Restaurant & Lounge Manager

Four Seasons Hotels and Resorts•Scottsdale, AZ

11d

About The Position

The Talavera Restaurant & Onyx Lounge Manager is a senior leadership role within the Food & Beverage division, reporting directly to the Director of Food & Beverage and serving as an integral member of the F&B leadership team. This position offers a unique opportunity to lead the opening and ongoing success of one of Phoenix’s most anticipated dining destinations. The Manager is responsible for delivering an exceptional guest experience through inspired leadership, operational excellence, and an uncompromising commitment to quality. This role requires a dynamic hospitality professional with a deep knowledge of food and beverage, a strong business mindset, and the ability to build, inspire, and lead a best-in-class team. The successful candidate will combine creativity and vision with disciplined execution, ensuring financial performance while cultivating meaningful relationships with guests, suppliers, and industry partners.

Requirements

Proven expertise in food and beverage leadership within a high-end or luxury dining environment.
Strong financial acumen with experience managing budgets, labor, and cost controls.
A creative and passionate hospitality leader with a keen eye for detail and innovation.
Exceptional people-management, communication, and organizational skills.
A hands-on leader with a strong work ethic and a genuine passion for creating memorable guest experiences.
Bachelor’s degree preferably in hospitality or hotel/restaurant management
Previous experience in managing high-end restaurants
Knowing of P&L system is necessary
High degree of analytical abilities
A flair for creativity and entrepreneurship
Proven record of building strong relationships with team members, patrons and managers
Outstanding communication and presentation skills
Candidate should hold valid work authorization for the USA, though assistance can be provided for applicants outside the jurisdiction
Sense of style, flair, eye for detail and creative
Passionate Food & Beverage operator, following the current trends
Ability to thrive in a fast-paced luxury environment with flexibility for weekends, holidays, and varied schedules.
This position is at a managerial level, you will be expected to work the hours necessary for the successful completion of your objectives, without receiving overtime pay.
Candidates must have valid work authorization for the U.S.

Responsibilities

Lead all restaurant and lounge operations to consistently exceed guest expectations and uphold brand and division standards.
Bring the concept vision to life by overseeing service style, ambiance, menu execution, and overall presentation.
Ensure daily readiness for service through proactive planning, staffing, and inspection of all areas of operation.
Partner closely with Reservations and Sales to seamlessly execute dining commitments, private events, and special occasions.
Maintain a strong awareness of local competition and industry trends to continuously evolve the guest experience.
Drive the financial success of the restaurant by managing budgets, labor costs, and operating expenses while maintaining exceptional quality.
Analyze sales and cost data, forecast business volumes, and implement strategies to maximize profitability.
Prepare schedules, submit payroll documentation, and maintain daily financial tracking to support accurate month-end reporting.
Develop and execute a comprehensive business plan aligned with the overall F&B strategy.
Recruit, hire, and develop a high-performing team of hospitality professionals in partnership with Human Resources.
Inspire, train, and mentor team members, ensuring comprehensive knowledge of menus, wine programs, service standards, and brand values.
Foster a positive, accountable, and performance-driven culture through clear communication, coaching, and recognition.
Conduct regular team meetings to align goals, share information, and plan promotions or special events.
Ensure full compliance with health, safety, sanitation, and company standards at all times.
Conduct regular inspections of dining rooms, kitchens, storage, receiving areas, and equipment to ensure operational excellence.
Collaborate with Engineering to address maintenance needs and uphold a flawless physical environment.
Oversee food and beverage purchasing, inventory controls, and receiving processes in accordance with par levels and specifications.
Build strong relationships with key suppliers to support quality, consistency, and innovation.
Maintain organized, clean, and efficient storage and work areas.