EDGE - Restaurant General Manager

Four Seasons•Miami, FL

About The Position

Four Seasons Hotel Miami is looking for Restaurant General Manager who shares a passion for excellence and who infuses enthusiasm into everything they do. Our employees have the opportunity to shape our guests experience by providing exceptional knowledge and service in support of our world-renowned organization. The Restaurant General Manager oversees the set up and detailed service execution of the restaurant and bar experience in the Hotel to provide exceptional luxury guest service.

Requirements

Manager with 3-5 years of previous restaurant leadership experience in a luxury hotel or restaurant setting required.
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.
Knowledge of food & beverage service, cost control, labor control, maintenance, Public Relations, merchandising, and accounting.
Requires ability to operate computer equipment and other food & beverage computer systems.
Requires reading, writing and oral proficiency in the English language.
US work authorization is required.

Nice To Haves

Hospitality Management Degree or similar years of experience.
Spanish language proficiency preferred.

Responsibilities

Select, train, evaluate, lead by example, motivate, coach, counsel and discipline all employees in EDGE restaurant to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, residents and local patrons.
The ability to maintain relationships with regular guests and residents as well as cultivate relationships with new patrons.
The ability and style to project a positive, professional and friendly image to guests, residents and employees, and maintain high standards of personal hygiene, style and grooming amongst all employees of the restaurant and bar.
Act as Food & Beverage division lead during the absence of the Director of Food & Beverage.
As a Department Head in Food & Beverage, work closely with fellow Department Heads (Director of Event Operations, In Room Dining Manager, Executive Chef & Executive Sous Chef) to ensure the ongoing success of all aspects of all Food & Beverage areas of the Hotel.