Restaurant General Manager

Four Seasons Hotels and Resorts•Westlake Village, CA

1d•$95,000 - $105,000

About The Position

Four Seasons Hotel Westlake Village is seeking a Restaurant General Manager to lead our all-day dining restaurant, Coin & Candor, with passion, creativity, and an unwavering commitment to exceptional service. In this role, you will oversee and inspire the Coin & Candor team, fostering a culture rooted in genuine care, collaboration, and accountability while driving operational excellence and financial performance. The ideal candidate is an engaging and hands-on leader who builds meaningful connections with guests and team members alike, elevates the dining experience with intention and consistency, and upholds the highest standards of quality and hospitality that define Four Seasons.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required
Two to three years previous experience in a manager position in luxury Food & Beverage
Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
Ability to manage and motivate a team.
The ability to operate computer equipment and other food and beverage computer systems.
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 all day dining restaurant, Coin & Candor, to ensure that established cultural and core standards are met; long-range strategic planning for outlet operation.
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 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.