Cut Assistant Restaurant General Manager

Four Seasons Hotels and Resorts•Beverly Hills, CA

12d•$80,000 - $87,000•Onsite

About The Position

The Beverly Wilshire, A Four Seasons Hotel is seeking an Assistant Restaurant General Manager for CUT Beverly Hills. This role is responsible for assisting the Restaurant General Manager in overseeing all aspects of the Food & Beverage operation, including planning, organizing, and directing employee activities within CUT Restaurant to ensure guest satisfaction. The position requires working effectively in a fast-paced, high-pressure environment and managing multiple tasks simultaneously. The Assistant Restaurant General Manager will also be responsible for selecting, training, evaluating, leading, motivating, coaching, and disciplining employees to uphold cultural and core standards, and for daily operational planning. A key aspect of the role involves being visible in the operation, providing recognition, fostering good public relations, and addressing guest concerns or special requests. The role also includes describing and ensuring the quality of food items, ingredients, and preparation methods, along with possessing expert knowledge of wine and spirits to provide an exceptional dining experience. Financial responsibilities include controlling labor and operating expenses through effective scheduling, budgeting, purchasing, inventory, and cash control. Additionally, the Assistant Restaurant General Manager will attend operational meetings for inter-departmental coordination and observe and recommend improvements for the physical condition of facilities and equipment. Maintaining a harmonious and professional working relationship with colleagues and supervisors is also essential.

Requirements

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

Responsibilities

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.
Works quickly in high-pressure environment and 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; 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, as well as provides expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
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 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.