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.

ABOUT THE ROLE

At Four Seasons Firenze we are looking for a passionate Restaurant Manager to oversee all facets of the restaurant. The Restaurant Manager maintains and controls a high level of guest service by ensuring consistent and thoughtful service, demonstrated by the restaurant staff. The manager is also responsible for the hiring, training, supervising, and disciplining of the staff.

WHAT YOU WILL DO

• Recruit, train, evaluate, lead, motivate, coach, and discipline all restaurant employees in ensuring that established cultural and core standards are met; daily activities and planning for outlet operation.
• Ability to be visible in the operation, provide Guests 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 dining experience.
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, Menu Engineering and inventory and cash control.
• Work closely with the Director of Restaurants, Executive Chef and Sommelier to design an effective menu and wine list while ensuring excellent product quality at a fair price.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Hold a monthly departmental meeting and foster an open communication within the restaurant staff.
• Observe physical condition and cleanliness of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
• Assist with the service of food to guests.
• Assist in making dining reservations and seating of guests.
• Assist with the cleaning of operational areas.