WHO WE ARE:

Four Seasons prides itself on the commitment to the Golden Rule philosophy, and strives to provide the best possible experience for both our guests and employees. Because of our employee-centric approach, Four Seasons has been named to FORTUNE’s list of the “100 Best Companies to Work For,” and we are now one of only eight organizations to be included on this list since its inception in 1998.

THE OPPORTUNITY:

Proof Restaurant general manager will report to the Director of Food & Beverage 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, monitor and strive for the annual budget, manage labor cost and operating expenses of his restaurant and develop relationships with guests, key suppliers and industry associates.
We are looking for individuals who have an exceptional knowledge of food & beverage, have creativity and flair, and are able to evidence good business acumen, a strong work ethic and people-management skills.
This person will be responsible for successfully running an all-day dining restaurant, to include creating and executing a business plan, hiring a successful team of professionals and becoming an active part of the local community.

Job duties include but are not limited to:

• 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 the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings and other unique aspects pertaining to concept vision.
• 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 condition of facility and equipment, ensuring all malfunctions are reported to and followed up with Engineering.
• Forecasts work load, prepares schedules, prepares and submits weekly time sheets to Payroll and collect 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.
• Manage beverage program in both outltes
• Inspects, plans and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and are in compliance to 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 in order to facilitate the proper handling of restaurant obligations.
• Reviews financial information such as sales and costs, and monitors budget to ensure efficient operation and that expenditure stay within budget guidelines; updates financial tracking spreadsheet daily to assist with month end reports.

• 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 the conceptual aspects of the business accordingly with style of service, ambiance, menu offerings and other unique aspects pertaining to concept vision.
• 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 condition of facility and equipment, ensuring all malfunctions are reported to and followed up with Engineering.
• Forecasts work load, prepares schedules, prepares and submits weekly time sheets to Payroll and collect 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.
• Manage beverage program in both outltes
• Inspects, plans and ensures restaurants are ready for service each day before opening with adequate staff and supplies, and are in compliance to 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 in order to facilitate the proper handling of restaurant obligations.
• Reviews financial information such as sales and costs, and monitors budget to ensure efficient operation and that expenditure stay within budget guidelines; updates financial tracking spreadsheet daily to assist with month end reports