equipment, de-tarnish silverware, clean pots and pans, move heavy service carts, and perform other assigned stewarding duties while maintaining attendance and communication standards.

Lead all group, transient, and catering sales to maximize room and event revenue. Develop yield, pricing, and market-mix strategies; recruit, train, and manage the sales team; prepare forecasts, reports, and business plans; conduct market research and sales presentations; ensure compliance with employment laws; represent the hotel in industry and community events and drive bookings to meet budget and performance targets.

Maintain cleanliness and organization of food & beverage outlets: sort and wash soiled ware, operate dish and burnishing machines, polish silver, clean pots and pans, move heavy items, and support stewarding supervisor as assigned.

Set up and break down meeting rooms and ballrooms to guest specifications, transport and arrange heavy equipment (tables, chairs, staging, dance floors), replenish supplies, maintain cleanliness, communicate with supervisors, and perform other assigned duties. Role requires continuous physical activity and strong communication and attendance reliability.

Manage reservations and group rooming lists, monitor and analyze rooms inventory using yield management, prepare rooms reports and forecasts, input data into reservation systems, and communicate direction to staff while handling guest and associate concerns.

Oversee daily hotel operations across Rooms, Food & Beverage, Finance, Sales & Marketing, and Maintenance. Support the GM, lead operational managers, manage budgets and labor, ensure brand standards and guest satisfaction, hire and develop staff, and act as GM when needed to meet financial and service goals.