Assistant Restaurant Manager, HB's Restaurant

Four Seasons Hotels and Resorts•Naples, FL

4d•Onsite

About The Position

The Assistant Restaurant Manager will assist the Restaurant General Manager lead daily operations of a vibrant, high-energy seafood restaurant—HB's—known for its Gulf Coast-inspired fare, robust raw bar, innovative sushi program, and expertly crafted cocktails. HB's demands a dynamic leader who excels in delivering exceptional guest experiences, driving service standards, and managing a fast-paced environment. The ideal candidate brings strong leadership, a passion for seafood cuisine, and a commitment to excellence in both hospitality and team development.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Two to three years previous experience in a supervisory or assistant manager position in Food and Beverage.
Strong leadership and conflict-resolution skills
Excellent communication and interpersonal abilities
Ability to manage multiple priorities in a fast-paced environment
Requires working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Requires ability to operate computer equipment and other food and beverage computer systems.
Ability to read, write, and speak English.
This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends, and holidays.
US work authorization is required unless the candidate is currently in a managerial position at a Four Seasons location.

Nice To Haves

Be a part of the pre-opening team!

Responsibilities

Assist the Restaurant General Manager select, train, evaluate, lead, motivate, and manage all restaurant employees, including supervisors and assistant managers, to ensure adherence to cultural and service standards.
Contribute to long-range strategic planning and operational success.
Maintain a strong presence in the restaurant, providing team recognition, fostering positive guest interactions, and addressing guest concerns, complaints, or special requests with professionalism and care.
Ensure the quality and presentation of all food items and ingredients, and provide expert knowledge of wine and spirits in a refined dining environment tailored to lunch, or dinner service.
Collaborate closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef, and Sous Chefs to develop innovative menus and curated wine lists, ensuring high product quality at a fair price.
Attend regular meetings to promote effective interdepartmental coordination.
Assist in managing labor and operating expenses through effective scheduling, accurate budgeting, strategic purchasing, inventory control, and strong cash management practices.
Regularly inspect the restaurant’s physical condition and equipment, recommending and implementing improvements to uphold operational and aesthetic standards.
Assist with the service of beverages to guests, ensuring prompt and professional delivery that enhances the overall dining experience.
Support the seating of guests, helping to manage flow and ensure a welcoming and organized arrival experience.
Assist with the cleaning and maintenance of operational areas, ensuring a clean, safe, and inviting environment for both guests and team members.