Assistant Food & Beverage Manager - San Francisco at Embarcadero

Four Seasons•San Francisco, CA

2d•Onsite

About The Position

The Assistant Food & Beverage Manager is a floating manager who provides operational support across the Restaurant and In-Room Dining outlets according to business needs. The role supports the department manager in managing outlet operations and helps ensure service standards, guest satisfaction, effective coordination, and profitability. The manager leads and supports employees through training, coaching, evaluation, motivation, and discipline. They remain visible in operations, respond to guest requests and concerns, maintain relationships with regular and new guests, and ensure accurate and timely food, beverage, amenity, and In-Room Dining service. The position also oversees order communication and payment processing, manages labor and inventory controls, and coordinates with hotel teams and departments.

Requirements

At least 2 years of Food and Beverage experience in a luxury hotel, including leadership or supervisory experience.
Thorough knowledge of Food & Beverage service, cost control, and labor management.
Excellent reading, writing, and oral proficiency in English.
Excellent computer skills.
Ability to work a flexible schedule according to operational needs.
College degree, preferably in hospitality management, or equivalent experience.
Ability to stand for extended periods, lift up to 50 pounds, and push or pull as needed during shifts.
Must possess legal work authorization in the United States.

Nice To Haves

In-Room Dining or restaurant operations experience in high-volume, fine-dining, or all-day dining environments is strongly preferred.

Responsibilities

Train, evaluate, motivate, coach, and discipline Food & Beverage Operations employees to ensure cultural and core standards are met.
Work with the department manager to support outlet operations and provide feedback to team members.
Work across departments as needed while following required standards.
Remain visible in operations, recognize employees, promote good public relations, and address guest, client, and group-contact complaints, concerns, and special requests.
Answer telephone calls courteously and efficiently, obtain information needed to process guest orders, and describe menu items, their origins, tastes, and preparation methods.
Coordinate timely delivery of In-Room Dining orders and ensure food quality; accurately close guest checks and record charges and gratuities.
Oversee the amenity program to ensure accurate and timely delivery.
Communicate guest orders and special requests to the kitchen through the hotel point-of-sale system and verify completed kitchen orders against original orders.
Control labor expenses through effective scheduling and inventory control, while pursuing creative revenue-generation solutions to maximize profit.
Anticipate guest needs, determine satisfaction, offer suggestions, and respond urgently and appropriately to concerns and requests.
Build relationships with regular guests and cultivate relationships with new patrons to increase loyalty.
Describe and ensure the quality of food items, ingredients, and preparation methods, and provide knowledge of wine and spirits.
Communicate with employees and managers and attend operational meetings to coordinate needs and cooperation between departments.
Process cash and credit card payments and properly settle voided checks or complimentary meals.
Work harmoniously and professionally with hotel team members, guests, and clients.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.