Restaurant Manager

Four Seasons Hotels and Resorts•Nashville, TN

28d

About The Position

The Restaurant Manager oversees the daily operations of the hotel’s main restaurant, ensuring exceptional guest experiences and seamless, elevated service. This role leads the restaurant team in upholding Four Seasons service standards while driving operational efficiency, team development, and revenue performance. The Restaurant Manager also supports additional food and beverage outlets as needed to maintain consistency and excellence across the property.

Requirements

High School Diploma or equivalent required.
At least 3 years of experience in food and beverage management, with experience in outdoor or pool operations preferred.
Strong communication skills with the ability to read, write, and speak English effectively.
Proven leadership skills with experience supervising teams of 10+ employees.
Ability to thrive in a fast‑paced, luxury hospitality environment with a focus on service excellence.
Authorization to work in the United States is required unless the candidate is currently in a managerial role with another Four Seasons location.
Current Four Seasons managers may qualify for an L‑1 visa sponsorship.

Nice To Haves

experience in outdoor or pool operations preferred.

Responsibilities

Lead daily operations of the main restaurant, including service flow, staffing, scheduling, inventory management, and overall outlet readiness.
Maintain strong presence on the restaurant floor, engaging with guests, resolving service concerns, and fostering memorable, personalized dining experiences in alignment with Four Seasons standards.
Recruit, train, and develop restaurant staff; conduct performance evaluations and provide ongoing coaching to ensure a motivated and service‑focused team.
Monitor financial performance, assist with budgeting, support revenue initiatives, and maximize seating and upselling opportunities.
Ensure all health, safety, sanitation, and brand standards are consistently met through ongoing inspections and operational audits.
Collaborate with leaders from other F&B outlets and hotel departments to ensure smooth operations during peak business periods, special events, and high‑demand shifts.
Participate in departmental meetings, providing insight and recommendations for operational enhancements and service innovation.
Assist with planning and coordination of special events, private dining experiences, and seasonal promotions.
Complete administrative responsibilities including reporting, labor management, and inventory controls.