Assistant Food & Beverage Manager

Four Seasons Hotels and Resorts•Westlake Village, CA

3d•$74,000 - $79,000

About The Position

Four Seasons Hotel Westlake Village is seeking a dynamic Assistant Food & Beverage Manager to support operations at The Cove, our poolside restaurant, as well as other dining outlets across the property. This individual will play a key role in driving service excellence, supporting daily operations, and creating memorable dining experiences for every guest. We’re looking for an inspiring leader who fosters collaboration, develops talent, and embodies the warmth and professionalism that define Four Seasons.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
One to two years previous experience in a line, supervisory or assistant manager position in Food & Beverage.
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.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
Successful candidate must possess legal work authorization in the United States.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s Food & Beverage Outlets to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
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.
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.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.