Goldfinch Tavern Restaurant General Manager

Four Seasons•Seattle, WA

1d•Onsite

About The Position

Four Seasons is a company powered by its people, committed to creating exceptional experiences for guests, residents, and partners through a culture of luxury and genuine heart. The company believes in fostering a world-class employee experience and a culture of connection. The Four Seasons Hotel Seattle is an urban retreat located in downtown Seattle, near the Seattle Art Museum, Pike Place Market, and Elliott Bay. The hotel offers a vibrant environment surrounded by the natural beauty of the Pacific Northwest. The Goldfinch Tavern, an Ethan Stowell Restaurant within the hotel, is seeking a Restaurant General Manager. This full-time position is for an individual passionate about excellence and creating the ultimate dining experience, working as part of a dynamic team providing award-winning service to restaurant and hotel guests. The Restaurant General Manager reports to the Director of Food and Beverage. U.S. work authorization is required for this position.

Requirements

U.S. work authorization is required for this position.
Bachelor’s degree specializing in hotel/restaurant management
Two years of Restaurant General Manager leadership experience in a full service restaurant or luxury hotel environment
Experience in leading a team of people and developing management team
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Ability to operate computer equipment and other food & beverage computer systems, including MICROS, Microsoft Office, OpenTable and labor management and payroll systems
Positive attitude with a generous and uplifting team approach
Ability to proactively anticipate and prioritize the needs of the guest
Energetic and professional approach to his/her craft

Responsibilities

Select, train, evaluate, lead, motivate, coach, oversee, and discipline all employees in Goldfinch Tavern, to ensure that established cultural and core standards are met; daily responsibilities 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, residents and group contacts.
Describe and ensure the 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 the physical condition of facilities and equipment in the restaurant and make recommendations for corrections and improvements as needed.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.