Assistant Food & Beverage Manager

Four Seasons Hotels and Resorts•Four Seasons Jackson Hole, IL

6d•Onsite

About The Position

Four Seasons is powered by its people, fostering a culture of continuous improvement and mutual respect. The team creates exceptional guest experiences through a commitment to luxury with genuine heart. The company believes in recognizing individuals and building connections, aiming to create lasting impressions. The Jackson Hole location offers a lifestyle centered around outdoor adventure, meaningful connections, and unforgettable moments, surrounded by the natural beauty of the American West. It provides an inspiring environment for career growth, community building, and exploration year-round, from winter skiing to summer outdoor recreation.

Requirements

Requires reading, writing and oral proficiency in the English language.
Successful candidate must possess legal work authorization in the United States.
Ability to operate computer equipment and other food & beverage computer systems, including MICROS, Microsoft Office, OpenTable and labor management and payroll systems.

Nice To Haves

1 or more years experience, previous experience as a supervisory or assistant manager position in Food and Beverage.
Previous Experience in hotel and fine dining preferred.
Must be willing to work a flexible schedule. This will include early mornings, evenings, weekends and holidays.
Applicants are required to have one to two years previous employment in a related position.

Responsibilities

Perform pre-shifts to ensure for outlet to communicate important service announcements or expectations.
Select, train, evaluate, lead, motivate, coach, and discipline employees to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
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.