Cut Assistant Restaurant General Manager

Four Seasons•Beverly Hills, CA

11d•Onsite

About The Position

The Assistant Restaurant General Manager assists the Restaurant General Manager with the direction of all aspects of the Food & Beverage operation, planning, organizing, control and direct the work of employees in CUT Restaurant while ensuring guest satisfaction. This role involves working quickly in a high-pressure environment and the ability to handle multiple tasks at once. The Assistant Restaurant General Manager is responsible for selecting, training, evaluating, leading, motivating, coaching, and disciplining all employees to ensure that established cultural and core standards are met. They will also be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. A key part of the role is to 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. Additionally, the position requires controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. The Assistant Restaurant General Manager will attend regular operational meetings to ensure effective coordination and cooperation between departments and observe the physical condition of facilities and equipment in the outlet, making recommendations for corrections and improvements as needed. The role also emphasizes working harmoniously and professionally with co-workers and supervisors.

Requirements

At least 2 years of previous fine dining experience.
Strong knowledge of wine.
Experience operating a beverage program.
Computer knowledge.
Excellent communication skills.
High analytical and organizational skills.
Speaking, writing, and reading English.
Positive attitude.
Willing to learn.
Flexible schedule and the ability to work different shifts and weekends.
Work authorization for the location.

Responsibilities

Assists the Restaurant General Manager with the direction of all aspects of the Food & Beverage operation.
Plans, organizes, controls, and directs the work of employees in CUT Restaurant while ensuring guest satisfaction.
Works quickly in a high-pressure environment and demonstrates the ability to handle multiple tasks at once.
Selects, trains, evaluates, leads, motivates, coaches, and disciplines all employees to ensure that established cultural and core standards are met.
Oversees daily activities and planning for outlet operation.
Is visible in the operation, provides recognition, promotes good public relations, and handles complaints, concerns or special requests for guests, clients, and group contacts.
Describes and ensures quality of all food items, ingredients, and preparation methods.
Provides expert knowledge of wine and spirits.
Controls labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attends regular operational meetings to ensure effective coordination and cooperation between departments.
Observes the physical condition of facilities and equipment in the outlet and makes recommendations for corrections and improvements as needed.
Works harmoniously and professionally with co-workers and supervisors.