Assistant Food & Beverage Manager - San Francisco at Embarcadero

Four Seasons Hotels and Resorts•San Francisco, CA

3d•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 based on business needs. The role supports outlet operations and works closely with the department manager to manage day-to-day service, coach team members, and help ensure operational standards are met. The manager is expected to work in different departments as needed and maintain visibility in the operation, supporting an attentive and distinctive guest experience.

Requirements

At least 2 years of Food and Beverage experience in a luxury hotel, including leadership or supervisory experience.
Thorough knowledge of F&B 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 lbs, and push or pull as needed during shifts.
Must possess legal work authorization in the United States.

Nice To Haves

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

Responsibilities

Train, evaluate, motivate, coach, and discipline F&B Operations employees to ensure cultural and core standards are met.
Work with the department manager to support and manage operations, provide feedback to team members, and work in different departments as needed while following required standards.
Maintain a visible presence in operations, recognize employees, promote good public relations, and handle guest, client, and group-contact complaints, concerns, and special requests.
Answer telephone orders courteously and efficiently, gather the information needed to process orders, and describe food and beverage menu items to guests.
Coordinate timely delivery of guestroom orders by In-Room Dining servers, ensure food quality, close guest checks accurately, and record guest 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’s point-of-sale system and check completed orders against the original order.
Control labor expenses through effective scheduling and inventory control, while developing creative revenue-generation solutions to maximize profit.
Anticipate guest needs, assess satisfaction, offer suggestions, and respond urgently and appropriately to guest concerns and requests.
Build and maintain 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.
Close guest checks accurately; process cash and credit-card payments; and settle voided checks or complimentary meals properly.
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.