Coraluz Restaurant Manager

at  Four Seasons

ABOUT FOUR SEASONS:

Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.

KNOWLEDGE AND SKILLS

• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.
• Two to three years previous experience in a management position in food & beverage
• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures. Working knowledge is generally learned on-the-job.
• Knowledge of food & beverage service, cost control, labor control, maintenance, merchandising, and accounting.
• Requires ability to operate computer equipment and other food & beverage computer systems.
• Excellent reading, writing & oral proficiency in the English and Spanish language.
• Proven interpersonal skills with a track record of successful client interactions
• Great organizational skills
• Attention to detail
• Able to multitask and prioritize workload and projects simultaneously and efficiently

This person will be responsible for select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the Restaurant 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 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. Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact. Work harmoniously and professionally with co-workers and supervisors. This position does require an applicant with a flexible schedule, able to work morning/afternoon/evening shifts, weekends, and holidays.