Assistant Restaurant Manager, Sunset Bar

Four Seasons Hotels and Resorts•Naples, FL

19h•Onsite

About The Position

The Assistant Restaurant Manager will assist the General Manger of Sunset Bar plan, organize, control and direct the work of employees in the Hotel’s beach-front bar while ensuring guest satisfaction.

Requirements

College degree preferably hotel/restaurant management or equivalent experience is required.
Ability to read, speak, and write English.
Proven leadership skills in a hotel environment.
Two to three years previous experience in a line, supervisory or assistant manager position in Food & Beverage.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
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.
This position requires an applicant with a flexible schedule and the ability to work all shifts, weekends, and holidays. Day and evening shifts.

Responsibilities

Assist the Sunset Bar Manager select, train, evaluate, lead, motivate, coach, and discipline all employees and supervisors in the Sunset Bar to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.
Be highly 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 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 lunch, or dinner.
Work closely with the Sunset Bar Manager, Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and beverage list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.