Pool Restaurant & Bar General Manager

Four Seasons Hotels and Resorts•Westlake Village, CA

9d•$90,000 - $100,000•Onsite

About The Position

The Pool Restaurant & Bar General Manager oversees all aspects of the luxury pool and poolside dining experience, ensuring exceptional guest service, operational excellence, and financial performance. This role leads and develops a high-performing team, maintains Four Seasons standards, and partners closely with Food & Beverage, Culinary, Recreation, and Resort leadership to create memorable experiences that reflect the resort's commitment to wellness, luxury, and genuine hospitality.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
Three to five years previous experience in multiple food & beverage department head positions.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
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; long-range strategic planning for outlet operation.
Ensure quality of amenities, ingredients, and preparation methods, as well as restock and organize all products and equipment to an attentive and distinctive experience in Recreation.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
The ability to work closely with the (Assistant) Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menus and wine list while ensuring excellent product quality at a fair price.
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.
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.