The Cove Pool, Kitchen and Bar Manager

Four Seasons Hotels and Resorts•Westlake Village, CA

3d•$81,000 - $86,000

About The Position

Four Seasons Hotel Westlake Village is seeking a Cove Pool, Kitchen, and Bar Manager to lead the overall dinner operation of the pool area, ensuring exceptional service and seamless coordination between the kitchen, bar, and service teams. This leadership role is responsible for mentoring and developing staff, driving operational excellence, and creating an elevated guest experience in a fun, relaxing, and luxurious poolside setting. The ideal candidate will foster a culture of positivity, collaboration, and hospitality that reflects Four Seasons standards.

Requirements

College degree preferably specializing in hotel/restaurant management or equivalent experience is required
Two to three years previous experience in a line, supervisory or assistant manager position in 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 all employees and in the Serenity Pool and The Cove, Pool, Kitchen and Bar to ensure that established cultural and core standards are met long-range strategic 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, clients, and group contacts.
Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide expert knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for breakfast, lunch, or dinner.
The ability to work closely with The Cove Pool, Kitchen and Bar General Manager, Director of Outlets, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.