Goldfinch Tavern Restaurant General Manager

Four Seasons Hotels and Resorts•Seattle, WA

2d•$90,000 - $100,000

About The Position

Four Seasons Hotel Seattle is looking for a Restaurant General Manager at Goldfinch Tavern who shares our passion for excellence and is enthusiastic about creating the ultimate dining experience. The Restaurant General Manager is part of a dynamic team that provides award winning service to our restaurant and hotel guests. This position reports to the Director of Food and Beverage. U.S. work authorization is required for this position.

Requirements

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

Nice To Haves

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

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.
Ability to 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.