Assistant Food & Beverage Outlet Manager

Four Seasons•Denver, CO

About The Position

The Assistant Food & Beverage Manager supports daily operations across the Food & Beverage Division, including EDGE Restaurant & Bar, In-Room Dining, Banquets, and the Pool. The role assists with selecting, training, developing, coaching, and motivating team members while upholding Four Seasons service standards, culture, and core values. The manager is expected to be a visible, engaged leader who fosters a positive work environment, recognizes employee contributions, promotes exceptional guest experiences, and resolves guest concerns, complaints, and special requests effectively. The ideal candidate has a strong understanding of food and beverage operations, including food quality, preparation methods, wine and spirits, and luxury service standards. Responsibilities include supporting daily outlet operations, ensuring guest satisfaction, developing team members, managing labor costs and operating expenses, maintaining cleanliness and safety, and collaborating with culinary and operational teams to deliver memorable dining experiences.

Requirements

At least 1–2 years of leadership experience in a Food & Beverage supervisory, assistant manager, or management position.
Strong knowledge of restaurant operations, luxury service standards, food and beverage offerings, and guest relations.
Excellent communication, leadership, and organizational skills.
Fluent in English.
Valid authorization to work in the United States.
Flexible schedule and ability to work days, evenings, overnight shifts as needed, weekends, and holidays.

Nice To Haves

College degree in Hotel/Restaurant Management, Hospitality Management, or a related field; equivalent experience will also be considered.

Responsibilities

Support day-to-day operations across all Food & Beverage outlets, including EDGE Restaurant & Bar, In-Room Dining, Banquets, and the Pool.
Ensure exceptional service delivery and guest satisfaction.
Assist in selecting, training, developing, coaching, and motivating team members.
Lead and develop team members to achieve operational excellence.
Uphold Four Seasons service standards, culture, and core values.
Foster a positive work environment and recognize employee contributions.
Resolve guest concerns, complaints, and special requests effectively.
Manage labor costs and operating expenses through effective scheduling, budgeting, purchasing, inventory controls, and cash handling procedures.
Maintain high standards of cleanliness, safety, and compliance throughout areas of operation.
Collaborate with culinary and operational teams to deliver memorable dining experiences.