Live Your Passion.  Add Your Magic.             

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. 

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POSITION PURPOSE 

The Director of Outdoor Dining is responsible for the overall management and operation of all outdoor food & beverage spaces (Sunset Bar, Hana Hou Bar, Beach Club, Cliff House and any seasonal or additional outlets outdoors), including pool facilities, and all banquet and catering events execution at the resort. This role ensures the seamless execution of guest experiences across these areas, maintaining high Forbes 5 star standards of service as well as operational efficiency. The manager will lead the pool and outdoor teams, ensuring compliance with company luxury standards and guest satisfaction. This role is also pivotal in ensuring continuous improvement, maintaining luxury brand and Forbes 5 star standards, and driving operational excellence and profitability across all outdoor F&B spaces and events.  

ESSENTIAL FUNCTIONS 

Guest Experience & Service 

Ensure that guests receive exceptional luxury Forbes 5 star service across all outdoor areas, including poolside and event spaces. Interact with guests to address any concerns and enhance their experience. Ensure that meals, beverages, and services are delivered professionally and in a timely manner. 

Staff Management  

Hire, train on luxury Forbes 5 star standards, schedule, and supervise pool attendants, bartenders, servers, and outdoor event staff. Conduct pre-shift meetings and ongoing training to ensure high performance and adherence to luxury service standards. Provide guidance and coaching to the team, ensuring a positive work environment. 

Event Management 

Oversee the setup, execution, and breakdown of all outdoor events, including weekly and private functions at the resort's outdoor venues. Coordinate with the kitchen, and other departments to ensure smooth operations and exceptional guest experiences during events.  

Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments resulting in a successful meeting experience for the meeting planner and attendees.  Maintain constant communication with the Director of Meeting and Events as it applies to the client at hand. 

Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.  Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another. 

Operational Oversight 

Monitor and maintain the service areas, ensuring that all facilities and equipment are in optimal condition. Manage inventory control, supply distribution, and equipment maintenance. Ensure compliance with health, safety, and sanitation regulations. 

Financial Management & Reporting 

Assist in the development and implementation of budgetary and cost control measures for outdoor operations. Prepare and analyze financial reports, track expenses, and manage payroll for the outdoor operations team. 

OTHER 

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. 

SUPPORTIVE FUNCTIONS 

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the property 

Provide service to guests as needed, including serving, bussing tables, running food, replacing towels, and seating guests. 

Perform banquet setup functions as necessary during times of need, including but not limited to setup and breakdown of events.  

Assist in other Food & Beverage outlets as needed to ensure smooth operations. 

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES 

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. 

Must be able to speak, read, write and understand the primary language(s) used in the workplace. 

Must be able to read and write to facilitate the communication process.    

Requires good communication skills, both verbal and written.  

Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service to maintain Forbes 5 star, and taking disciplinary action when necessary. 

Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. 

Knowledge of hotel food and beverage operations.   

Knowledge of food and alcoholic beverages.  

Must possess basic computational ability.    

Must possess basic computer skills. 

Budgetary analysis capabilities required. 

Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.  

Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc. 

Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. 

PHYSICAL DEMANDS 

Most work tasks are performed outside.  Temperature are generally moderate, however, must be able to work in extreme temperatures like freezers (-10°F) and outdoor spaces (+110°F), possibly for one hour or more. 

Position requires walking and giving direction most of the working day, must be able to stand and exert well-paced mobility for up to 6 hours in length.   

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.  

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. 

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 

Must be able to lift to 15 – 40lbs on a regular and continuing basis. 

Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. 

Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. 

Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.  

Must be able to exert well-paced ability in limited space. 

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. 

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. 

Requires manual dexterity to use and operate all necessary equipment.  

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.   

QUALIFICATION STANDARDS 

Education  

High school or equivalent education required.  Bachelor’s Degree preferred.  

Experience 

Minimum of 3 years in food and beverage management or hospitality, with experience in both poolside operations and event management preferred.   

Licenses or Certificates  

Maui County Liquor Card required.  

CPR/First Aid Certified preferred.  

Grooming 

All employees must maintain a neat, clean and well-groomed appearance per Montage Hotels & Resorts standards.  

This description is intended to indicate the typical kinds of tasks and levels of difficulty that are required of positions given this title.  This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  It is not intended to limit or in any way modify the right of any supervisor to assign, direct and control the work of employees under his/her supervision. 

The pay scale for a Director of Outdoor Dining is $80,800.00 to $101,000.00. The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Please let us know if you have any questions.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.