Assistant Restaurant General Manager - Goldfinch Tavern

Four Seasons Hotels and Resorts•Seattle, WA

1d•$83,000 - $85,000

About The Position

Four Seasons Hotel Seattle is looking for an Assistant Restaurant General Manager at Goldfinch Tavern who is enthusiastic about joining a team that is focused on creating the ultimate dining experience. The Assistant Restaurant General Manager is part of a dynamic team that provides award winning service to our restaurant and hotel guests. The ideal candidate will plan, organize, control, and direct the work of employees in Goldfinch Tavern while ensuring guest satisfaction. This position reports to the Goldfinch Tavern General Manager. U.S. work authorization is required for this position.

Requirements

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

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel of the F&B division, 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.
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.