Assistant Restaurant Manager

Four Seasons•Atlanta, GA

1d•Onsite

About The Position

The Assistant Restaurant Manager oversees daily activities and planning for the hotel’s all-day or fine dining restaurant, ensuring cultural and core standards are met. The role leads and develops employees and helps deliver an attentive, distinctive dining experience for breakfast, lunch, or dinner. It includes maintaining food quality, managing outlet expenses and resources, coordinating with other departments, and addressing guest needs.

Requirements

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 cultural and core standards are met.
Plan and oversee daily outlet operations.
Be 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 scheduling, budgeting, purchasing decisions, inventory control, and cash control.
Attend operational meetings to coordinate and cooperate effectively between departments.
Observe the physical condition of outlet facilities and equipment and recommend corrections or improvements.
Comply with Four Seasons work rules and standards of conduct.
Work harmoniously and professionally with coworkers and supervisors.