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.

THE OPPORTUNITY:

Four Seasons Resort Scottsdale is looking for a talented Pool / Saguaro Blossom Assistant Manager ! The Food and Beverage Assistant Manager will report to the Outlet Manager and forms part of the F&B leadership team who collectively make key strategic and operational decisions for the division. The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, manage labor cost and operating expenses of his restaurant and develop relationships with guests. We are looking for individuals who have exceptional knowledge of food & beverage, have creativity and flair. This person will be responsible for the successful opening and guest service delivery for one of the best restaurants in Phoenix, hiring and train a successful team of professionals and becoming an active part of the local community.

VISA REQUIREMENTS:

US work authorization is required.
Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the ‘EEOC is The Law’ Information poster please visit this website - https://eeoc.gov/sites/default/files/migratedfiles/employers/posterscreenreaderoptimized.pdf

• Coordinates and oversee food service activities in the restaurant to meet division standards.
• Manages the business finances to meet budget guidelines while maintaining high quality standards for internal and external customers.
• Manages Health & Safety requirements of the business according to Division standards.
• Regularly meets with food production, dining room and bar staff to share information and plan special events.
• Ensures staff has a complete understanding of the F&B menus and wine list; orients new employees in the restaurant, training them on standards, policies and procedures.
• Checks daily facility and equipment condition, ensuring all malfunctions are reported to and followed up with Engineering.
• Forecasts workload, prepares schedules, prepares and submits weekly time sheets to Payroll and collects paychecks for restaurant. Anticipates future staffing needs, and liaises with Human Resources in the area of Industrial relations and job descriptions. Directs hiring, assignment, training, motivation evaluation and termination of staff.
• Estimates food and beverage needs, and requisitions produce, meats, poultry, fish and seafood, supplies, beverages and equipment in accordance with the par stock. Receives and checks orders to ensure they adhere to specifications.
• Inspects dining room, food receiving, preparation, production, and storage areas to ensure health and safety regulations are adhered to at all times.
• Supervises staff, ensuring that correct procedures, methods of service, conduct and grooming policies are followed.
• Maintains knowledge of local competition and general industry trends.
• Inspects, plans and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and comply with all Company standards including grooming policy and service standards. Ensures work area and storeroom are always clean and organized.
• Maintains liaison with reservations and sales to facilitate the proper handling of restaurant obligations.
• Reviews financial information such as sales and costs; monitors budget to ensure efficient operation and that expenditure stays within budget guidelines; updates financial tracking spreadsheet daily.
• Main tains outlet presence and follows up on guests requests and feedback
• Ensures all restaurant and hotel policies are being followed and upholds accountability for team
• Ensures employee needs are met including tools to do job. Communicates needs and follows up on requests
• Attends weekly operational meetings and communicates messages to create alignment with hotel strategic plan
• Fosters strong relationships with departments within the resort