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:

The Sunset Assistant Manager will assist the Sunset Bar Manger plan, organize, control and direct the work of employees in the Hotel’s beach-front bar while ensuring guest satisfaction.

WHAT YOU WILL DO:

-Be a part of the pre-opening team !
- The Sunset Assistant Manager will assist the Sunset Bar Manager select, train, evaluate, lead, motivate, coach, and discipline all employees and supervisors in the Sunset Bar to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.
- Be highly 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 lunch, or dinner.
- Work closely with the Sunset Bar Manager, Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and beverage 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.