The Handle Bar General Manager

Four Seasons Hotels and Resorts•Four Seasons Jackson Hole, IL

8d•Onsite

About The Position

The Handle Bar General Manager is responsible for overseeing the operations of the hotel's restaurants and lounges. This includes selecting, training, and managing staff, handling guest concerns, and driving revenue through innovative promotions. The role also involves collaborating with the F&B Director and Executive Chef on menu development, ensuring high product quality, and controlling operational expenses. The General Manager must be visible in the operation, maintain excellent public relations, and ensure compliance with all relevant laws regarding alcohol service. A key aspect of the role is to maximize profit through effective cost control and creative revenue generation strategies.

Requirements

Must be willing to work a flexible schedule. This will include early mornings, evenings, weekends and holidays.
Ability to operate computer equipment and other food & beverage computer systems, including MICROS, Microsoft Office, OpenTable and labor management and payroll systems
College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Two to three years previous experience in food & beverage leadership positions.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Ability to push, pull and loft up to 50 lbs.
Ability to be on feet up to 8 hours.
Successful candidate must possess legal work authorization in the United States

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants and lounges to ensure that established cultural and core standards are met.
Handle complaints, concerns or special requests for guests, clients, and group contacts.
Work closely with the F&B Director, and Executive Chef to design menu and wine list while ensuring excellent product quality at a fair price.
Perform pre-shifts to ensure for outlet to communicate important service announcements or expectations.
Be the driving force behind innovative promotions and offers to increase revenue/profit.
Achieve revenue and profit targets, participate in drafting and implementation of the marketing plan, drive up selling program.
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, group contacts and new patrons.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for our fine dining operations, while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.