Restaurant Manager

The Restaurant Manager must maintain and control a high level of guest service achieved by ensuring consistent and thoughtful service, demonstrated by the staff.

ESSENTIAL FUNCTIONS:

Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Hotel’s All Day or Fine Dining Restaurant to ensure that established cultural and core standards are met long-range strategic planning for outlet operation. (20%) The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. (20%) Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner. (10%) The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.  (10%) Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. (10%) Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.  (10%) Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. (10%) Work harmoniously and professionally with co-workers and supervisors. (10%)

NON-ESSENTIAL FUNCTIONS:

Assist with the service of beverages to guests. Assist in seating of guests. Assist with the cleaning of operational areas.

KNOWLEDGE AND SKILLS:

                        Education:                 College degree preferably specializing in                                                                           hotel/restaurant management or equivalent                                                                      experience is required.

Experience: Two to three years previous experience in a line, supervisory or assistant manager position in Food & Beverage.

Skills and Abilities:   Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.  Working knowledge is generally learned on-the-job.

   Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.

Requires ability to operate computer equipment and other food & beverage computer systems.

    Requires reading, writing and oral proficiency in                                          

the English language.