Capa General Manager

Four Seasons Hotels and Resorts•Orlando, FL

25d•Onsite

About The Position

Capa General Manager is responsible for providing support in Capa, a Spanish-influenced cuisine, rooftop steakhouse and bar. This role requires maintaining and controlling a high level of guest service by ensuring consistent and thoughtful service demonstrated by the staff. The General Manager will 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, and to manage daily activities and planning for outlet operation. The role involves being visible in the operation, providing recognition, promoting good public relations, and handling complaints, concerns, or special requests for guests, clients, and group contacts. The General Manager must describe and ensure the quality of all food items, ingredients, and preparation methods, and possess expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner. Additionally, the role includes controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control, as well as attending regular operational meetings to ensure effective coordination and cooperation between departments. The General Manager must also observe the physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Requirements

2 years’ experience working in Food & Beverage, preferably in fine dining
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.