Capa General Manager

Four Seasons Hotels and Resorts•Orlando, FL

5d•Onsite

About The Position

This role is for the Capa General Manager at Four Seasons Resort Orlando at Walt Disney World Resort. Capa is described as a Spanish-influenced cuisine, rooftop steakhouse and bar. The General Manager will be responsible for supporting the operations of this fine dining establishment. The resort itself is the leading luxury resort in Central Florida, a AAA Five Diamond property, and emphasizes a customized approach to guest service, aiming to attract passionate talent who can provide intuitive service with a warm and friendly smile. The company culture encourages employees to be their true selves and strive for personal and professional greatness.

Requirements

2 years’ experience working in Food & Beverage, preferably in fine dining.
Maintain and control a high level of guest service achieved by ensuring consistent and thoughtful service, demonstrated by the staff.
A sincere willingness to provide service to residents, guests, and peers.
Good organizational skills, with the ability to work independently.
Ability to function well under pressure, set priorities and adjust to changing conditions.
High work ethic, with a sense of responsibility for the role filled within our team.
Must be fluent in English and possess legal work authorization in the United States.

Nice To Haves

Experience in fine dining.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Resort’s Fine Dining Restaurant, Capa, to ensure that established cultural and core standards are met, daily activities and planning for outlet operation.
Be 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 breakfast, lunch, or dinner.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
Attend regular operational meetings to ensure effective coordination and cooperation between departments.
Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.