Assistant Restaurant Manager - Bahia Grill

At Four Seasons we consider life and work to be richer when we truly connect with the people and the environment around us.

Our family members are masters at their crafts – a gardener can become an artist, a manager a conductor, a chef an inventor. We look for employees who share the Golden Rule: people who, by nature, believe in treating others as we would have them treat us. We look for our people to characterize a shared passion for excellence and to infuse that enthusiasm into everything they do.

About Four Seasons Resort Costa Rica at Peninsula Papagayo: 

From our hillside perch overlooking the Pacific Ocean, our expansive Costa Rican resort offers privacy while being your launching pad into boundless adventures. After a day of zip lining, surfing or hiking a volcano, return to our tropical retreat for farm-to-table dining from one of our five restaurants and bars, refreshing swims or relaxing spa treatments. With customized itineraries for families and couples alike, we can’t wait for you to experience “pura vida” at Peninsula Papagayo.

The Four Seasons Resort Costa Rica at Peninsula Papagayo is looking for an Assistant Restaurant Manager, who has strong leadership, interpersonal and analytical skills, is able to prioritize and adapt to the changing needs of the operation, and can evidence having a solid work ethic, good business acumen and a passion for service.

The Assistant Food and Beverage Outlet Manager will assist in overseeing all facets of the outlet, ensuring consistent and thoughtful service.

QUALIFICATION REQUIREMENTS:

1. Excellent reading, writing and oral proficiency in the English and Spanish language.
2. College degree, preferably in hotel and restaurant management.
3. 1-2 years restaurant management and or supervisory experience, 6 months food & beverage service experience.  
4. Knowledge of service, cost control in F&B, labor controls, maintenance, merchandising and accounting.
5. Computer literate

JOB FUNCTIONS:

 1. The ability to develop and maintain an elegantly appointed environment, with superior staff, dedicated to an attentive, distinctive experience for breakfast, lunch and dinner.
 2. The ability to hire, train, supervise and counsel all restaurant staff.
 3. The ability to maintain a friendly, yet unobtrusive, manner with all guests when greeting them, seating them and throughout their dining experience.
 4. The ability to possess a management ability that ensures successful handling of the dining room.
 5. The ability to take and control reservations, and to seat the restaurant with regards to service standards.
 6. The ability to ensure correct and consistent service techniques for various meal periods will be demonstrated by all staff members.
 7. The ability to anticipate, in advance, all materials and supplies and assure their availability.
 8. The ability to control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
 9. The ability to observe daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed.
10. The ability to prepare staff schedules for appropriate service while controlling labor costs and overtime.
11. The ability to communicate with other departments to ensure a supporting team of professionals.
12. The ability to handle monies and manage a bank float from the hotel.
13. The ability to ensure a safe working environment for all employees within the restaurant.
14. The ability to process a guest walk-out.
15. The ability to promote good public relations and handle guest complaints or concerns.
16. The ability to prepare daily and weekly payroll as required by the specified standards.
17. The ability to understand all food and beverage items offered, including ingredients, methods of preparation and proper service.  Also, an expert knowledge of wines and spirits.
18. The ability to assist in the completion and conducting of performance evaluations for all employees.
19. The ability to maintain a daily log for communication between restaurant staff and with upper management.
20. The ability to supervise the public areas and restrooms.
21. The ability to attend and participate in all required meetings.
22. The ability to promote teamwork and foster a harmonious working climate.
23. The ability to complete all accident reports promptly.
24. The ability to participate in all inventories directly involved with the operation of the restaurant.
25. The ability to utilize the computer system in ringing, printing and closing checks, as well as shift reports.
26. The ability to recognize and address potential intoxicated, disruptive or undesirable guests.
27. The ability to give complete support to the Restaurant Manager and assumes responsibility for the restaurant upon the Restaurant Manager’s absence.
28. The ability to respond properly in any hotel emergency or safety situation.
29. The ability to perform any other task or project as assigned by hotel management.
30. The ability to show initiative, problem solving skills and dependability.