Assistant Restaurant Manager

Four Seasons Hotels and Resorts•Atlanta, GA

3d•Onsite

About The Position

The Assistant Restaurant Manager leads daily activities and planning for the hotel’s all-day or fine dining restaurant. The role selects, trains, evaluates, motivates, coaches, and disciplines employees to ensure cultural and core standards are met. It is visible in the operation, recognizes employees, promotes good public relations, and responds to guest, client, and group-contact complaints, concerns, and special requests. The position ensures the quality of food items, ingredients, and preparation methods in an attentive and distinctive restaurant environment serving breakfast, lunch, or dinner. It controls labor and operating expenses through scheduling, budgeting, purchasing, inventory, and cash control; coordinates with other departments through operational meetings; and observes outlet facilities and equipment, recommending corrections or improvements as needed. The manager is expected to comply with Four Seasons work rules and standards of conduct and work harmoniously and professionally with coworkers and supervisors. Shifts are eight to ten hours, and scheduled days and hours may vary based on operational needs.

Requirements

A college degree, preferably specializing in hotel or restaurant management, or equivalent experience.
One to two years of previous experience in a line, supervisory, or assistant manager position in Food & Beverage.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to operate computer equipment and other food and beverage computer systems.
Reading, writing, and oral proficiency in English.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline restaurant employees to ensure established cultural and core standards are met.
Plan and oversee the daily operation of the hotel’s all-day or fine dining restaurant.
Remain visible in the operation, recognize employees, promote good public relations, and handle guest, client, and group-contact complaints, concerns, and special requests.
Describe and ensure the quality of food items, ingredients, and preparation methods.
Control labor and operating expenses through effective scheduling, budgeting, purchasing, inventory, and cash control.
Attend operational meetings to support coordination and cooperation between departments.
Observe the physical condition of outlet facilities and equipment and recommend corrections or improvements as needed.
Comply with Four Seasons work rules and standards of conduct.
Work harmoniously and professionally with coworkers and supervisors.