Assistant Food & Beverage Outlet Manager

Four Seasons Hotels and Resorts•Valley, AL

2d•$75,000 - $85,000•Onsite

About The Position

Four Seasons Hotel Silicon Valley is currently looking for an Assistant Food & Beverage Outlet Manager. Reporting to the Restaurant & Bar Manager, this role will oversee the daily operation of In Room Dining (Room Service) and Pool (summer time only). The position requires offering engaging service, adapting to food & beverage operating programs, and training, evaluating, leading, motivating, coaching, and disciplining all employees in the In Room Dining Department to ensure that established cultural and core standards are met. The role involves being visible in the operation, providing recognition, promoting good public relations, and handling guest complaints, concerns, or special requests. A key aspect is describing and ensuring the quality of all food items, ingredients, and preparation methods, along with knowledge of wine and spirits. Responsibilities include answering the telephone courteously, describing menu items vividly, communicating guest orders to the kitchen, checking orders, coordinating timely delivery, closing guest checks, and recording charges. The Assistant Manager will anticipate guest needs, ascertain satisfaction, offer suggestions, and respond urgently to concerns. They will also coordinate amenity deliveries, assist in controlling labor and operating expenses through effective scheduling, purchasing, and inventory control, attend operational meetings, and oversee other dining outlets as MOD when necessary. Other tasks and projects as assigned by hotel management and staff will also be performed.

Requirements

2-3 years of previous experience in luxury dining environment
Proficient in spoken and written English
Frequent Standing and walking for extended periods of time
Open schedule to include weekends and holidays

Responsibilities

Oversee the daily operation of In Room Dining (Room Service) and Pool (summer time only)
Offer engaging service
Adapt to food & beverage operating programs
Train, evaluate, lead, motivate, coach, and discipline all employees in the In Room Dining Department to ensure that established cultural and core standards are met.
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 knowledge of wine and spirits in an elegantly appointed environment
Answer telephone using courteous, efficient telephone etiquette while obtaining all information necessary to process the guest’s order according to Four Seasons Standards, describe the selection of food & beverage menu items to guests by offering interesting, and vivid descriptions of the each item’s, origin, taste, and preparation methods.
Communicate guest orders including any special needs or requests to the kitchen using the hotel’s point-of-sales system; check completed kitchen orders with the guest’s original order; coordinate delivery of items to the guestroom by Room Service Servers in a timely manner to ensure proper food quality; properly and accurately close guest checks; record guest charges and gratuities.
Anticipate guest needs, ascertain satisfaction, and offer suggestions, and respond urgently and appropriately to guest concerns and requests.
Coordinate amenity deliver by ensuring that all requests are received, filed, ordered from kitchen and delivered in a prompt and accurate fashion.
Assist in control labor and operating expenses through effective scheduling, purchasing decisions, and inventory and control.
Attend regular operational meetings when needed to ensure effective coordination and cooperation between departments.
Assist to oversee other dining outlets as MOD when necessary
Performs other tasks and projects as assigned by hotel management and staff