Food & Beverage Assistant Manager

Four Seasons Hotels and Resorts•Lee's Summit, MO

9d•$78,000 - $83,000•Onsite

About The Position

Four Seasons Napa Valley is hiring a Food & Beverage Assistant Manager to organize, direct, and control employee work in TRUSS Restaurant + Bar and Michelin-starred Auro. The role is responsible for delivering exceptional service and attention to guests and colleagues while supporting guest satisfaction and financial success. The manager oversees employee development, restaurant operations, service standards, labor and inventory controls, and revenue-generation efforts. The position also assists with food service, reservations, seating, outlet setup and cleaning, and may support other resort food and beverage departments or work taskforce assignments at other properties during slow business months. Full-time availability and flexibility for early morning, mid-day, and evening shifts are required to support 24/7 operations. Valid work authorization is required; visa sponsorship is not available.

Requirements

At least 1–2 years of previous experience in a line supervisory or assistant manager position in Food & Beverage.
Ability to lead people and develop talent, foster engagement, and build high-performing teams.
Knowledge of food and beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Ability to multitask in a high-volume, demanding environment.
Strong problem-solving skills and ability to handle difficult situations and guests.
Valid work authorization; visa sponsorship is not available.
Full-time availability and flexibility for early morning, mid-day, and evening shifts to support 24/7 operational needs.

Nice To Haves

Knowledge of Napa Valley and surrounding areas is highly desirable but not required.
Experience in a luxury and/or Michelin-starred environment is preferred.

Responsibilities

Train, evaluate, lead, motivate, coach, and discipline employees in TRUSS and Auro to meet cultural and core standards.
Participate in and contribute to marketing and promotional activities within and outside the restaurants.
Control labor expenses through effective scheduling and inventory control, and pursue creative revenue-generation solutions to maximize profit.
Maintain visibility in the operation, build relationships with regular guests, cultivate relationships with new patrons, and increase guest loyalty.
Maintain excellent food and beverage product knowledge.
Communicate with employees and managers about operational needs and attend regular operational meetings to coordinate with other departments.
Observe the physical condition of outlet facilities and equipment and recommend corrections or improvements.
Work harmoniously and professionally with coworkers and supervisors.
Assist with food service, dining reservations, and seating guests.
Ensure proper table setup, make minor adjustments, and assist with operational-area setup and cleaning.
Assist with responsibilities in other resort areas when needed, including during another area’s absence or heavy volume.
Assist other Food & Beverage departments, such as In-Room Dining or Pool, and remain open to taskforce work at other properties during slow business months.