Restaurant General Manager- The BLVD
About The Position
Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture. At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us. In captivating Beverly Hills with Rodeo Drive boutiques glittering at the doorstep, this legendary Los Angeles landmark buzzes with renewed vitality. Offering tradition and trend, peaceful privacy and lively sophistication, Beverly Wilshire wants YOU to be part of our talented team of individuals who provide thoughtful Four Seasons care to warm every moment.
Requirements
- knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
- Requires ability to operate computer equipment and other food & beverage computer systems.
- Previous experience of 3 years required.
- Previous union experience desired.
- high analytical and organizational skills.
- Speaking, writing and reading English is required.
- This position requires an applicant with a flexible schedule and the ability to work different shifts and some weekends.
Responsibilities
- The Restaurant Manager plans, organizes, controls and directs the work of employees in the Hotel’s All-Day or Fine Dining Restaurant while ensuring guest satisfaction.
- Works quickly in high-pressure environment and ability to handle multiple tasks at once.
- Ability to 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
- Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Restaurant to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.
- The ability to work closely with the Hotel Manager, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments
- Attend regular operational meetings to ensure effective coordination and cooperation between departments
- Process the payroll and gratuity reports as required
- Observe physical condition of facilities and equipment in the banquet area and make recommendations for corrections and improvements as needed.
- Work harmoniously and professionally with co-workers and supervisors
Benefits
- Have access to a robust benefit plan
- Have the opportunity to engage in diverse and challenging work
- Derive a sense of pride in work well done
- Be recognized for excellence
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
