Assistant Food & Beverage Outlet Manager

Four Seasons•Seattle, WA

8h•$80,000 - $81,000•Onsite

About The Position

Four Seasons Hotel Seattle is looking for an Assistant Food & Beverage Outlet Manager who is enthusiastic about joining a team focused on creating the ultimate service experience. T he ideal candidate will plan, organize, control, and direct the work of employees in the F&B Division while ensuring guest satisfaction. We are a team that lives by the Golden Rule; people who, by nature, believe in treating others as we would have them treat us. We look for individuals who celebrate character and personality and who infuse that enthusiasm into everything they do. This position reports to the Food and Beverage management team. U.S. work authorization is required for this position.

Requirements

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.
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Requires ability to operate computer equipment and other food & beverage computer systems, including MICROS, Microsoft Office, OpenTable and labor management and payroll systems
Positive attitude with a generous and uplifting team approach
Ability to proactively anticipate and prioritize the needs of the guest
Energetic and professional approach to his/her craft

Nice To Haves

Bachelor’s degree specializing in hotel/restaurant management
One year of leadership experience in Food and Beverage, including leadership oversight of multiple outlets and departments

Responsibilities

Support all F&B Outlets of the hotel in the day-to-day operations.
Select, train, evaluate, lead, motivate, coach, and discipline all employees as necessary, 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 the 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 as well as cross training in other departments to gain experience and fill coverage.
Observe the physical condition of facilities and equipment in the F&B division and make recommendations for corrections and improvements as needed.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.