Steadfire Chophouse General Manager

Four Seasons Hotels and Resorts•Four Seasons Jackson Hole, IL

2d•Onsite

About The Position

The Steadfire Chophouse General Manager leads the hotel’s restaurants and lounges, ensuring cultural and operational standards while delivering a distinctive fine-dining experience. The role oversees employee and manager development, guest relations, food and beverage quality, promotions, revenue and profit performance, labor and operating expenses, and coordination with other departments. The General Manager works with the F&B Director, Director Outlets, and Executive Chef on menu and wine-list design and maintains compliance with laws governing alcohol service and consumption. The position requires a flexible schedule that may include early mornings, evenings, weekends, and holidays. A college degree specializing in hotel or restaurant management, or equivalent experience, is required. The successful candidate must have legal work authorization in the United States.

Requirements

A college degree specializing in hotel or restaurant management, or equivalent experience, is required.
Two to three years of previous experience in multiple food and beverage department-head positions.
Working knowledge of division operations and Four Seasons cultural and core standards, policies, and standard operating procedures.
Legal work authorization in the United States.
Willingness to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
Ability to operate computer equipment and food and beverage computer systems, including MICROS, Microsoft Office, OpenTable, and labor-management and payroll systems.

Nice To Haves

Experience in Finance Management.

Responsibilities

Select, train, evaluate, lead, motivate, coach, and discipline restaurant and lounge employees and managers to meet established cultural and core standards.
Handle guest, client, and group-contact complaints, concerns, and special requests; provide visibility in the operation, recognition, and good public relations.
Work with the F&B Director, Director Outlets, and Executive Chef to design menus and wine lists while ensuring product quality at a fair price.
Conduct pre-shift meetings to communicate service announcements and expectations.
Develop innovative promotions and offers to increase revenue and profit.
Achieve revenue and profit targets, participate in drafting and implementing the marketing plan, and drive upselling programs.
Describe food items, ingredients, and preparation methods, and provide knowledge of wine and spirits in the fine-dining operation.
Follow and maintain local, state, and federal laws relating to alcohol service and consumption.
Control labor and operating expenses through scheduling, budgeting, purchasing decisions, and inventory control, while developing creative revenue-generation solutions.
Communicate with employees and managers to meet operational needs and attend regular operational meetings to coordinate between departments.